Homemade Cranberry Sauce (Printable Version)

Create vibrant cranberry sauce in 20 minutes. Choose whole berry or smooth jellied styles for your holiday table.

# What You Need:

→ Fruit

01 - 12 oz fresh or frozen cranberries

→ Sweetener

02 - 1 cup granulated sugar

→ Liquid

03 - 1 cup water or orange juice

→ Flavorings

04 - 1/2 tsp orange zest
05 - 1/4 tsp ground cinnamon
06 - Pinch of salt

# How To Make It:

01 - Rinse the cranberries thoroughly and discard any soft or damaged berries to ensure quality.
02 - In a medium saucepan, combine cranberries, sugar, and water or orange juice. Add orange zest, cinnamon, and salt if desired.
03 - Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve sugar.
04 - Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until most berries have burst and sauce thickens.
05 - For whole berry sauce, remove from heat, let cool, and refrigerate until set. For jellied sauce, press through fine mesh strainer and refrigerate 2-3 hours until firm.

# Expert Suggestions:

01 -
  • The bursting sound of cranberries popping is weirdly satisfying and tells you exactly when the sauce is done
  • You get to choose between chunky and rustic or smooth and elegant depending on your mood
  • Makes enough for leftovers on turkey sandwiches, which might be the best part
02 -
  • The sauce will look runny while hot but thickens considerably as it cools, so do not keep cooking to reach the right consistency
  • Use a wooden spoon or spatula to press through the strainer for jellied sauce because metal can tear the mesh
03 -
  • Use orange juice instead of water and skip the additional zest for a simpler citrus version
  • If you want it sweeter but hate adding more sugar, a tablespoon of honey or maple syrup works wonders

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