Cranberry Sauce is a holiday staple that brings a burst of tart and sweet flavor to any table. I still remember the first time I made it, the kitchen filled with the enticing aroma of simmering cranberries and sugar. It captures that homey feeling of Thanksgiving, and surprisingly, it’s quite easy to prepare! If you’ve got around 30 minutes, you can whip up a batch that will impress your family and friends.
This sauce is loved for its vibrant color and refreshing tartness, which perfectly balances richer dishes like turkey and stuffing. Whether you prefer a jellied or whole berry version, homemade cranberry sauce elevates your meal and is perfect for holiday gatherings, potlucks, or simply enjoying as a condiment.
Step-by-step overview
Making cranberry sauce involves boiling water and sugar, adding fresh cranberries, and cooking until they’re tender and releasing their juices. With a few optional ingredients, like cinnamon and orange zest, you can customize the flavor to make it truly yours.
Why you’ll love cranberry sauce
- Fast and easy to make
- Freshly made, full of flavor
- Customize with spices or citrus
- Great for make-ahead preparations
- Versatile for various meals
“Rich flavor, simple steps, and weeknight-fast — the kind of recipe everyone asks for again.”
What ingredients do I need for cranberry sauce?
- 4 cups sugar
- 4 cups water
- 8 cups fresh cranberries
- 1 cinnamon stick (optional)
- 1 tbsp orange zest (optional)
Ingredient notes & swaps:
- Fresh cranberries are best for flavor; frozen can also work but may be slightly less tart.
- For added spice, consider using nutmeg or cloves in place of cinnamon.
- Orange zest brightens the flavor but can be omitted if preferred.
How do I make cranberry sauce?
You’ll love how straightforward it is to create this classic sauce from scratch. Just follow these simple steps:
- Bring 4 cups of water and 4 cups of sugar to a boil in a large pot over medium-high heat. Simmer for 5 minutes.
- Add 8 cups of fresh cranberries and cook until they start to pop open.
- If you’re making jellied sauce, turn off the heat and cool slightly before blending. Skip this for whole berry sauce.
- For extra flavor, add the cinnamon stick and simmer for about 15 minutes or until the sauce thickens and coats the back of a spoon.
- Incorporate the orange zest in the final minutes of cooking if using.
- Ladle the mixture into canning jars, leaving 1/4 inch headspace and removing air bubbles. Seal with two-part canning lids.
- Store in the refrigerator or process in a water bath canner for 15 minutes.
- After processing, turn off the canner and wait 5 minutes before removing jars. Allow to cool to room temperature and check seals before storing.
How should I serve it?
Cranberry sauce is the perfect accompaniment to savory dishes. Serve it alongside roasted turkey or chicken, or spoon it over cream cheese on crackers for a delightful appetizer. It also works beautifully drizzled over desserts like cheesecake or yogurt, providing a refreshing contrast.
Can I make it ahead? How do I store and reheat it?
Absolutely! Cranberry sauce can be made ahead and stored in the refrigerator for up to two weeks. For longer storage, jar it properly and freeze it for up to three months. When ready to use, thaw in the fridge overnight and reheat on the stovetop, stirring gently to warm.
How do I fix common issues?
If your sauce is too thick, simply stir in a bit of water to reach your desired consistency. For a bland flavor, try adding a touch more sugar or citrus juice. If it feels overly tart, a pinch of salt or a bit more sugar can balance it out effectively.
Tips for success
- Use fresh cranberries for the best flavor and texture.
- Simmer until the sauce thickens; it should coat the spoon nicely.
- Taste before bottling; adjust sweetness or acidity according to preference.
- Don’t skip cooling time if making jellied sauce for a smoother texture.
What variations can I try?
Feel free to experiment with flavors! You can add chopped apples or pears for a sweeter touch. A splash of brandy or bourbon can give it an adult twist, while swapping out water for orange juice adds a lovely citrus profile without compromising the recipe’s integrity.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work well but may result in a slightly softer texture. Just be sure to rinse them before using.
How long does homemade cranberry sauce last?
When properly stored in an airtight container in the fridge, it can last for 1-2 weeks. Freezing extends its shelf life to about three months.
Is cranberry sauce gluten-free?
Absolutely, all the ingredients used are naturally gluten-free, making it a safe choice for those with gluten sensitivities.
Cranberry Sauce
Ingredients
Method
- Bring 4 cups of water and 4 cups of sugar to a boil in a large pot over medium-high heat. Simmer for 5 minutes.
- Add 8 cups of fresh cranberries and cook until they start to pop open.
- If you’re making jellied sauce, turn off the heat and cool slightly before blending. Skip this for the whole berry sauce.
- For extra flavor, add the cinnamon stick and simmer for about 15 minutes or until the sauce thickens and coats the back of a spoon.
- Incorporate the orange zest in the final minutes of cooking if using.
- Ladle the mixture into canning jars, leaving 1/4 inch headspace and removing air bubbles. Seal with two-part canning lids.
- Store in the refrigerator or process in a water bath canner for 15 minutes.
- After processing, turn off the canner and wait 5 minutes before removing jars. Allow to cool to room temperature and check seals before storing.