Homemade cranberry sauce takes about 20 minutes, three main ingredients and one pot. It’s tart, sweet and bright with a little orange, and it beats the stuff from the can by a mile.
Better yet, it’s one of the easiest dishes to make days ahead. Make it early in the week and it’s one thing you don’t have to think about on the day. Also, honestly, this is not just a Holiday side. It works so well with any protein all throughout the year, especially during grilling season!!
Tips for Making Classic Cranberry Sauce
Wait for the pops. The berries burst on their own after about 6 to 8 minutes. Once most have popped, the sauce is almost done.
Don't judge thickness hot. It looks loose in the pot and sets a lot as it cools. Pull it before it seems thick enough.
Add the zest at the end. Orange zest loses its fragrance with long cooking, so stir it in off the heat.
Taste before you chill it. Cranberries vary, and flavors dull when it's cold, so taste it while it's warm and adjust.
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Classic Cranberry Sauce
- Total Time: 1 hour 20 minutes
- Yield: Makes about 2 cups, serves 8
Description
Homemade cranberry sauce takes about 20 minutes, three main ingredients and one pot. It’s tart, sweet and bright with a little orange, and it beats the stuff from the can by a mile. Better yet, it’s one of the easiest dishes to make days ahead.
Ingredients
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (200 g) granulated sugar
- 3/4 cup (180 ml) water
- 1/4 cup (60 ml) fresh orange juice
- 1 tsp finely grated orange zest
- Pinch of salt
Instructions
Combine the sugar, water, orange juice and salt in a medium saucepan over medium-high heat. Stir until the sugar dissolves and the liquid comes to a boil.
Add the cranberries. Return to a boil, then reduce the heat to a steady simmer and cook for 8 to 10 minutes, stirring occasionally, until most of the berries have burst and the sauce has thickened slightly.
Remove from the heat and stir in the orange zest. Taste and stir in up to 1 tbsp more sugar if you want it sweeter.
Let cool for at least 1 hour; it will thicken as it cools. Serve warm, at room temperature or chilled.
Notes
- Keeps in a covered container in the fridge for up to 10 days. Frozen cranberries work as is, with no need to thaw; add 1 to 2 minutes to the simmer.
- Freeze for up to 3 months and thaw overnight in the fridge.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Fat: 0 g
- Carbohydrates: 31 g
- Protein: 0 g
Frequently Asked Questions
My cranberry sauce is too tart. How do I fix it?
Stir in sugar a tablespoon at a time while the sauce is still warm, tasting after each, until the tartness suits you.
Why isn't my cranberry sauce thickening?
It thickens as it cools, so give it a full hour. If it's still thin after chilling, simmer it 5 more minutes. The berries' natural pectin does the setting, and undercooked berries haven't released enough.
Can I make cranberry sauce without orange juice?
Yes. Use water or apple juice in its place and add a squeeze of lemon juice for the brightness.
How far ahead can I make cranberry sauce?
Up to 10 days. Keep it covered in the fridge and take it out about 30 minutes before serving if you like it at room temperature.
Can you freeze cranberry sauce?
Yes, for up to 3 months. Cool it completely, freeze in a sealed container and thaw overnight in the fridge. Give it a stir before serving.
