Description
This homemade cranberry sauce recipe delivers a classic, tangy, and sweet sauce made from fresh cranberries, sugar, and water. Perfectly thickened and optionally smoothed through a food mill, this sauce enhances any holiday meal or winter dish with vibrant flavor and festive color.
Ingredients
Scale
Ingredients
- 30 ounces (850.49 g) fresh cranberries
- 2 1/2 cups (500 g) granulated sugar
- 2 1/2 cups (591.47 g) water
Instructions
- Combine Ingredients: Place the fresh cranberries, granulated sugar, and water into a large pot, ensuring all ingredients are measured accurately for balanced flavor and consistency.
- Heat the Mixture: Cook the mixture over medium heat, stirring occasionally, until it reaches a low boil, which helps dissolve the sugar and start breaking down the cranberries.
- Simmer and Reduce: Continue boiling the sauce, stirring regularly, until it reduces by about one-third, around 40 to 50 minutes, allowing the sauce to thicken and the flavors to concentrate.
- Optional Smoothing: For a smooth cranberry sauce, pass the mixture through a food mill to remove the pulp, discarding the leftover solids and retaining the liquid for a smoother texture.
- Mold the Sauce: Pour the sauce or liquid into a lightly greased bundt pan with a 3-cup capacity to shape the sauce and ease serving.
- Chill to Set: Refrigerate the sauce for at least 4 hours or preferably overnight, allowing it to firm up and develop deeper flavors before serving, making it a perfect make-ahead condiment.
Notes
- Use fresh cranberries for the best texture and flavor; frozen cranberries may change the cooking time and texture.
- If you prefer a chunkier sauce, skip the food mill smoothing step.
- Sugar amount can be adjusted based on desired sweetness.
- The sauce can be stored refrigerated in an airtight container for up to 2 weeks.
- This sauce pairs excellently with turkey, chicken, or roasted vegetables.
