Classic Cranberry Sauce

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!

Classic Cranberry Sauce

Kimberly Killebrew

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!

Print Recipe

4.34 from 3 votes

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course condiment

Cuisine American

Servings 8 servings

Calories 99 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

*The cinnamon is optional depending on whether you want that flavor profile in your cranberry sauce. You may wish to leave it out if you're using this sauce as a condiment for turkey or as a sandwich spread. The cinnamon is a great addition though if you're using the cranberry sauce as a glaze for roasted meats or in baked goods like muffins and scones.

Nutrition

Calories: 99kcal | Carbohydrates: 25g | Sodium: 37mg | Potassium: 67mg | Fiber: 2g | Sugar: 21g | Vitamin A: 55IU | Vitamin C: 13.8mg | Calcium: 7mg | Iron: 0.1mg

Keyword Cranberry Sauce

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