Homemade Cranberry Sauce has a delicious tangy-sweet flavor. Easy to make with simple ingredients.
Although canned cranberry sauce is good, homemade is AMAZING!
Must try at least once.
Pairs well with my Cornbread Bundt Dressing.
You may also enjoy my chunky Pineapple Cranberry Sauce.
EDITOR’S NOTE (SEPTEMBER 18, 2022): I posted this recipe for the first time November 25, 2018. Today, I added helpful tips and three new photos. Also updated the Pinterest link.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured product. Delighted to share the cranberries I purchased to make this delicious condiment.
All comments are my own.
“Best cranberry dish we have ever had…thanks so much.”
C. S. (Facebook, November 29, 2019)
Water, orange, granulated sugar and fresh cranberries.
WHEN TO BUY FRESH CRANBERRIES
According to Ocean Spray, the availability of fresh cranberries is limited because the harvest season is very short.
Harvesting begins in September and continues through November. Fresh cranberries can be purchased in 12-ounce bags during that time.
Consider buying several bags during the fall season. Freeze whatever amount will last you all year.
Sort, rinse and thoroughly dry fresh cranberries before pouring them into a large freezer bag. Freeze until ready to use.
THOROUGHLY RINSE FRESH CRANBERRIES BEFORE USING
While boiling, fresh cranberries will burst and pop up out of the saucepan.
Immediately after placing cranberries in pot, cover tightly with a lid or splatter shield.
After all the cranberries have burst, turn heat off.
AFTER they have stopped popping, remove lid
(or splatter shield).
USE SUGAR OR SUGAR SUBSTITUTES
Fresh cranberries are very tart.
Sweeten with granulated sugar, a sugar substitute, crushed pineapples, honey or orange juice.
Taste a sample of Homemade Cranberry Sauce before serving.
Add more sweetener if desired.
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Homemade Cranberry Sauce
- 1 cup water Use unsweetened pineapple juice or orange juice.
- 1 cup granulated sugar
- 1 12-ounce package fresh cranberries, rinsed and drained About 2-1/2 cups.
- 1/4 teaspoon ground cinnamon optional
- 1 tablespoon freshly grated orange zest
- Combine water (or orange juice) and sugar in a medium saucepan. Bring to boil. Add cranberries and ground cinnamon (if using). Return to boil. Cover with lid because cranberries will pop UP while boiling.
- Cook 10 to 15 minutes or until the cranberries start popping.
- Reduce heat and boil gently for 10 to 15 minutes. Stir occasionally. Mash once or twice with a large spoon.
- Remove from heat and place sauce in a bowl. It will thicken as it cools.
- Cover and cool completely at room temperature. Or cover and refrigerate until serving time.
- Sauce will get more tart as it cools. Taste before serving. Add more sweetener if necessary.
- Sprinkle top with freshly grated orange zest before serving. This step is optional.