Homemade Cranberry Sauce Recipe
This easy Homemade Cranberry Sauce Recipe is bright, tangy, and perfectly sweet with fresh cranberries, Granny Smith apple, orange, and lemon. It comes together in just 25 minutes and can be made ahead for an easy Thanksgiving or Christmas side dish.
Servings: 12
Cost: $5
Equipment
- 1 saucepan
- measuring cup
- chef's knife
- cutting board
Ingredients
- 12 ounce bag fresh cranberries rinsed and drained
- 1 3/4 cups granulated sugar
- 1 cup water
- 1 Granny Smith apple peeled, cored, and chopped
- 1 orange zested and juiced
- 1 lemon zested and juiced
Instructions
- In a large saucepan, cook the cranberries, sugar, and 1 cup water over low heat until the cranberry skins begin to pop open, about 5 minutes.
- Stir in the chopped apple, orange zest and juice, and lemon zest and juice. Continue cooking for another 15 minutes, until most of the cranberries have burst and the sauce is thick and sticky.
- Remove from the heat and let the cranberry sauce cool completely. It will continue to thicken as it cools.
- Transfer to an airtight container and refrigerate until ready to serve.
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: 141kcal | Carbohydrates: 37g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 72mg | Fiber: 2g | Sugar: 33g | Vitamin A: 52IU | Vitamin C: 15mg | Calcium: 11mg | Iron: 0.2mg