This Homemade Cranberry Sauce is made with 4 simple ingredients and in just 30 minutes. It is an amazing 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 of sharing my recipes with all of you. Today I want to bring you a recipe that I can assure you it’s effortless but nevertheless delicious! It’s Tangy, 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. This can be done in the same pan you will cook them in. Drain any excess water and remove the unwanted stems. For some insight, it is very disappointing finding those tiny inedible stems roaming on your tongue.
Step #2: Place the pan 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. This is what forms the “sauce”.
Step #3: Add the sugar, cinnamon, orange juice and a pinch of salt. I like to add the salt to balance the sweetness and acidity from the sugar and the orange juice.
Step #4: Stir to combine and let it cook for about 25 to 30 minutes until the desired consistency.
Make this fresh cranberry sauce the talk of the party!
Happy Holidays!
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Enjoy!
EASY HOMEMADE CRANBERRY SAUCE RECIPE
Ingredients
- 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)
Instructions
- 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 insight, it is very disappointing finding those tiny inedible stems roaming on your tongue.
- Place the pan 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 sweetness and acidity from the sugar and the orange juice
- Stir to combine and let it cook for about 25 to 30 minutes until the desired consistency
Notes
Nutrition
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!