Tangy Homemade Cranberry Sauce: Simple Recipe (Print Version)
Make easy Homemade Cranberry Sauce! This simple recipe features fresh cranberries, orange zest, and a touch of spice for a vibrant, tangy side.
# 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, rinsed
02 -
3/4 cup (150g) granulated sugar
03 -
1/2 cup (120ml) water or orange juice
→ Flavor Boosters
04 -
1 cinnamon stick
05 -
1 teaspoon orange zest (from about 1/2 orange)
06 -
Pinch of salt
→ Optional Extras
07 -
1 tablespoon Grand Marnier or Cointreau (added after cooking)
08 -
1/4 teaspoon ground ginger
# Instructions:
01 -
Grab a medium-sized saucepan, hon, and toss in your fresh cranberries, sugar, and water (or orange juice, if you're going that route). Add your orange zest and the cinnamon stick right in there. Give it a good stir to combine everything. I always feel a little thrill at this point, seeing the vibrant red berries. Place the pan over medium heat; this is where I always remind myself not to rush things like I did that one time. You want a gentle simmer, not a raging boil.
02 -
Let the mixture come to a simmer, then reduce the heat slightly to maintain a gentle bubble. You'll start to hear little *pops* as the cranberries burst open, releasing all their juicy goodness. This usually takes about 10-15 minutes. Don't worry if it looks a bit watery at first; it'll thicken up. My biggest mistake here was walking away and forgetting about it – a burnt bottom is no fun to clean, trust me!
03 -
Keep stirring occasionally, especially as more cranberries burst. The sauce will thicken as it cooks and the pectin from the cranberries is released. You're looking for a consistency that coats the back of a spoon, not too runny, not too jammy yet. The smell is honestly incredible at this stage – a sweet, tangy perfume filling your kitchen! If it's too thick, a splash more water or juice can help; too thin, just let it simmer a little longer.
04 -
Once your Homemade Cranberry Sauce has reached your desired consistency, carefully remove the cinnamon stick. Give it a final stir. Now, let it cool completely right in the saucepan. As it cools, it will thicken even further, so don't be alarmed if it still seems a little thin when hot. I always sneak a tiny taste at this point, burning my tongue a little, because I just can't resist. It’s totally worth it!
05 -
Once it's cooled to room temperature, transfer your beautiful Homemade Cranberry Sauce to a bowl or a jar with a lid. Pop it in the refrigerator for at least a few hours, or even overnight, to let all those flavors meld and the sauce set up nicely. It’s amazing how much the taste deepens after a good chill. I find it hard to wait, but the patience pays off for sure. Just try not to eat it all with a spoon before dinner!
06 -
When you're ready to serve, just take it out of the fridge. Give it a gentle stir. It should be a vibrant, glistening red, with a wonderful balance of sweet and tart. It looks, smells, and tastes like pure holiday magic, or just a really good Tuesday night side dish. This is where you get to show off your hard work! I love seeing the little flecks of orange zest; it just makes it look so inviting.
# Notes:
01 -
Always taste your cranberries before adding sugar; some batches are more tart than others!
02 -
This sauce actually tastes better the next day, so it’s a great make-ahead option for parties.
03 -
If you don't have an orange, a few drops of orange extract can work in a pinch for flavor.
04 -
Serving it warm over vanilla ice cream is surprisingly delicious, a real unexpected treat!
# Equipment Needed:
01 -
Medium saucepan
02 -
whisk
03 -
fine grater (for zest)
# Nutrition (Per Serving):
Calories: 150 kcal
Total Fat: 0.5g
Total Carbohydrate: 38g
Protein: 0.5g