Homemade Cranberry Sauce (Printable version)
Vibrant tangy-sweet cranberry sauce perfect for holiday feasts, with options for whole berry or smooth jellied style.
# What You’ll Need:
→ Fruit
01 - 12 oz fresh or frozen cranberries
→ Sweetener
02 - 1 cup granulated sugar
→ Liquid
03 - 1 cup water or orange juice
→ Flavorings
04 - 1/2 tsp orange zest
05 - 1/4 tsp ground cinnamon
06 - Pinch of salt
# How to Make It:
01 - Rinse the cranberries thoroughly and discard any soft or damaged berries to ensure optimal texture.
02 - In a medium saucepan, combine cranberries, sugar, and water or orange juice. Add orange zest, cinnamon, and salt if desired for enhanced flavor.
03 - Place saucepan over medium-high heat and bring mixture to a boil, stirring occasionally to dissolve sugar.
04 - Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until most berries have burst and sauce thickens.
05 - For whole berry sauce, remove from heat and allow to cool completely. Refrigerate until set before serving.
06 - For smooth jellied sauce, let cool slightly then press mixture through fine mesh strainer to remove skins and seeds. Pour into bowl or mold and refrigerate 2-3 hours until firm.
# Expert tips:
01 -
- Twenty minutes from bag to gorgeous, including the time ittakes to admire those satisfying pops and bursts
- The balance of tart and sweethits perfect without any culinary degrees required
02 -
- The sauce continues to thicken significantly as it cools, so do not overcook hoping for thicker results while hot
- Forgotten sauce keeps beautifully for a week, making it an ideal make-ahead for busy holiday prep
03 -
- A splash of port or bourbon transforms this into an adult-only favorite worth the splurge
- Add a cinnamon stick during simmering for subtle warmth thatinfuses throughout