Best cranberry sauce
This homemade cranberry sauce is the perfect combination of tart and sweet, making it an essential side dish for your holiday table. It's easy to prepare and can be made ahead of time.
Equipment
- 1 Medium saucepan
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Serving dish
- 1 Food processor (optional for smoother sauce)
Ingredients
- 12 oz fresh cranberries About 4 cups.
- 1 cup granulated sugar
- 1 cup water
- 1 orange juiced and zested
- 1/2 teaspoon ground cinnamon Optional.
- 1/4 teaspoon salt
Instructions
- Rinse the cranberries under cold water and remove any stems or shriveled berries. Set aside.
- In a medium saucepan, combine the water, granulated sugar, and a pinch of salt. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Once the mixture is boiling, add the cranberries, orange juice, and orange zest. Return to a boil.
- Reduce the heat to medium-low and simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens, stirring occasionally.
- If you prefer a smoother sauce, transfer it to a food processor and blend until you reach your desired consistency. Otherwise, leave it chunky.
- Allow the cranberry sauce to cool to room temperature before transferring it to a serving dish. Refrigerate for at least 2 hours before serving to let the flavors meld.
Notes
This cranberry sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.
Feel free to customize it by adding spices like nutmeg or cloves, or incorporating nuts for added texture.