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.
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:
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
Ingredients
- 2 (12 oz) bags of fresh cranberries
- 1 1/2 cups sugar
- 4 wide strips orange zest
- 1/2 cup water
- pinch of salt
- 1 cup fresh orange juice
- *Other optional ingredients: (see notes below)
- 1 cup cranberry juice cocktail
- 1-2 cinnamon stick
- 1 tsp vanilla extract
Instructions
- Wash and drain cranberries.
- In a medium saucepan, combine fresh cranberries, sugar, strips orange zest (I use a vegetable peeler for these), water, and salt.
- 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. 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. Try stirring in 1 tsp of vanilla extract just before chilling.
- 3. If you are not a fan of orange, substitute 1 cup cranberry juice cocktail for the orange juice.
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MamaToMany says
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
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.
Alison says
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
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
Another “simpleton” question but…I take out the orange rinds before serving right?
Leah Bergman says
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!