This cranberry sauce is so easy to make. All it takes are fresh cranberries, sweetener of choice, flavors, and just 15 minutes of your precious time.
Homemade Cranberry Sauce
This classic Thanksgiving recipe is sure to make the delicious side dish a staple at their table!
Of course, some prefer to get their cranberry sauce from the store however, not all cranberry sauces are created equal. The homemade cranberry sauce will always leave a statement.
Pass the Turkey Please
Homemade cranberry sauce so easy to make and the fresh taste, that comes along with it makes the canned version look so pitiful. The hint of orange zest will liven up your taste buds. Please pass the turkey!
How to make Cranberry Sauce
You only need a few ingredients to make this delicious sauce. Trust me, it couldn’t be any easier to make. Cranberry, sweetener, orange zest, orange juice, water, and one or more add-ins like ginger, nutmeg, cinnamon, allspice, etc.
No need to wait to dissolve the sugar before cooking the cranberries, for this recipe, everything goes inside the pot at once. Cook for ten minutes or till the cranberries bursts. Viola!
How long to make Cranberry Sauce?
This recipe can be done in just 15 minutes!
Can Cranberry Sauce be frozen?
Yes, and it can last up to six months.
Can you make Cranberry Sauce in advance?
Cranberry sauce should be chilled before serving, so making it the day before your dinner is perfectly fine and lets you focus on the other dishes the next day!
When does Cranberry Sauce go bad?
Cranberry Sauce will go bad after about two weeks covered in the fridge.
What to serve with Cranberry Sauce
A lot of people think about Turkey when they hear of cranberry sauce but Turkey is not only the paring for this sauce. It also pairs so well with sandwiches, oatmeal, waffles, pancakes, smoothies, yogurt, donut filling, and much more.
Let’s answer some questions
Fresh or frozen Cranberries? Either fresh or frozen cranberries will work just fine. However, if you choose to use frozen cranberries, be sure to let them thaw before cooking them.
Water or Juice? I like to use a combination of both. The orange juice plays well with cranberries but it can be overpowering if too much that is wahy I use orange juice and water ina 50/50 ratio.
White sugar or brown sugar? Use whichever one you want but bear it in mind that white sugar is very sweet, so you might need a little less quantity than when using brown sugar.
Can I use other Sweetener apart from sugar? Yes! I have used monkfruit, maple and honey and it all turned out perfect.
Flavors: I love the combination of orange zest and cinnamon stick but feel free to use vanilla exract, ginger, nutmeg, allspice or a combination of two or more of the flavors. Too much flavor will be overwhelming!
Flavor Variations:
Add any of the following: pecans, currants, blueberries, or raisins
Add sugar to taste depending on how tart or sweet you like your sauce.
Rinse and sort the cranberries: This is optional because the cranberries often come prewashed before packaging. However, it’s important to pick out the bad ones before cooking them.
Combine all ingredients: Place the cranberries in a medium saucepan, add the water, orange juice, sugar or maple syrup, a pinch of salt, and one, two, or all the add in’s.
Boil: Bring to a boil, then reduce the heat to medium-low. Cook uncovered until the cranberries begin to burst stirring occasionally—about 10 minutes. Cook for a few more minutes or mash a bit for a smoother sauce.
Leave to cool: The sauce thickens as it cools, so leave to cool for a bit. Serve or store in the refrigerator in an airtight container.
