Cranberry Sauce

About This Recipe

Homemade cranberry sauce is a Thanksgiving essential that comes together in minutes and far outshines the canned version. Fresh cranberries simmer with sugar, water, and orange until the berries burst and the sauce thickens naturally, thanks to the pectin in the fruit. The result is a glossy, ruby sauce with the perfect balance of tart and sweet, brightened by citrus zest. As it cools, it sets to a spoonable, jammy consistency. A touch of cinnamon or a splash of orange juice adds warmth and depth. Served alongside turkey and dressing, this tangy condiment cuts through the richness of the holiday plate.

Ingredients

Serves 8

• 12 ozfresh cranberries
• 0.75 cupgranulated sugar
• 0.5 cupwater
• 0.5 cupfresh orange juice
• 1 tbsporange zest
• 1 wholecinnamon stick
• 0.25 tspsalt
• 1 pinchground nutmeg

Instructions

1. 1

   Rinse the berries

   Rinse the cranberries and discard any soft or bruised ones.

2. 2

   Combine and dissolve

   In a saucepan, combine the water, orange juice, sugar, and salt, and bring to a simmer, stirring until the sugar dissolves.

3. 3

   Add cranberries

   Stir in the cranberries, cinnamon stick, and nutmeg, then return to a gentle simmer.

4. 4

   Cook until they pop

   Cook for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.

   You'll hear the berries pop, that's the pectin releasing to thicken the sauce.

5. 5

   Add zest

   Stir in the orange zest during the last couple minutes for bright citrus aroma.

   Adding zest late keeps its flavor fresh and fragrant.

6. 6

   Cool and set

   Remove the cinnamon stick and let the sauce cool to room temperature; it will thicken further as it cools.

   The sauce sets to a jammy consistency only after cooling.

7. 7

   Chill and serve

   Transfer to a bowl, cover, and refrigerate until cold before serving.

Variations

• •

  Add a splash of port, Grand Marnier, or bourbon.

• •

  Stir in chopped pecans or walnuts for texture.

• •

  Use maple syrup or honey in place of some sugar.

• •

  Add diced apple or pear for a chunkier sauce.

Storage

Refrigerate in an airtight container for up to two weeks, or freeze for up to three months.

Frequently Asked Questions