Description
This easy cranberry sauce recipe is a classic holiday condiment made by simmering fresh or frozen cranberries with sugar and water until thickened. Enhanced with optional orange zest and juice, it provides a sweet-tart complement perfect for Thanksgiving or any festive meal. Simple to prepare in under 20 minutes, it can be made ahead and refrigerated for convenience.
Ingredients
Scale
Ingredients
- 1 bag (12 oz) fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water
- 1/2 tsp orange zest (optional)
- 1 tbsp fresh orange juice (optional)
Instructions
- Combine ingredients: In a medium saucepan, combine the cranberries, granulated sugar, and water to prepare for cooking.
- Bring to boil: Place the saucepan over medium heat and bring the mixture to a rolling boil, which helps dissolve the sugar and starts the cooking process.
- Simmer cranberries: Reduce the heat to low and let the mixture simmer for 10 to 15 minutes, stirring occasionally. During this time, the cranberries will burst, and the sauce will thicken as it cooks down.
- Add citrus flavors: Stir in the orange zest and fresh orange juice if using, adding a bright and fragrant citrus note to the sauce.
- Cool the sauce: Remove the saucepan from heat and allow the sauce to cool to room temperature. The sauce will continue to thicken as it cools.
- Refrigerate and serve: Transfer the cranberry sauce to a serving dish and refrigerate until ready to serve. It can be stored in the fridge for several days.
Notes
- For a smoother sauce, pulse cooled cranberry sauce in a blender or food processor before serving.
- Adjust sugar amount to taste, especially if you prefer a tarter sauce.
- Orange zest and juice are optional but add a lovely depth of flavor.
- Use fresh or frozen cranberries interchangeably without adjusting cooking time.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
