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Cranberry Sauce

An easy and delicious homemade cranberry sauce that surpasses anything from a can, perfect for complementing your Thanksgiving turkey.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: American, Thanksgiving
Calories: 120
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 12 ounces fresh cranberries One standard bag
  • 1 cup granulated sugar Adjust based on desired sweetness
  • 1 cup water
Optional Flavor Boosters
  • 1 whole orange (zest and juice) Raises flavor profile significantly
  • 1 stick cinnamon For a warm spice flavor
  • 1/4 teaspoon ground ginger Adds a nice zing
  • 2 tablespoons honey or maple syrup For natural sweetness
  • 1/4 cup chopped pecans or walnuts For added crunch
  • 1/4 teaspoon vanilla extract Enhances flavor depth

Method
 

Preparation
  1. Rinse your cranberries in cold water and pick through them, removing any soft or shriveled ones.
  2. Toss out any questionable berries and don’t worry about removing stems.
Combining Ingredients
  1. Pour water and sugar into a medium saucepan and stir over medium heat until the sugar starts to dissolve.
  2. Bring the mixture to a gentle boil.
Cooking the Cranberries
  1. Add cranberries to the boiling mixture and stir gently.
  2. Cook for 10-12 minutes, allowing most berries to burst.
  3. Remove from heat when the mixture looks jammy but still has some liquid.
Cooling
  1. Let the sauce cool in the pan for 10 minutes before transferring it to a storage container.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.