Description
This easy homemade cranberry sauce is a classic, flavorful addition to your Thanksgiving feast. Made with fresh cranberries, sugar, water, and a subtle hint of orange zest and cinnamon, it’s a perfect balance of sweet and tart with a warm citrusy twist. Ready in just 25 minutes, this sauce can be prepared in advance to enhance your holiday meal with minimal effort.
Ingredients
Scale
Ingredients
- 12 ounces Fresh Cranberries (Look for firm, deep red berries.)
- 1 cup Granulated Sugar (Adjust to taste if you prefer less sweetness.)
- 1 cup Water (Filtered water enhances taste but tap water works fine.)
- 1 tablespoon Orange Zest (Adds a citrusy twist.)
- 1/4 teaspoon Ground Cinnamon (Enhances warmth without overpowering.)
Instructions
- Rinse Cranberries: Rinse the cranberries under cold water thoroughly and remove any stems or debris to ensure a clean sauce.
- Dissolve Sugar: In a medium-sized saucepan, combine 1 cup water and 1 cup granulated sugar. Stir over medium heat until the sugar fully dissolves, creating a sweet base for the sauce.
- Boil Cranberries: Add the rinsed cranberries to the saucepan and bring the mixture to a gentle boil, which starts to break down the berries.
- Simmer Sauce: Reduce the heat to a simmer and cook for 10-15 minutes. Stir occasionally until the cranberries burst and the sauce thickens to your preferred consistency.
- Add Flavorings: During the last few minutes of cooking, stir in the orange zest and ground cinnamon to infuse a warm, citrusy flavor without overpowering the sauce.
- Cool and Serve: Remove the saucepan from heat and allow the sauce to cool before transferring it to a serving bowl for your holiday table.
- Refrigerate: Refrigerate the cranberry sauce until it is completely cool. This sauce can be prepared a day in advance, making your Thanksgiving preparation easier.
Notes
- Adjust the amount of sugar based on personal preference for sweetness.
- Fresh cranberries are preferred for the best texture and flavor, but frozen can be used if fresh are unavailable.
- Orange zest adds brightness; you can substitute with lemon zest or skip if desired.
- The sauce will thicken further upon cooling—don’t overcook if you prefer a looser texture.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
