cranberry sauce homemade
This homemade cranberry sauce is a quick and easy way to prepare a classic side dish for your holiday table. With a perfect balance of tartness and sweetness, it complements turkey and other festive meals beautifully.
Equipment
- 1 medium saucepan
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 chopping board
- 1 chef's knife
Ingredients
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 1 unit zest of 1 orange
- 1/4 cup juice of 1 orange (about 60 ml)
- 1/2 teaspoon ground cinnamon optional
Instructions
- Rinse the cranberries in cold water and remove any stems or damaged berries.
- In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is dissolved.
- Add the cranberries to the saucepan, then add the orange zest, orange juice, and ground cinnamon if using.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally.
- Cook until the cranberries burst and the sauce has thickened to your desired consistency, mashing the cranberries for a smoother sauce if you prefer.
- Remove from heat and let it cool at room temperature. The sauce will thicken further as it cools.
- Serve it warm or refrigerate until you’re ready to use it.
Notes
This cranberry sauce can be made ahead of time and stored in the refrigerator for up to a week.
You can add other spices like nutmeg or cloves for an extra flavor dimension.
For a twist, try adding chopped nuts or raisins once the sauce is cooked and cooled.