Servings
Font
Back
0 from 54 votes

Homemade Cranberry Sauce

Once you try this fresh Cranberry Sauce recipe you'll never want to buy it canned again! It's so much better and incredibly easy to make! It's perfectly sweetened, lightly tart, and has a deliciously bright cranberry and orange flavor.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 10
Course: Condiments
Cuisine: American

Ingredients

  • 1 (12 oz) bag fresh cranberries, rinsed
  • 1/2 cup water
  • 1 tsp orange zest
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar

Instructions

    Cup of Yum
  1. In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar. 
  2. Set over medium-high heat and bring mixture to a boil, then reduce heat medium-low. 
  3. Let simmer about 10 - 12 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.
  4. Allow mixture to cool about 20 - 30 minutes to thicken up slightly. Store in refrigerator in an airtight container.

Notes

  • POSSIBLE VARIATIONS:
  • Frozen cranberries will work well here too.
  • Sauce can be frozen up to 3 months. Cool before freezing, leave 1/2-inch gap in container for expansion. Thaw overnight in the fridge when ready to use.
  • If you don't have any brown sugar all white sugar can be used.
  • Simmer with a cinnamon stick and/or add a few pinches of ground nutmeg and cloves.
  • Substitute water with an unsweetened cranberry juice or a cranberry juice blend.
  • Add 1/2 tsp vanilla.
  • Mix in some chopped pecans after cooling.