Tangy Festive Cranberry Sauce: A Simple Homemade Recipe (Print Version)

Whip up a vibrant, Easy Homemade Cranberry Sauce. This simple recipe brings tangy sweetness and festive cheer to any meal, no fuss, just flavor.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - Fresh Cranberries (12 oz / 340g bag)
02 - Water (1/2 cup)

→ Sweeteners

03 - Granulated Sugar (1/2 to 3/4 cup, to taste)

→ Flavor Enhancers

04 - Orange Zest (from 1 orange)
05 - Orange Juice (from 1 orange, about 1/4 cup)

→ Spices & Seasonings

06 - Cinnamon Stick (1 large)
07 - Pinch of Salt

# Instructions:

01 - First things first, get those cranberries ready! Give them a good rinse under cold water. Pick out any sad-looking ones or little stems. Honestly, this is where I sometimes get distracted and leave a rogue stem in, only to find it later – a small imperfection, but it reminds me it's homemade! You want them clean and ready to burst with flavor.
02 - Alright, grab a medium saucepan. Toss in your rinsed cranberries, the sugar, orange juice, water, and that lovely cinnamon stick. Give it a good stir. Now, bring this mixture to a gentle boil over medium heat. You’ll start to hear a little bubbling, and the kitchen will begin to smell wonderfully festive. Don't walk away, though; we don't want anything sticking!
03 - Once it's boiling, reduce the heat to low and let it simmer. This is the magic part! You’ll see the cranberries start to pop and burst open, releasing all their juicy goodness. This usually takes about 10-15 minutes. The sauce will thicken as it cools, so don't worry if it seems a bit thin right now. I always get a little excited when I hear those pops, it means our Easy Homemade Cranberry Sauce is coming together!
04 - After most of the cranberries have burst and the sauce has thickened slightly, remove the saucepan from the heat. Take out the cinnamon stick – you don't want to chew on that! Now, stir in your fresh orange zest. This step is crucial; adding it off the heat keeps the zest's bright, fresh flavor from cooking away. The aroma is just incredible at this point, trust me.
05 - Let your Easy Homemade Cranberry Sauce cool completely at room temperature. As it cools, it will continue to thicken up to that perfect consistency. I usually give it a stir every now and then. Sometimes I get impatient and try to serve it warm too soon, and it's a bit runny. Lesson learned: patience is a virtue here!
06 - Once cooled, transfer the sauce to an airtight container and pop it in the fridge. Chilling for at least a couple of hours, or even overnight, really lets the flavors meld and deepen. This Easy Homemade Cranberry Sauce tastes even better the next day, ready to be slathered on everything. It’s a beautiful, jewel-toned creation, and you made it!

# Notes:

01 - Personal cooking tip I've learned through experience: Don't overcook it, or it gets too jammy and loses freshness.
02 - Storage advice that actually works from my kitchen trials: It freezes beautifully for up to two months, just avoid microwaving to thaw.
03 - Substitution I've tried that worked surprisingly well: A splash of apple cider instead of water adds a nice depth of flavor.
04 - Serving suggestion that makes this dish extra special: Spoon it over baked brie for an unexpectedly delicious appetizer.

# Equipment Needed:

01 - Medium saucepan
02 - citrus zester
03 - spoon

# Nutrition (Per Serving):

Calories: 80
Total Fat: 0g
Total Carbohydrate: 20g
Protein: 0g

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