Best Cranberry Sauce
This homemade cranberry sauce blends fresh cranberries, orange juice, and a hint of cinnamon for a sweet and tart flavor, perfect for holiday meals.
Ingredients
Main Ingredients
- 12 ounces fresh cranberries about 1 bag
- ¾ cup granulated sugar
- ½ cup orange juice freshly squeezed
- ¼ cup water
- 1 teaspoon orange zest
- ¼ teaspoon ground cinnamon
- Pinch salt
Optional Add-Ins
- 1 teaspoon vanilla extract for extra depth
- 2 tablespoons maple syrup for a richer sweetness
- ¼ cup chopped pecans for a bit of crunch
Instructions
Cooking Instructions
- Add cranberries, sugar, orange juice, water, orange zest, cinnamon, and salt to a medium saucepan. Stir gently to mix.
- Bring to a boil over medium heat, then reduce to low. Let simmer for 10–12 minutes, stirring occasionally, until cranberries burst and sauce thickens.
- Use the back of a spoon to mash some cranberries for a thick, chunky texture, while leaving others whole for that glossy finish.
- Stir in vanilla extract or maple syrup if using, then cook for another minute to combine.
- Remove from heat and let the sauce cool to room temperature; it will continue to thicken beautifully as it sets.
- Spoon into a bowl or jar and refrigerate until ready to serve. Serve chilled or at room temperature.
Notes
Cranberry sauce can be made up to 5 days ahead; the flavor deepens as it rests. For a smoother finish, blend the sauce once cooled. It pairs perfectly with roasted meats, spreads on sandwiches, or as a topping for cheesecake or pancakes. Store in an airtight jar in the refrigerator for up to a week or freeze for up to 2 months.