Cranberry sauce is a quintessential side dish that graces tables during holiday feasts, particularly Thanksgiving and Christmas celebrations.
This vibrant, ruby-red condiment offers a perfect balance of sweetness and tartness that complements the savory flavors of roasted turkey, ham, and other festive main courses.
While commercially prepared cranberry sauce is readily available, homemade versions allow for customization of sweetness levels and the incorporation of complementary flavors that elevate this simple dish to new heights.
The recipe presented here features fresh cranberries as the star ingredient, combined with sugar, water, and optional flavor enhancers such as orange zest or cinnamon. The process of making cranberry sauce from scratch is remarkably straightforward, requiring minimal culinary expertise and only about 15 minutes of active cooking time.
The resulting sauce can be prepared up to a week in advance, allowing hosts to focus on other aspects of meal preparation during busy holiday periods.
INGREDIENTS
- 12 ounces (340g) fresh or frozen cranberries
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- 1 tablespoon orange zest (optional)
- 2 tablespoons orange juice (optional)
- 1 cinnamon stick (optional)
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon Grand Marnier or other orange liqueur (optional, for adult version)
- Pinch of salt
INSTRUCTIONS
Begin by rinsing the cranberries under cold water and removing any stems or shriveled berries. In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar completely dissolves, creating a simple syrup.
Once the syrup comes to a gentle boil, add the cranberries to the saucepan. If you’re including optional flavor enhancers such as orange zest, cinnamon stick, or nutmeg, add them at this stage.
Reduce the heat to medium-low and simmer the mixture uncovered for approximately 10-12 minutes.
As the cranberries cook, you’ll hear them begin to pop – this is the sound of their skins bursting as they heat up. This popping is an essential part of the process, as it releases the natural pectin in the cranberries that will help the sauce thicken.
Stir occasionally during cooking.
After most of the cranberries have popped and the mixture has thickened somewhat, remove the saucepan from heat. If using orange juice or liqueur, stir it in now. Add a pinch of salt to enhance the flavors.
Remember that the sauce will continue to thicken as it cools.
Allow the cranberry sauce to cool to room temperature before transferring it to a serving dish or storage container. If you’ve added a cinnamon stick, remove it at this point.
The sauce can be served at room temperature or chilled, depending on preference.
FAQs
How long can I store homemade cranberry sauce?
Homemade cranberry sauce can be refrigerated in an airtight container for up to 10-14 days. It can also be frozen for up to 2 months if properly stored in a freezer-safe container.
Can I reduce the amount of sugar in this recipe?
Yes, the sugar can be reduced according to taste preferences. However, keep in mind that cranberries are naturally very tart, and the sugar helps balance this tartness.
Alternative sweeteners such as honey, maple syrup, or brown sugar can also be used, though they may slightly alter the flavor profile.
Why didn’t my cranberry sauce thicken?
Cranberry sauce typically thickens as it cools due to the natural pectin in cranberries. If your sauce seems too thin after cooling, it may need additional cooking time.
Alternatively, you can return it to the heat and simmer for a few more minutes to reduce the liquid content.
Can I make this recipe with dried cranberries?
While fresh or frozen cranberries are ideal for this recipe, dried cranberries can be used in a pinch. They will need to be rehydrated first by soaking in hot water for about 20 minutes.
The texture and flavor will differ somewhat from sauce made with fresh berries.
How can I create a smoother cranberry sauce?
For a smoother consistency, allow the sauce to cool slightly after cooking, then pulse it in a food processor or blender until the desired texture is achieved. Alternatively, you can press the cooked sauce through a fine-mesh sieve to remove the skins.
This cranberry sauce recipe offers a versatile foundation that can be adapted to suit various taste preferences and dietary requirements. The combination of tart cranberries with sweetness creates a classic holiday condiment that enhances traditional festive meals.
By preparing this sauce from scratch, you not only gain control over ingredients and flavors but also participate in a culinary tradition that has been part of holiday celebrations for generations.
Whether served alongside turkey, used as a sandwich spread, or incorporated into breakfast dishes, homemade cranberry sauce represents the perfect balance of simplicity and flavor.
