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This homemade cranberry sauce has completely transformed our family Thanksgiving from store-bought mediocrity to fresh, vibrant flavor that everyone fights over. The perfect balance of tartness and sweetness makes it impossible to go back to the canned variety after you try this simple recipe.
I first made this cranberry sauce when I was put in charge of Thanksgiving sides three years ago. My grandmother, who swore by her canned cranberry sauce for 40 years, asked for the recipe and now makes it year-round to pair with her famous turkey sandwiches.
Ingredients
- Fresh Cranberries 12 ounces of plump, firm berries create the foundation of this sauce. Look for bright red berries with no soft spots.
- Sugar 3/4 cup provides just enough sweetness without overpowering the natural tartness of cranberries. I find this amount perfect but you can adjust to taste.
- Orange Both juice and zest bring a bright citrus note that elevates the sauce. Choose a heavy orange with thin skin for maximum juice.
- Cinnamon Stick Adds a subtle warmth and depth that complements the berries beautifully. The whole stick infuses gently without overwhelming.
Step-by-Step Instructions
- Combine Ingredients
- Place cranberries, sugar, orange juice, and zest in a medium saucepan. Add the cinnamon stick. Remember one orange typically yields about 1/4 cup of juice, which is the perfect amount for this recipe. The sugar will begin dissolving immediately as you stir everything together.
- Bring to a Boil
- Heat the mixture over medium heat, stirring frequently to prevent sticking and help the sugar dissolve completely. Once it reaches a gentle boil, you will notice the cranberries beginning to soften. This usually takes about 3 to 4 minutes.
- Cook Until Berries Burst
- Continue cooking for 8 to 10 minutes, stirring occasionally. You will hear the cranberries popping as they burst open, releasing their natural pectin which thickens the sauce. The mixture will transform from watery to a thicker consistency. I like to gently press some berries against the side of the pan to help them along.
- Remove from Heat
- Once most berries have burst and the sauce has thickened to your liking, remove from heat. Carefully remove the cinnamon stick. The sauce will continue to thicken as it cools, so if it seems a bit loose, remember it will set up more in the refrigerator.
- Chill Before Serving
- Transfer the sauce to a serving bowl, cover with plastic wrap, and refrigerate until thoroughly chilled. The flavors develop and meld beautifully after a few hours in the refrigerator.
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The orange zest is my secret weapon in this recipe. I learned from my grandmother that the oils in the zest contain even more flavor than the juice, giving this sauce its distinctive bright quality that cuts through rich holiday foods so perfectly.
Make It Your Own
This classic cranberry sauce is wonderfully versatile. Try adding a splash of Grand Marnier or bourbon for an adult version, or mix in some chopped apples or pears for textural contrast. I sometimes add a handful of blueberries or blackberries for a mixed berry variation that looks stunning on the holiday table.
Storage Tips
This cranberry sauce keeps beautifully in an airtight container in the refrigerator for up to two weeks. The flavor actually improves after a day or two as the ingredients meld together. For longer storage, you can freeze portions in small containers for up to three months. Thaw overnight in the refrigerator before serving.
Beyond Thanksgiving
While we traditionally think of cranberry sauce with turkey, it pairs wonderfully with other proteins too. Try it with roast pork, spread it on a turkey sandwich, or stir a spoonful into plain yogurt for breakfast. My family loves it as a topping for vanilla ice cream or pound cake for an easy dessert that balances sweet and tart perfectly.
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Your Questions Answered About This Recipe
- → How long does homemade cranberry sauce keep in the refrigerator?
Homemade cranberry sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. The high sugar content and natural acidity help preserve it well.
- → Can I freeze cranberry sauce?
Yes, cranberry sauce freezes exceptionally well. Store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before serving.
- → How can I adjust the sweetness level?
You can easily adjust the sweetness by changing the amount of sugar. Start with 1/2 cup for a more tart sauce, or increase to 1 cup for a sweeter version. Honey or maple syrup can also be substituted for some or all of the sugar.
- → Can I make this with frozen cranberries?
Absolutely! Frozen cranberries work perfectly in this sauce and don't need to be thawed first. You may need to add 1-2 minutes to the cooking time.
- → What can I add to cranberry sauce for extra flavor?
Great additions include: a splash of bourbon or Grand Marnier, chopped apples or pears, crushed pineapple, grated ginger, chopped nuts, or a pinch of cloves or star anise for more spice complexity.
- → Why did my cranberry sauce not thicken?
Cranberry sauce thickens naturally due to pectin released when the berries burst. If it's not thick enough, continue cooking a few minutes longer. It will also thicken more as it cools in the refrigerator.