Homemade Cranberry Sauce
This homemade cranberry sauce is a fresh and vibrant condiment that perfectly balances sweetness and tartness, making it a versatile addition to any holiday meal.
Equipment
- Medium Saucepan
- Colander
- Microplane Grater
Ingredients
Ingredients
- 12 ounces Fresh Cranberries Look for firm, bright red cranberries.
- 1 cup Granulated Sugar To sweeten the tart cranberries.
- 1 cup Water To help cook the cranberries.
- 1 tablespoon Orange Zest Adds a refreshing citrus note.
- 1/4 cup Orange Juice Freshly squeezed is recommended.
- 1/4 teaspoon Ground Cinnamon Adds warmth and depth.
- 1 pinch Salt Enhances overall flavor.
- 1/4 cup Chopped Walnuts or Pecans (optional) For added texture.
- 1 tablespoon Lemon Juice (optional) For extra acidity.
Instructions
- Rinse the cranberries in a colander under cold water.
- In a medium saucepan, combine the rinsed cranberries, sugar, water, orange zest, orange juice, ground cinnamon, and salt. Stir gently to mix.
- Place the saucepan over medium-high heat and bring to a boil. Listen for the cranberries to pop.
- Reduce heat to low and let simmer for 10-15 minutes, stirring occasionally. Mash some cranberries for a smoother texture if desired.
- Check the consistency and simmer longer if a thicker sauce is preferred.
- Remove from heat and let cool in the saucepan for a few minutes.
- Transfer to a clean jar or bowl and refrigerate once cooled.
Notes
This sauce can be made ahead of time and stored in the refrigerator for up to two weeks.