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For this recipe, you need 12 oz of fresh cranberries. These bright red berries pack a tart and tangy punch. They are the heart of your sauce. Rinse them well before use. This removes any dirt or debris. You will use 1 cup of granulated sugar. This sugar balances the tartness of the cranberries. You also need 1 cup of water. This helps dissolve the sugar and cook the berries evenly. Add ¼ cup of fresh orange juice for a zesty kick. The zest of 1 orange enhances the flavor with a fresh aroma. A ½ teaspoon of ground cinnamon adds warmth. Finally, a pinch of salt boosts all the flavors. If you like, throw in ½ cup of chopped walnuts or pecans for crunch. Dried cranberries, about ¼ cup, add extra texture and sweetness. {{ingredient_image_1}} First, rinse 12 ounces of fresh cranberries under cold water. This step helps remove dirt. After rinsing, set the cranberries aside. Make sure to pick out any soft or bad ones. This ensures your sauce is fresh and tasty. Next, grab a medium saucepan. Add 1 cup of water, 1 cup of granulated sugar, and a pinch of salt. Heat this mixture over medium heat. Stir it until the sugar dissolves. Once it simmers, add the rinsed cranberries. Pour in ¼ cup of orange juice and the zest of 1 orange. Sprinkle in ½ teaspoon of ground cinnamon. Stir everything together. Let it simmer for about 10 to 15 minutes. The cranberries will burst, and the sauce will thicken. Stir occasionally to stop it from sticking. If you like, add ½ cup of chopped walnuts or pecans and ¼ cup of dried cranberries. Stir well and cook for an extra 2 to 3 minutes. Once done, remove the sauce from heat. Let it cool to room temperature. As it cools, it will thicken more. After cooling, transfer the sauce to a serving dish or a jar. Refrigerate it for at least an hour before serving. This waiting time helps the flavors mix well. Enjoy your homemade cranberry sauce! To keep your cranberry sauce thick, start with fresh cranberries. Fresh berries have less water than frozen ones. Use the right sugar mix to help with the thickness. The sugar not only sweetens but also helps create a syrupy texture. Simmer the sauce long enough for the cranberries to burst. This will release their natural pectin. If you find your sauce is still too watery, add a bit more sugar. This can help thicken it up. Using the right tools makes cooking easier. A medium saucepan works best for this recipe. It helps control heat and prevents sticking. A wooden spoon is great for stirring. It allows you to scrape the bottom well. A fine mesh strainer can help if you want a smoother sauce. Having a zester is handy too, for that fresh orange zest. Finally, have a measuring cup ready for precision. Cranberry sauce pairs well with many foods. It’s great with turkey, ham, or even roasted veggies. Try serving it with cream cheese on crackers for a fun appetizer. You can also mix it into yogurt for a tasty breakfast. If you like spice, pair it with cinnamon or nutmeg. For a different twist, serve it over vanilla ice cream. The tartness of the sauce really balances the sweetness. Pro Tips Fresh Cranberries: Use fresh cranberries for the best flavor and texture. Frozen cranberries can be used in a pinch, but they may alter the final consistency of the sauce. Sweetness Level: Adjust the amount of sugar based on your preference for sweetness. Taste the sauce as it simmers and add more sugar if desired. Storage Tips: Store leftover cranberry sauce in an airtight container in the refrigerator for up to a week. It also freezes well for up to three months. Serving Suggestions: Serve this cranberry delight as a topping for desserts, yogurt, or even as a spread on toast or bagels for a festive breakfast. {{image_2}} You can brighten your cranberry sauce by adding citrus. The orange juice in the recipe gives a nice touch. You can add lemon or lime juice for a different zing. A bit of lemon zest can also enhance the flavor. Mix it in for a fresh and tangy taste. Want some crunch? Add nuts like walnuts or pecans. These nuts add texture and depth. They also pair well with the tart cranberries. If you like, you can toast the nuts first. This brings out their flavor and makes the sauce even better. For those who enjoy heat, add some spice! A pinch of cayenne pepper can kick it up. You can also use ground ginger or allspice for warmth. These spices work well with the sweet and tart flavors. Just be careful not to add too much. A little spice goes a long way! You can store homemade cranberry sauce in the fridge. Use an airtight container to keep it fresh. Let the sauce cool to room temperature first. This helps avoid condensation inside the container. The sauce will stay good for about one week in the refrigerator. If you have extra sauce, freezing is a great option. Use a freezer-safe container or a resealable bag. Make sure to leave some space in the container. The sauce will expand as it freezes. Label the container with the date. You can freeze cranberry sauce for up to three months. Cranberry sauce tastes great served cold or warm. If you want to warm it, do it slowly on the stove. Stir gently to avoid burning. Always check for any signs of spoilage before serving. If it looks or smells off, just toss it out. Enjoy your tasty sauce with turkey, ham, or even on toast! To make cranberry sauce from scratch, you need a few simple steps. First, rinse 12 oz of fresh cranberries. In a medium saucepan, mix 1 cup of water, 1 cup of sugar, and a pinch of salt. Heat this until it simmers. Then, add the cranberries, ¼ cup of orange juice, zest of 1 orange, and ½ teaspoon of ground cinnamon. Stir it well. Let it simmer for 10-15 minutes. The cranberries will burst, thickening the sauce. If you like nuts, add ½ cup of chopped walnuts or pecans and ¼ cup of dried cranberries. Cook for a few more minutes and cool the sauce. Yes, you can use frozen cranberries! They work well in this recipe. Just add them directly to the saucepan without thawing. The cooking time may be a bit longer, but the taste remains great. Frozen cranberries can make it easy to enjoy this sauce anytime. Cranberry sauce pairs well with many dishes. It goes great with turkey, ham, and chicken. You can also serve it with cheese and crackers for a snack. Try it on a sandwich with turkey or roast beef. Its sweet and tart flavor adds a nice touch to any meal. You learned how to make tasty cranberry sauce from scratch. We covered the best ingredients, step-by-step instructions, and helpful tips. Remember to adjust flavors to your taste and try fun variations. Store your sauce well for later use. Enjoy serving it with your favorite dishes, making each meal special. Follow these steps, and your homemade sauce will impress everyone!

Cranberry Bliss Delight

A delightful cranberry sauce with a hint of orange and spices, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 12 oz fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water
  • 0.25 cup orange juice
  • 1 zest orange
  • 0.5 teaspoon ground cinnamon
  • 1 pinch salt
  • 0.5 cup chopped walnuts or pecans (optional)
  • 0.25 cup dried cranberries (for added texture)

Instructions
 

  • Rinse the fresh cranberries under cold water and set aside.
  • In a medium saucepan, combine the water, granulated sugar, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally until the sugar has fully dissolved.
  • Add the fresh cranberries to the saucepan, along with the orange juice, orange zest, and ground cinnamon. Stir to combine.
  • Allow the mixture to simmer for about 10-15 minutes, or until the cranberries burst and the sauce begins to thicken. Stir occasionally to prevent sticking.
  • If using, add the chopped walnuts or pecans and dried cranberries to the sauce. Stir well and cook for an additional 2-3 minutes.
  • Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools.
  • Once cooled, transfer the cranberry sauce to a serving dish or jar and refrigerate until ready to serve, allowing at least an hour for the flavors to meld.

Notes

Allow at least an hour for the flavors to meld after refrigeration.
Keyword cranberry, holiday, sauce