Homemade Cranberry Sauce
Sweet and tangy cranberry sauce made with fresh cranberries, orange zest, and a hint of cinnamon.
5 mins
Prep Time
15 mins
Cook Time
6
Servings
Ingredients
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 1 orange (zest and juice)
- 1/2 tsp cinnamon
- 1/4 tsp salt
Nutrition Facts
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Instructions
Rinse the cranberries under cold water and discard any soft or spoiled berries.
In a medium saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves completely.
Add the cranberries to the saucepan and stir to coat them in the sugar syrup.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Zest the orange and squeeze its juice. Add the zest, juice, cinnamon, and salt to the saucepan. Stir well.
Remove from heat and let the sauce cool to room temperature. It will thicken further as it cools.
Transfer to a serving bowl and refrigerate until ready to serve. The sauce can be made a day in advance.
Chef's Tips
- Sweetness Adjustment: If you prefer a less sweet sauce, reduce the sugar by 1/4 cup and adjust to taste.
- Texture Tip: For a chunkier sauce, mash some of the cranberries lightly with a spoon before cooling.
- Flavor Boost: Add a splash of vanilla extract or a pinch of nutmeg for extra depth of flavor.
- Storage: Store leftover cranberry sauce in an airtight container in the fridge for up to a week.
- Serving Suggestion: Serve alongside roasted turkey, chicken, or even spread on toast for a festive treat.
