Homemade Cranberry Sauce

Introduction

Homemade cranberry sauce is one of those timeless recipes that truly brings the flavors of the holidays to life. I remember the first time I made it for my family. The kitchen filled with the warm, citrusy scent as the cranberries began to pop and burst open, and I knew I had created something special. The smooth, sweet-tart flavor of the sauce paired perfectly with roasted meats, making it an unforgettable addition to our Thanksgiving table. I made a double batch to ensure there was enough for leftovers, but, of course, it was all gone by the end of dinner. My family couldn’t get enough of it. Whether you’re preparing it for a holiday feast or just to enjoy with a simple weeknight meal, this homemade cranberry sauce is sure to become a staple in your kitchen too.

Why You’ll Love This Homemade Cranberry Sauce

This homemade cranberry sauce is a perfect balance of sweet and tart, with the brightness of orange juice and a hint of cinnamon. It’s incredibly simple to make yet tastes far better than the canned version, making it an ideal addition to any holiday meal. The ingredients are minimal, but the flavor is truly exceptional. Plus, the flexibility of adjusting the sweetness and texture means you can easily customize it to suit your taste. Whether you prefer a chunky texture with bursts of whole cranberries or a smooth, velvety sauce, this recipe will meet your needs. It’s also a great make-ahead dish, as it can be chilled overnight and served cold or at room temperature.

Ingredients

• 12 oz fresh cranberries (rinsed)
• 1/4 cup water
• 3/4 cup pure orange juice
• 1 cup granulated sugar
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

Instructions

1. In a medium saucepan, whisk together the water, orange juice, granulated sugar, cinnamon, and vanilla extract over medium-high heat.
2. Once the mixture comes to a boil, gently pour the cranberries into the saucepan. Reduce the heat to a simmer.
3. Simmer the mixture uncovered for 10–12 minutes, stirring occasionally, until the cranberries begin to pop. You’ll hear the cranberries burst open as they cook.
4. Once most of the cranberries have popped, use a potato masher to gently mash the cranberries. The more you mash, the smoother the mixture will be. If you prefer extra-smooth cranberry sauce, blend the mixture in a blender until smooth.
5. Continue simmering for another 3 minutes. Turn off the heat but leave the pot uncovered on top of the burner to cool and thicken for 20–30 minutes, stirring occasionally.
6. Transfer the cranberry sauce to an airtight container and refrigerate overnight (or for at least 6 hours) to chill and set.

Nutrition Facts

• Servings: 8
• Calories per serving: 80

Preparation Time

• Total Time: 1 hour
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Chill Time: 6 hours

How to Serve

• Serve as a side dish with roast turkey or chicken for a traditional holiday meal.
• Pair with pork tenderloin or glazed ham for a delightful contrast of flavors.
• Use as a topping for oatmeal or yogurt for a sweet breakfast treat.
• Serve with cheese and crackers for a festive appetizer.
• Spread over toast or sandwiches for a simple and flavorful snack.

Additional Tips

1. Adjust sweetness: If you like your cranberry sauce a little sweeter, add more sugar to taste. You can also substitute the sugar with honey or maple syrup for a different flavor profile.
2. Smooth texture: For an extra-smooth sauce, use an immersion blender or regular blender to puree the mixture after mashing the cranberries.
3. Add zest: For an additional burst of citrus flavor, add some freshly grated orange zest to the sauce as it cooks.
4. Make it spiced: If you love spice, try adding a pinch of ground ginger or cloves along with the cinnamon for an extra depth of flavor.
5. Store leftovers: Cranberry sauce keeps well in the fridge for up to a week, or you can freeze it for up to 3 months. Simply thaw and stir before serving.

FAQ Section

1. Can I use frozen cranberries for this recipe?
   Yes, you can use frozen cranberries. Just make sure to thaw them before cooking, and they will work just as well as fresh ones.
2. How do I store homemade cranberry sauce?
   Once it has cooled to room temperature, transfer the cranberry sauce to an airtight container and store it in the fridge for up to a week.
3. Can I make cranberry sauce ahead of time?
   Yes, cranberry sauce can be made ahead of time. In fact, it’s even better when it has time to chill and thicken in the fridge. Make it a day or two before your meal for convenience.
4. Can I make this recipe without sugar?
   You can use a sugar substitute, such as stevia, monk fruit, or maple syrup, to reduce the sugar content. Just keep in mind that it may affect the texture and flavor slightly.
5. How can I make this recipe more tangy?
   If you prefer a more tart cranberry sauce, reduce the amount of sugar or add a splash of lemon juice for an extra zesty kick.
6. Is it possible to make cranberry sauce smoother?
   Yes, for a smoother texture, blend the cranberry mixture after mashing it, or use a fine mesh strainer to strain out the solids.
7. How long does it take for the cranberries to pop?
   Cranberries typically start popping after about 10 minutes of simmering. You’ll hear them begin to pop as they cook.
8. Can I add alcohol to the cranberry sauce?
   Yes, for a grown-up twist, you can add a splash of brandy or bourbon during the last few minutes of cooking for added depth of flavor.
9. What can I use this cranberry sauce on, besides turkey?
   This cranberry sauce works well on pork, ham, chicken, or even as a topping for oatmeal, yogurt, or cheese and crackers.
10. Can I double or halve the recipe?
    Yes, this recipe is easily scalable. Just adjust the ingredient amounts accordingly and use a larger or smaller pot if needed. The cooking time may vary slightly depending on the size of your batch.

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