Here’s a bright, fresh Cranberry Sauce recipe — sweet, tart, and way better than canned ❤️
🍒 Classic Cranberry Sauce
🛒 Ingredients (Serves 6–8)
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar (adjust to taste)
- 1 cup water (or orange juice for extra flavor)
- Optional: ½ tsp orange zest
- Optional: pinch of cinnamon
👩🍳 Instructions
- Combine
In a saucepan over medium heat, add cranberries, sugar, and water (or orange juice). - Simmer
Bring to a boil, then reduce heat to medium-low.
Simmer 10–15 minutes, stirring occasionally, until cranberries burst and sauce thickens. - Add flavor (optional)
Stir in orange zest or cinnamon if using. - Cool
Remove from heat. Sauce will thicken more as it cools.
Refrigerate at least 2 hours before serving.
🍊 Orange Cranberry Sauce Variation
Replace water with fresh orange juice and add:
- 1 tbsp orange zest
- 1–2 tbsp honey (optional)
🌿 Whole Berry vs Smooth
- For chunky: leave as is.
- For smooth: blend carefully after cooking and strain if desired.
❄️ Make Ahead
Can be made 3–4 days in advance and stored in the fridge.
If you’d like, I can also give you:
- A spiced holiday version
- A cranberry pineapple version
- A low-sugar version
- A slow cooker version
What are you serving it with? 😊
