Tangy Homemade Cranberry Sauce: My Holiday Must-Have (Print Version)
Homemade Cranberry Sauce: Make your holiday meal special with this vibrant, tangy, and easy family recipe. Its the fresh staple youll love!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
12 oz (340g) fresh cranberries, rinsed and picked over
02 -
1 cup (200g) granulated sugar
03 -
1 cup (240ml) water
→ Flavor Enhancers
04 -
1 tbsp orange zest (from 1 large orange)
05 -
1/4 cup (60ml) fresh orange juice
06 -
1 cinnamon stick
07 -
Pinch of salt
→ Optional Zest & Spice
08 -
1 star anise pod
# Instructions:
01 -
First things first, get your fresh cranberries ready. I usually dump them into a colander, pick out any squishy ones or stray stems – honestly, sometimes it feels like a treasure hunt! Then, a good rinse under cool water. You want them clean and ready for their star turn. I always grab a few extra just in case I find too many duds, happens more often than you'd think!
02 -
In a medium saucepan, combine your sugar and water. Bring it to a gentle simmer over medium heat, stirring occasionally until the sugar completely dissolves. This is where the magic starts to happen; you'll see the liquid become clear and inviting. I always take a moment to breathe in the sweet steam – it's a little preview of the deliciousness to come. Don’t rush this part; a good base is key for excellent flavor.
03 -
Now for the fun part! Toss in your rinsed cranberries, orange zest, orange juice, cinnamon stick, and that tiny pinch of salt. Give it a good stir to combine everything. The cranberries will look so vibrant against the clear liquid. I usually poke at them a little, imagining them soaking up all those lovely flavors. If you're using star anise, pop it in now too. The aroma will start to build, filling your kitchen with warmth.
04 -
Bring the mixture to a boil, then reduce the heat to low and let it simmer. This is where the cranberries truly shine. You’ll hear little popping sounds as they burst open, releasing their juices and thickening the sauce. It usually takes about 10-15 minutes. Don't stir too aggressively, or you'll smash them all. I once got distracted and stirred too much, ending up with more of a purée than a sauce. Oops!
05 -
Once most of the cranberries have burst and the sauce has thickened to your liking – it should coat the back of a spoon – remove it from the heat. Don't worry if it seems a little thin; it thickens considerably as it cools. Fish out the cinnamon stick and star anise if you used them. I always give it a little taste test here, making sure the sweetness is just right for my sauce.
06 -
Transfer your beautiful sauce to a heatproof bowl or jar. Let it cool completely at room temperature before covering it and chilling it in the refrigerator for at least 2 hours. This chilling time is essential for the flavors to meld and for the sauce to reach its proper consistency. It’ll be a rich, glossy, ruby red, ready to adorn your holiday table. Honestly, the anticipation is half the fun!
# Notes:
01 -
Don't overcook the cranberries; they'll go from bursting to mushy too fast.
02 -
Always adjust sugar to your taste; some cranberries are tarter than others.
03 -
This sauce tastes even better the next day, so it’s a great make-ahead.
04 -
Serve chilled for the best flavor and texture, it really lets the tartness shine.
# Equipment Needed:
01 -
Medium saucepan
02 -
microplane zester
03 -
colander
04 -
heatproof bowl/jar
# Nutrition (Per Serving):
Calories: 150
Total Fat: 0.5g
Total Carbohydrate: 38g
Protein: 0.5g