Description
This Easy Cranberry Sauce Recipe offers a simple, homemade alternative to store-bought versions. Combining fresh cranberries with orange juice, zest, brown sugar, and vanilla, it delivers a vibrant, tangy, and slightly sweet sauce perfect for holiday meals or any occasion. The sauce thickens as it cools and provides a delightful balance of texture with whole cranberries stirred in at the end.
Ingredients
Scale
Cranberries
- 12 ounce bag cranberries, rinsed
- 1/2 cup cranberries reserved
Liquids
- 3/4 cup (150g) water
- 1/4 cup (60ml) fresh orange juice (about 1/2 large orange)
- 1/2 teaspoon pure vanilla extract
Sweeteners and Flavorings
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon orange zest
Instructions
- Prepare the orange zest and juice: Zest the orange first and set the zest aside. Then juice about half of a large orange to yield 1/4 cup of fresh orange juice. This ensures you have the best flavor and ease of zesting.
- Rinse and reserve cranberries: Rinse the cranberries under water using a colander. Set aside 1/2 cup of the cranberries to stir in at the end for added texture.
- Cook the cranberry mixture: In a medium saucepan over medium heat, combine the remaining cranberries, water, orange juice, and brown sugar. Stir the mixture occasionally as it comes to a simmer.
- Simmer until thickened: Once the mixture starts simmering, reduce the heat to low-medium. Stir occasionally and continue cooking for about 15 minutes until most cranberries burst, the sauce thickens, and the liquid reduces.
- Finish the sauce: Remove the saucepan from heat. Stir in the reserved 1/2 cup cranberries, orange zest, and vanilla extract. The sauce will continue to thicken as it cools.
- Serve and store: Serve the cranberry sauce warm or at room temperature. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- You can prepare the sauce up to 3 days ahead. After cooling completely, cover and refrigerate. Warm before serving if desired.
- To freeze, cool sauce fully, then freeze for up to 3 months. Thaw in the refrigerator before warming or serving at room temperature.
- One 12 ounce bag of cranberries usually yields 3–4 cups and can be fresh or frozen. Rinsing is enough; no need to dry thoroughly.
- The brown sugar amount can be varied to taste: 3/4 cup for moderate sweetness or up to 1 cup for a sweeter sauce.
- Recommended tools include a zester, citrus juicer, saucepan, and wooden spoon for best results.
Nutrition
- Serving Size: 1/4 cup (about 60g)
- Calories: 85
- Sugar: 18g
- Sodium: 2mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 0.2g
- Cholesterol: 0mg
