Simple Homemade Cranberry Sauce: A Holiday Must-Have (Print Version)

Whip up Simple Homemade Cranberry Sauce for your next meal. This easy recipe brings bright, tangy flavor to any table. No canned stuff, promise!

# Recipe Info:

Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 1 (12-ounce) bag fresh cranberries
02 - ¾ cup granulated sugar
03 - ½ cup water

→ Flavor Enhancers

04 - 1 tablespoon orange zest (from one orange)
05 - ¼ cup fresh orange juice

→ Finishing Touch

06 - Pinch of salt

# Instructions:

01 - First things first, grab your fresh cranberries. I like to dump them into a colander and give them a good rinse under cool water, picking out any sad-looking berries or tiny stems. Sometimes, I find a rogue leaf in there, which always makes me chuckle. You just want those bright, plump berries ready to go. This step feels like the calm before the delicious storm, honestly.
02 - In a medium saucepan, toss in your rinsed cranberries, the granulated sugar, and the water. I usually give it a little stir right here, just to make sure everything's acquainted. Don’t add the orange zest or juice yet! I once threw everything in at the start, and the zest lost some of its zing, which was a total bummer. We're building layers of flavor here, so patience, my friend.
03 - Now, place that saucepan over medium heat. Bring the mixture to a gentle boil, then reduce the heat to a simmer. You'll start to hear little popping sounds—that's the cranberries bursting open! It’s such a satisfying sound, like tiny flavor explosions. Keep stirring occasionally, and watch as the sauce thickens. This usually takes about 10-15 minutes. Don't rush it; let those berries do their thing!
04 - Once most of the cranberries have popped and the sauce has thickened to your liking (it'll get thicker as it cools, remember!), remove it from the heat. This is when you stir in the fresh orange zest and a splash of orange juice. The aroma that fills your kitchen at this point? Oh, it’s just incredible. I always take a deep breath here; it smells like pure holiday joy. This step is key for that bright, fresh finish in your <span class="keyphrase">homemade cranberry sauce</span>.
05 - Let your beautiful <span class="keyphrase">homemade cranberry sauce</span> cool right in the saucepan. As it cools, it'll continue to thicken up, getting that perfect spoonable consistency. I usually just leave it on the stove for a bit, letting it come to room temperature. Sometimes I'm impatient and sneak a little spoonful while it's still warm, which, oops, is totally fine! Just be careful, it's hot!
06 - Once cooled, transfer your <span class="keyphrase">homemade cranberry sauce</span> to a serving bowl or an airtight container. It’s ready to be devoured! It should look glossy and vibrant, with some whole berries still visible, giving it that rustic, homemade charm. It really does make such a difference compared to the store-bought stuff; you'll see what I mean.

# Notes:

01 - Don't overcook it! The sauce will thicken considerably as it cools, so pull it off the heat when it's still a bit looser than you think.
02 - Fresh orange zest is a game-changer; don't use dried, it just won't be the same bright flavor.
03 - Taste and adjust sugar *after* cooking. Cranberry tartness varies, so trust your taste buds!
04 - For an extra layer of flavor, try adding a cinnamon stick or a few whole cloves during the simmering stage.

# Equipment Needed:

01 - Medium saucepan
02 - colander
03 - microplane or zester
04 - whisk or spoon

# Nutrition (Per Serving):

Calories: 100
Total Fat: 0g
Total Carbohydrate: 25g
Protein: 0g

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