Description
Tangy Homemade Cranberry Sauce for Thanksgiving is a must-make! Skip the can for this easy, vibrant recipe bursting with fresh flavor. So much better!
Ingredients
Scale
- Main Ingredients:
- 12 oz (about 3 cups) fresh cranberries, rinsed
- 1 cup granulated sugar
- 1/2 cup water
- Flavor Boosters:
- Zest of 1 orange
- 1/4 cup fresh orange juice
- Seasonings & Spices:
- 1 cinnamon stick
- Pinch of salt
- Optional Extras:
- 1–2 tbsp orange liqueur (like Grand Marnier), optional
Instructions
- Gather Your Goodies:: First things first, get all your ingredients out and ready. I always forget something crucial, usually the cinnamon stick, so learn from my kitchen chaos and have everything within arm’s reach. A good, heavy-bottomed saucepan is your best friend here, too. It helps prevent sticking and burning, which I’ve learned the hard way is no fun.
- Combine and Start Simmering:: Toss the fresh cranberries, granulated sugar, water, orange zest, orange juice, and that lovely cinnamon stick into your saucepan. Give it a gentle stir to combine everything. Set your stove to medium heat. You’ll start to see the cranberries soften a bit, and then, the magic begins. It’s a little symphony of color and scent, honestly.
- The Big Pop:: Keep simmering for about 10-15 minutes, stirring occasionally. You’ll hear and see the cranberries start to burst open, releasing all their beautiful, juicy goodness. This is where the sauce really starts to come alive! Don’t worry if a few pop out and land on the stovetop—that’s just part of the fun, a little kitchen mess is totally normal.
- Thickening Up:: As the cranberries burst, the sauce will naturally start to thicken. You’re aiming for a jammy consistency, not a watery soup. If it still seems too thin after the cranberries have all popped, let it simmer gently for a few more minutes. If it gets too thick, a tiny splash of water can help loosen it up; I’ve had to do that more than once.
- Cool Down Time:: Once it’s reached your desired consistency, take the saucepan off the heat. Don’t forget to fish out that cinnamon stick! Let the sauce cool down right there in the pan for a bit. It will thicken considerably more as it cools, I didn’t expect that the first time I made it, and thought I had messed it up!
- Chill & Serve:: Transfer your vibrant Homemade Cranberry Sauce for Thanksgiving to a serving bowl or an airtight container. Pop it into the fridge for at least a few hours, or even overnight. Chilled is definitely best, as the flavors really meld and deepen. It makes the perfect jewel-toned addition to any holiday table.