Tangy Homemade Cranberry Sauce: A Holiday Must (Print Version)
Make vibrant Homemade Cranberry Sauce easily. Skip the can for a fresh, tangy sauce that brightens any meal. A simple, flavorful holiday side.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
12 oz (340g) fresh cranberries
02 -
3/4 cup (150g) granulated sugar
03 -
1/2 cup (120ml) water
→ Flavor Enhancers
04 -
1 tablespoon orange zest (from 1 large orange)
05 -
1/4 cup (60ml) fresh orange juice
→ Seasoning
06 -
Pinch of salt
→ Optional Add-ins
07 -
1 cinnamon stick
08 -
1/4 teaspoon ground ginger
# Instructions:
01 -
First things first, you gotta get those cranberries clean. I usually dump them into a colander and give them a good rinse under cold water, picking out any stray stems or mushy ones I find. There's always one or two rogue berries that aren't quite up to par, and honestly, no one wants those in their beautiful sauce. This step is quick, but it's important for a clean, fresh taste, and it always makes me feel like I’m starting off on the right foot.
02 -
Next, grab a medium saucepan. Add your rinsed cranberries, the sugar, and the water. Give it a gentle stir to mix everything up. Then, bring that mixture to a boil over medium-high heat. You'll start to hear little pops and see the berries softening, which is honestly so satisfying. This is where the magic begins, as the sugar starts to dissolve and the cranberries release their beautiful color and flavor into the liquid. Don't walk away during this part, you'll want to keep an eye on it.
03 -
Once it's boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes. This is where those cranberries really start to burst, releasing all their pectin and juices. You'll see the sauce thicken up beautifully. I always give it a stir every few minutes to make sure nothing sticks to the bottom. It smells absolutely incredible at this stage, filling the kitchen with that festive aroma. You'll know it's ready when most of the berries have popped and the sauce looks glossy.
04 -
Once your sauce has thickened to your liking, take it off the heat. Now's the time for the orange zest and orange juice. Stir them in gently. I learned the hard way that adding the zest too early can make it taste bitter, so this off-heat addition is key for that bright, fresh citrus note. Give it a taste here, and if you're feeling brave, add that tiny pinch of salt. You might be surprised at how much it elevates the other flavors.
05 -
Let the sauce cool completely in the saucepan. As it cools, it will continue to thicken even more, so don't panic if it seems a little loose right after cooking. I usually transfer it to a serving bowl or a jar and let it chill in the fridge for at least a few hours. The flavors really meld and deepen as it sits, too. Sometimes, I'm impatient and sneak a spoonful while it's still warm, which is also pretty delightful.
06 -
When you're ready, spoon out your glorious creation! It's fantastic cold, but I've also served it slightly warmed. It should be a vibrant, glossy red with bits of cranberry throughout. It’s a dish that just screams \"special occasion,\" even if you're just having a regular Tuesday night dinner. Trust me, once you make it yourself, you'll never go back to the can. Enjoy that fresh, tangy goodness!
# Notes:
01 -
Don't overcook the berries; they'll get mushy and lose their bright flavor.
02 -
This sauce thickens a lot as it cools, so don't stress if it seems thin at first.
03 -
I always add a tiny pinch of salt; it really makes the other flavors pop, trust me.
04 -
For a chunkier sauce, gently mash some berries with your spoon while simmering.
# Equipment Needed:
01 -
Medium saucepan
02 -
colander
03 -
microplane (or fine grater)
04 -
wooden spoon
# Nutrition (Per Serving):
Calories: 150 kcal
Total Fat: 0.5g
Total Carbohydrate: 38g
Protein: 0.5g