Tangy Homemade Cranberry Sauce: Easy & Fresh (Print Version)
Make vibrant Homemade Cranberry Sauce. Fresh berries, a touch of citrus, and simple steps for a truly memorable holiday side. So easy, so good!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
12 oz (340g) fresh cranberries, rinsed
02 -
1 cup (200g) granulated sugar
03 -
1/2 cup (120ml) water
→ Sweeteners & Zest
04 -
1/2 cup (120ml) fresh orange juice
05 -
1 tablespoon orange zest
→ Flavor Enhancers
06 -
Pinch of salt
→ Optional Add-ins
07 -
1 cinnamon stick
# Instructions:
01 -
First things first, grab all your ingredients. Rinse those beautiful fresh cranberries under cold water, picking out any sad-looking ones or stray stems. I usually just dump them into a colander and give them a good shake. Get your orange zested and juiced; I always forget to zest before juicing, making it way harder! This initial step feels like setting the stage for something wonderful, and the vibrant red of the berries is just so cheerful.
02 -
In a medium saucepan, toss in your rinsed cranberries, sugar, water, orange juice, and that tiny pinch of salt. If you're using a cinnamon stick, throw that in too! Give it a good stir to combine everything. Turn the heat to medium-high and bring it to a gentle boil. This is where the magic starts; you'll hear the gentle bubbling and see the steam rising. Don't walk away yet; we're just getting started on this Homemade Cranberry Sauce.
03 -
Once it's boiling, reduce the heat to medium-low and let it simmer. You'll start to hear little popping sounds—that's the cranberries bursting open! It’s such a satisfying sound, telling you they’re releasing all their juicy goodness. Stir occasionally, just to make sure nothing sticks to the bottom. I once got distracted here and had to scrape a bit, but it still turned out okay. Keep an eye on it; this stage takes about 10-15 minutes.
04 -
As the cranberries burst, the sauce will naturally start to thicken. You'll see fewer whole berries and more of a jam-like consistency. This is where you can decide how chunky you like your Homemade Cranberry Sauce. If you prefer it smoother, you can gently mash some of the remaining whole berries with the back of your spoon. I like a bit of texture, so I usually leave some whole. The kitchen will smell absolutely incredible at this point, trust me!
05 -
Once it’s thickened to your liking and most of the berries have burst, take the saucepan off the heat. Now, stir in that lovely orange zest. The heat from the sauce will release all its aromatic oils, infusing the sauce with a bright, fresh finish. If you used a cinnamon stick, pull it out now. I once forgot the zest until it was completely cool, and it just didn't blend as well, so do it while it's still warm!
06 -
Let your Homemade Cranberry Sauce cool completely in the saucepan before transferring it to a serving dish or an airtight container. As it cools, it will thicken even more, so don't worry if it seems a little loose at first. I like to chill mine in the fridge for a few hours. The flavors really meld together beautifully when it's cold. Serve it chilled, or gently warm it up if you prefer.
# Notes:
01 -
Don't overcook the sauce; once berries burst and it thickens, it's done-it will get jammy as it cools.
02 -
This sauce is fantastic made ahead! It keeps well in the fridge for up to two weeks, even longer frozen.
03 -
If you don't have fresh oranges, a mix of lemon juice and zest works surprisingly well for brightness.
04 -
Serve this warm or chilled, it's great either way, but I personally love it cold right from the fridge.
# Equipment Needed:
01 -
Medium saucepan
02 -
whisk or spoon
03 -
citrus zester
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 150
Total Fat: 0.5g
Total Carbohydrate: 38g
Protein: 0.5g