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Classic Cranberry Sauce Recipe - This cranberry sauce recipe is a classic holiday recipe. Made of fresh cranberries, orange zest and juice, this cranberry sauce recipe is a must make! // addapinch.com
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5 from 4 votes

Cranberry Sauce Recipe

This homemade Cranberry Sauce recipe is a holiday classic made with fresh or frozen cranberries. Ready in 15 minutes and made with just three ingredients, it's easy to make and great to make ahead, too! The perfect complement to Thanksgiving turkey and dressing!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce, Side Dish
Cuisine: American
Servings: 8
Author: Robyn Stone

Equipment

Ingredients

  • 1 (12-ounce) package cranberries fresh or frozen
  • 1 cup water
  • 1/2 cup orange juice
  • 1/2 cup sugar
  • orange zest optional

Instructions

  • Bring orange juice, sugar and water to a boil in a medium saucepan set over medium heat.
  • Add cranberries and cook over low-medium heat until they begin to pop and thickened to desired consistency, about 8-10 minutes. The cranberry sauce will continue to thicken as it cools.
  • Place a bit of the cranberry sauce onto a wooden spoon and then see how thick it is when pour it back into the saucepan. If some of the cranberry sauce sticks to the wooden spoon, then it is done. 
  • Remove from heat, add orange zest and stir until just combined.
  • Top with additional orange zest for serving, if desired.

Notes

Recipe Yield: Makes about 2 cups
Make-Ahead and Storage Instructions:
Cool Completely. Simply follow the recipe instructions and set aside to cool completely.
Refrigerate: Store in an airtight container in the refrigerator for up to 10 days.
Freeze: Place in freezer-safe airtight containers. It will store in the freezer for up to a month. Thaw overnight in the refrigerator and serve cold or reheat a bit if you prefer it warm. 
How to Make Cranberry Sauce with Dried Cranberries:
Substitute 1 1/2 cups dried cranberries for the cranberries and 1 cup cranberry juice for the water called for in the recipe. Add all ingredients to the saucepan and follow the remaining recipe instructions. If the sauce needs to be thickened more, make a slurry of 2 tablespoons cornstarch and 1/4 cup water and slowly stir into the hot cranberry sauce. Remember it will continue to thicken as it cools.

Nutrition

Serving: 0.25cup | Calories: 55kcal | Carbohydrates: 14g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 31mg | Fiber: 0.04g | Sugar: 14g | Vitamin A: 31IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 0.04mg

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