Recipes › Cranberry › Homemade Cranberry Sauce
Homemade Cranberry Sauce
Fresh cranberry sauce that takes 15 minutes and makes the canned version completely irrelevant. Tart cranberries cooked with orange zest, cinnamon, and just enough sugar — bright, jewel-red, and perfectly balanced. The Thanksgiving table essential you'll make every year once you try it.
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Ingredients
- 12 oz fresh cranberries, rinsedFrozen cranberries work well too
- 1 large orange, zested and juiced
- ¾ cup sugar
- ¼ cup water
- 1 cinnamon stick (optional)
- ½ tsp vanilla extract (optional)
Method
- Combine cranberries, orange juice, orange zest, water, sugar, and cinnamon stick in a saucepan. Bring to a boil over medium-high heat.About 5 min
- Reduce heat and simmer for 8-10 minutes, stirring occasionally, until cranberries burst and sauce thickens. The sauce will thicken further as it cools.About 10 min
- Remove from heat. Add vanilla if using. Let cool to room temperature, then refrigerate. Serve cold or at room temperature.About 2 min
Tips
- Make this up to 5 days ahead — it improves as it sits.
- The sauce thickens considerably as it cools; don't worry if it seems thin while hot.
- For a smoother sauce, press through a sieve or blend after cooling.
Ring the changes
- Add a tbsp of port or brandy for a more grown-up version.
- Stir in 1 tsp of fresh grated ginger for a lively, spiced cranberry sauce.
Keeping it
Keeps in the fridge for up to 2 weeks. Freezes for 2 months.
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