Homemade Cranberry Sauce
Making fresh cranberry sauce at home is easy and allows for customization with ingredients like orange zest, cinnamon, or liqueur. With just fresh cranberries, sugar, and water, you can create a tangy-sweet sauce that enhances any holiday meal.
Ingredients
- 12 ounces 340g fresh or frozen cranberries
- 3/4 cup 150g sugar (white or brown)
- 1/2 cup 118g water (can substitute with orange juice)
- 1 tablespoon orange zest optional
- A pinch of kosher salt
- 1-2 tablespoons orange liqueur optional
- 1 cinnamon stick optional
Instructions
- Rinse the cranberries and set aside 1/2 cup for later.
- In a medium saucepan, combine water, orange juice (if using), and sugar.
- Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Add the remaining cranberries and return to a boil.
- Reduce heat to low-medium and cook for about 15 minutes, stirring occasionally.
- Remove from heat when most berries have burst and the sauce has thickened.
- Stir in reserved cranberries, orange zest, and vanilla extract (if using).
- Let the sauce cool; it will thicken as it cools. Adjust sweetness if needed.
Notes
- Make-Ahead: Can be prepared up to 5 days in advance and stored in the fridge.
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Storage:
- Refrigerate: Store in an airtight container for up to 2 weeks.
- Freeze: Freeze in a sealed container for up to 3 months. Thaw in the fridge before serving.
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Variations:
- Citrus twist: Add more orange zest or use tangerine juice.
- Spiced version: Add cinnamon, nutmeg, or cloves.
- Nutty addition: Stir in chopped pecans or walnuts.
- Liqueur-infused: Try bourbon, amaretto, or Concord grape wine for extra depth.