Cranberry Sauce
A classic Thanksgiving side that's bursting with bright, tangy flavor. This homemade version uses fresh cranberries, orange zest, and just enough sugar for the perfect sweet-tart balance, ready in under 20 minutes.
For 8 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Sugar Syrup
- b.In a medium saucepan, combine the granulated sugar and water.
- c.Place over medium-high heat and bring to a boil, stirring occasionally until the sugar has completely dissolved. This should take about 2-3 minutes.
- 2
Step 2
- a.Cook the Cranberries
- b.Add the rinsed cranberries, orange zest, and orange juice to the saucepan with the syrup.
- c.Stir to combine and bring the mixture back to a gentle boil.
- d.Reduce the heat to medium-low and let it simmer, stirring occasionally.
- e.Continue to cook for 10-12 minutes. You will hear the cranberries start to pop as their skins burst. Cook until most of the berries have popped.
- 3
Step 3
- a.Cool and Thicken
- b.Remove the saucepan from the heat and stir in the pinch of salt.
- c.The sauce will appear thin at this point. Allow it to cool completely at room temperature.
- d.As it cools, the natural pectin in the cranberries will cause the sauce to thicken to a gel-like consistency.
- 4
Step 4
- a.Serve or Store
- b.Once fully cooled, transfer the cranberry sauce to a serving dish or an airtight container.
- c.Serve chilled or at room temperature. It can be stored in the refrigerator for up to 10 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The sauce will look thin while hot but will thicken significantly as it cools due to the natural pectin in cranberries. Don't be tempted to overcook it.
- 2For a smoother, jelly-like sauce, press the cooked mixture through a fine-mesh sieve before cooling to remove the skins.
- 3This sauce is perfect for making ahead. The flavors meld and improve after a day or two in the fridge.
- 4If the sauce becomes too thick upon cooling, you can thin it out with a tablespoon of water or orange juice.
- 5You can use frozen cranberries without thawing them first. Just add them directly to the pot; you may need to add 2-3 minutes to the cooking time.
- 6Don't overcook the sauce after the berries have popped, as it can develop a slightly bitter taste.
Adapt it for your goals.
Spiced Cranberry Sauce
Add a cinnamon stick, 2-3 whole cloves, and a star anise to the saucepan along with the cranberries. Remove the whole spices before serving.
Maple SweetenedMaple-Sweetened
For a richer, more complex flavor, replace the granulated sugar with an equal amount of pure maple syrup.
With Nuts and FruitWith Nuts and Fruit
After removing the sauce from the heat, stir in 1/2 cup of toasted chopped pecans or walnuts, or 1/4 cup of chopped dried apricots.
Spicy KickSpicy Kick
Add a pinch of cayenne pepper or a finely minced jalapeño (seeds removed) along with the cranberries for a surprising bit of heat.
Why this is on our healthy list.
Rich in Antioxidants
Cranberries are a powerhouse of antioxidants, particularly proanthocyanidins, which help combat cellular damage caused by free radicals in the body.
Supports Urinary Tract Health
Cranberries contain unique compounds that may help prevent certain bacteria, like E. coli, from adhering to the walls of the urinary tract, thus supporting its health.
Immunity Boosting
With a good dose of Vitamin C from both the cranberries and the orange juice, this sauce can contribute to a healthy and robust immune system.
Frequently asked questions
While cranberries themselves are very healthy and packed with antioxidants, this sauce contains a significant amount of added sugar. It is best enjoyed in moderation as a condiment.