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Holidays are just around the corner, and this easy 20-minute Homemade Fresh Cranberry Sauce recipe is a delicious crowd-pleaser!
If you’re looking for a quick and easy Cranberry Sauce recipe, this is the one! It’s the perfect balance of sweet and tart, and it’s so much better than anything you can buy at the store. Made with just a few simple ingredients, it comes together in no time, so you can relax and enjoy your holiday feast.
This delicious cranberry sauce can be used in a variety of ways, like in cranberry and brie tarts or cranberry scones.
Why This Recipe Works
- The orange juice provides a delicious citrus flavor that pairs perfectly with the cranberries.
- The brown sugar adds a rich flavor and helps thicken the cranberry sauce.
- The cinnamon stick gives it a lovely spicy warmth.
Fresh Cranberry Buying Guide
When choosing cranberries, look for plump, firm berries with a deep red color. Avoid cranberries that are soft or have signs of spoilage, such as mold. Fresh cranberries will keep in the fridge for up to two weeks.
Ingredient Notes
Water: With this recipe can substitute any liquid for the water. If you want to add more flavor, use all orange juice, apple cider, or cranberry juice instead.
Orange Juice: Fresh squeezed orange juice is best in this recipe, but store-bought will work as well. Just make sure to get 100% orange juice, not a blend.
Sugar: This recipe calls for white and brown sugar. You can use all white, brown, or dark brown sugar.
Cinnamon Stick: If you don’t have a cinnamon stick, you can substitute 1/4 teaspoon of ground cinnamon or omit it altogether.
Cranberries: You can use fresh or frozen cranberries. Make sure they are thawed and drained before adding them to the pan.
Step By Step Instructions
Add the water, orange juice, and cinnamon stick to a medium saucepan over medium-high heat and bring to a boil.
Add the sugars, and cook, while stirring to dissolve the sugar.
Stir in the cranberries and return to a boil.
Reduce heat to low, and simmer until the cranberries have cooked for about 10 minutes.
For a smoother sauce, crush the cranberries as they cook.
Discard the cinnamon stick and allow it to cool slightly before adding it to a clean jar.
Cover and refrigerate until ready to use. It will gelatinate and thicken as it cools.
Storage & Freezing Instructions
This cranberry sauce can be made for up to two weeks when in an airtight container in the fridge.
Freezing Instructions: Cranberry sauce can also be frozen for up to six months when stored in a freezer bag or freezer-safe container. Thaw it overnight in the fridge before serving.
Erren’s Top Tips & Variations
- Use fresh squeezed orange juice for the best flavor.
- Bring the water and sugar to a boil before adding the cranberries.
- Crush the cranberries as they cook for a smoother sauce that breaks down quicker.
- To change the flavor profile, use all orange juice, apple cider, or cranberry juice in place of the water.
- Add more spice by adding star anise, dried juniper berries, or peppercorns with the cinnamon stick.
- To reduce bitterness, add a pinch of salt and a 1/2 teaspoon of baking soda. The salt will help to offset the bitterness, and the baking soda will help to limit acidity.
Rate This Recipe
Recipe
Homemade Fresh Cranberry Sauce
Ingredients
- ½ cup water
- ½ cup orange juice (fresh squeezed)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 cinnamon Stick
- 12 oz fresh cranberries
Instructions
- Bring water and orange juice to a boil in a saucepan; add the sugar, brown sugar, and cinnamon stick. Cook until sugar is dissolved.
- Stir in the cranberries and return to a boil. Reduce heat to low, and simmer until the cranberries have cooked for about 10 minutes. Crush the cranberries as they cook for a smoother sauce.
- Discard the cinnamon stick and allow it to cool slightly before adding it to a clean jar, cover and refrigerate until ready to use. It will gelatinate and thicken as it cools.
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