Homemade Cranberry Sauce is a vibrant, tangy-sweet delight that elevates any meal in just 20 minutes. Bursting with fresh cranberries, this sauce offers a luscious, jam-like texture with a perfect balance of tartness and natural sweetness. Its rich ruby hue and glossy finish make it as beautiful as it is delicious, adding a festive touch to your table.
Packed with vitamin C and fiber, this sauce is not only a treat for your taste buds but also a nutritious addition to your plate. After a quick simmer and a brief chill, it’s ready to complement everything from roasted turkey to creamy desserts. Simple, wholesome, and utterly irresistible, this recipe is a must-try for any occasion.
What You’ll Need
- ⅔ cup (133 g) sugar (granulated white sugar works best)
- ⅓ cup (67 g) light brown sugar, tightly packed (adds a hint of caramel flavor)
- ⅓ cup (78 ml) water
- ⅔ cup (157 ml) orange juice (freshly squeezed or store-bought)
- 12 oz (340 g) cranberries, rinsed and picked through (discard any bad or bruised berries)
How to Make It
- Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until the sugars are fully dissolved, then bring the mixture to a boil.
- Add the cranberries and return the mixture to a boil.
- Reduce the heat to a simmer and cook the cranberries, stirring occasionally, for 10-15 minutes or until most berries have burst (be cautious of splatter). The mixture will slightly reduce and thicken as it cooks. For a thicker sauce, simmer longer, but keep in mind it will thicken further as it cools.
- Transfer the mixture to a bowl and let it cool at room temperature for at least 20 minutes.
- Cover and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the sauce to set.
Perfect Pairings: Serving Suggestions
This homemade cranberry sauce is a versatile addition to your holiday table. Serve it alongside roasted turkey, glazed ham, or even as a topping for baked brie. For a sweet twist, try it on pancakes, waffles, or vanilla ice cream. Pro tip: Add a dollop to your morning yogurt or oatmeal for a festive breakfast treat!
Make It Your Own: Recipe Variations
Customize your cranberry sauce to suit your taste! Add a splash of orange liqueur or bourbon for a boozy kick, or stir in a pinch of cinnamon or nutmeg for warm spice. For a chunkier texture, reduce the cooking time slightly, or blend a portion for a smoother sauce. Experiment and find your favorite version!
Keep It Fresh: Storage and Reheating
Store your cranberry sauce in an airtight container in the refrigerator for up to 1 week. It also freezes beautifully—transfer to a freezer-safe container and keep for up to 3 months. To reheat, simply warm it gently on the stovetop or in the microwave, stirring occasionally to maintain consistency.
Quick Tips for Success
To save time, rinse and pick through your cranberries the night before. Use a splatter screen to minimize mess while simmering. If your sauce thickens too much after chilling, stir in a teaspoon of water or orange juice to loosen it up. Remember: The sauce will thicken as it cools, so don’t over-reduce it on the stove.
Homemade Cranberry Sauce
Ingredients
- ⅔ cup sugar
- ⅓ cup light brown sugar, tightly packed
- ⅓ cup water
- ⅔ cup orange juice
- 12 oz cranberries rinsed and picked through — bad/bruised cranberries removed
Instructions
- Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved, and bring to a boil.
- Add cranberries and return to a boil.
- Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing.
- Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.
- Cover and refrigerate at least 2 hours before serving.