Homemade Cranberry Sauce Recipe

I am enamored with the way plain ingredients can be transformed into a delicious homemade cranberry sauce, one of the mainstays of my holiday spreads. This sauce begins with 12 ounces of fresh cranberries, packed—so the nutritionists tell us—with healthful compounds like antioxidants and vitamin C.

Combined with 1 cup of granulated sugar and a cup of water, the sauce offers a balanced blend of tart and sweet that makes it utterly irresistible. My secret to getting the sauce just right is to use a perfectly ripe “beefsteak” orange (more on that in a minute) and to incorporate the zest of half the orange, which adds a punch of yummo flavor that offsets the earthy taste of the cranberries.

For a little warmth, I also stir in some cinnamon when I feel like it. It’s optional but definitely increases the sauce’s cozy factor.

And finally: a pinch of salt. It was a revelation when I first tasted cranberry sauce with added salt.

Thanksgiving will never be the same again.

Ingredients

Cranberries:
High in antioxidants; give a sour taste.

Sugar:
Provides sweetness; offsets the tartness of the cranberries.

Orange Zest:
The citrusy aroma is added; it enhances the complexity of flavor.

Cinnamon:
Provides a cozy warmth and spiciness; use if you want more depth.

Salt:
Improves the flavor profile; counteracts sweetness.

Ingredient Quantities

• 12 ounces fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• 1/2 teaspoon orange zest
• 1/4 teaspoon cinnamon (optional)
• Pinch of salt

Instructions

1. Wash the cranberries well and remove any stems or bad berries.

2. In a medium saucepan, combine the water and sugar. Stir gently and bring to a boil over medium heat.

3. Add the cranberries to the boiling mixture when the sugar has dissolved.

4. Lower the heat to medium-low and let it simmer. Stir now and then until the cranberries begin to pop, about 10 minutes.

5. Incorporate the orange zest, the cinnamon (if you are using it), and a pinch of salt into the mixture. Stir to combine.

6. Let the sauce keep simmering until it’s as thick as you want it, letting it go for about 5 more minutes if you want the sauce to be really thick.

7. Take the saucepan off the heat and allow the cranberry sauce to cool for a short time.

8. After cooling, move the sauce to a bowl for serving or to a container for storage.

9. Let the sauce completely cool at room temperature. Then enhance the flavors by refrigerating for a minimum of 2 hours.

10. The cranberries brought back memories of my mother’s Thanksgiving dinners. I could still see her in our tiny kitchen, faithfully whipping up her version of the traditional feast. Afterward, we would all gather in our cramped dining room, with plates loaded with turkey, stuffing, candied yams, and the ubiquitous cranberry sauce.

Equipment Needed

1. Colander or strainer
2. Medium saucepan
3. Measuring cups
4. Measuring spoons
5. Wooden spoon or silicone spatula
6. Zester or grater
7. Bowl for serving or container for storage

FAQ

• Can I use frozen cranberries instead of fresh ones?You can indeed use cranberries from the freezer. There’s no need to let them warm up; just extend the cooking time by a couple of minutes.
• Is it possible to reduce the amount of sugar?If you want a less sweet sauce, you can cut back on the sugar, but be prepared for the possibility that it may end up being more tart. Start with 3/4 cup and adjust to your taste.
• Can I substitute the orange zest with another citrus?Of course, for a different citrus flavor, you can use lemon or lime zest.
• How do I store leftover cranberry sauce?Refrigerate it in an airtight container for up to a week.
• Is it necessary to add cinnamon?Cinnamon is not a necessity. It contributes a warm, spiced undertone to the sauce, but if you want to taste only the tart cranberries, you may certainly leave the cinnamon out.
• Can I make this recipe ahead of time?Sure! It is quite possible to prepare cranberry sauce a few days beforehand and chill it in the refrigerator, letting the sauce’s individual flavors come together.
• How can I adjust the thickness of the sauce?If the sauce is too thick, add water in small increments; if it’s too thin, cook it longer for a thicker consistency.

Substitutions and Variations

Should you desire a sauce that is less saccharine, swap out some of the sugar for honey or maple syrup.
To achieve a flavor profile that leans more into the citrus realm, you can swap out the water for freshly squeezed orange juice.
Use lemon zest instead of orange zest for an alternate twist of citrus flavor.
Try substituting nutmeg or allspice for a different spice profile if cinnamon isn’t your preference.
For a reduced-calorie version, you can use a sugar substitute such as stevia or erythritol in place of the granulated sugar.