Yields: About 3 cups
Prep time: 5 minutes
Cook time: 15-20 minutes
Ingredients:
- 1 (12-ounce) bag fresh or frozen cranberries, rinsed
- 1 cup granulated sugar
- 1 cup water
- 1/2 teaspoon orange zest (optional, but adds complexity)
- Pinch of salt
Optional flavor additions:
- 1/4 cup orange juice (replace some of the water for a citrusy note)
- 1/2 cup chopped pecans or walnuts
- 1/4 cup raisins or dried currants
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
Combine & simmer:
- In a medium saucepan, combine cranberries, sugar, water, orange zest (if using), and a pinch of salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to a simmer.
Cook until thickened:
- Simmer uncovered for 10-15 minutes, or until most of the cranberries have burst and the sauce has thickened.
- Stir occasionally to prevent the bottom from sticking.
Adjust sweetness (optional):
- Taste the sauce and add more sugar if it’s too tart for your liking.
Add extras (optional):
- Stir in any optional ingredients like orange juice, nuts, dried fruits, or spices.
Cool and thicken:
- Remove the saucepan from the heat and allow the sauce to cool completely. It will continue to thicken as it cools.
Serve:
- Serve your cranberry sauce at room temperature or slightly chilled.
Storage
- Store leftover cranberry sauce in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
Tips:
- Fresh vs. frozen: You can use either fresh or frozen cranberries. No need to thaw the frozen ones.
- Make ahead: Cranberry sauce is a perfect dish to make ahead for Thanksgiving or other holidays. It tastes even better after a day or two in the fridge.
- Garnish ideas: Add a sprig of rosemary or a few orange slices for a festive presentation.
