Homemade Cranberry Sauce
110kcal
Ingredients
Main Ingredients
- 12 oz Fresh cranberries Tart, full of natural pectin to help the sauce gel
- 1/2 cup Orange juice Bright citrus flavor and natural sweetness
- 1 cup Sugar Balances tartness and helps preserve the sauce
- 1/2 cup Water Adjusts consistency and helps dissolve the sugar
- 1/2 tsp Cinnamon (optional) Adds warm spice and depth of flavor
Method
Cooking
- In a medium saucepan, combine the cranberries, orange juice, sugar, and water.
- Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Be attentive so the mixture does not boil over.
- Reduce the heat to a simmer and cook for about 10–15 minutes, or until most cranberries have burst and the sauce has thickened to your liking. Stir occasionally.
- Stir in cinnamon if desired, tasting and adjusting a pinch at a time so the spice doesn’t overpower the cranberries.
- Allow the sauce to cool at room temperature before transferring to a jar or airtight container and refrigerating.
Notes
This cranberry sauce can be frozen for up to 3 months. Adjust sugar and acidity to taste for a customized flavor. The sauce often tastes better after a day in the fridge.