A Flavorful and Festive Side Dish
Cranberry sauce is a holiday classic, and making it from scratch is easier than you might think! This Homemade Cranberry Sauce is packed with rich flavors, featuring the tartness of fresh cranberries balanced with the warmth of brown sugar, cinnamon, cloves, and ginger. A splash of orange juice enhances the overall depth, creating a delightful and aromatic sauce perfect for any festive meal.
If you’ve never made cranberry sauce at home, you’re in for a treat. Unlike store-bought versions, this recipe gives you complete control over the sweetness and spice levels. Plus, it’s made with wholesome, simple ingredients—no preservatives or artificial flavors. Whether you’re preparing a traditional Thanksgiving feast, a Christmas dinner, or simply love the combination of sweet and tart flavors, this recipe is for you!
Why You’ll Love This Recipe
- Easy & Quick: Ready in just 15 minutes with minimal effort.
- Naturally Flavorful: A perfect blend of tart cranberries, warm spices, and citrusy sweetness.
- Customizable: Adjust the sweetness, add nuts, or infuse with other flavors like vanilla or maple syrup.
- Pairs Well With Many Dishes: Complements turkey, pork, chicken, and even desserts like cheesecakes or yogurt parfaits.
Ingredients You’ll Need
- 1 (12-ounce) bag fresh cranberries
- 1/2 cup brown sugar, lightly packed
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 cup orange juice
Step-by-Step Instructions
1. Mix Ingredients
In a small saucepan, combine the cranberries with brown sugar, cinnamon, cloves, and ginger. Stir well to coat the cranberries with the sugar and spices.
2. Add Orange Juice
Pour the orange juice over the cranberry mixture and set the pan over medium-high heat. Stir occasionally to prevent the sugar from sticking to the bottom.
3. Bring to a Boil
Once the mixture starts bubbling, reduce the heat to medium. Allow it to simmer uncovered.
4. Simmer Until Berries Pop
Continue cooking, stirring occasionally, until the cranberries pop and soften. The sauce will thicken as it cooks, taking about 10-15 minutes.
5. Cool and Serve
Remove the saucepan from heat and let the sauce cool slightly. As it cools, it will thicken further. Serve warm or refrigerate for later use.
Tips for the Best Homemade Cranberry Sauce
- Adjusting Sweetness: If you prefer a sweeter sauce, add an extra tablespoon of brown sugar or replace some of the orange juice with apple cider.
- Enhancing Flavor: For a citrusy twist, add orange zest or a splash of Grand Marnier.
- Thicker Consistency: If the sauce is too thin, let it simmer a few minutes longer, or mash some of the cranberries for a chunkier texture.
- Make Ahead: Cranberry sauce can be made up to a week in advance and stored in the fridge.
Kitchen Equipment Needed
- Small saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
Storage Instructions
- Refrigeration: Store leftover cranberry sauce in an airtight container in the fridge for up to 7 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: Warm in a saucepan over low heat or microwave in 20-second intervals, stirring in between.
Perfect Pairings
This homemade cranberry sauce pairs beautifully with:
- Meats: Roasted turkey, ham, pork loin, or grilled chicken.
- Breakfast Dishes: Spoon over pancakes, waffles, or oatmeal.
- Desserts: Use as a topping for cheesecake, ice cream, or yogurt parfaits.
- Cheese Boards: Serve alongside Brie, goat cheese, or sharp cheddar for a sweet-savory balance.
Frequently Asked Questions
Can I Use Frozen Cranberries?
Yes! No need to thaw them—just increase the cooking time by a few minutes.
How Can I Reduce the Sugar?
Try using honey or maple syrup instead of brown sugar. You can also mix in chopped apples or pears for natural sweetness.
Can I Add Other Flavors?
Absolutely! Consider adding a cinnamon stick, vanilla extract, or chopped pecans for extra texture and flavor.
Is This Recipe Vegan?
Yes, all ingredients used in this recipe are plant-based.
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