Homemade Cranberry Sauce Recipe
User Reviews
5
Homemade Cranberry Sauce Recipe
Description
This Homemade Cranberry Sauce starts by boiling sugar with water and orange juice to create a flavored syrup. Whole cranberries are added with a cinnamon stick and optional orange zest, simmered until the berries burst and release their juices, thickening the sauce. A touch of vanilla extract is stirred in off the heat to deepen the flavor. The sauce can be served cold or at room temperature and chilled before serving to develop its taste.
The texture can be adjusted by reserving some berries for a chunkier version or cooking longer and straining for a jellied consistency. The bright tartness of cranberries balanced with sweetness from sugar and citrus notes makes it a classic garnish to roasted meats or festive dinners. It also pairs well on sandwiches or mixed into desserts.
Practical tips include making it up to 7-10 days ahead and storing in an airtight container in the fridge. It also freezes well for 2-3 months and should be thawed in the fridge before use. Avoid dried cranberries to maintain the recipe’s intended fresh texture and flavor.
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup orange juice
- 1 (12-ounce) bag Cranberry about 3 cups, fresh or frozen
- 1 cinnamon stick
- orange optional, zest of 1
- pinch salt
- 1/2 teaspoon vanilla extract
Instructions
- Combine the sugar, water, and orange juice in a large saucepan over medium-high heat and bring to a boil.
- Add the whole cranberries (no need to thaw first if using frozen berries; see note below about holding some in reserve for whole cranberry sauce), cinnamon stick, orange zest, if using, and salt. Bring to a boil for 1 minute before reducing the heat to medium low and simmering for 10 minutes, or until the cranberries have burst.
- Remove the pan from heat, take out the cinnamon stick, and stir in the vanilla extract. Let the sauce cool to room temperature before transferring to a container to chill in the fridge until ready to serve. Garnish with orange zest, if desired.
Notes
- This sauce can be prepared 7-10 days in advance and kept refrigerated in an airtight container until serving.
- Freeze the sauce for 2-3 months if needed; thaw in the refrigerator before use.
- Reserve some cranberries before cooking to retain whole berries in the final sauce for added texture.
- For a smooth, jellied cranberry sauce, cook longer, mash, strain through a fine sieve, and chill to set.
- Avoid using dried cranberries as they will not replicate the texture or flavor of fresh or frozen berries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 32g | 11% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 70mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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