Homemade Cranberry Sauce has a delicious tangy-sweet flavor. Easy to make with simple ingredients. Tastes much better than store-bought in my humble opinion.
Pairs well with my Cornbread Bundt Dressing.
“Best cranberry dish we have ever had…thanks so much.”
C. S. (Facebook, November 29, 2019)
DISCLAIMER (NOT SPONSORED)
I have not been paid to endorse the pictured product. Simply sharing my favorite brand used to make this delicious dish.
Fresh cranberries are very tart. If granulated sugar is not for you, consider sweetening with a sugar substitute, crushed pineapples, honey or orange juice.
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is a great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking.
Make notes in your recipe. Note any special prep instructions, cooking time, ingredients omitted, favorite substitutions and creative twists.
The notes will be very helpful the next time you make this recipe.
Homemade Cranberry Sauce
- 1 cup water Or use 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.