This homemade cranberry sauce is always the first thing I add to my menu for Thanksgiving dinner. In my opinion, it just isn’t Thanksgiving without the vibrant sweet-bitter taste of cranberry to complement a perfectly cooked turkey.
I created this recipe because I just don’t think canned cranberry sauce is as flavorful as the homemade stuff. And I also wanted an option that was a little bit citrusy and not loaded with added sugars. I never looked back at the canned stuff or those sugar-loaded recipes again. Sweet and subtly spiced, this is by far the best cranberry sauce I’ve ever made and I hope it becomes a staple for your harvest dinners, too.
Recipe Highlights
Here are a few reasons why this homemade cranberry sauce is always at the top of my list for Thanksgiving recipes to make:
- It takes me just five minutes of prep time and a cooking time of just 15 minutes. So within a total time of 20 minutes, I have my first Thanksgiving side dish knocked off the list.
- I love that I can prepare this make-ahead cranberry sauce a few days before the big meal. It stores well in the fridge for up to 5 days, and I can serve it chilled, at room temperature, or even slightly warm in a medium saucepan on the stovetop.
- Because I use whole food ingredients and less than a quarter cup sugar, the natural flavors of the cranberries and spices shine through.
- Leftovers store well and add the best flavor to leftover turkey sandwiches the next day
Ingredient Highlight: Cranberries
I love to use whole cranberries, especially during the holiday season! They’re fantastic in recipes like our cranberry orange olive cake, cranberry breakfast sausage patties, this fragrant simmer pot, and, of course, fresh cranberry sauce. Not only do I love the sweet-tart flavor of cranberries, but they also provide a pretty pop of color and lots of nutrients, too.
An extremely hydrating food, cranberries offer many health benefits and are an excellent source of vitamins and nutrients. For instance, cranberries are an excellent source of vitamin C, insoluble fiber from pectin, vitamin K1, manganese, copper, and quercetin.
As a result, including cranberries in a well-rounded diet can help prevent urinary tract infections, improve heart health, and prevent stomach ulcers.
Don’t Overcook The Sauce
The first time I ever tried my hand at making homemade cranberry sauce, I overcooked it, which resulted in a too-bitter side dish. Luckily, over the years, I’ve developed a few tips and tricks to help prevent that from happening again.
For starters, I no longer let all of the cranberries open. Instead, I stir and simmer the mixture just until about half of the berries crack open. Then, I remove the sauce from the stovetop and let it thicken off the heat.
In addition, I make sure to simmer my sauce over medium heat, being careful that it never comes to a rolling boil.
Third, I find that adding a touch of citrus in the form of orange juice and orange zest along with a bit of sweetener really helps to balance the natural bitterness in fresh cranberries.
How To Serve
I know many people think of cranberry sauce only as a Thanksgiving side dish. However, I see it as more of a condiment. I love to serve it over roasted turkey or orange glazed ham. Some of my family members like to serve it over mashed potatoes and stuffing.
I also like to use this sauce as an appetizer or snack, including it in Thanksgiving and Christmas-themed charcuterie boards with favorite cheeses, like brie, or using it as a festive topping with whipped feta dip. I’ve even served it over vanilla ice cream. Yum!
How To Store
Let any leftover cranberry sauce cool completely, then transfer it to an airtight container. It will store well in the refrigerator for up to 5 days. I’ve also successfully frozen leftovers for up to 3 months. To serve, I thaw the sauce in the fridge overnight. It’s great cold but can easily be reheated in the microwave or in a pot over medium heat on the stove.
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Homemade Cranberry Sauce Recipe
This quick and easy homemade cranberry sauce recipe combines fresh cranberries, orange juice, orange zest, cinnamon, nutmeg, and a little honey for a perfectly sweet, spiced condiment or side dish that’s tastier than any canned variety.
Ingredients
- 12 ounces fresh cranberries
- Zest and juice of 1 orange (1 tablespoon zest and ¼ cup juice)
- ¼ cup water
- 3–4 tablespoons honey (may use cane sugar)
- 2 whole cinnamon sticks
- Pinch of ground nutmeg
- Pinch of fine salt
Instructions
- In a saucepan over medium heat, add all ingredients. Stir and let the mixture come to a rapid simmer, then reduce heat to low and continue at a gentle simmer for 15-17 minutes or until the cranberries are soft, some of them have burst, and the sauce has thickened slightly.
- Remove from heat and remove the cinnamon sticks. The sauce will continue to thicken as it cools slightly.
- Serve or store in an airtight container in the fridge for up to 5 days.
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Nutrition Information
- Serving Size: 1/4 cup
- Calories: 48
- Fat: 0 g
- (Sat Fat: 0 g)
- Sodium: 28 mg
- Carbohydrate: 12 g
- (Fiber: 2 g
- Sugar: 9 g)
- Protein: 0 g
- Cholesterol: 0 g
Dietary
Frequently Asked Questions
I find that it’s best to use fresh cranberries. Dried cranberries often contain added sugar and can be difficult to break down or thicken into a sauce. On the other hand, frozen cranberries can sometimes be a bit bitter and create a slightly watery consistency. If all you can find is frozen cranberries, those will work.
Definitely! I find that adding a citrus fruit, such as orange juice or lemon juice, helps brighten the flavors. Orange juice is great because it can even help reduce the amount of sugar needed in the sauce, since it contributes some sweetness. I prefer to use half water and half orange juice.
I love the flavor and warmth that orange juice, shredded orange peel, cinnamon, and nutmeg add to this homemade cranberry sauce. If you want to add a little extra oomph or more sweetness, feel free to include some lemon zest, 1-2 tablespoons more white sugar or brown sugar, chopped pecans for texture, or even a dash of allspice.
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