Homemade cranberry sauce takes 15 minutes and one pot, and it tastes nothing like the jellied can. Fresh cranberries pop in a simmer of orange juice and sugar, a little zest brightens it, and it thickens as it cools. Make it days ahead; it only gets better.
Why You’ll Love It
- 15 minutes, one pot.
- Make it up to a week ahead.
- Three main ingredients.
What You Need
- 12 oz fresh or frozen cranberries
- 3/4 cup granulated sugar
- 3/4 cup orange juice (fresh if you can)
- 1 tbsp orange zest
- 1 pinch salt
- 1/2 tsp ground cinnamon (optional)
How to Make Orange Cranberry Sauce
- Rinse the cranberries and pick out any soft ones.
- Combine the cranberries, sugar, orange juice and salt in a medium saucepan.
- Bring to a boil, then lower the heat and simmer 10 to 12 minutes, stirring now and then, until most of the berries have popped and the sauce thickens.
- Stir in the orange zest and cinnamon if using.
- Cool to room temperature. It thickens more as it cools. Serve or refrigerate.
Tips
- For a smoother sauce, mash with a fork while it simmers.
- Add a splash of maple syrup for deeper sweetness.
- Leftovers are wonderful on turkey sandwiches and over cream cheese with crackers.
Serving and Storing
Serve chilled or at room temperature. Keeps 10 days in a covered jar in the fridge, or freeze up to 3 months.
Frequently Asked Questions
Can I use less sugar?
Yes, start with 1/2 cup and taste once it cools.
Can I use frozen cranberries?
Yes, straight from the freezer; add 2 minutes.
Why is my sauce runny?
It thickens as it cools. If still thin, simmer 3 more minutes.
Orange Cranberry Sauce
Fresh cranberries simmered with orange juice, zest and sugar. Ready in 15 minutes and far better than the can.
Ingredients
- 12 oz fresh or frozen cranberries
- 3/4 cup granulated sugar
- 3/4 cup orange juice fresh if you can
- 1 tbsp orange zest
- 1 pinch salt
- 1/2 tsp ground cinnamon optional
Instructions
- Rinse the cranberries and pick out any soft ones.
- Combine the cranberries, sugar, orange juice and salt in a medium saucepan.
- Bring to a boil, then lower the heat and simmer 10 to 12 minutes, stirring now and then, until most of the berries have popped and the sauce thickens.
- Stir in the orange zest and cinnamon if using.
- Cool to room temperature. It thickens more as it cools. Serve or refrigerate.
