Once you try this fresh Cranberry Sauce recipe you’ll never want to buy it canned again! This is so much better and incredibly easy to make! It’s perfectly sweetened, lightly tart, and has a deliciously bright cranberry and orange flavor.
The Best Cranberry Sauce Recipe!
Is there anything like a delicious, made from scratch Thanksgiving or Christmas meal? Chances are most of us have settled for the stuff that comes out of a can or a box, and that’s just it, it’s settling.
If you’ve been one of those people that has been settling, I would highly recommend this year you give the homemade alternative to the pre-packaged and processed Thanksgiving foods a try. The two are a night and day difference.
Canned cranberry sauce and homemade cranberry sauce just don’t even compare.
One comes in the shape of a can while it’s homemade opponent has a spoonable texture and tastes like fresh fruit. And the homemade sauce isn’t jelly like, it’s perfectly sauce-like, the way it’s meant to be.
I look forward to this every year! Try it and you’ll never look back, trust me!
What Ingredients go into Homemade Cranberry Sauce?
You’ll only need 4 ingredients (plus water):
- Fresh cranberries – if you have some in the freezer those will work too, you can even start with frozen they’ll just need to simmer a little longer.
- Oranges – only use fresh oranges here. Be sure to zest first before halving and juicing.
- Granulated sugar – cranberries are super tart so the sugar is a must to sweeten it up. I sometimes juice raw cranberries and it’s a punch of tartness that’s hard to swallow. This is made to be enjoyable.
- Light brown sugar – I like to use both types of sugar for that little bit of extra flavor you get from brown sugar, but use half white sugar so it’s not overpowering.
How to Make Fresh Cranberry Sauce:
- Combine all ingredients in a saucepan: In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar.
- Boil then reduce to a simmer: Set over medium-high heat and bring mixture to a boil, then reduce heat to a simmer.
- Cook until cranberries burst: Allow mixture to simmer about 10 – 12 minutes, stirring occasionally, until cranberries have popped.
- Let cool and thicken slightly: Allow mixture to cool about 20-30, the natural pectins in the cranberries will thicken up the sauce a bit as it cools.
Can I Freeze Cranberry Sauce?
Yes cranberry sauce can be frozen for up to 3 months. Freeze in an airtight container (be sure to leave the 1/2-inch gap on top for expansion as it freezes), thaw overnight in the fridge when ready to use then rewarm if desired.
And of course it can also be refrigerated for a few days if you want to make it in advance before the holidays.
What Can I Make with Leftover Cranberry Sauce?
Here’s a few random ideas if you happen to have any left over cranberry sauce after the holiday:
- spread over toast or pancakes
- serve warm over chocolate or vanilla ice cream
- spread on a turkey sandwich
- make into a dressing or vinaigrette
- spread over a cream cheese slathered bagel
- add to a fruit smoothie
- use it as a dip for chicken nuggets/sticks
- serve with rotisserie chicken or pork chops
- make a tangy barbecue sauce with it
- add atop cheesecake
- swirl into a chicken or turkey salad
- layer cheese slices or cream cheese over crackers and spread with cranberry sauce
- mix in breakfast oatmeal and top with sweetened whipped cream
More Delicious Thanksgiving Recipes You’ll Love:
- Apple Cranberry Rosemary Stuffing
- Autumn Roasted Vegetables
- Green Bean Casserole
- One Hour Dinner Rolls
- Roasted Garlic Mashed Potatoes
- Sweet Potato Casserole
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Homemade Cranberry Sauce
Once you try this fresh Cranberry Sauce recipe you'll never want to buy it canned again! It's so much better and incredibly easy to make! It's perfectly sweetened, lightly tart, and has a deliciously bright cranberry and orange flavor.
- 1 (12 oz) bag fresh cranberries, rinsed
- 1/2 cup water
- 1 tsp orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar.
Set over medium-high heat and bring mixture to a boil, then reduce heat medium-low.
Let simmer about 10 - 12 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.
Allow mixture to cool about 20 - 30 minutes to thicken up slightly. Store in refrigerator in an airtight container.
- Frozen cranberries will work well here too.
- Sauce can be frozen up to 3 months. Cool before freezing, leave 1/2-inch gap in container for expansion. Thaw overnight in the fridge when ready to use.
- If you don't have any brown sugar all white sugar can be used.