Once you try this homemade cranberry sauce you’ll be upset that you’ve gone so many Thanksgivings without it. Ordinary store-bought cans of “cranberry sauce” pale in comparison. The tartness of the berries is perfectly balanced by the sweetness of the sugar and elevated with a hint of orange and cinnamon. It’s not too sweet though. If you like the texture and bite of whole berries in your sauce, take it off the heat as soon as all the berries have popped. For a smoother cranberry sauce, continue cooking it a bit longer than suggested. This is sure to be a Thanksgiving table staple for years to come.
Making this fresh cranberry sauce couldn't be easier and it's the perfect combination of sweet and tart. Not only will it become a staple of your Thanksgiving table but it is great to keep in the fridge for things like sandwiches, pairing with cheeses, spreading over toast, pancakes, muffins and scones.
- 1 12-ounce package fresh cranberries
- 3/4 cup sugar
- 1/2 cup water
- 2 oranges, zested and juiced, (about 1/2 cup) or sub (1/2 cup orange juice)
- 1 cinnamon stick or 1 teaspoon of ground cinnamon
Begin by washing the cranberries and removing any bad berries.
Combine all ingredients in a saucepan and bring to a low boil over medium heat.
Once boiling, immediately reduce heat to low, cover and simmer for approximately 20 minutes or until you hear the berries start to pop.
Remove the cover, give the sauce a stir and continue cooking for 5 more minutes to thicken. Remove from heat.
Allow the cranberry sauce to cool fully and then chill until ready to serve. If your cranberry sauce doesn't look as think as you like not to worry. The cranberry sauce will continue to thicken as it cools and chills.
I like to serve my cranberry sauce chilled, but if you can also serve it room temperature or slightly warmed. Enjoy!
FRESH CRANBERRY SAUCE WITH ORANGE & CINNAMON
1 (12-ounce) package fresh cranberries
3/4 cup sugar
1/2 cup water
2 oranges, zest, and juice of, with pulp (should be 1/2 cup) or sub (1/2 cup orange juice)
1 cinnamon stick or 1 teaspoon of ground cinnamon
1. Begin by washing the cranberries and removing any bad berries.
2. Combine all ingredients in a saucepan and bring to a boil.
3. Reduce heat to low, cover and simmer for approximately 20 minutes or until berries pop.
4. After 20 minutes remove the cover and continue cooking 5 more minutes to thicken.
5. Allow the cranberry sauce to cool fully and then chill before serving. The cranberry sauce should continue to thicken as it cools.