Looking for a dish that wows your guests without stressing you out? This classic cranberry sauce is the answer for your holiday table.
There is nothing like the smell of simmering berries on a crisp fall afternoon. This recipe delivers a fresh, vibrant flavor that canned versions simply cannot match.
Why This Classic Cranberry Sauce Works
This recipe is a winner because it only takes fifteen minutes to make. You probably already have the sugar and salt in your pantry right now.
It is the perfect balance of sweet and tart. Your holiday guests will love the bright pop of orange zest in every bite. It feels fancy but stays totally budget-friendly for large family gatherings.
Simple Cooking Steps
Making this sauce is incredibly easy and beginner-friendly. You just dissolve sugar in water and let the berries simmer. Even if you have never cooked a holiday meal, you can do this. The berries do all the hard work by bursting on their own.
Simple Ingredients
These fresh ingredients create a much brighter flavor than anything from a store-bought jar.
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water
- 1/2 teaspoon orange zest
- 1 pinch salt
Step-by-Step Directions
- Rinse the cranberries thoroughly in cold water and discard any soft or damaged berries.
- In a medium saucepan, combine the water and granulated sugar.
- Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved.
- Add the cranberries to the saucepan and return the mixture to a boil.
- Reduce the heat to medium-low and simmer for approximately 10 minutes, or until most of the cranberries have burst and the sauce has begun to thicken.
- Stir in the orange zest and a pinch of salt.
- Remove the saucepan from the heat and allow the sauce to cool completely at room temperature.
- Transfer to a covered container and refrigerate until chilled; the sauce will continue to set and thicken as it cools.
Best Ways to Enjoy It
Serve this sauce chilled in a pretty glass bowl to show off the color. It pairs perfectly with roasted turkey, creamy mashed potatoes, and herb stuffing. Set the table and enjoy this beautiful side dish with your favorite people.
Storage & Reheating
This sauce stays fresh in the fridge for up to one week. You can also freeze it for three months in an airtight container. Make the sauce a few days early for stress-free holiday cooking. Serve it cold or let it come to room temperature before eating.
Recipe Tips
- Don’t skip the pinch of salt to balance the sweetness.
- Watch the pan closely so the sugar mixture does not boil over.
- Use fresh orange zest for the most vibrant citrus aroma.
- Wait for the berries to pop before removing from the heat.
- For Thanksgiving, double the batch to ensure you have enough for leftovers.
- Stir occasionally to keep the sauce from sticking to the bottom.
- Add the zest at the very end to keep the flavor fresh.
Ways to Switch It Up
- Swap the water for orange juice for a deeper citrus flavor.
- Add a cinnamon stick during the simmering process for warmth.
- Stir in a handful of toasted pecans for a crunchy texture.
- Use honey instead of sugar for a more floral sweetness.
Common Questions
Can I use frozen cranberries?
Yes, frozen berries work perfectly in this recipe. You do not even need to thaw them first. Just add them straight to the boiling sugar water.
Why is my sauce still thin?
The sauce will look a bit thin while it is hot. It contains natural pectin which thickens as it cools in the fridge. Give it a few hours to set completely.
Will my kids like this?
Most kids love the sweet and jam-like consistency of this sauce. It is much more approachable than the jellied version from a can. It is a great way to introduce them to fresh fruit.
I hope this classic cranberry sauce adds a special touch to your holiday table. It is so rewarding to make something from scratch for your family. Happy cooking!
— Lidia
Classic Cranberry Sauce
Ingredients
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup wate r
- 1/2 teaspoon orange zest
- 1 pinch sal t
Instructions
- Rinse the cranberries thoroughly in cold water and discard any soft or damaged berries.
- In a medium saucepan, combine the water and granulated sugar.
- Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved.
- Add the cranberries to the saucepan and return the mixture to a boil.
- Reduce the heat to medium-low and simmer for approximately 10 minutes, or until most of the cranberries have burst and the sauce has begun to thicken.
- Stir in the orange zest and a pinch of salt.
- Remove the saucepan from the heat and allow the sauce to cool completely at room temperature.
- Transfer to a covered container and refrigerate until chilled; the sauce will continue to set and thicken as it cools.
