This Homemade Cranberry Sauce is made with 4 simple ingredients and in just 30 minutes. It is a fantastic side dish for this Thanksgiving Dinner.
I have so many things in my life to be thankful for, like my family, our health, and all the many blessings. I’m pleased to add this excitement about sharing my recipes with all of you. Today I want to bring you a recipe that I can assure you is effortless but delicious! It’s tangy and sweet but not overwhelming. It’s spiced with a hint of cinnamon, giving the cranberries a delightful taste. There’s no need to search for any processed cans.
How to make Cranberry Sauce:
Step #1: Clean and wash the cranberries. Drain any excess water and place them in a saucepan.
Step #2: Place the pot filled with cranberries at a high temperature on your stovetop and add ⅓ cup of water. You will begin to hear a popping sound. The cranberries will burst open due to the high heat.
Step #3: Add the sugar, cinnamon, orange juice, and a pinch of salt. I like to add salt to balance the sugar and orange juice’s sweetness and acidity.
Step #4: Stir to combine and cook for about 25 to 30 minutes, until the desired consistency is reached.
Make this fresh cranberry sauce the talk of the party!
Happy Holidays!
Please see below for a printable recipe card, and do not forget to leave your comments and suggestions; I will be happy to hear from you.
Enjoy!
EASY HOMEMADE CRANBERRY SAUCE RECIPE
It’s the perfect compliment for your holiday meal this year! Make this fresh cranberry sauce the talk of the party!
- 1 12 oz cranberries (package (about 4 cups))
- 1 cup sugar ((200g))
- 1/3 cup water
- 1 cup orange juice
- 1 teaspoon cinnamon ((or whole))
- a pinch salt ((optional))
The first step is to clean and wash the cranberries. This can be done in the same pan you will cook them in. Drain any excess water and remove the unwanted stems. For some, it is very disappointing to find those tiny, inedible stems roaming on your tongue.
Place the pot filled with cranberries at a high temperature on your stovetop and add ⅓ cup of water. The cranberries will burst open due to the high heat. This is what forms the “sauce.”
Add the sugar, cinnamon, orange juice, and a pinch of salt. I like to add salt to balance the sugar and the orange juice’s sweetness and acidity.
Stir to combine and let it cook for about 25 to 30 minutes until the desired consistency.
- Quick Tip: To save time, make this sauce the night before. It’s best served chilled, anyway!
This Cranberry Sauce Pair Well with These Recipes:
More Easy Recipes:
I have not made this yet, but I’m trying to figure out how many days in advance (of thanksgiving) I can make this, and have it still be good afterwards for leftovers. How many days would you say this lasts for, once prepared?
Thank you!!
Hi Melissa, first I want to thank you for visiting the site:). You can keep homemade cranberry sauce for up to 10 days in the refrigerator as long as you store it in a glass container (or plastic), and tightly covered. I usually make mine the night before just to let the flavors intensify. I hope this helps and Happy Holidays. Please let me know how it turns out!
Made this this year’s Thanksgiving hit of the dinner.
Veronica, I’m glad you liked the cranberry sauce. Happy Holidays!
I am definitely making this !!!!! Sounds & looks yummy
Aww, Thank You, Kiara. Share a picture with me when you make it!