Perfect Cranberry Sauce
This homemade cranberry sauce is a vibrant and flavorful alternative to canned versions. It's easy to make with fresh cranberries, sugar, orange zest, and orange juice, creating a tart and sweet sauce that's perfect for the holidays and beyond.
Equipment
- Medium saucepan
- Measuring cups
- Measuring spoons
- Zester
- Juicer (optional)
- Wooden spoon or spatula
- Airtight container
Ingredients
- 12 ounces fresh cranberries about 3 cups
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon orange zest
- ½ cup orange juice, freshly squeezed
- ¼ teaspoon ground cinnamon or a pinch of ground cloves optional
- 1 tablespoon lemon juice optional, for balancing sweetness
Instructions
- Combine Ingredients: In a medium saucepan, combine the cranberries, sugar, water, orange zest, and orange juice. Add the optional spices if desired.
- Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
- Simmer: Once boiling, reduce the heat to low and let the cranberry sauce simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened to your liking. Stir occasionally to prevent sticking. The cranberries will start to "pop" and release their juices.
- Cool and Thicken: Remove the saucepan from the heat and let the cranberry sauce cool completely. As it cools, it will thicken up considerably.
- Taste and Adjust: Once cooled, give the cranberry sauce a taste. If it's too tart for your liking, add a little more sugar, a tablespoon at a time, until you reach your desired sweetness. If it's too sweet, add a squeeze of lemon juice to balance the flavors.
- Chill: Transfer the cranberry sauce to an airtight container and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the sauce to thicken even more.
- Serve and Enjoy: Serve chilled or at room temperature.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. You can also add a tablespoon of butter for a smoother texture. Cranberry sauce can be stored in an airtight container in the refrigerator for up to a week. For longer storage, freeze in a freezer-safe container for up to 2 months. To thaw, place in the refrigerator overnight. Experiment with adding other berries like raspberries or blueberries for a unique twist. A tablespoon or two of Grand Marnier or Cointreau can also be added after cooling for an adult version.