Easiest Homemade Cranberry Sauce
Ditch the canned stuff forever with this incredibly easy and delicious homemade cranberry sauce. Bursting with fresh, tart flavor and a hint of citrus, this recipe takes minutes to make and will impress your guests at any holiday feast.
Equipment
- Medium saucepan
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Airtight container
Ingredients
- 12 ounces fresh cranberries, rinsed and picked over
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon orange zest
- ΒΌ cup orange juice
- 1 cinnamon stick optional
- Pinch of salt
Instructions
- Combine the sugar and water in a medium saucepan over medium heat. Stir until the sugar is dissolved, creating a simple syrup.
- Add the cranberries, orange zest, orange juice, cinnamon stick (if using), and a pinch of salt to the saucepan.
- Bring the mixture to a boil, then reduce the heat to low and simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally to prevent sticking.
- Remove the saucepan from the heat and discard the cinnamon stick.
- Let the cranberry sauce cool completely. It will thicken further as it cools.
Notes
For a smoother sauce, use a potato masher to gently mash some of the cranberries while cooking. Taste and adjust the sugar level to your preference. Cranberry sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. Thaw overnight in the refrigerator before serving. If the sauce is too thick after refrigeration, stir in a tablespoon of water at a time until desired consistency is reached.