BEST EVER CRANBERRY SAUCEE

Let’s face it, Christmas dinner wouldn’t be the same without that ruby-red jewel on the table: cranberry sauce! But store-bought can be… well, bland. This year, ditch the can and let’s whip up some unbelievably Easy Tasty Christmas Cranberry Sauce together that’s bursting with fresh, vibrant flavors and takes your holiday meal to the next level. I promise, it’s so simple, you’ll never buy the canned stuff again!

Gathering Your Gleaming Ingredients

Here’s what you’ll need to create cranberry sauce magic:

The Cranberry Core:

• Fresh Cranberries: 12 ounces (about 3 cups), rinsed and sorted
• Water: 1 cup, the base for our simmer

The Flavor Boosters:

• Granulated Sugar: 1 cup, for the perfect sweetness balance
• Orange Zest: 1 tablespoon, from one orange, because citrus brightens everything!
• Orange Juice: 1/2 cup, freshly squeezed is best!
• Cinnamon Stick: 1, for a warm, comforting spice
• Optional: A pinch of ground cloves or allspice for extra warmth

The Optional Extras (Because we like options!):

• Chopped Walnuts or Pecans: 1/2 cup, for a little crunch
• Dried Cranberries: 1/4 cup, for an extra concentrated cranberry flavor!
• A Splash of Grand Marnier or Orange Liqueur: 1-2 tablespoons (add after cooking!), for a sophisticated touch

Step-by-Step to Cranberry Sauce Brilliance

Alright, let’s get cooking! This is so easy, I know you’ll nail it.

Simmering the Sauce:

1. In a medium saucepan, combine the fresh cranberries, water, granulated sugar, orange zest, orange juice, and cinnamon stick.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and simmer gently for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened to your liking. Don’t worry if it seems a little thin; it will thicken more as it cools.
4. If you are adding dried cranberries, add them during the last 5 minutes of simmering.

Finishing Touches & Flavor Tweaks:

4. Remove the saucepan from the heat and discard the cinnamon stick.
5. If desired, stir in the chopped nuts and/or the Grand Marnier (or other liqueur) now. Taste and adjust sweetness if needed, adding a little more sugar, a teaspoon at a time, if you prefer a sweeter sauce.
6. Let the cranberry sauce cool completely before serving. It will continue to thicken as it cools.

Why This Cranberry Sauce Rocks (and Why You’ll Love It)

This isn’t your average, gelatinous blob. This cranberry sauce is a flavor explosion, thanks to the combination of fresh cranberries, bright citrus, and warm spices. It’s the perfect balance of sweet and tart, and the texture is just right – not too runny, not too stiff.

Tips for Cranberry Sauce Perfection (Because We Aim High!)

Even though this recipe is super simple, here are a few tips to ensure cranberry sauce glory:

• Use Fresh Cranberries: While you *can* use frozen cranberries in a pinch, fresh cranberries will give you the best flavor and texture.
• Sort Your Cranberries: Before you start, give your cranberries a quick once-over and discard any that are mushy or discolored.
• Don’t Overcook: Overcooking will make the sauce too thick and gummy. Simmer until the cranberries have burst and the sauce is thickened, but still slightly loose.
• Taste and Adjust: This is *your* cranberry sauce, so don’t be afraid to adjust the sweetness to your liking. Add more sugar if you prefer a sweeter sauce, or a squeeze of lemon juice if you want a little extra tartness.
• Cool Completely: Cranberry sauce thickens significantly as it cools, so be sure to let it cool completely before serving.
• Make Ahead: Cranberry sauce is the perfect make-ahead dish! It can be stored in the refrigerator for up to a week, so you can get it out of the way before the holiday rush.

Spice It Up! Creative Cranberry Sauce Variations

Feeling adventurous? Let’s take this cranberry sauce to the next level with these fun variations:

Berry Bonanza Cranberry Sauce:

• Add 1/2 cup of other berries (blueberries, raspberries, or strawberries) along with the cranberries for an even fruitier flavor.

Gingerbread Cranberry Sauce:

• Add 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cinnamon (in addition to the stick), and a pinch of ground cloves for a warm, gingerbread-inspired flavor.

Spicy Cranberry Sauce:

• Add a pinch of cayenne pepper or a finely chopped jalapeno pepper (seeds removed!) for a little kick.

Rosemary Cranberry Sauce:

• Add a sprig of fresh rosemary during the simmering process and remove before serving.

Serving Suggestions: More Than Just Turkey’s BFF

While cranberry sauce is traditionally served with turkey, don’t limit yourself! Here are some other delicious ways to enjoy your homemade cranberry sauce:

• With Cheese and Crackers: Cranberry sauce is a fantastic accompaniment to cheese and crackers, especially brie or goat cheese.
• On Sandwiches: Spread cranberry sauce on leftover turkey or ham sandwiches for a festive twist.
• With Roasted Chicken or Pork: Cranberry sauce pairs beautifully with roasted chicken or pork.
• As a Topping for Yogurt or Oatmeal: Add a spoonful of cranberry sauce to your morning yogurt or oatmeal for a sweet and tangy boost.
• In a Cocktail: Mix cranberry sauce with vodka or gin and a splash of soda water for a festive holiday cocktail.

Storing Your Cranberry Creations (So You Can Enjoy It Longer!)

Store your leftover Easy Tasty Christmas Cranberry Sauce in an airtight container in the refrigerator for up to a week. You can also freeze it for up to 2 months. Thaw it in the refrigerator overnight before serving.

Troubleshooting Your Cranberry Sauce: Common Issues and Solutions

Even the best cooks sometimes run into minor hiccups. Here’s how to fix a few common cranberry sauce problems:

• Sauce is too thick: Add a little water or orange juice, a tablespoon at a time, until it reaches the desired consistency.
• Sauce is too thin: Continue simmering for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help it thicken.
• Sauce is too tart: Add more sugar, a teaspoon at a time, until it reaches the desired sweetness.
• Sauce is too sweet: Add a squeeze of lemon juice or a splash of balsamic vinegar to balance the sweetness.

Final Thoughts: Get Ready for Compliments!

You did it! You’ve created a stunning, flavorful Easy Tasty Christmas Cranberry Sauce that will impress your family and friends. Get ready for the compliments to roll in – you deserve them! Happy holidays, and happy cooking!

Lady Maria

Best Ever Cranberry Sauce

Ditch the canned cranberry sauce this year and make this unbelievably easy and tasty homemade version! Bursting with fresh, vibrant flavors from cranberries, citrus, and warm spices, this cranberry sauce will take your holiday meal to the next level. It’s so simple, you’ll never buy the canned stuff again!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces fresh cranberries about 3 cups
• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon orange zest, from one orange
• 1/2 cup orange juice, freshly squeezed
• 1 cinnamon stick
• Pinch of ground cloves or allspice optional
• 1/2 cup chopped walnuts or pecans optional
• 1/4 cup dried cranberries optional
• 1-2 tablespoons Grand Marnier or orange liqueur optional, add after cooking

Equipment

• medium saucepan
• Measuring cups
• Measuring spoons
• zester
• Citrus juicer (optional)
• Stirring spoon

Method

 

1. In a medium saucepan, combine the fresh cranberries, water, granulated sugar, orange zest, orange juice, and cinnamon stick.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and simmer gently for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened to your liking. If adding dried cranberries, add them during the last 5 minutes of simmering.
4. Remove the saucepan from the heat and discard the cinnamon stick.
5. If desired, stir in the chopped nuts and/or the Grand Marnier (or other liqueur). Taste and adjust sweetness if needed, adding a little more sugar, a teaspoon at a time, if you prefer a sweeter sauce.
6. Let the cranberry sauce cool completely before serving. It will continue to thicken as it cools.

Notes

For best results, use fresh cranberries and sort through them before cooking, discarding any that are mushy or discolored. Cranberry sauce thickens as it cools, so don’t overcook it. Store leftover cranberry sauce in an airtight container in the refrigerator for up to a week, or freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Try adding other berries like blueberries or raspberries for a unique flavor. A squeeze of lemon juice can balance the sweetness if needed.