The Best Homemade Cranberry Sauce (Ready in 15 Minutes!) Recipe

Introduction

Fresh homemade cranberry sauce is a vibrant and flavorful addition to any holiday meal that’s quick and easy to make. This recipe balances tart cranberries with just the right amount of sweetness and optional warm spices. Once you try this fresh version, you’ll never want to go back to the canned stuff!

Ingredients

• 12 ounces fresh or frozen cranberries (no need to thaw if frozen)
• 1 cup granulated sugar
• 1/2 cup water or orange juice
• Optional: 1/4 teaspoon ground cinnamon or orange zest for extra flavor

Instructions

1. Step 1: In a medium saucepan, combine the sugar and water (or orange juice). Stir until the sugar dissolves completely.
2. Step 2: Bring the mixture to a boil over medium-high heat.
3. Step 3: Add the cranberries once the mixture is boiling. It will return to a boil shortly.
4. Step 4: Reduce heat to medium-low and simmer for 10–15 minutes, stirring occasionally. You’ll hear the cranberries pop as they cook.
5. Step 5: Continue cooking until most cranberries burst and the sauce thickens to your desired consistency.
6. Step 6: Remove from heat and let cool before serving or storing in the refrigerator.

Tips & Variations

• The sauce thickens more as it cools, so don’t worry if it seems runny at first.
• For a bright citrus twist, use half orange juice and half water, adding the zest of one orange.
• Add a cinnamon stick and a pinch of freshly grated nutmeg when cooking for a warm, spiced flavor.
• Try swapping 1/4 cup of the liquid for port wine for a richer holiday sauce.
• For a sugar-free version, use monk fruit sweetener with a touch of vanilla extract.
• Enhance with unique additions like fresh grated ginger, diced apple, or a sprig of rosemary during cooking.

Storage

Store homemade cranberry sauce in an airtight container in the refrigerator for up to one week. It also freezes well for 1 to 2 months. Reheat gently on the stove or serve chilled, depending on your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What takes the bitterness out of cranberry sauce?

Adding sugar is the most common way to balance the tartness, typically about 1 cup per 12 ounces of cranberries. Citrus juice like orange or lemon and a pinch of salt can also help enhance flavor and reduce bitterness.

What are the two types of cranberry sauce?

There are whole berry cranberry sauce, which is chunky with cranberry pieces, and jellied cranberry sauce, which is smooth and gelatinous, often sliced from a can.

Can I substitute orange juice for water when making cranberry sauce?

Yes, orange juice can replace water and adds a lovely citrus flavor. Since orange juice is naturally sweet, consider reducing the sugar slightly to keep the balance right.

How long will homemade cranberry sauce last?

In the refrigerator, homemade cranberry sauce keeps well for 10 to 14 days. If frozen, it’s best consumed within 1 to 2 months for optimal flavor and texture.

The Best Homemade Cranberry Sauce (Ready in 15 Minutes!) Recipe

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This Best Homemade Cranberry Sauce recipe is a simple, vibrant, and flavorful addition to your holiday meals. Ready in just 15 minutes, it combines fresh cranberries with a perfectly balanced sweetness and offers optional flavor enhancers like orange zest, cinnamon, and vanilla for a personalized twist. Ideal for Thanksgiving or any festive occasion, this sauce transforms your festive spread with its fresh and tangy taste.

• Author: reem
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: About 1 1/2 cups cranberry sauce 1x
• Category: Sauce/Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 12 ounces fresh or frozen cranberries (no need to thaw if frozen)
• 1 cup granulated sugar
• 1/2 cup water or orange juice (orange juice recommended for extra flavor)

Optional Flavor Enhancers

• 1/4 teaspoon ground cinnamon
• 1 tablespoon orange zest
• 1 cinnamon stick (for simmering, remove before serving)
• 1/2 teaspoon vanilla extract (added at end)
• Pinch of salt

Instructions

1. Combine Ingredients: In a medium saucepan, combine the granulated sugar and water or orange juice. Stir continuously until the sugar completely dissolves, ensuring a smooth base for your cranberry sauce.
2. Boil: Place the saucepan over medium-high heat and bring the sugar-liquid mixture to a full boil. This step is essential to activate the cranberries and start the cooking process.
3. Add Cranberries: Once boiling, add the fresh or frozen cranberries to the saucepan. Allow the mixture to return to a boil, signaling that the berries are cooking properly.
4. Simmer: Reduce the heat to medium-low to maintain a gentle simmer. Cook the mixture for 10 to 15 minutes, stirring occasionally. Listen for the popping sound as the cranberries burst and release their natural juices.
5. Thicken: Continue simmering until approximately 75% of the cranberries have burst and the sauce thickens to your desired consistency. The sauce should be syrupy but still have some texture from whole berries.
6. Cool: Remove the saucepan from the heat and allow the cranberry sauce to cool. It will thicken further as it cools. Once cooled, serve immediately or refrigerate in an airtight container for up to a week.

Notes

• The sauce will thicken more as it cools, so don’t be alarmed if it appears runny when hot.
• This sauce can be prepared ahead and stored in the refrigerator for up to 7 days in an airtight container.
• Use fresh or frozen cranberries; no need to thaw frozen ones before cooking.
• To reduce sugar without sacrificing sweetness, try adding 1/2 teaspoon vanilla extract at the end of cooking.
• For a citrus twist, add 1 tablespoon orange zest while cooking and consider substituting water with orange juice, adjusting sugar accordingly.
• Remove cinnamon sticks, rosemary, or any whole spices before serving to avoid unpleasant texture.
• Adjust sugar alternatives carefully, as some may affect sauce consistency.
• Store in the fridge for up to 10-14 days or freeze for 1-2 months for longer preservation.

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