Simple Homemade Cranberry Sauce: Tangy & Fresh (Print Version)

Whip up a vibrant Homemade Cranberry Sauce. Sweet, tart, and so much better than canned! A simple, fresh recipe for any meal.

# 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 - 12 oz (about 3 cups) fresh or frozen cranberries
02 - 1 cup granulated sugar (adjust to taste)
03 - 1/2 cup water
04 - 1/4 cup fresh orange juice

→ Flavor Boosters

05 - 1 tablespoon orange zest
06 - 1 cinnamon stick

→ Optional Twists

07 - 1/2 teaspoon vanilla extract (added at the end)
08 - Pinch of ground cloves

# Instructions:

01 - First things first, get all your ingredients out. Wash those beautiful cranberries under cool water. I always pick through them, discarding any soft ones or stray leaves. It's a small step, but it makes a difference, and honestly, it’s a moment of quiet before the kitchen symphony begins. This is where I usually realize I forgot to grab the orange, but hey, that's cooking, right?
02 - In a medium saucepan, combine the fresh cranberries, granulated sugar, water, fresh orange juice, and that lovely cinnamon stick. Give it a good stir to dissolve the sugar a bit. Bring this mixture to a gentle boil over medium heat. Don't rush it! You'll start to see little bubbles forming, and the kitchen will begin to smell absolutely heavenly. I always forget how quickly it comes to a boil, so don't walk away!
03 - Once it's boiling, reduce the heat to medium-low and let it simmer. Now, this is the fun part! You'll hear the cranberries start to pop, one by one, releasing their vibrant juices. This usually takes about 10-15 minutes. Stir occasionally to prevent anything from sticking. It's so satisfying to watch them burst and transform into a thick, glossy sauce. My kids love this stage, asking 'did it pop yet?!' every minute.
04 - Once most of the cranberries have popped and the sauce has thickened to your liking, remove the saucepan from the heat. This is when you'll add the orange zest. Grate it directly over the warm sauce for maximum aroma. Give it another gentle stir. The heat from the sauce will release all those fragrant oils from the zest. I once added the zest too early, and it just cooked away, so remember this timing!
05 - Carefully remove the cinnamon stick. Now, let the Homemade Cranberry Sauce cool down completely at room temperature. As it cools, it will thicken even more. This is crucial! Don't be tempted to serve it piping hot right away, as the flavors need time to meld and develop. I usually make it a day ahead, honestly, it tastes even better.
06 - Once cooled, transfer the Homemade Cranberry Sauce to an airtight container and pop it in the refrigerator. Chilling it not only helps with thickening but also allows all those beautiful flavors to deepen. It should be a beautiful, vibrant red, glossy, and perfectly spoonable. It tastes tangy, sweet, and just a little bit warm from the cinnamon. So good!

# Notes:

01 - Don't walk away! Cranberries pop quickly, and you don't want burnt sugar. Learned that the hard way, trust me.
02 - This sauce keeps beautifully in the fridge for up to two weeks, or freezes for months. Make a big batch, future you will thank you!
03 - No fresh orange? A splash of apple juice or even a little lemon zest works in a pinch, though the orange really is something special.
04 - Serving warm is lovely, but chilled also lets the flavors meld. Try it over vanilla ice cream, honestly!

# Equipment Needed:

01 - Medium saucepan
02 - whisk
03 - fine grater (for zest)

# Nutrition (Per Serving):

Calories: 120
Total Fat: 0.5g
Total Carbohydrate: 30g
Protein: 0.5g

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