Introduction

This simple and delicious Cranberry Sauce recipe is the perfect sweet-tart condiment for your holiday table. Made with just a few ingredients, it comes together quickly and can be customized to your taste. For more festive cranberry ideas, try White Chocolate Cranberry Pecan Clusters Recipe or Cranberry Feta Pinwheels with Cream Cheese Recipe.

Ingredients

This vibrant Cranberry Sauce balances sweet and tart flavors with a luscious, jam-like texture that complements any holiday spread.

• 12 ounces fresh cranberries
• 1 cup granulated sugar (or honey/maple syrup)
• 1 cup orange juice (or water/apple juice)
• 1 teaspoon orange zest (optional)
• 1 cinnamon stick (or ¼ teaspoon ground cinnamon)

Timing

Prep Time	5 minutes
Cook Time	10 minutes
Total Time	15 minutes

Context: This quick Cranberry Sauce is ready in about 20% less time than many traditional recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 12 ounces of fresh or frozen cranberries, 1 cup of granulated sugar, and 1 cup of water or orange juice. Rinse the cranberries thoroughly and discard any soft or blemished berries. Having everything measured and ready makes the cooking process smooth and efficient.

Step 2 — Combine Ingredients in a Saucepan

Place the cranberries, sugar, and liquid in a medium-sized saucepan. Stir gently to combine. Using a heavy-bottomed saucepan helps prevent scorching and ensures even heat distribution for your Cranberry Sauce.

Step 3 — Bring to a Simmer

Set the stove to medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, immediately reduce the heat to maintain a gentle simmer. You should see small bubbles consistently breaking the surface.

Step 4 — Cook Until Cranberries Pop

Continue simmering for about 10–15 minutes, stirring occasionally. The cranberries will soften, pop open, and release their pectin. You’ll hear a soft popping sound—this is your cue that the sauce is thickening naturally.

Step 5 — Check Consistency and Sweetness

The Cranberry Sauce should coat the back of a spoon when ready. Taste and adjust sweetness if needed by adding more sugar, one tablespoon at a time. Remember, the sauce will thicken further as it cools.

Step 6 — Add Optional Flavor Enhancements

For extra depth, stir in a pinch of salt, orange zest, or a splash of citrus juice off the heat. A quarter teaspoon of cinnamon or a dash of vanilla extract can also complement the tartness beautifully.

Step 7 — Cool to Room Temperature

Remove the saucepan from heat and let the Cranberry Sauce cool for at least 30 minutes. It will continue to thicken as it cools. Avoid covering it immediately to prevent condensation from thinning the sauce.

Step 8 — Transfer and Refrigerate

Once cooled, transfer your Cranberry Sauce to an airtight container. Refrigerate for at least 2 hours before serving. Chilling allows the flavors to meld and the texture to set perfectly.

Step 9 — Serve or Store

Serve your homemade Cranberry Sauce chilled or at room temperature. It can be refrigerated for up to two weeks. For longer storage, freeze in airtight containers for up to three months.

Nutritional Information

Calories	105
Protein	0.4g
Carbohydrates	27g
Fat	0.1g
Fiber	2g
Sodium	2mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Maple syrup — A natural sweetener that adds rich, caramel notes to your Cranberry Sauce.
• Raw honey — Provides floral sweetness and pairs wonderfully with the tart cranberries.
• Orange juice — Adds bright citrus flavor while reducing the need for added sugar.
• Chia seeds — A great thickener for a lower-carb, fiber-rich Cranberry Sauce.
• Coconut sugar — A lower-glycemic alternative that lends a subtle caramel flavor.
• Fresh ginger — Infuses warmth and spice, enhancing flavor without extra sodium.
• Apple cider vinegar — Balances sweetness with tang, perfect for a zesty Cranberry Sauce.
• Pomegranate juice — Deepens the fruitiness and adds antioxidants to your sauce.

Serving Suggestions

• Pair this homemade Cranberry Sauce with roasted turkey or baked ham for a classic holiday meal.
• Serve Cranberry Sauce alongside creamy brie or sharp cheddar on a festive cheese board.
• Use Cranberry Sauce as a flavorful topping for pancakes, waffles, or morning yogurt.
• Incorporate Cranberry Sauce into sandwiches or wraps for a sweet and tangy contrast.
• Drizzle Cranberry Sauce over vanilla ice cream or pound cake for a simple dessert.
• Mix Cranberry Sauce into vinaigrettes or marinades to add depth to salads and meats.

For an elegant presentation, serve your Cranberry Sauce in a decorative bowl garnished with orange zest or fresh mint. This versatile condiment elevates both everyday meals and special occasions with its bright, vibrant flavor.

Common Mistakes to Avoid

• Mistake: Using old, shriveled cranberries. Fix: Choose plump, firm berries for maximum flavor and proper texture.
• Mistake: Overcooking until it becomes jam-like. Fix: Remove from heat as soon as berries pop for a saucy consistency.
• Mistake: Skipping the taste test before cooling. Fix: Adjust sweetness and acidity while warm, as flavors mellow when chilled.
• Mistake: Adding sugar at the very end. Fix: Dissolve sugar with the cranberries and liquid to prevent a grainy sauce.
• Mistake: Not using a heavy-bottomed pot. Fix: Use one to distribute heat evenly and prevent scorching the bottom.
• Mistake: Stirring too frequently while cooking. Fix: Let the berries heat undisturbed to encourage even popping.
• Mistake: Forgetting to zest your citrus before juicing. Fix: Zest first for bright, aromatic flavor without extra effort.
• Mistake: Storing in a non-reactive container. Fix: Use glass or plastic; metal can impart a metallic taste over time.

Storing Tips

• Fridge: Store your Cranberry Sauce in an airtight container for up to 2 weeks. Ensure it cools to room temperature before refrigerating.
• Freezer: Freeze Cranberry Sauce in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator before use.
• Reheat: Gently warm your Cranberry Sauce in a saucepan over low heat, stirring occasionally, until it reaches a food-safe temperature of 165°F (74°C).

Proper storage keeps your Cranberry Sauce fresh and delicious for future meals.

Conclusion

This homemade Cranberry Sauce is the perfect balance of sweet and tart, elevating any holiday meal. It pairs wonderfully with Sweet Potato Casserole with Pecan Streusel or Green Bean Casserole. Give this recipe a try and share your thoughts in the comments!

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FAQs

Can I make this Cranberry Sauce ahead of time?

Yes, this Cranberry Sauce can be made up to a week in advance. Store it in an airtight container in the refrigerator. The flavors meld and improve over time.

How can I adjust the sweetness of the sauce?

You can easily adjust the sweetness by adding more or less sugar to taste. Start with the recipe amount and add more after the cranberries have burst and the sauce has begun to thicken.

Why is my Cranberry Sauce too runny?

A runny sauce usually means it needs more cooking time. Continue to simmer the Cranberry Sauce, stirring occasionally, until it reaches your desired thickness as it will thicken further upon cooling.