Homemade Cranberry Sauce (Printable)
A vibrant, tangy-sweet condiment ready in 20 minutes, with options for whole berry or smooth jellied texture.
# What You'll Need:
→ Fruit
01 - 12 oz fresh or frozen cranberries
→ Sweetener
02 - 1 cup granulated sugar
→ Liquid
03 - 1 cup water or orange juice
→ Flavorings
04 - 1/2 tsp orange zest
05 - 1/4 tsp ground cinnamon
06 - Pinch of salt
# How-to Steps:
01 - Rinse the cranberries thoroughly and discard any soft or damaged berries.
02 - In a medium saucepan, combine the cranberries, sugar, and water or orange juice. Add orange zest, cinnamon, and salt if using.
03 - Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve sugar.
04 - Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, until most berries have burst and sauce has thickened.
05 - For whole berry sauce, remove from heat and let cool. Refrigerate until set and thoroughly chilled.
06 - For jellied sauce, let cool slightly, then press the mixture through a fine mesh strainer to remove skins and seeds. Pour strained sauce into a bowl or mold and refrigerate until firm, about 2 to 3 hours.
# Expert Pointers:
01 -
- The sound of cranberries popping in the pan is oddly satisfying, like tiny fireworks celebrating your kitchen skills
- You can decide at the last minute whether you want whole berries for texture or smooth jelly for that nostalgic sliceable moment
02 -
- The sauce thickens dramatically as it cools, so don't panic when it looks thin in the pan
- If you're going the jellied route, let it cool slightly before straining or you'll burn your fingers and regret everything
03 -
- If your cranberries refuse to pop after fifteen minutes, your heat might be too low, but don't worry, it will still taste delicious
- A splash of lemon juice brightens everything if your berries aren't quite tart enough, trusting your taste buds over the recipe