How to Make Easy Homemade Cranberry Sauce with Orange

Introduction

For years, I was a “canned cranberry sauce” person. I just didn’t see the point in making it from scratch—until I actually did. I was shocked at how incredibly easy it is. In 15 minutes, with just a few ingredients, you can make a vibrant, flavorful sauce that tastes a million times better than anything from a can. This is the recipe that will make you a homemade convert.

Why You’ll Love This Recipe

• Incredibly Easy: If you can boil water, you can make this sauce.
• Ready in 15 Minutes: One of the fastest Thanksgiving dishes you can prepare.
• Perfect Sweet-Tart Flavor: The orange zest adds a bright, fresh note that cuts through the rich holiday food.
• Make It Days Ahead: This is the perfect make-ahead dish; it gets better as it sits in the fridge.
• So Much Better Than Canned: The fresh flavor and wonderful texture are unbeatable.

Ingredients

• 1 (12 oz) bag fresh or frozen cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon orange zest
• 1/4 cup fresh orange juice (optional, can use water)

Instructions

1. Rinse your fresh cranberries and pick out any soft or shriveled ones.
2. In a medium saucepan, combine the sugar, water, and orange juice (if using). Bring to a boil over medium-high heat, stirring until the sugar is dissolved.
3. Add the fresh cranberries and the orange zest to the pot.
4. Bring the mixture back to a simmer, then reduce the heat to medium-low.
5. Let the sauce simmer, stirring occasionally, for 10-12 minutes.
6. You will hear the cranberries “pop” as they cook. The sauce is done when most of the berries have burst and the sauce has started to thicken.
7. Remove the pan from the heat. The sauce will continue to thicken significantly as it cools.
8. Pour the sauce into a bowl or jar. Let it cool completely to room temperature, then cover and chill in the refrigerator until ready to serve.

Tips

You can easily adjust the sweetness. If you like a tarter sauce, start with 3/4 cup of sugar and add more at the end if needed. This sauce will last for up to a week in the refrigerator, making it the perfect make-ahead side.