Elevate your festive table with our “Crimson Delight” Homemade Cranberry Sauce, a simple yet exquisite side that brings a vibrant burst of flavor to any meal. This sauce combines the tartness of fresh cranberries with the perfect amount of sweetness, creating a delightful complement to savory dishes. Whether you’re dressing up a Thanksgiving turkey, adding a zesty touch to a morning toast, or enhancing a cheese platter, this cranberry sauce is a versatile addition to your culinary creations, offering a homemade touch that canned versions simply can’t match.
Why You’ll Love “Crimson Delight” Homemade Cranberry Sauce:
- Bright and Flavorful: Fresh cranberries provide a tart contrast that enhances the overall taste experience.
- Quick and Easy: With minimal ingredients and effort, you can create a sauce that’s far superior to store-bought versions.
- Versatile: Perfect as a side dish, spread, or glaze, adding a festive flair to various meals.
- Customizable: Easily adjust the sweetness or add additional flavors to suit your preference.
Ingredients Notes For “Crimson Delight” Homemade Cranberry Sauce:
- Cranberries: Fresh cranberries are ideal for their tartness and vibrant color, though frozen cranberries can also be used without thawing.
- Sugar: Adjust the amount to achieve your desired level of sweetness.
- Orange Zest and Juice: Adds a citrusy brightness that complements the cranberries beautifully.
- Water: Just enough to help the cranberries cook down and create a sauce consistency.
Recipe Steps:
- Prepare the Cranberries: Rinse the cranberries and discard any that are soft or discolored.
- Combine Ingredients: In a medium saucepan, combine cranberries, sugar, orange zest, orange juice, and water. Stir to mix.
- Cook the Sauce: Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the cranberries have burst and the sauce has thickened, about 10-15 minutes.
- Cool and Serve: Allow the sauce to cool to room temperature. It will continue to thicken as it cools. Serve chilled or at room temperature.
Customization Tips:
- Spice It Up: Add cinnamon sticks, cloves, or star anise during cooking for a spiced version.
- Sweet Variations: Substitute some of the sugar with maple syrup or honey for a different flavor profile.
Storage Options:
- Refrigerate: Store in an airtight container in the refrigerator for up to 10 days.
- Freeze: For longer storage, freeze the sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before use.
Quick and Simple Cranberry Sauce Recipe
Ingredients
- Fresh cranberries: 12 ounces (about 3 cups) – rinsed and sorted
- Granulated sugar: 1 cup – adjust to taste for sweetness
- Water: 1 cup
- Orange zest: From 1 orange – optional, for added flavor
- Cinnamon stick: 1 – optional, for spiced flavor
Instructions
- Cook the Cranberries:
- In a medium saucepan, combine the cranberries, sugar, and water. If using, add the orange zest and cinnamon stick for extra flavor.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Simmer:
- Once boiling, reduce the heat to medium-low and let the mixture simmer. You’ll notice the cranberries will start to pop open – this is normal.
- Continue simmering for about 10-15 minutes, or until the sauce has thickened to your liking. Remember, the sauce will continue to thicken as it cools.
- Cool and Serve:
- Remove the saucepan from the heat. If you added a cinnamon stick, take it out at this point.
- Let the cranberry sauce cool to room temperature. It will thicken further upon cooling. If you prefer a smoother sauce, you can mash the cranberries with a fork or use an immersion blender for a more uniform texture.
- Refrigerate:
- Transfer the cooled cranberry sauce to a serving dish or storage container. Refrigerate until ready to serve. Cranberry sauce can be made ahead and stored in the refrigerator for up to a week.
- Serving Suggestions:
- Serve the cranberry sauce chilled or at room temperature alongside your holiday meals. It pairs wonderfully with turkey, chicken, and even pork.
