Thanksgiving isn’t complete without that vibrant, tangy-sweet jewel: cranberry sauce! And trust me, ditching the canned stuff and making your own is one of the easiest (and most rewarding) things you can do in the kitchen. I’m here to show you how to whip up a batch of incredible homemade cranberry sauce that will have everyone asking for your secret!
- : Forget that jelly-like canned cranberry sauce. This recipe bursts with real cranberry flavor and a bright, tangy sweetness.
- : Seriously, if you can boil water, you can make this.
- : Want it sweeter? Spicier? A hint of orange? I’ll show you how to tweak it to your taste!
- : Homemade cranberry sauce instantly elevates your holiday table. Your guests will think you’re a culinary genius!
- : 5 minutes
- : 15 minutes
- : 6-8 servings
- 12 ounces fresh or frozen cranberries
- 1 cup water
- ¾ cup granulated sugar (adjust to your taste)
- 1 tablespoon orange zest (optional, but highly recommended)
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
- : In a medium saucepan, combine the cranberries, water, sugar, orange zest (if using), cinnamon (if using), and salt.
- : Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- : Remove the saucepan from the heat and let the cranberry sauce cool completely. It will continue to thicken as it cools.
- : Transfer the cooled cranberry sauce to a serving dish and refrigerate for at least 1-2 hours to allow it to fully set.
Okay, cranberry sauce is a must-have with turkey, but don’t limit it to just Thanksgiving! Here are some other delicious ways to enjoy it:
- : Cranberry sauce is fantastic with roasted pork loin or chops.
- : Add a dollop to your chicken sandwich or serve it alongside grilled chicken.
- : Spoon it over a wheel of baked brie for an elegant appetizer.
- : Stir it into your morning yogurt or oatmeal for a burst of flavor.
- : Elevate your leftover turkey sandwiches to gourmet status.
- : Start with ¾ cup of sugar, then taste and add more if you prefer a sweeter sauce.
- : Both work great! No need to thaw frozen cranberries before cooking.
- : Overcooking can make the sauce too thick and sticky. Cook until the cranberries have burst and the sauce has slightly thickened.
- : Add a pinch of ground cloves, ginger, or nutmeg for a warm, spicy flavor.
- : Orange zest and juice add brightness. Try lemon or lime for a different twist.
- : A pinch of cayenne pepper or a diced jalapeño can add a subtle kick.
- : Add a splash of orange liqueur, port wine, or bourbon for a sophisticated flavor. Stir it in after you remove the saucepan from the heat.
- : If you prefer a smoother sauce, you can use an immersion blender to blend it to your desired consistency after cooking. Be careful, as the sauce will be hot!
- Calories: 120-150
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrate: 30-40g
- Dietary Fiber: 2-3g
- Sugar: 25-35g
- Protein: 0g
- Absolutely! Cranberry sauce can be made up to 3-4 days in advance and stored in the refrigerator.
- Yes! Transfer the cooled cranberry sauce to an airtight container and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving.
- Add a tablespoon or two of water or orange juice and stir until it reaches your desired consistency.
- Simmer it for a few more minutes to allow it to thicken.
- Yes, the recipe will still be delicious without it.
