Fresh Cranberry Sauce
A bright, tart homemade cranberry sauce simmered with orange zest and a cinnamon whisper — ready in 20 minutes and far better than canned. A make-ahead Thanksgiving staple that keeps all week.
Prep time
5 min
Cook time
15 min
Total time
20 min (plus 1 hr chill)
Yield
Serves 8 (about 2 cups)
Ingredients
- 12 oz fresh or frozen cranberries (one bag), sorted and rinsed
- 3/4 cup granulated sugar (adjust to taste)
- 1/2 cup water
- Zest and juice of 1 orange
- Pinch of kosher salt
- 1 cinnamon stick (optional)
- 1 strip orange peel (optional, no pith)
- 1 thin slice fresh ginger (optional)
About 90 kcal per serving
Instructions
- 1
1. Combine
Add the cranberries, sugar, water, orange zest and juice, salt, and the optional cinnamon stick, orange peel, and ginger to a medium saucepan.
- 2
2. Simmer
Bring to a simmer over medium heat, stirring to dissolve the sugar. Lower the heat slightly and cook at a gentle simmer, stirring occasionally, until the cranberries burst and the sauce thickens — about 15 minutes. Crush a few berries against the side of the pan for a chunkier texture.
- 3
3. Cool and set
Remove from the heat and fish out the cinnamon stick, orange peel, and ginger slice. The sauce will look loose but it sets as it cools — the natural pectin in the cranberries does the work. Let it cool to room temperature, then refrigerate at least 1 hour before serving.
Chef's notes
- ★Cranberry sauce keeps, covered, in the fridge for up to a week — make it days ahead and the flavor improves.
- ★For a spiced version, add a pinch of ground cloves or allspice with the cinnamon.
- ★Leftovers are excellent on a turkey sandwich, stirred into oatmeal, or spooned over yogurt.