Description
Classic Holiday Cranberry Sauce: Make this simple, fresh, vibrant sauce from scratch. Your easy recipe for homemade flavor at the holiday table.
Ingredients
Scale
- Base Ingredients:
- 12 oz (340g) fresh cranberries
- 1/2 cup (120ml) water
- Sweeteners:
- 3/4 cup (150g) granulated sugar (adjust to taste)
- Flavor Boosters:
- 1/2 cup (120ml) fresh orange juice
- 1 tablespoon orange zest
- Aromatics:
- 1 cinnamon stick (optional)
Instructions
- Rinse & Prep Your Cranberries:: First things first, dump those beautiful fresh cranberries into a colander. Give them a good rinse under cool water, picking out any squishy ones or stray stems. I usually do this right when I get them home, just to get it out of the way. You want them clean and ready to shine. Honestly, I once skipped this step thinking “they look fine,” and then found a tiny stem in the finished sauce. Never again!
- Combine Ingredients in a Pot:: Grab a medium saucepan, hon. Toss in your rinsed cranberries, the granulated sugar, that lovely fresh orange juice, and the water. If you’re using a cinnamon stick, pop that in there too. Give it a gentle stir to mix everything up a bit. This is where the kitchen starts to smell like pure holiday magic, I swear. I always take a deep breath here, it’s just so comforting. Don’t worry if it looks like a lot of liquid, the cranberries will do their thing!
- Bring to a Simmer:: Place your saucepan over medium heat. Let it come to a gentle simmer, stirring occasionally. You’ll start to hear little pops as the cranberries begin to burst—that’s exactly what you want! It’s like tiny flavor explosions happening right on your stovetop. This usually takes about 5-7 minutes. Don’t rush it; letting them burst is key for that thick, saucy texture. I didn’t expect that sound the first time, it actually made me jump!
- Simmer Until Thickened:: Once most of the cranberries have burst, reduce the heat to low and let it continue to simmer for another 10-15 minutes. Stir more frequently now to prevent sticking, especially as it thickens. The sauce will get nice and glossy, and you’ll see it coating the back of your spoon. This is where your Classic Holiday Cranberry Sauce really comes together. I once walked away for “just a minute” and came back to a slightly scorched bottom, oops! Stay close to the stove!
- Stir in Orange Zest:: Remove the saucepan from the heat. Carefully fish out the cinnamon stick – if you used one, of course. Now, stir in your fresh orange zest. This adds a final punch of brightness and aroma that really elevates the whole dish. The steam from the warm sauce will release all those lovely citrus oils. I always add a generous amount here, because who doesn’t love more orange flavor?
- Cool & Serve Your Classic Holiday Cranberry Sauce:: Let the sauce cool completely in the saucepan, or transfer it to a heat-safe bowl. It will thicken up even more as it cools, trust me. Once it’s cool, you can cover it and pop it in the fridge. This Classic Holiday Cranberry Sauce tastes even better the next day, honestly, after all those flavors have had a chance to meld. It should be a beautiful, vibrant red, with a lovely glossy sheen, ready to adorn your holiday table.