Easy Homemade Cranberry Sauce
This cranberry sauce is fresh or frozen cranberries simmered with sugar, orange juice and water until the berries burst, finished with orange zest. It takes 15 minutes and sets as it cools, so make it a few days before Thanksgiving.
Servings: 8 servings (about 2 1/4 cups)
Calories: 100kcal
Equipment
- Colander
- Medium saucepan
- Wooden spoon
- Fine grater
Ingredients
- 12 ounces fresh or frozen cranberries about 3 1/2 cups
- ¾ cup granulated sugar
- ½ cup fresh orange juice from 1–2 oranges
- ½ cup water
- 1 teaspoon finely grated orange zest
- 1 pinch salt
Instructions
- Rinse the cranberries in a colander and pick out any soft or shriveled ones.
- Put the sugar, orange juice and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves and bring to a boil.
- Add the cranberries and return to a boil. Reduce the heat to medium-low and simmer for 10–12 minutes, stirring now and then, until most of the berries have burst and the sauce coats the spoon.
- Remove from the heat. Stir in the orange zest and salt.
- Let cool to room temperature, about 1 hour, then cover and refrigerate. The sauce sets as it cools.
Notes
Frozen cranberries go in straight from the freezer; add 1–2 minutes to the simmer.
Store covered in the refrigerator for up to 1 week.
Nutrition is an estimate per serving from USDA values.