Easy Homemade Cranberry Sauce
Okay, buckle up buttercups, because we’re about to dive into the easiest, tastiest cranberry sauce you’ll ever make. Seriously. This isn’t that jellied stuff from a can (no offense if you love it, but… you deserve better!). This is bright, tangy, sweet, and makes Thanksgiving (or any turkey sandwich, let’s be real) about a million times better. I’m talking Easy Homemade Cranberry Sauce — the real deal.
My husband, bless his heart, used to be a cranberry sauce skeptic. Jellied can all the way. But then I made this one year – purely out of desperation because I forgot to buy the canned stuff – and now? Now he LICKED THE BOWL. No joke. The kids love it too, especially slathered on leftover turkey sandwiches the day after Thanksgiving. They practically fight over it! Last year, my youngest actually tried to hide the bowl in his bedroom. I found it… mostly empty.
Why You’ll Love This Easy Homemade Cranberry Sauce
- It’s ridiculously easy. Like, if I can make it without setting the kitchen on fire, you definitely can.
- It tastes like actual cranberries, not just sugar and… red.
- It makes you look like a culinary genius, even though you spent approximately 10 minutes actually doing anything.
- You can totally tweak it to your liking. More orange? Go for it. A little kick? Throw in some jalapeno! We’re rebels here.
How to Make It
Alright, gather ’round, let’s do this. First, you’re gonna wanna grab a saucepan – medium-sized, nothing fancy. Throw in your fresh cranberries, the water (or orange juice if you’re feeling fancy!), and your sugar. Now, before you get all judge-y about the sugar, remember, it’s cranberry sauce, not a health smoothie. But hey, you can always use less if you’re feeling virtuous.
Give it a good stir, just to get things acquainted, and then crank up the heat to medium-high. Once it starts bubbling – and trust me, it will bubble – turn it down to a simmer. This is important, unless you want cranberry volcano all over your stovetop (been there, cleaned that).
Let it simmer for about 10-15 minutes, stirring occasionally. You’ll know it’s ready when the cranberries have popped (it’s kinda fun to watch!), and the sauce has thickened up a bit. It’ll thicken more as it cools, so don’t freak out if it seems a little thin at first.
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Take it off the heat and stir in any extras you want – orange zest, cinnamon, a splash of vanilla… whatever floats your boat. Let it cool completely before serving. And by “cooling completely,” I mean try not to eat it all straight from the pot. I won’t judge if you do, though. We’re friends here.
Ingredient Notes
- Fresh Cranberries: You want these guys to be firm and plump. Avoid the mushy ones unless you are trying to make compost. I’ve used frozen in a pinch (thawed first, duh), and it’s worked, but fresh is the way to go if you can.
- Water (or Orange Juice): I usually use water because I’m lazy, but orange juice adds a nice zing. Apple juice works too! Just don’t use grape juice. Learned that the hard way.
- Sugar: Granulated sugar is my go-to. But brown sugar gives it a nice caramel-y flavor. Honestly, any sugar will do in a pinch. I once used honey because I was out of sugar, and it was… interesting.
- Orange Zest (Optional): Okay, this is optional, but it seriously brightens things up. Don’t skip it unless you’re allergic or something. It’s the little things, you know?
Recipe Steps:
- Combine cranberries, water (or juice), and sugar in a saucepan.
- Stir the mixture to combine the ingredients.
- Heat over medium-high heat until it begins to bubble.
- Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
- Remove from heat and stir in optional ingredients like orange zest or cinnamon.
- Cool completely before serving.
What to Serve It With
Okay, obviously Thanksgiving turkey is the classic. But don’t stop there! This stuff is amazing on brie and crackers, as a topping for baked chicken or pork, or even just straight out of the fridge with a spoon (don’t judge!). It’s also killer on a grilled cheese sandwich. Seriously, try it.
Tips & Mistakes
- Don’t overcook it! It will thicken as it cools. If you overcook it, you’ll end up with cranberry Jell-O, which is… not the goal.
- Watch the heat. Simmer, don’t boil! Unless you enjoy cleaning cranberry splatters off your walls.
- Taste as you go. Add more sugar or orange juice to your liking. It’s your sauce, make it your own!
- Don’t be afraid to experiment! A pinch of cinnamon, a splash of vanilla, a dash of cayenne… go wild!
Storage Tips
Store your leftover cranberry sauce in an airtight container in the fridge. It’ll keep for about a week, maybe longer if you’re lucky (and hide it from your kids). And yes, it’s perfectly acceptable to eat it cold, straight from the fridge. I’ve even been known to have it for breakfast on toast. Don’t tell anyone.
Variations and Substitutions
- Sugar: Honey, maple syrup, agave… use whatever sweetener you have on hand. Just adjust the amount to taste.
- Liquid: Apple juice, cranberry juice, even red wine works! Just make sure it complements the other flavors.
- Spices: Cinnamon, cloves, nutmeg, ginger… go crazy! Just don’t add too much, or you’ll end up with cranberry potpourri.
- Nuts: Toasted pecans or walnuts add a nice crunch. I tried almonds once… didn’t love it.
- Liquor: A splash of Grand Marnier or Cointreau takes it to the next level. But maybe don’t serve it to the kids. Or do, I’m not the boss of you.
Frequently Asked Questions
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Easy Homemade Cranberry Sauce
Ingredients
Main Ingredients
- 12 oz fresh cranberries rinsed and drained
- 1 cup granulated sugar
- 1 cup water
- 1 tbsp orange zest finely grated
- 0.25 tsp cinnamon ground
- 1 pinch salt
Instructions
Preparation Steps
- Combine water and sugar in a medium saucepan over medium heat. Stir until the sugar dissolves.
- Add the cranberries to the saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes until the cranberries start to burst.
- Stir in the orange zest, cinnamon, and salt. Remove from heat and let it cool to room temperature.
- Refrigerate the sauce for at least 2 hours before serving to allow it to thicken.
Notes
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