Homemade Cranberry Sauce Recipe
Skip the canned stuff and make this deliciously fresh and easy Homemade Cranberry Sauce recipe. Loaded with fresh cranberries, mixed with cinnamon, orange, and a hint of vanilla, it is the perfect combination of sweet, citrus, and spice for a warming holiday treat.
Servings: 8 servings
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup orange juice
- 1 (12-ounce) bag fresh or frozen cranberries (about 3 cups)
- 1 cinnamon stick
- Zest of 1 orange optional
- pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
- Combine the sugar, water, and orange juice in a large saucepan over medium-high heat and bring to a boil.1 cup granulated sugar, 1/2 cup water, 1/2 cup orange juice
- Add the whole cranberries (no need to thaw first if using frozen berries; see note below about holding some in reserve for whole cranberry sauce), cinnamon stick, orange zest, if using, and salt. Bring to a boil for 1 minute before reducing the heat to medium low and simmering for 10 minutes, or until the cranberries have burst.1 (12-ounce) bag fresh or frozen cranberries, 1 cinnamon stick, Zest of 1 orange, pinch of salt
- Remove the pan from heat, take out the cinnamon stick, and stir in the vanilla extract. Let the sauce cool to room temperature before transferring to a container to chill in the fridge until ready to serve. Garnish with orange zest, if desired.1/2 teaspoon vanilla extract
Notes
- Make-ahead instructions: This recipe can be made 7-10 days ahead of time and stored in an airtight container in the fridge until ready to serve. Serve cold or at room temperature.
- Freezing instructions: You can freeze cranberry sauce for 2-3 months. Be sure to let it thaw on the counter for a few hours or overnight in the fridge before serving.
- Substitutions: Do not use dried cranberries to make this recipe. You won't get the same results.
- Jellied cranberry sauce: You can cook the berries an additional 10 minutes and mash them well, then press through a fine mesh sieve for more of a jellied version. Pour the gel into a bowl, jar, or mini loaf pan lined with plastic wrap sprayed with cooking spray and chill for 3 hours to mold into a sliceable shape.
- Whole cranberry sauce: You can reserve ¼ of the cranberries to add at the end if you would like more of a whole berry approach for texture and bursts of tartness.
Nutrition
Calories: 125kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 70mg | Fiber: 2g | Sugar: 28g | Vitamin A: 58IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg
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