Cranberry sauce is a classic accompaniment for holiday meals, especially during Thanksgiving and Christmas. Its bright, tangy flavor pairs beautifully with savory dishes like roast turkey, stuffing, and mashed potatoes. While canned cranberry sauce is convenient, nothing beats the taste of a homemade version made from fresh, whole cranberries.
The original cranberry sauce recipe is simple and requires just a few ingredients. The natural tartness of the cranberries is balanced by sugar, creating a perfect sweet-tart sauce that enhances any holiday spread. Making cranberry sauce from scratch also allows you to adjust the sweetness or add your own flavor variations, such as orange zest, cinnamon, or even a splash of liqueur.
1. Original Cranberry Sauce Recipe
Ingredients
- 12 ounces fresh or frozen cranberries (about 3 cups)
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup orange juice
- Pinch of salt (optional, to enhance flavors)
Instructions
Step 1. Rinse the Cranberries
Rinse the cranberries under cold water, removing any stems or bruised berries. If using frozen cranberries, there’s no need to thaw them beforehand.
Step 2. Combine Ingredients in a Saucepan
In a medium saucepan, combine the cranberries, sugar, water, and orange juice. Next, set the pan over medium heat and stir until the sugar dissolves completely.
Step 3. Cook the Cranberries
Bring the mixture to a simmer. As the cranberries begin to heat up, you’ll hear them start to pop. This is normal and part of the cooking process. Simmer the mixture for about 10-15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened.
If you prefer a smoother sauce, you can mash some of the cranberries with a spoon or potato masher as they cook.
Step 4. Taste and Adjust
Taste the cranberry sauce and add more sugar if desired. If the sauce is too thick, you can thin it out with a little more water or orange juice. For extra depth of flavor, a pinch of salt can be added at this stage.
Step 5. Cool and Serve
Once the sauce has reached your desired consistency, remove it from heat and let it cool to room temperature. As it cools, the sauce will continue to thicken.
Serve immediately or refrigerate for later use. Cranberry sauce can be stored in an airtight container in the refrigerator for up to 1 week.
2. Tips for the Best Cranberry Sauce
Use Fresh Cranberries: Fresh cranberries work best for this recipe since they burst beautifully and create a thick, flavorful sauce. Frozen cranberries are a great alternative if fresh ones aren’t available, and they can be used straight from the freezer.
Balance the Sweetness: Cranberries are naturally quite tart, so sugar is essential to balance the flavor. However, you can adjust the sugar level based on how sweet or tart you prefer the sauce. For a lighter sweetness, reduce the recipe to about 3/4 cup of sugar.
Don’t Overcook: Cranberries cook quickly, and overcooking them can lead to a mushy texture. Keep an eye on the sauce as it simmers, and remove it from the heat once most of the cranberries have popped and the sauce has thickened.
Make It Ahead of Time: Cranberry sauce can be made a few days in advance, making it a perfect dish to prepare ahead of holiday gatherings. In fact, the flavors often develop and improve as the sauce sits in the refrigerator, making it even more flavorful the next day.
3. Variations
Cranberry-Orange Sauce: For a citrusy twist, add the zest of 1 orange to the cranberry sauce and substitute all the water with fresh orange juice. The orange flavor complements the tart cranberries beautifully.
Cranberry Sauce with Spices: Add a dash of cinnamon, a pinch of ground cloves, or a small piece of star anise to the cranberry sauce as it simmers. Spices add warmth and complexity to the sauce, making it perfect for cold-weather meals.
Boozy Cranberry Sauce: For a more sophisticated version, stir in 2 tablespoons of bourbon or Grand Marnier at the end of cooking. The alcohol will cook off, leaving a rich, nuanced flavor behind.
Chunky Cranberry Sauce: If you prefer a chunkier texture, reserve some cranberries and stir them in during the last few minutes of cooking. This method will give you a mix of whole and broken-down berries.
4. Serving Suggestions
Cranberry sauce is traditionally served alongside roast turkey, but it pairs well with a variety of other dishes, both savory and sweet:
Poultry and Ham: Serve the sauce with roasted chicken, duck, or ham for a tangy contrast to the rich meat.
Sandwiches: Use leftover cranberry sauce to add a sweet-tart layer to turkey or ham sandwiches.
Cheese Boards: Cranberry sauce makes an excellent addition to a cheese board, especially when paired with soft cheeses like brie or goat cheese.
Breakfast: Stir cranberry sauce into your morning yogurt or oatmeal for a festive breakfast treat.
This Original Cranberry Sauce Recipe is a must-have for any holiday table. With just a handful of ingredients, you can create a bright, flavorful sauce that elevates any meal. Homemade cranberry sauce is fresher and more customizable than store-bought versions, and it’s incredibly easy to make. The next time you’re planning a holiday feast, try making your own cranberry sauce—it’s sure to impress your family and guests with its tangy, sweet flavor.
