Tangy Homemade Cranberry Sauce: Simple & Sweet (Print Version)
Easy Homemade Cranberry Sauce: Make your own sweet, tangy side in minutes. This simple recipe is perfect for holidays or 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 (340g) fresh cranberries, rinsed and picked over
02 -
1 cup (240ml) water
→ Sweetness & Spice
03 -
1/2 to 3/4 cup (100-150g) granulated sugar (adjust to taste)
04 -
1 cinnamon stick (optional)
→ Flavor Boosters
05 -
1 tsp orange zest
06 -
Pinch of salt
# Instructions:
01 -
First things first, grab those beautiful cranberries and give them a good rinse under cold water. You want to pick through them, discarding any soft, shriveled, or bruised ones. I usually spread them out on a clean kitchen towel for a quick visual inspection. It’s a little meditative, honestly, and ensures only the best berries make it into your delicious Easy Homemade Cranberry Sauce. Don't skip this step; nobody wants a funky berry in their sauce!
02 -
In a medium saucepan, combine the granulated sugar and water. Place it over medium heat and whisk it gently until the sugar dissolves completely. You'll see the water become clear and bubbly. This is where the magic starts! I always make sure the sugar is fully dissolved, because if it's not, you might end up with a grainy sauce, and we definitely don't want that. Keep an eye on it; it doesn't take long, maybe 2-3 minutes.
03 -
Once the sugar is dissolved, pour in your rinsed cranberries and add the orange zest (and the cinnamon stick, if you're using it!). Give it a gentle stir to coat everything. You'll hear the cranberries start to sizzle a bit, and the kitchen will fill with this amazing, warm, fruity smell. It's a scent that just screams "holidays" to me, even if I'm making it in July! This is the point where it starts to look like actual Easy Homemade Cranberry Sauce.
04 -
Bring the mixture to a simmer, then reduce the heat to medium-low. Let it cook for about 10-15 minutes, stirring occasionally. You'll start to hear little "pops" as the cranberries burst open – that's what you want! It means they're releasing all their juicy goodness. Don't overcook, or it'll get too thick and jammy. I once walked away for "just a minute" and came back to a much thicker, almost burnt bottom. Oops!
05 -
Once most of the cranberries have burst and the sauce has thickened slightly, remove the saucepan from the heat. Take out the cinnamon stick if you used one. As the sauce cools, it will thicken up considerably, so don't worry if it still looks a little loose when hot. I usually let it sit on the counter for a bit, then transfer it to a bowl for the fridge. The transformation as it cools is pretty cool to watch!
06 -
Transfer your glorious Easy Homemade Cranberry Sauce to a serving bowl or an airtight container. Pop it in the refrigerator for at least 2-3 hours, or even overnight, to allow it to chill thoroughly and for the flavors to meld beautifully. Seriously, the flavors deepen so much with a good chill. It’ll be perfectly set and ready to spoon over whatever deliciousness you've got planned. Enjoy!
# Notes:
01 -
Don't overcook it! The cranberries will continue to thicken as they cool, so pull it off the heat when it still looks a little saucy.
02 -
Adjust the sugar to your taste; some cranberries are tarter than others, so a quick taste test is key before cooling.
03 -
Using a wide, shallow pan helps the sauce cook more evenly and prevents it from getting too thick too fast.
04 -
A tiny squeeze of lemon juice at the end can brighten the flavors even more, I've found it makes a difference!
# Equipment Needed:
01 -
Medium saucepan
02 -
whisk
03 -
zester (optional)
# Nutrition (Per Serving):
Calories: 150
Total Fat: 0.5g
Total Carbohydrate: 38g
Protein: 0.2g