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Homemade Cranberry Sauce

Homemade Cranberry Sauce
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This Homemade Cranberry Sauce is a fresh and tangy condiment perfect for brightening up your holiday table or any meal. Made with simple pantry staples like fresh cranberries, sugar, and citrus, it balances sweet and tart flavors in a velvety, glossy sauce that complements savory and sweet dishes alike. Ready in under 30 minutes, it’s easy to customize and naturally gluten free.

Ingredients

Scale

Main Ingredients

  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water or orange juice
  • Zest of 1 orange
  • 1 cinnamon stick or 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Ingredients: Rinse the fresh cranberries under cold water and pick out any stems or bruised berries. Zest the orange carefully to avoid the bitter white pith, and juice the orange if using fresh juice for the liquid.
  2. Combine and Heat: In a medium saucepan, combine cranberries, sugar, water (or orange juice), orange zest, and cinnamon. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
  3. Simmer Until Thickened: Reduce heat to low and let the sauce simmer for about 10 to 15 minutes. The cranberries will start to burst and the liquid will thicken into a luscious sauce consistency. Stir occasionally.
  4. Remove Spices and Finish: Remove the cinnamon stick if used. Stir in vanilla extract now if desired for extra flavor. Taste the sauce and adjust sweetness or tartness with additional sugar or a squeeze of lemon juice if preferred.
  5. Cool and Serve: Allow the sauce to cool to room temperature, where it will continue to thicken. Serve immediately or chill in the refrigerator to enhance flavors before serving.

Notes

  • Use fresh cranberries for the best flavor and texture, though frozen cranberries work in a pinch.
  • Don’t rush the simmering process; allow flavors to blend and the sauce to thicken naturally.
  • Taste and adjust sweetness as cranberries vary in tartness seasonally.
  • The sauce should coat the back of a spoon but remain saucy, not jammy.
  • A splash of lemon or orange juice brightens the sauce beautifully.
  • Store leftovers in an airtight container in the refrigerator for up to two weeks.
  • The sauce freezes well; store in freezer-safe containers for up to three months.
  • Reheat gently on the stove or microwave, stirring occasionally.

Nutrition

Keywords: homemade cranberry sauce, cranberry sauce recipe, holiday cranberry sauce, fresh cranberry sauce, gluten free cranberry sauce, vegan cranberry sauce

Find it online: https://ninagourmet.com/homemade-cranberry-sauce/