Description
This classic Cranberry Sauce recipe is a simple and delicious homemade accompaniment perfect for holiday meals or any time you want a tangy, sweet side dish. Made with fresh or frozen cranberries, sugar, water, and a hint of cinnamon, it cooks down to a luscious sauce that complements turkey, chicken, and many other dishes.
Ingredients
Scale
Ingredients
- 12 ounces cranberries (fresh or frozen, about 3 cups)
- 1 cup granulated sugar
- 1 cup water (or orange juice)
- 1 cinnamon stick
Instructions
- Combine Ingredients: In a medium saucepan, add the cranberries, granulated sugar, water (or orange juice), and the cinnamon stick to start building the sauce base.
- Bring to Boil: Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar and evenly heat the cranberries.
- Simmer Sauce: Once boiling, reduce the heat to medium-low and let the mixture simmer uncovered for 10 to 12 minutes. During this time, the cranberries will burst and the sauce will thicken to a jam-like consistency.
- Remove Cinnamon Stick: After simmering, remove the cinnamon stick and discard it to leave just the flavorful sauce behind.
- Cool and Refrigerate: Allow the cranberry sauce to cool to room temperature, then transfer to the refrigerator to chill. The sauce can be served either chilled or at room temperature according to your preference.
Notes
- You can substitute water with orange juice for a citrusy twist that adds extra flavor complexity.
- Store leftover cranberry sauce in an airtight container in the refrigerator for up to two weeks.
- For a smoother texture, you can mash the sauce slightly with a fork or potato masher before cooling.
- This recipe works equally well with either fresh or frozen cranberries, no need to thaw frozen cranberries before cooking.
