Homemade Cranberry Sauce
Homemade Cranberry Sauce is a must-have for any holiday table, adding a sweet and tangy touch to festive meals. Made with fresh cranberries, a blend of white and brown sugar, and a hint of citrus, this easy recipe will elevate your Thanksgiving or Christmas spread. With a dash of cinnamon for warmth, it’s the perfect balance of sweet and tart flavors that pairs beautifully with savory dishes.
Ingredients
- 12 Oz Cranberries fresh or frozen
- ⅔ Cup White Sugar
- ⅓ Cup Brown Sugar
- 1 Stick Cinnamon
- Zest and Juice of Half of Orange
- 3 Tbsp. Water
Equipment
Instructions
- Combine Ingredients: In a medium saucepan, combine 12 ounces of cranberries, 2/3 cup white sugar, 1/3 cup brown sugar, the zest and juice of half an orange, and a cinnamon stick. Add 2-3 tablespoons of water.
- Cook: Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves and the cranberries begin to pop (about 5-7 minutes).
- Thicken: Reduce heat to low and cook for another 5-8 minutes, until the sauce thickens to your desired consistency. Remove the cinnamon stick.
- Cool and Serve: Let the sauce cool completely before serving. It will continue to thicken as it cools.
Notes
Recipe Notes
- Storage: Store in an airtight container in the refrigerator for up to 10 days.
- Make-Ahead Tip: Cranberry sauce tastes even better the next day, as the flavors have time to meld.
- Freezing: This sauce can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
- Serving Suggestions: Serve alongside your favorite holiday dishes or spread on leftovers.
Video
Nutrition
Serving: 2tbspCalories: 70kcal
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