Description
Ditch the can! This easy, fresh cranberry sauce elevates any holiday table with its jewel-toned color and zesty brightness. Perfect for Thanksgiving, Christmas, or anytime you want a fresh, tangy-sweet condiment.
Ingredients
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12 oz fresh cranberries (firm, shiny, ruby red)
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1 cup granulated sugar (or coconut sugar/maple syrup, see tips)
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1 cup fresh orange juice (approx. 2–3 oranges)
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Optional: zest of 1 orange, spices (cinnamon stick, cloves, star anise), or ¼ cup alcohol (Grand Marnier, Cointreau, bourbon)
Instructions
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Combine Ingredients:
In a medium saucepan, mix cranberries, sugar, and orange juice (plus optional zest/spices). Stir to combine. -
Bring to a Boil:
Place over medium-high heat and bring to a rolling boil. Berries will float and start popping. -
Simmer & Pop:
Reduce heat to a gentle simmer. Stir occasionally. After 5–7 minutes, listen for the pop-pop-pop of bursting berries. Simmer 12–15 minutes total. -
Check Consistency:
Sauce should coat the back of a spoon. Remember, it thickens as it cools. -
Cool & Chill:
Pour into a heat-proof bowl and cool to room temperature. Cover and refrigerate at least 1 hour before serving.
Notes
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Too Thin/Runny: Cool completely; thickens as it chills. Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer 1–2 minutes if needed.
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Too Bitter: Add a pinch of salt or extra sugar/maple syrup. Avoid overcooking cranberries.
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Foamy Sauce: Foam is normal and disappears upon cooling. Skim if desired.
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Make-Ahead: Prepare 1–2 days in advance; flavors meld beautifully.
Nutrition
- Calories: 110 Cal per 2-tablespoon serving
- Carbohydrates: 28g
- Fiber: 2g