Description
Whip up a batch of vibrant homemade cranberry sauce with fresh berries and citrus. This simple recipe adds bright flavor to any meal, truly a holiday must-have.
Ingredients
Scale
- Berry Base:
- 12 oz (340g) fresh cranberries, rinsed
- Sweeteners & Citrus:
- ¾ cup (150g) granulated sugar (adjust to taste)
- 1 large orange, zested and juiced (about ½ cup juice)
- Liquid Foundation:
- ½ cup (120ml) water
- Aromatic Spices:
- 1 cinnamon stick
- 1 whole star anise (optional, but lovely!)
Instructions
- Gather & Prep:: First things first, get all your ingredients out on the counter. I always call this my “mise en place” moment, even if my kitchen usually looks like a tornado just passed through. Give those fresh cranberries a good rinse under cold water. You want them sparkling clean. As I’m rinsing, I always pick out any soft or shriveled berries; we’re going for plump and perfect here. This step honestly makes a difference in the final texture of your homemade cranberry sauce.
- Combine in the Pot:: Now, grab a medium saucepan, something with a heavy bottom if you have it. Into the pot go your rinsed cranberries, the granulated sugar, that beautiful orange zest, and the fresh orange juice. Pour in the water and add your cinnamon stick (and star anise, if you’re using it). Give it a good stir with a wooden spoon. It’s a colorful mix, and I love seeing those cranberries all nestled together, ready for their transformation into a delicious homemade cranberry sauce. This is where the magic really starts!
- Bring to a Simmer:: Place the saucepan over medium heat. You want to bring this mixture to a gentle simmer. Keep an eye on it; you’ll start to see little bubbles forming around the edges, and the cranberries will begin to soften. This is where the kitchen starts smelling absolutely divine, like holidays and comfort all rolled into one. Don’t rush this part; a slow, steady simmer is key to letting those flavors meld beautifully for your homemade cranberry sauce. I usually give it another stir or two here, just to make sure nothing’s sticking.
- Pop & Thicken:: Once it’s simmering, reduce the heat to low and let it cook for about 10-15 minutes. You’ll hear those satisfying little ‘pops’ as the cranberries burst open, releasing all their juicy goodness. This is what creates that lovely, jammy texture we’re after. I always stand nearby, just listening to the pops; it’s honestly one of my favorite parts. The sauce will thicken as it cools, so don’t expect it to be super thick right off the stove. This step is crucial for achieving the right consistency for your homemade cranberry sauce.
- Remove Spices & Cool:: After about 10-15 minutes, when most of the cranberries have burst and the sauce looks glossy, remove the saucepan from the heat. Carefully fish out the cinnamon stick and the star anise. You don’t want anyone biting into those later! Let the homemade cranberry sauce cool completely at room temperature. As it cools, it will continue to thicken, becoming that perfectly spoonable consistency. I usually just leave it on the stove, uncovered, while I clean up my inevitable kitchen mess.
- Chill & Serve:: Once your homemade cranberry sauce is completely cool, transfer it to an airtight container. Pop it in the fridge for at least 4 hours, or even better, overnight. Chilling allows the flavors to deepen and really shine. When you pull it out, it’ll be a beautiful, vibrant red, ready to adorn your holiday table or jazz up any meal. Honestly, it looks so much better than the canned stuff, and the taste? No comparison, hon!