Cranberry Sauce Recipe
This homemade cranberry sauce is the perfect blend of sweet and tangy, with just five simple ingredients. It’s ready in just 20 minutes, making it a quick and easy addition to any meal.
Fresh or frozen cranberries, orange juice, zest, and brown sugar come together to create a rich, flavorful sauce that will elevate your dishes. The combination of orange and vanilla adds a fragrant depth to every bite.
Whether served warm or at room temperature, this cranberry sauce is a versatile side dish that pairs wonderfully with turkey, roasted meats, or even as a spread. It’s a must-have for holiday feasts!
Cranberry Sauce Recipe Ingredients
Fresh cranberries bring a burst of tartness, forming the foundation of this vibrant sauce. Balanced by the natural sweetness of brown sugar, they create a harmonious blend of flavors.
Orange juice and zest infuse the sauce with a fragrant citrus brightness, elevating its complexity with every bite. A hint of vanilla extract adds warmth, tying the ingredients together into a rich, flavorful finish.
Recipe Tips
- Adjust Sweetness to Your Liking
Depending on your preference, feel free to adjust the amount of brown sugar. If you enjoy a sweeter sauce, increase the sugar to 1 cup. On the other hand, reducing it slightly can highlight the tartness of the cranberries, offering a more tangy contrast. - Use Fresh or Frozen Cranberries
This recipe works with both fresh and frozen cranberries. If you opt for frozen, there’s no need to thaw them beforehand. Just rinse them well to remove any ice crystals, and proceed with the recipe as directed. This flexibility makes it easy to enjoy cranberry sauce all year round! - Customize with Additional Flavors
Want to make this cranberry sauce even more festive? Add a cinnamon stick or a pinch of ground cinnamon while it simmers for a warm, spiced kick. For a hint of tang, try incorporating a tablespoon of balsamic vinegar or a splash of red wine for a unique twist.
What to Serve with Cranberry Sauce Recipe
- Classic Roast Turkey
Cranberry sauce is the perfect complement to a golden-brown roast turkey. The tartness of the sauce balances the savory flavors of the meat, adding a burst of freshness to each bite. Serve it alongside mashed potatoes and gravy for a comforting holiday meal. - Grilled Pork Chops
For a sweet and savory pairing, serve this cranberry sauce with grilled or roasted pork chops. The slight acidity of the cranberries cuts through the richness of the pork, while the orange zest adds a zesty finish that elevates the dish. - Stuffing or Dressing
Cranberry sauce pairs beautifully with stuffing or dressing, whether it’s homemade or store-bought. The juicy, sweet sauce adds moisture and contrast to the savory, herbed bread mixture, making each forkful a delightful combination of textures and flavors.
FAQ
- Can I make this cranberry sauce ahead of time?
Yes! You can prepare the sauce up to three days in advance. Just let it cool completely, store it in an airtight container in the refrigerator, and reheat it before serving if desired. - Can I use a different type of sugar?
While brown sugar adds depth and richness, you can substitute it with white sugar or even honey if you prefer. Just note that the flavor profile may change slightly, and the texture may differ. - How long will leftover cranberry sauce last?
Leftover cranberry sauce can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months. Be sure to let it cool before freezing and reheat thoroughly before serving. - Can I add other fruits to this recipe?
Absolutely! Feel free to experiment by adding fruits like apples, pears, or even raspberries for a unique flavor twist. Simply chop the fruits into small pieces and simmer them with the cranberries for a different texture and taste.
Cranberry Sauce Recipe
This straightforward cranberry sauce, made with just five ingredients, is ready in a mere 20 minutes. It thickens naturally as it cools, offering a perfect balance of sweetness and tartness. Whether using fresh or frozen cranberries, this recipe guarantees a delicious result.
Ingredients
- Ingredients
- 12- ounce bag of cranberries rinsed
- 3/4 cup water
- 1/4 cup freshly squeezed orange juice approximately half of a large orange
- 3/4 cup packed brown sugar light or dark
- 1 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
Instructions
- Instructions
- Preparation Tip: Begin by zesting the orange before cutting it for the juice. Zesting a whole orange is simpler than one that is already cut. You’ll need about half of a large orange to yield 1/4 cup of juice, so juice the other half if additional liquid is required.
- Set Aside Cranberries: After rinsing the cranberries, reserve 1/2 cup to add in at the end for extra texture.
- Cooking Process: In a medium saucepan, combine the cranberries, water, orange juice, and brown sugar. Place over medium heat, stirring occasionally until the mixture begins to simmer. Once it reaches a simmer, reduce the heat to low-medium and continue stirring occasionally. Cook for about 15 minutes, or until the liquid has reduced and the cranberries have burst, resulting in a thickened sauce.
- Final Touches: Remove the saucepan from the heat and stir in the reserved cranberries, orange zest, and vanilla extract. The sauce will continue to thicken as it cools.
- Storage: The cranberry sauce can be served warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Notes
Make Ahead & Freezing Instructions: This cranberry sauce can be prepared up to 3 days in advance. Allow it to cool completely, cover tightly, and refrigerate until ready to serve. If you prefer it warm, simply reheat it on the stove or in the microwave. For longer storage, freeze the sauce for up to 3 months. Thaw it in the refrigerator and reheat as desired. Cranberries: A 12-ounce bag typically yields 3-4 cups of cranberries. You may use fresh or frozen cranberries, and there is no need to thaw frozen cranberries beforehand. Simply rinse them under cold water and use them as directed. Brown Sugar: The recipe calls for 3/4 cup of brown sugar for a balanced sweetness. If you prefer a sweeter cranberry sauce, increase the amount to 1 cup (200g) for a more pronounced sweetness.
Make Ahead & Freezing Instructions: This cranberry sauce can be prepared up to 3 days in advance. Allow it to cool completely, cover tightly, and refrigerate until ready to serve. If you prefer it warm, simply reheat it on the stove or in the microwave. For longer storage, freeze the sauce for up to 3 months. Thaw it in the refrigerator and reheat as desired. Cranberries: A 12-ounce bag typically yields 3-4 cups of cranberries. You may use fresh or frozen cranberries, and there is no need to thaw frozen cranberries beforehand. Simply rinse them under cold water and use them as directed. Brown Sugar: The recipe calls for 3/4 cup of brown sugar for a balanced sweetness. If you prefer a sweeter cranberry sauce, increase the amount to 1 cup (200g) for a more pronounced sweetness.
