Cranberry Sauce
This easy Cranberry Sauce Recipe brings bright, tangy flavor to your holiday table with minimal fuss. Whether you’re hosting a big Thanksgiving feast or just craving a simple, sweet-tangy side dish, this homemade cranberry sauce has you covered.
Ingredients
- 12 oz (340 g) fresh or frozen cranberries pick firm, bright berries; rinse and discard any stems
- 1 cup granulated sugar or coconut sugar for a deeper flavor
- ½ cup freshly squeezed orange juice about 1 large navel orange
- Zest of 1 orange orange organic if possible, for clean citrus notes
- ¼ tsp ground cinnamon optional, for warm spice
- Pinch salt to brighten flavors
- ¼ cup water filtered or spring water
- 1 Tbsp pure maple syrup or honey for extra sweetness and gloss
- 1 tsp vanilla extract optional, adds depth
Instructions
- In a medium saucepan over medium heat, combine water and sugar. Stir until sugar dissolves—about 2 minutes—when the liquid looks clear and steamy.
- Pour in cranberries and orange juice, then stir gently. You’ll hear those berries pop—that’s your cue they’re cooking.
- Once bubbles form, add orange zest, cinnamon, and a pinch of salt. Drop in a cinnamon stick if you’d like.
- Lower heat to medium-low and let simmer 10–12 minutes, stirring occasionally so nothing sticks.
- Remove from heat and stir in maple syrup (or honey) and vanilla. Taste, and adjust sweetness if you prefer a bolder tang.
- Transfer to a heatproof bowl. Let it sit at room temperature for 20 minutes to thicken, then cover and chill at least 1 hour.
- For a silky sauce, press through a fine-mesh sieve or pulse briefly in a food processor. To keep it rustic, leave it as is.
- Spoon onto your Thanksgiving plate, swirl into yogurt, or pair with a cheese board. While it chills, why not peek at my Easy Mashed Potatoes?
Notes
• Consistency: Sauce thickens as it cools—if it seems thin, simmer a bit longer.
• Balancing Act: Taste before extra sugar—some cranberries are sweeter than others.
• Texture Tip: A slow simmer keeps skins from over-bursting, giving you a silkier finish.
• Glossy Finish: Stir in 1 tsp butter or coconut oil just before serving.
• Equipment: A medium nonstick saucepan and wooden spoon are ideal.
• Balancing Act: Taste before extra sugar—some cranberries are sweeter than others.
• Texture Tip: A slow simmer keeps skins from over-bursting, giving you a silkier finish.
• Glossy Finish: Stir in 1 tsp butter or coconut oil just before serving.
• Equipment: A medium nonstick saucepan and wooden spoon are ideal.
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