Description
This tangy cranberry sauce recipe is a must-have! Learn my simple, authentic method for a vibrant, homemade side that brightens any meal.
Ingredients
Scale
- Main Ingredients:
- 12 oz (340g) fresh cranberries
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) fresh orange juice
- ¼ cup (60ml) water
- Flavor Boosters:
- 1 tsp orange zest
- 1 cinnamon stick
- Pinch of salt
- Optional Extras:
- 1 whole star anise
- 1 tbsp brandy (optional)
Instructions
- Gather Your Jewels: First things first, get all your ingredients out. I like to call the cranberries “jewels” because they truly are! Give your fresh cranberries a good rinse under cold water. Pick out any sad, squishy ones or stray leaves; nobody wants those. Then, grab a medium saucepan, one that’s got a bit of space, we don’t want any boil-overs, trust me on that one. This is where the magic starts to gather, setting the stage for your beautiful cranberry sauce recipe.
- Simmer and Stir: Into the saucepan go your rinsed cranberries, sugar, orange juice, water, orange zest, and that lovely cinnamon stick. If you’re feeling fancy, toss in the star anise now too. Give it all a gentle stir to combine everything. Then, set that pan over medium heat. You’re looking for a gentle simmer here, not a rolling boil. I always get distracted at this point and forget to stir for a moment, but keep an eye on it! The smell, oh, the smell will start to fill your kitchen, like autumn in a pot.
- The Bursting Point: As the mixture heats up, you’ll start to hear little pops. That’s the cranberries bursting open! This is what we want, it means they’re releasing all their delicious juices and pectin. Keep simmering, stirring occasionally, for about 10-15 minutes. You’ll see the sauce thicken up and the berries break down. Don’t overdo it, or it’ll get too jammy too fast. This is where the transformation happens, from hard little berries to a luscious sauce – honestly, it’s so satisfying to watch.
- Flavor Check and Finish: Once most of the cranberries have burst and the sauce has thickened to your liking (remember, it thickens more as it cools!), remove it from the heat. Carefully fish out the cinnamon stick and star anise, if you used them. Now, taste it! This is your moment to adjust. Does it need a tiny bit more sugar? A touch more orange zest? If you’re adding brandy, stir it in now. I once added too much sugar and it was cloyingly sweet, so taste as you go!
- Cool Down: Transfer your beautiful cranberry sauce to a heatproof bowl or jar. Don’t worry if it seems a bit thin, it will thicken considerably as it cools. Let it cool down to room temperature on the counter. This step is crucial for it to set up properly. I always try to sneak a spoonful when it’s still warm, it’s just so good. Resist the urge to dive in completely just yet, patience is a virtue, my friend! You’ll love the final result of this cranberry sauce recipe.
- Chill Out: Once it’s completely cooled, cover the bowl or jar tightly and pop it into the refrigerator. It needs at least a few hours to chill and fully set. The flavors will also meld and deepen beautifully overnight. Honestly, making it a day or two ahead is my secret; it just gets better! The vibrant color, the perfect tang – it’s all there, waiting for you. This simple cranberry sauce is truly a delight.