Homemade Cranberry Sauce
This homemade cranberry sauce combines fresh cranberries simmered with sugar, water, and warm spices, creating a vibrant and tangy accompaniment. The sauce thickens to a glossy, slightly chunky consistency with bursts of berry flavor and a fragrant aroma, perfect for holiday tables or festive meals.
Equipment
- Saucepan
- Wooden spoon
- Measuring cups and spoons
- Ladle or spoon
Ingredients
- 12 oz fresh cranberries rinsed and sorted
- 1 cup granulated sugar or brown sugar for richer flavor
- 1 cup water filtered or tap
- 1 cinnamon stick cinnamon stick remove before serving
- 1 tablespoon fresh lemon juice optional, for brightness
- 1 teaspoon orange zest optional, for citrus aroma
Instructions
- Place the cranberries in a clean bowl and rinse well, then pick out any squishy or damaged berries.
- Add sugar, water, and the cinnamon stick to a saucepan and bring to a gentle simmer over medium heat. The mixture will start to steam and the sugar will dissolve, creating a fragrant syrup.
- Stir in the cranberries and maintain a gentle simmer. As the berries heat, they'll begin to burst and release deep red juices, making the mixture lively and bubbling softly.
- Cook for about 10-15 minutes, stirring occasionally, until the berries have mostly burst and the sauce has thickened slightly, becoming glossy and vibrant.
- Remove the saucepan from heat and discard the cinnamon stick. Let the sauce cool at room temperature for a few minutes, allowing flavors to meld and deepen.
- Stir in fresh lemon juice and orange zest, if using, to brighten and add a citrus aroma. Taste and adjust sweetness or acidity if needed.
- Transfer the sauce to a jar or bowl, and refrigerate until ready to serve. The sauce will thicken slightly as it cools, perfect for spooning over your favorite holiday dishes.
