Easy Homemade Cranberry Sauce: Tangy & Sweet (Print Version)
Make Easy Homemade Cranberry Sauce from scratch! My simple recipe brings bright, tart flavor to any meal. Skip canned, embrace fresh and vibrant.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
12 oz (340g) fresh cranberries
02 -
1 cup (240ml) water
→ Sweeteners
03 -
½ to ¾ cup (100-150g) granulated sugar (adjust to taste)
→ Flavor Boosters
04 -
1 strip orange zest (about 1 inch long)
05 -
1 cinnamon stick
→ Finishing Touch
06 -
Pinch of salt
# Instructions:
01 -
First things first, get all your ingredients ready. I always lay everything out on the counter; it helps me not forget anything, especially that crucial orange zest! Rinse those fresh cranberries really well under cold water. You wouldn't believe what little bits can hide in there. This is where I usually get a little water on the floor, because my sink is tiny. Just embrace the mess, hon! It's all part of the cranberry sauce adventure.
02 -
Next, grab a medium saucepan. Toss in the rinsed cranberries, the water, and about half of your granulated sugar. Add that beautiful orange zest and the cinnamon stick. Give it a gentle stir. Now, place it over medium heat. You're looking for a gentle simmer, not a rolling boil. I once cranked the heat too high, and let's just say I had exploding cranberries all over my kitchen ceiling. Not fun to clean, trust me!
03 -
As it warms up, you'll start hearing little popping sounds. That's the cranberries bursting open, releasing all their lovely juices! This is what makes the sauce, well, saucy. Keep stirring occasionally, making sure nothing sticks to the bottom. This usually takes about 5-7 minutes. I love this stage; the kitchen smells incredible, and you can really see the transformation happening right there.
04 -
Once most of the cranberries have popped, stir in the remaining sugar and that pinch of salt. Continue to simmer for another 5-10 minutes, stirring more frequently now. The sauce will start to thicken as the liquid reduces. You want it to be a consistency you like—some prefer it runnier, some thicker. I usually aim for a loose jam texture. If it's too thin, simmer a bit longer; too thick, a tiny splash more water can help.
05 -
When your cranberry sauce has reached your desired consistency, remove it from the heat. Carefully take out the cinnamon stick. Now, here's the hard part: let it cool completely. As it cools, it will thicken even more, so don't fret if it seems a bit thin when hot. I always try to sneak a spoonful when it's still warm, which, honestly, is a little dangerous but so worth it!
06 -
Once fully cooled, transfer your homemade cranberry sauce to a pretty serving bowl or a jar for storage. It’s ready to go! It's amazing how this simple sauce can elevate so many dishes. I usually make it the day before I need it because the flavors really meld and deepen overnight. It's a little bit of kitchen magic, really, transforming simple berries into something special.
# Notes:
01 -
Don't walk away from the pot, seriously, it bubbles fast!
02 -
Stores beautifully in the fridge for a week, or freeze for later.
03 -
A splash of orange liqueur? Trust me, it's a game-changer.
04 -
Serve chilled for a firmer texture, or warm for a saucier vibe.
# Equipment Needed:
01 -
Medium saucepan
02 -
whisk
03 -
zester
# Nutrition (Per Serving):
Calories: 150
Total Fat: 0g
Total Carbohydrate: 39g
Protein: 0g