Homemade Cranberry Sauce Recipe

Hi friends! Today, I’m super excited to share one of my favorite holiday side dishes with you my Homemade Cranberry Orange Sauce! It’s sweet, a little tangy, and bursting with fresh flavor. If you’ve never made cranberry sauce from scratch, don’t worry it’s easier than you think, and I promise it tastes way better than the canned stuff. Plus, your kitchen will smell amazing!

Method

Let’s Get Cooking!

To start, gather all your ingredients and tools so everything is ready to go. In a large saucepan, combine the fresh cranberries, water, both white and brown sugars, the zest and juice from a large orange, vanilla extract, cinnamon, and salt. It might seem like a lot at first, but trust me   everything blends together beautifully! There’s no need to wait or add ingredients one at a time. Just toss it all in the pot and give it a quick stir to mix it up.

Heat Things Up.

Place your saucepan on the stove over medium-high heat. This is where the fun begins! As the mixture heats up, you’ll soon hear the cranberries start to pop. That popping sound means they’re bursting open and releasing their juicy goodness. Be sure to stay close by and stir every minute or so to keep the sugars from sticking to the bottom.

Turn Down the Heat.

As soon as most of the cranberries have popped you’ll see the sauce start to bubble and look more jammy reduce the heat to low. Now’s the time to gently crush some of the cranberries using the back of your spatula or wooden spoon. You don’t have to crush them all; just enough to help the sauce break down and get that perfect texture. Crushing them also helps release more flavor and gives the sauce a nice balance between smooth and chunky.

Stir and Simmer.

Keep the sauce on low heat and continue to stir constantly for about 10 minutes. This step is important because as the mixture thickens, it can stick to the pan if left unattended. You’ll notice the sauce becoming glossy and rich, and the smell oh, the smell!   will fill your kitchen with warm citrus and spice notes. The natural pectin in the cranberries helps the sauce thicken without needing any extra ingredients.

Cool and Serve.

Once your sauce has thickened to your liking (it should coat the back of a spoon), remove the pan from heat and let it cool at room temperature. The sauce will continue to thicken as it cools, so don’t worry if it still looks a little loose at first. After it cools completely, transfer it to a clean jar or container with a lid and refrigerate. It will stay fresh and flavorful for up to two weeks perfect for prepping ahead of the holidays or enjoying with meals throughout the week

Necessary Tools

Here’s what you’ll need to get started:

• Large saucepan
• Spatula or wooden spoon
• Measuring cups and spoons
• Grater or zester (for the orange peel)
• Citrus juicer (optional, but helpful!)
• Jar or container for leftovers

Serving Suggestions

This cranberry orange sauce is the perfect partner for:

• Roasted turkey or chicken
• Spoon it over pancakes or waffles
• Mix it into yogurt or oatmeal
• Use it as a sweet spread on sandwiches

It’s also a great topping for vanilla ice cream if you’re feeling adventurous!

Fun Fact

Did you know cranberries float because they have tiny air pockets inside? That’s also why they bounce! Cranberries are one of only a few fruits native to North America, and they’ve been used in recipes for hundreds of years.

Conclusion

There you have it my easy and delicious Homemade Cranberry Orange Sauce! It’s bright, flavorful, and adds a festive touch to any meal. I hope you enjoy making this as much as I do. Don’t forget to share it with your family and friends. Trust me, once you try it, you’ll never go back to the can!