Description
This Classic Cranberry Sauce recipe delivers a perfect balance of sweet and tangy flavors, enhanced with optional warm spices and bright citrus notes. Easy to prepare on the stovetop, it’s a versatile accompaniment for holiday meals or everyday dishes.
Ingredients
Scale
Basic Ingredients
- 12 ounces (about 3 cups) fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water or orange juice
- 1 teaspoon orange zest
- 1 tablespoon orange juice (optional, for finishing)
Optional Spices
- 1 cinnamon stick
- 3-4 whole cloves
- 1/4 teaspoon ground ginger or small piece of fresh ginger
Instructions
- Prepare Your Ingredients: Gently rinse fresh or frozen cranberries under cool water, discarding any bruised or shriveled ones. Carefully zest an orange, avoiding the white pith to prevent bitterness.
- Combine in a Saucepan: In a medium saucepan, combine sugar, chosen liquid (water or orange juice), and orange zest. Add optional cinnamon stick, cloves, and ginger if using.
- Bring to a Simmer: Heat the mixture over medium heat, stirring occasionally until sugar is fully dissolved. Bring to a gentle simmer.
- Add the Cranberries: Add rinsed cranberries to the simmering mixture and stir to submerge them completely.
- Cook Until Berries Pop: Continue cooking over medium heat, stirring frequently to prevent sticking. The cranberries will start to pop, releasing juices and natural pectin. This should take about 10–15 minutes.
- Simmer and Thicken: Lower heat to low and simmer 5–10 more minutes. The sauce will thicken as it cools. For a smoother texture, gently mash some berries with a spoon.
- Taste and Adjust: Taste the warm sauce and adjust sweetness by adding more sugar if desired. For extra tang, add a splash of fresh orange or lemon juice. Remove any whole spices.
- Cool and Serve: Remove from heat and transfer sauce to a heatproof container. Let cool to room temperature before refrigerating. The sauce thickens further as it cools.
Notes
- You can substitute water with orange juice for a more citrus-forward flavor.
- For a spicier sauce, increase the amount of fresh ginger or add a pinch of ground cinnamon.
- Cranberry sauce can be made up to one week in advance and stored in the refrigerator.
- If you prefer a seedless, smoother sauce, strain after cooking or blend slightly.
- Leftover cranberry sauce pairs well with turkey, chicken, pork, or as a spread on sandwiches.
