Easy Cranberry Sauce
User Reviews
5
Easy Cranberry Sauce
Description
The sauce begins by simmering whole cranberries with light brown sugar, orange juice, water, and a medley of spices including cinnamon sticks, star anise, allspice, and freshly grated nutmeg. As the mixture boils gently, the cranberries burst and the liquid reduces, thickening to a glossy sauce with a balance of sweet and tart flavors. The orange zest adds bright citrus notes that brighten the sauce's profile.
This cranberry sauce pairs well with turkey, chicken, pork, or can be used as a spread for sandwiches. It holds well when refrigerated and can be made ahead of time, allowing its flavors to deepen. The spices provide warmth that complements festive meals.
Store the cooled sauce in an airtight container in the refrigerator for up to two weeks. It can also be frozen for up to three months. For reheating, gently warm on the stovetop or microwave with a splash of liquid to loosen the sauce and adjust seasonings if needed.
Ingredients
- 2 (12 ounces each) Cranberry washed and dried, fresh or frozen
- 2 cups brown sugar depending on the level of sweetness you desire, or light brown sugar
- ¼ cup water
- 1 cinnamon stick
- 2 pieces star anise
- ½ teaspoon ground allspice
- ½ teaspoon nutmeg freshly grated
- 1-½ cups orange juice freshly squeezed or storebought bottle
- orange zest from 2 oranges
- ⅛ teaspoon kosher salt
Instructions
- Combine cranberries, light brown sugar, salt, allspice, nutmeg, star anise, cinnamon stick, orange juice, and water in a saucepan and bring to a boil over medium heat, whisking to break up the cranberries.
- Boil until sauce has reduced slightly and thickened, about 15 to 20 minutes. Adjust sweetness with more sugar if needed. Remove from heat and let cool completely. The sauce is ready to be used or served, or it may be covered and stored in the refrigerator for later use.
Notes
- Refrigerate the sauce in an airtight container for up to two weeks after cooling.
- Reheat gently with added liquid if the sauce thickens; adjust seasoning before serving.
- This sauce can be made up to two weeks ahead to allow the flavors to blend and deepen.
- Freeze the cranberry sauce for up to three months and thaw overnight in the refrigerator before use. Stir well to smooth out any graininess after thawing.
User Reviews
Overall Rating
5
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