American · Side · Easy
Cranberry Sauce
Bright, tart, and just sweet enough, with a hint of orange. It takes 15 minutes and beats the canned kind by a mile.
The whole recipe in 60 seconds
Cranberry Sauce, in 5 ideas
- The berries tell you when it is done. Once they pop, the natural pectin does the thickening.
- Orange juice and zest brighten the tart berries without extra sugar.
- This sauce is better made ahead. A day in the fridge deepens the flavor.
- Leave some berries whole for a rustic texture, or mash them all for a smooth sauce.
- A pinch of salt sounds odd but it rounds out the sweetness beautifully.
What you need
Ingredients
- 12 oz fresh cranberries
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 1/2 cup water
- 1 tsp orange zest
- 1 cinnamon stick
- Pinch of salt
How to make it
Directions
- Rinse the cranberries and pick out any that are soft or shriveled.
- Combine the sugar, orange juice, and water in a medium saucepan and bring to a simmer, stirring until the sugar dissolves.
- Add the cranberries, cinnamon stick, and salt. Return to a gentle boil.
- Cook 10 to 12 minutes, stirring now and then, until most of the berries have popped and the sauce looks glossy.
- Remove from the heat and stir in the orange zest. Pull out the cinnamon stick.
- Let the sauce cool to room temperature. It will set into a soft jam as it cools.
- Chill at least 2 hours before serving so the flavors settle and the texture firms up.
Make it up to a week early and keep it in a sealed jar in the fridge. One less pot on the stove on Thanksgiving Day is a real gift to the cook.