“Transform your holiday table with a burst of vibrant flavor and a touch of sweetness! Homemade cranberry sauce is a classic accompaniment that elevates any meal, from Thanksgiving feasts to cozy winter dinners. Dive into the delightful world of fresh cranberries, simmered to perfection with a hint of citrus and spices, creating a sauce that’s both tart and tantalizing. Get ready to impress your guests and redefine traditional flavors with this simple yet sensational cranberry sauce recipe!”
Cranberry Sauce Recipe
Equipment
- 1 Potato Masher
- 5 Quart Saucepan
- Measuring spoons
- Measuring Cups
Ingredients
- 12 oz fresh cranberries rinsed
- 1/4 cup water
- 3/4 cup pure orange juice
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/8 teaspoon ground cinnamon
Instructions
- Mix the water, orange juice, brown sugar, granulated sugar, and cinnamon in a medium-sized saucepan over medium-high heat.
- Cranberries should be carefully added to the saucepan after it has reached a boil. Then, lower the heat to a simmer.
- When the cranberries start to pop, simmer the mixture, uncovered, for 10 to 12 minutes while stirring now and again.
- After most of the berries have burst, gently mash the cranberries using a potato masher. The mixture will be smoother the more you mashing. Blend the contents in a blender until it becomes super smooth cranberry sauce if that’s your preference.
- After 3 more minutes of simmering, reduce heat, but keep the pot over the burner, uncovered, to cool and thicken for 20 to 30 minutes, stirring now and then.
- Place the cranberry sauce in an airtight jar and refrigerate for the entire night.
Notes
- About 2 1/4 cups are produced.
- This homemade Cranberry Sauce can be prepared up to 7 days in advance and stored in the refrigerator in an airtight container until needed for serving.
- To achieve your preferred smoothness, mash the sauce using a potato masher or a heavy, flat-bottomed glass.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 125 kcal |
| Carbohydrates | 32 g |
| Protein | 0.2g |
| Fat | 0.1g |
| Saturated Fat | 0.004g |
| Sodium | 2mg |
| Iron | 0.2mg |
| Calcium | 10mg |
| Vitamin A | 500IU |
| Potassium | 104mg |
How Can I Thicken My Cranberry Sauce?
To help the mixture thicken and more of the liquid cook off, try decreasing the sauce even more. Add a thickener, such as gelatin, pectin, or cornstarch slurry (cornstarch mixed into juice or water), if that doesn’t work. Allow sauce to cool entirely before refrigerating to set completely.
How Long Does Cranberry Sauce Last Homemade?
When to Discard the Cranberry Sauce. At room temperature, cranberry sauce can be stored for up to two hours. Store homemade cranberry sauce in the refrigerator for a period of 10 to 14 days. Once opened, canned cranberry sauce can be stored in the refrigerator for up to one week.
