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CRANBERRY SAUCE

Cranberry Sauce – Bright, Sweet, and Perfectly Tangy

No Thanksgiving or Christmas table is complete without homemade cranberry sauce. This easy recipe uses fresh cranberries, sugar, and orange juice to create a glossy, ruby-red sauce that’s the perfect balance of sweet and tart. It pairs beautifully with turkey, ham, or even holiday desserts!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 tablespoons
Course: Condiment, Side Dish
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz 1 bag fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 1/2 cup orange juice freshly squeezed preferred
  • 1/4 cup water
  • 1 tsp orange zest optional, for brightness
  • Pinch of salt
  • Optional add-ins: a cinnamon stick a splash of vanilla extract, or 1 tbsp maple syrup for depth

Equipment

  • Medium saucepan
  • Wooden spoon
  • Microplane or zester (optional)

Method
 

Combine Ingredients:
  1. In a medium saucepan, combine cranberries, sugar, orange juice, water, zest, and salt. Stir well.
Cook:
  1. Bring to a simmer over medium heat. Once cranberries start to pop, reduce heat to low.
Simmer:
  1. Cook 10–15 minutes, stirring occasionally, until thickened and most cranberries have burst.
Cool:
  1. Remove from heat. Discard cinnamon stick if used. The sauce will thicken as it cools.
Serve:
  1. Chill before serving, or store in the refrigerator up to 10 days.

Notes

For a chunkier sauce, cook less time; for smoother, mash cranberries with a spoon or blend lightly.
Add 1–2 tablespoons of port wine, brandy, or Grand Marnier for a gourmet twist.
Make it ahead—it tastes even better the next day!