Homemade Cranberry Sauce Recipe
This Easy Homemade Cranberry Sauce is bright, tangy, and perfectly sweet, a must-have for your Thanksgiving or Christmas dinner! Made with fresh cranberries, orange juice, and a touch of sugar, it comes together in just 20 minutes and tastes so much better than store-bought. Serve it warm or chilled alongside turkey, chicken, or pork, or spoon it over sandwiches and desserts for a festive twist. Make it ahead for stress-free holiday prep, it gets even better after a day in the fridge!
Servings: 12
Cost: $5
Equipment
- 1 saucepan
Ingredients
- 1 12- ounce bag of fresh cranberries rinsed and drained
- 1 3/4 cups granulated sugar
- 1 granny smith apple peeled, cored and chopped
- 1 orange zest and juice
- 1 lemon zest and juice
Instructions
- In a large saucepan, cook the cranberries, sugar and 1 cup of water over low heat until the skins begin to pop open, approximately 5 minutes.
- Stir in the apples, zest, and juices and continue to cook for another 15 minutes. Remove from the heat and let cool.
- Transfer to an airtight container and store in the refrigerator.
Video
Notes
• Make-Ahead Tip: Cranberry sauce tastes even better after it rests! Make it up to 5 days before serving and store it covered in the refrigerator.
• Freezing: Cool completely, then transfer to an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Sweetness Level: Cranberries can vary in tartness, start with the listed amount of sugar, then taste and add a little more if you prefer a sweeter sauce.
• Texture Options: For a chunkier sauce, cook it just until most of the berries burst. For a smoother sauce, mash lightly with a spoon or blend with an immersion blender.
• Flavor Boosts: Add spices like cinnamon, clove, or nutmeg for warmth, or stir in a splash of red wine, maple syrup, or vanilla extract for a twist.
• Serving Ideas: Serve with turkey, chicken, or pork, spread it on sandwiches, swirl it into yogurt, or spoon it over cheesecake for a festive dessert topping.
• Storage Tip: Always cool completely before sealing or refrigerating to prevent excess condensation and watery sauce.
• Freezing: Cool completely, then transfer to an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Sweetness Level: Cranberries can vary in tartness, start with the listed amount of sugar, then taste and add a little more if you prefer a sweeter sauce.
• Texture Options: For a chunkier sauce, cook it just until most of the berries burst. For a smoother sauce, mash lightly with a spoon or blend with an immersion blender.
• Flavor Boosts: Add spices like cinnamon, clove, or nutmeg for warmth, or stir in a splash of red wine, maple syrup, or vanilla extract for a twist.
• Serving Ideas: Serve with turkey, chicken, or pork, spread it on sandwiches, swirl it into yogurt, or spoon it over cheesecake for a festive dessert topping.
• Storage Tip: Always cool completely before sealing or refrigerating to prevent excess condensation and watery sauce.
Nutrition
Serving: 0g | Calories: 142kcal | Carbohydrates: 37g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 74mg | Fiber: 2g | Sugar: 33g | Vitamin A: 50IU | Vitamin C: 15.3mg | Calcium: 10mg | Iron: 0.1mg