Easy Homemade Cranberry Sauce
Sweet and tart with some citrusy tang, this easy homemade cranberry sauce is heavenly on a holiday dinner plate and is a simple side to prepare ahead of time!
Servings: 12 (Makes 3 cups)
Ingredients
- 12 ounces fresh or frozen cranberries (about 3 cups)
- 1/2 cup orange juice juice from 3 to 4 oranges
- 1/2 cup water
- 1/2 cup granulated sugar
- Pinch of salt
- 1 cinnamon stick
- 1 piece of orange peel about 1/2-inch wide and 3 inches long (just shave a little off with a knife)
Instructions
- Add the cranberries, orange juice, water, and sugar to a medium to large saucepan over medium-high heat. Stir to combine.
- Add the salt, cinnamon, and orange peel.
- Bring the mixture to a simmer, and reduce the heat to medium.
- Simmer, stirring often, for 10 to 12 minutes or until most of the cranberries have popped. The mixture will thicken.
- Let the mixture cool for 30 minutes, and then remove the orange peel and cinnamon stick.
- Serve warm or at room temperature, or cover and refrigerate until you are ready to serve.
- This can be made up to 3 days ahead of time.
Notes
- I have found no difference between using fresh and frozen berries—just use what you can find!
- If you like your cranberry sauce very sweet you can add an additional 1/4 cup of sugar when you add the sugar.
- Simmering together a handful of ingredients on the stove is all it takes to make an irresistible cranberry sauce that you'll be dying to make for every holiday celebration!
- It’s a perfect make-ahead dish because it keeps for up to 3 days, so go ahead and make this one ahead for less stress on the day of!
Nutrition
Serving: 1 of 12 servings | Calories: 37kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.004g | Sodium: 1mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 0.05mg
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