Classic Christmas Cranberry Sauce: My Holiday Table Staple (Print Version)

Whip up a batch of Classic Christmas Cranberry Sauce that tastes like home. Tangy, sweet, and simple, it's the holiday side dish everyone will adore.

# Recipe Info:

Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 12 oz (340g) fresh cranberries
02 - 1 cup (200g) granulated sugar
03 - 1/2 cup (120ml) water

→ Flavor Boosters

04 - 1 large orange (zested and juiced)
05 - 1 cinnamon stick
06 - Pinch of salt

→ Optional Twists

07 - 1-2 star anise pods (for a subtle licorice note)
08 - 1 tbsp Grand Marnier or Cointreau (stirred in at the end, off heat)

# Instructions:

01 - First things first, get all your ingredients out. Nothing worse than scrambling for sugar when your cranberries are already bubbling! Give those fresh cranberries a good rinse under cold water, picking out any sad-looking ones or stray stems. I usually zest my orange first, then juice it, keeping everything tidy. This step feels like the calm before the delicious storm, honestly.
02 - In a medium saucepan, combine the sugar, water, orange juice, and that lovely cinnamon stick. Bring this mixture to a gentle simmer over medium heat, stirring occasionally until the sugar has completely dissolved. You'll see tiny bubbles forming around the edges. This creates a sweet, fragrant syrup that will cradle our cranberries. Don't let it boil too vigorously; we're just coaxing the sugar into submission here.
03 - Now for the fun part! Pour in your rinsed cranberries and the orange zest. Give it a good stir to make sure everything is coated in that sugary syrup. The kitchen will start smelling like pure holiday joy, I promise. This is where I always get excited, watching the vibrant red berries tumble into the pot. Keep the heat at a gentle simmer; we don't want a frantic boil.
04 - Continue to simmer, stirring occasionally, for about 10-15 minutes. You'll start to hear little popping sounds as the cranberries burst open, releasing their pectin and juices. This is the sauce thickening! I always poke a few with the back of my spoon to help them along. Don't overcook it, though; you want some berries to remain mostly intact for texture. This is crucial for a good Classic Christmas Cranberry Sauce.
05 - Once most of the cranberries have burst and the sauce has thickened to your liking (it will thicken more as it cools, trust me!), remove the pan from the heat. Take out the cinnamon stick – you've extracted all its goodness! Give it one last stir. It'll look a bit loose right now, but have faith. I've panicked before thinking it was too watery, only to find it perfect later.
06 - Pour your beautiful Classic Christmas Cranberry Sauce into a serving bowl. Let it cool completely at room temperature, then pop it in the fridge for at least a couple of hours. Chilling allows it to set up even more and lets the flavors meld. Honestly, it's even better the next day! You'll love how the tangy and sweet notes deepen.

# Notes:

01 - Don't walk away! Cranberries pop quickly, and you want to catch them just as they start to burst for that perfect texture. Overcooking makes it too jammy, and honestly, a bit sad.
02 - This Classic Christmas Cranberry Sauce keeps beautifully in an airtight container in the fridge for up to a week. I've even frozen a batch once, and it thawed perfectly for a New Year's turkey sandwich.
03 - Ran out of oranges once, oops. I used a splash of apple cider and a grating of lemon zest instead. It was a different vibe, but still totally delicious, just a bit brighter.
04 - I love serving this warm, but chilled is great too. A little dollop on roasted turkey, obviously, but also try it on a cheese board or even stirred into your morning yogurt. Trust me.

# Equipment Needed:

01 - Medium saucepan
02 - Microplane or zester
03 - Juicer (optional)
04 - Spoon

# Nutrition (Per Serving):

Calories: 150 kcal
Total Fat: 0.5g
Total Carbohydrate: 38g
Protein: 0.5g

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