Classic Cranberry Sauce
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Cranberry sauce is a staple at the holiday table and as with most things, NOTHING beats homemade. This homemade cranberry sauce recipe is so easy and will become your go-to from now on!
The holidays simple aren’t complete without homemade cranberry sauce – every dining table needs a bowl of it. Right?
If you’re like me your reaction has generally been, “Eww, cranberry sauce. That jelly-like gelatinous stuff that makes an unpleasant suction sound as it oozes its way out of the can.” I agree: The canned stuff just really isn’t very appetizing. Homemade cranberry sauce on the other hand….totally different story. It’s fresh, vibrant and absolutely delicious. There just isn’t any comparison and so if like me you’ve always hated the canned stuff, give this homemade cranberry sauce a try and you may just change your mind.
This cranberry sauce is not only the perfect accompaniment to your roast turkey, it also makes a great glaze for chicken, pork and even beef. Spread it on your sandwiches, add it to your wraps, put some in the crock pot along with your usual ingredients for pulled pork, or enjoy it in sweet baked goods like muffins, scones and tarts. You can even add your favorite BBQ sauce to it for a fun and tasty holiday twist on BBQ sauce. Let your imagination run free!
This classic cranberry sauce recipe will take you less than 15 minutes to whip this up and it will store in the fridge for at least a couple of weeks.
Let’s get started!
Bring the orange juice, sugar, salt, cinnamon (see note in recipe box) and cloves to a boil and stir until the sugar is dissolved.
Add the cranberries and orange zest and simmer over medium-low for about 12 minutes until the cranberries have popped and are soft.
If you prefer your cranberry sauce extra chunky, add in another 1/4 cup or so of cranberries and simmer for another minute or two.
Let the cranberry sauce cool completely and then refrigerate in a non-reactive airtight container for up to two weeks.
Let cool completely and then store in the refrigerator for up to two weeks.
Enjoy!
If you’re both a cranberry and a salmon fan, be sure to try our delicious Salmon with Cranberry Ginger Mustard Sauce!
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Classic Cranberry Sauce
Ingredients
- 1/2 cup orange juice
- 3/4 cup sugar
- 1/2 cinnamon stick (optional, see Note)
- 3 whole cloves (most easily retrieved if you put them in a muslin spice bag or cheesecloth while simmering)
- 1/8 teaspoon salt
- 12 ounces fresh or frozen cranberries
- 1/2 to 1 teaspoon finely grated orange zest
Instructions
- Bring the orange juice, sugar, salt, cinnamon and cloves to a boil and stir until the sugar is dissolved. Add the cranberries and orange zest and simmer over medium-low for about 12 minutes until the cranberries have popped and are soft. *If you prefer your cranberry sauce extra chunky, add in another couple of tablespoons of cranberries and simmer for another minute or two.
- Let the cranberry sauce cool completely and then refrigerate in a non-reactive airtight container for up to two weeks.
Notes
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This Texas girl loves spice so I put in 1 finely chopped and seeded jalapeno. So good!!
Great addition, Patti!
Put this cranberry sauce on vanilla ice cream spiced up with powdered cayenne pepper in the sauce just give it a little bit of heat. That little bit of heat would go good with that COLD ICE CREAM… THE HEAT AND COLD WOULD GO TOGETHER.
I made this today it’s very good, has a little bite to it. Very easy, Thanks
Awesome, Bobby, thank you!
That’s what I read while subbing in a high school food class, Ha!!! Love your recipes!!!! I’m a wild foods forager so I use wild cranberries:)
Thanks, Joan! :) And wild cranberries – that’s awesome!
Sure, of course. Gotta follow the safe food guidelines. As I know from personal experience, food poisoning is no joke! But they’re so funny! Do you know they say whole grains will last for 6 months when tightly sealed, properly stored grains/ seeds will last for years! Just checked: Wiki says a 2,000 yr old date seed germinated. Ha!
Geez, do they really say only 6 months?? That’s such nonsense. We have a lot of food storage that we’ve collected over the years – lots of years-old bins of grains and other dried foods, including some things we got from our parents that are over 20 years old and still perfectly good. And yes, the wheat found in ancient pyramids still sprouted after 2000 years. Though I play it safe when it comes to the guidelines I post in my public recipes, in our own home we take much of the USDA’s guidelines with a grain of salt.
Actually, it’ll last for months in the fridge.
In actuality, yes it likely will, Joan. I just provide the recommendations based on USDA guidelines.
I like homemade cranberry sauce, pretty much any version I’ve tasted. However, I also like the canned which has the virtue of being easily available all the time. I like to slice it and put it on sandwiches, turkey for sure, but others too. I just love cranberries in all forms…Craisins over raisins!!
YES, craisins over raisins any day, Mary Ellen!
Watch out for all of that added extra sugar in craisins. Added sugar is just another nail in your coffin.