Easy Ultimate Cranberry Sauce Recipe
Okay, so Thanksgiving’s around the corner, and you KNOW what that means: everyone panicking about sides. Listen, I get it. Turkey gets all the glory, but honestly, the sides? That’s where the magic happens. And THIS cranberry sauce? It’s not your grandma’s jiggly canned stuff (sorry, Grandma!). This Easy Ultimate Cranberry Sauce Recipe is tart, sweet, a little tangy, and has a secret weapon: pineapple. Trust me, it works. It really works. It’s like a tropical vacation in your Thanksgiving spread. You gotta try it!
Last year, my husband, bless his heart, was convinced cranberry sauce was “boring.” He’s a meat-and-potatoes kind of guy. But I made a batch of this, and he went back for seconds. Seconds! Then he put it on his leftover turkey sandwich the next day (gross, but hey, he loved it!). My kid even eats it straight from the fridge. I swear, the first time I made it, my youngest was like “Mom, this is candy!”. Now it’s a non-negotiable part of our holiday meal. It’s just… the flavor punch everyone needs on their plate. I’ve even been known to make it when it’s not even Thanksgiving or Christmas because it’s just THAT good.
Why You’ll Love This Easy Ultimate Cranberry Sauce Recipe
- It’s way more interesting than plain ol’ cranberry sauce. Pineapple, people!
- It’s easy enough that even I can’t screw it up (and that’s saying something).
- It’s the perfect balance of sweet and tart. You know, like a good relationship.
- It keeps in the fridge for ages, so you can make it ahead and not freak out on Thanksgiving morning.
- It makes your house smell AMAZING while it simmers. Like, fall vibes all day long.
How to Make It
Okay, so first things first, you gotta grab your cranberries. Rinse ’em, pick out any squishy ones (nobody wants those!), and dump them in a saucepan. Next, chop up that pineapple. I usually buy a whole one because it’s cheaper, but those pre-cut containers are fine too if you’re feeling lazy (no judgment!). Throw that pineapple in with the cranberries.
Now for the magic: brown sugar, soy sauce, sesame oil, and rice vinegar. I know, it sounds weird, right? But trust the process! It’s gonna be epic. Pour all that goodness over the cranberries and pineapple, give it a good stir, and crank up the heat to medium.
Once it starts bubbling, turn the heat down to low, pop a lid on it, and let it simmer for about 15 minutes. Stir it every once in a while, just to make sure nothing’s sticking to the bottom. The cranberries will start to burst and the sauce will thicken up.
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After 15 minutes, take the lid off and let it simmer for another 5-10 minutes, until it’s as thick as you like it. I like mine a little on the chunky side. Take it off the heat and let it cool completely. It’ll thicken up even more as it cools. And that’s it! Seriously, that’s it. Easy, right?
Ingredient Notes
- Fresh Cranberries: Okay, so frozen works in a pinch, but fresh is where it’s at. You want those little bursts of tartness!
- Fresh Pineapple: Don’t even THINK about skipping this. It’s the star of the show. Canned is okay (see FAQ below), but fresh is just… better.
- Brown Sugar: It adds a depth of flavor that white sugar just can’t match. Plus, it smells amazing while it’s cooking. I’ve used coconut sugar before too when I ran out.
- Soy Sauce: Okay, hear me out! It adds a savory, umami flavor that balances out the sweetness. Don’t worry, it won’t taste like soy sauce. I promise. I’ve even used tamari when I remembered my mother-in-law was coming over and it still works!
- Sesame Oil: Just a touch! It adds a nutty, toasty flavor that’s seriously addictive. Don’t go overboard, though, or it’ll overpower everything else.
- Rice Vinegar: It adds a little tanginess that brightens everything up. You could use apple cider vinegar in a pinch, but rice vinegar is the bee’s knees.
Recipe Steps:
- Chop pineapple into bite-sized pieces.
- Combine cranberries, pineapple, brown sugar, soy sauce, sesame oil, and rice vinegar in a saucepan.
- Bring the mixture to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- Remove lid and simmer for another 5-10 minutes, or until thickened to your liking.
- Remove from heat and let cool completely.
What to Serve It With
Obviously, turkey! But also, it’s amazing with:
- Roast chicken
- Pork tenderloin
- Baked brie (OMG, so good!)
- Leftover turkey sandwiches (my husband’s fave)
- Honestly, just eat it with a spoon straight from the fridge. I won’t judge.
Tips & Mistakes
- Don’t overcook it! It’ll thicken up as it cools, so don’t try to make it super thick on the stove.
- If you’re using frozen cranberries, you might need to simmer it a little longer to get rid of the extra liquid.
- Taste as you go! Adjust the sweetness or tanginess to your liking.
- Don’t be afraid to experiment with other spices! A pinch of cinnamon or ginger would be delicious.
- One time I accidentally used balsamic vinegar instead of rice vinegar. It wasn’t terrible, but it definitely wasn’t the same. Learn from my mistakes!
Storage Tips
Store it in an airtight container in the fridge. It’ll keep for at least a week, maybe even longer (if it lasts that long!). And yes, you can totally eat it cold. I sometimes sneak a spoonful for breakfast. It’s like a healthy-ish dessert, right?
Variations and Substitutions
- Honey or maple syrup instead of brown sugar: If you’re trying to be healthier (or just ran out of brown sugar, like I always do).
- Orange zest or juice: For extra citrusy flavor.
- Nuts: Add some chopped pecans or walnuts for a little crunch. I’ve even used macadamia nuts before – delicious!
- Other fruit: Try adding some chopped apples or pears.
- Skip the sesame oil: If you don’t have any on hand. It’ll still be good!
- I once accidentally put in chili oil instead of sesame oil. DO NOT DO THAT. It was… interesting.
Frequently Asked Questions
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Easy Ultimate Cranberry Sauce Recipe
Ingredients
Main Ingredients
- 12 oz fresh cranberries rinsed and drained
- 1 cup granulated sugar
- 0.5 cup freshly squeezed orange juice about 2 oranges
- 0.25 cup water
- 1 tbsp orange zest from about 1 orange
- 0.25 tsp ground cinnamon
- 0.125 tsp salt
Instructions
Preparation Steps
- In a medium saucepan, combine the fresh cranberries, sugar, orange juice, and water.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for about 10 minutes, or until the cranberries burst and the sauce thickens.
- Remove from heat and stir in orange zest, ground cinnamon, and salt.
- Allow the sauce to cool to room temperature, then refrigerate until ready to serve.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
