5 from 54 votes
Homemade Cranberry Sauce
This homemade cranberry sauce combines fresh cranberries, orange juice and zest, along with a mix of granulated and brown sugars for balanced sweetness. Simmering the berries until they burst creates a thick, textured sauce with bright citrus notes. It cools to a slightly thickened consistency that's ideal as a condiment for roasted meats or holiday meals. The inclusion of both orange juice and zest provides a fresh, vibrant backdrop to the tart cranberries.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
10
Course:
Condiments
Cuisine:
American
Ingredients
- 1 (12 oz) bag cranberries rinsed, fresh
- 1/2 cup water
- 1 tsp orange zest
- 1/2 cup orange juice freshly squeezed
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
Instructions
- In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar.
- Set over medium-high heat and bring mixture to a boil, then reduce heat medium-low.
- Let simmer about 10 - 12 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.
- Allow mixture to cool about 20 - 30 minutes to thicken up slightly. Store in refrigerator in an airtight container.
Cup of Yum
Notes
- Frozen cranberries can be used interchangeably with fresh ones.
- The sauce can be frozen for up to 3 months; cool it completely before freezing and leave space in the container for expansion.
- Substitute all granulated sugar if brown sugar is unavailable.
- Consider simmering with a cinnamon stick or ground spices for added warmth.
- Replacing water with unsweetened cranberry juice adds more tartness.
- Adding vanilla or chopped nuts after cooling can enrich flavor and texture.