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.