Description
This easy homemade cranberry sauce is a perfect tart and sweet side dish, made with fresh or frozen cranberries, orange juice, and a touch of zest. It’s quick to prepare, simmered on the stovetop, and ideal for Thanksgiving or any holiday meal. The sauce thickens as it cools and can be made ahead to save time.
Ingredients
Scale
Liquid Ingredients
- ½ cup water
- ¼ cup fresh orange juice (or more water)
Sweeteners
- ¾ cup sugar
Main Ingredient
- 12 ounces fresh or frozen cranberries
Optional
- Zest of 1 orange
Instructions
- Combine liquids and sugar: In a medium saucepan over medium-high heat, mix water, orange juice, and sugar. Stir continuously until the sugar dissolves completely, then bring the mixture to a boil.
- Cook cranberries: Add the fresh or frozen cranberries to the boiling mixture. Reduce the heat to medium and let the sauce simmer, stirring occasionally, for 5 to 10 minutes. Cook until the cranberries have popped but mostly hold their shape and the sauce turns a deep red color. The mixture will thicken as it cools.
- Add zest and cool: Remove the saucepan from heat and stir in the orange zest if using. Allow the cranberry sauce to cool to room temperature before transferring it to an airtight container. Store in the refrigerator until ready to serve.
Notes
- This cranberry sauce is deliciously tart and not overly sweet, bursting with fresh cranberry flavor.
- It can be stored in the refrigerator for up to one week, making it a great make-ahead holiday side dish.
- Using fresh orange juice and zest adds a bright citrus note that complements the cranberries.
- For a smoother sauce, you can mash the cranberries slightly during cooking, but leaving them mostly whole gives better texture.
Nutrition
- Serving Size: about 2 tablespoons
- Calories: 95
- Sugar: 21g
- Sodium: 2mg
- Fat: 0.1g
- Saturated Fat: 0.01g
- Unsaturated Fat: 0.04g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 0.2g
- Cholesterol: 0mg
