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Fresh Cranberry Sauce Recipe

Fresh Cranberry Sauce

iamwinfred
This Fresh Cranberry Sauce is ridiculously easy and brings a bright, tangy flavor that balances out all those rich holiday dishes. Fresh cranberries burst open as they simmer, creating a thick, glossy sauce with orange zest and juice for citrusy brightness, plus an optional cinnamon stick for warmth. Ready in just 20 minutes and made with basic pantry staples, it tastes infinitely better than anything store-bought and can be made days ahead.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine American
Servings 8 servings
Calories 110 kcal

Equipment

  • Medium saucepan 2-3 quart size
  • Wooden spoon or silicone spatula
  • Zester or microplane for the orange
  • Measuring cups
  • Serving bowl

Ingredients
  

  • 12 oz fresh cranberries 340g; rinsed and picked through, discarding any soft or damaged berries
  • 1 cup granulated sugar 200g; can reduce to ¾ cup for a tarter sauce
  • 1 cup water 240ml
  • 1 orange zested; zest only the colored part of the peel, avoiding the bitter white pith
  • ¼ cup orange juice 60ml; freshly squeezed is best
  • 1 cinnamon stick optional, but adds wonderful warmth

Instructions
 

  • Rinse the fresh cranberries under cold water and pick through them, discarding any soft or damaged berries. Zest the orange, juice it to get ¼ cup, and measure out the sugar and water.
  • Pour the water and sugar into a medium saucepan and add the orange zest, orange juice, and cinnamon stick if using. Stir briefly with a wooden spoon.
  • Place the saucepan over medium-high heat and stir occasionally until the sugar dissolves completely and the mixture reaches a rolling boil.
  • Pour all the fresh cranberries into the boiling liquid at once and stir gently to make sure they are submerged.
  • Reduce the heat to medium once the mixture returns to a boil and simmer for 10-15 minutes, stirring occasionally, until the cranberries pop and the sauce thickens.
  • The sauce is ready when most cranberries have burst and it coats the back of your spoon. Remember it will thicken more as it cools, so don't overcook it; if too thin, simmer 2-3 more minutes.
  • Remove from heat and discard the cinnamon stick. Transfer to a serving bowl or storage container, cool to room temperature, then cover and refrigerate until ready to serve.

Notes

  • Don't skip the orange zest—the essential oils in the peel add much more flavor than the juice alone.
  • Taste and adjust sweetness while cooking; you can always add more sugar, but you can't take it away.
  • Use fresh cranberries rather than frozen for the best texture and flavor.
  • Don't worry if some cranberries stay whole—that's part of the charm. For a smoother sauce, mash some berries with the back of your spoon as they cook.
  • Make it at least a day ahead so the flavors can develop and meld together; it tastes even better the next day.
  • If your sauce is too tart, stir in a tablespoon of sugar at a time until it tastes right.
  • Store in a glass container to avoid any metallic taste. Refrigerate up to 10 days or freeze up to 3 months (thaw overnight in the refrigerator).
  • If the sauce separates after storage, just stir it well before serving.
  • Variations: add 1 diced peeled apple for apple cranberry sauce, swap half the sugar for maple syrup, stir in 2 tablespoons bourbon after removing from heat, or add 1 minced jalapeño for a sweet-spicy kick.
  • To serve warm, reheat gently in a saucepan over low heat, stirring frequently.

Nutrition

Serving: 1ServingCalories: 110kcalCarbohydrates: 28gSodium: 2mgFiber: 2gSugar: 25gVitamin C: 15mg
Keyword cranberry sauce, easy holiday recipe, fresh cranberry recipe, homemade cranberry sauce, Thanksgiving side dish
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