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Easy homemade Christmas cranberry sauce adds a burst of tart and sweet flavor to your holiday meal and is simple to make with fresh cranberries, sugar, and orange zest.
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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.