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Easy Homemade Cranberry Sauce

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On Friday I made a batch of cranberry sauce from the same recipe I use every Thanksgiving! It’s so simple and turns out delicious every single time. Trust me, you will never reach for a can of pre-made sauce again. Although I do have to admit, I love cutting into the ridged jelly can-shaped version from my childhood.

Cranberry Sauce

The best part about this recipe, you can follow it exactly or make a few minor additions to customize the flavor to your own personal liking! Here’s how I make it:

Cranberry Sauce

Also, for a step by step look at how to make this sauce, read my post from a couple of  years back!

Easy Homemade Cranberry Sauce
2014-11-22 16:56:41
Serves 12
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Ingredients
  1. 2 (12 oz) bags of fresh cranberries
  2. 1 1/2 cups sugar
  3. 4 wide strips orange zest
  4. 1/2 cup water
  5. pinch of salt
  6. 1 cup fresh orange juice
  7. *Other optional ingredients: (see notes below)
  8. 1 cup cranberry juice cocktail
  9. 1-2 cinnamon stick
  10. 1 tsp vanilla extract
Instructions
  1. Wash and drain cranberries.
  2. In a medium saucepan, combine fresh cranberries, sugar, strips orange zest (I use a vegetable peeler for these), water, and salt.
  3. Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in 1 cup fresh orange juice. Refrigerate in large mason jars until well chilled and ready to serve.
*Alternate flavor combinations
  1. 1. If you like a bit of spice in your cranberry sauce, add in 1-2 cinnamon sticks in step 2 and remove just before chilling.
  2. 2. Try stirring in 1 tsp of vanilla extract just before chilling.
  3. 3. If you are not a fan of orange, substitute 1 cup cranberry juice cocktail for the orange juice.
By Freutcake
Freutcake https://www.freutcake.com/
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Food// Side Dishes// Thanksgiving

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Blue Cheese & Cranberry Crostini »

Comments

  1. MamaToMany says

    November 22, 2014 at 7:22 pm

    I’ve made cranberry sauce for about 5 yrs now, with just cranberries, OJ, orange rind (using one of those tiny grinder things- so culinary, I know lol), a little freshly ground cinnamon & brown sugar to taste. I gag at how anyone can use the canned goop, seeing how it takes like 20min or so to get this tarte/sweet sauce of deliciousness!!
    I’m so glad to see your simple recipe!! I think when you’re dealing with a lot of dishes in one meal, it’s nice to have basics 🙂

    • Leah Bergman says

      November 22, 2014 at 7:25 pm

      I completely agree! It’s not necessary to complicate cranberry sauce. I like your idea of using brown sugar, I’ll have to give that a try next year. Thanks for the tip! Happy Thanksgiving.

  2. Alison says

    November 24, 2014 at 10:35 am

    Hi there! This seems incredibly easy and since I hate cooking it’s right up my alley. Can I make this ahead of time?

    • Leah Bergman says

      November 24, 2014 at 10:59 am

      Absolutely! I always make my cranberry sauce 3-4 sometimes 5 days ahead of time and store it in large mason jars in my fridge. Enjoy!

      • Alison says

        November 25, 2014 at 1:16 pm

        Another “simpleton” question but…I take out the orange rinds before serving right?

        • Leah Bergman says

          November 25, 2014 at 1:37 pm

          Not at all! That’s a great question. Actually, I have done both. The orange peel cooks down and candies so it’s perfectly fine (and delicious) to eat. I usually pull out any that are easily found and leave others that are more broken down. Either way is fine!

Trackbacks

  1. Blue Cheese & Cranberry Crostini | freutcake says:
    November 24, 2014 at 4:01 am

    […] when it comes to cutting down prep time for the big day! Over the weekend I posted my recipe for homemade cranberry sauce and that had me thinking, how delicious (and easy) would a crostini of blue cheese, mascarpone, […]

  2. Cranberry Spice Margaritas - Freutcake | Freutcake says:
    November 18, 2016 at 4:01 am

    […] spiced sweet and salty rim, fresh cranberry sauce, tequila, lime and orange all shaken and garnished with a sprig of fresh sage. It’s […]

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