Homemade Cranberry Sauce (Print Version)
A vibrant, tangy-sweet condiment perfect for holiday feasts. Ready in 20 minutes with whole berry or smooth options.
# What You Need:
→ Fruit
01 - 12 oz fresh or frozen cranberries
→ Sweetener
02 - 1 cup granulated sugar
→ Liquid
03 - 1 cup water or orange juice
→ Flavorings
04 - 1/2 tsp orange zest
05 - 1/4 tsp ground cinnamon
06 - Pinch of salt
# How to Prepare:
01 - Rinse the cranberries thoroughly and discard any soft or damaged berries.
02 - In a medium saucepan, combine the cranberries, sugar, and water or orange juice. Add orange zest, cinnamon, and salt if using.
03 - Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
04 - Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, until most berries have burst and the sauce has thickened.
05 - For whole berry sauce, remove from heat and let cool. Refrigerate until completely set before serving.
06 - For jellied sauce, let cool slightly, then press the mixture through a fine mesh strainer to remove skins and seeds. Pour the strained sauce into a bowl or mold and refrigerate until firm, about 2 to 3 hours.
# Expert Advice:
01 -
- The sound of cranberries popping in the pan is incredibly satisfying
- Homemade tastes nothing like that jiggling cylinder from the grocery store
02 -
- The sauce will continue thickening as it cools, so do not worry if it looks thin in the pan
- That popping sound means the berries are releasing their natural pectin, which is what makes the sauce set
03 -
- If you accidentally make it too tart, stir in a teaspoon of maple syrup or honey after cooking
- A pinch of salt is the secret ingredient most people forget but everyone notices