Description
This Easy Cranberry Sauce Recipe is a simple, homemade sauce perfect for holidays or anytime you want a fresh, tangy accompaniment to your meals. Made with fresh or frozen cranberries, brown sugar, orange juice, and zest, this sauce balances tart and sweet flavors beautifully. It’s quick to prepare on the stovetop, with a vibrant, fresh orange twist and a hint of vanilla, resulting in a thick, textured sauce that’s delightful served warm or at room temperature.
Ingredients
Scale
Cranberry Sauce Ingredients
- 12 ounce bag cranberries, rinsed (about 3 to 4 cups, fresh or frozen)
- 3/4 cup (150g) water
- 1/4 cup (60ml) fresh orange juice (about 1/2 large orange)
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare Orange Zest and Juice: Zest one large orange first and set aside the zest. Then cut the orange in half and juice it to yield 1/4 cup of fresh orange juice. This ensures the zesting is easier and more efficient.
- Rinse and Reserve Cranberries: Rinse the cranberries under cold water in a colander. Set aside 1/2 cup of cranberries from the bag—these will be stirred in at the end to add extra texture to your sauce.
- Combine Ingredients and Simmer: In a medium saucepan over medium heat, combine the remaining cranberries, water, fresh orange juice, and brown sugar. Stir occasionally as it heats and brings to a simmer.
- Cook Until Thickened: Once simmering, reduce the heat to low-medium. Continue to cook, stirring occasionally, for about 15 minutes until the cranberries have burst, the liquid is reduced, and the sauce has thickened to your liking.
- Finish the Sauce: Remove the pan from heat. Stir in the reserved 1/2 cup cranberries for added texture, the orange zest, and vanilla extract. The sauce will thicken further as it cools.
- Serve or Store: Serve the cranberry sauce warm or at room temperature. Cover and refrigerate leftovers for up to 5 days. Reheat gently if desired.
Notes
- Make Ahead & Freezing: Prepare the sauce up to 3 days in advance. Cool completely, cover tightly, and refrigerate. Warm before serving if preferred. You can freeze the sauce for up to 3 months. Thaw in refrigerator and warm before serving.
- Special Tools: Recommended tools include a zester, citrus juicer, saucepan, and wooden spoon for best results.
- Cranberries: One 12 ounce bag typically contains 3 to 4 cups. Use fresh or frozen cranberries; no need to fully thaw if frozen. Rinse well before use.
- Sweetness Adjustment: Use 3/4 cup brown sugar for moderate sweetness or increase to 1 cup if you prefer a sweeter sauce.
Nutrition
- Serving Size: 1/4 cup (about 60g)
- Calories: 110
- Sugar: 23g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 0.3g
- Cholesterol: 0mg
