Simple and Delicious Cranberry Sauce- Easy to make and tastes so good! You are going to love this sweet and tangy recipe. Made with fresh or frozen cranberries, orange juice, and just a few more ingredients! The perfect side dish for Thanksgiving!
Homemade Cranberry Sauce is so delicious! I wish I had started making it sooner. Growing up I was intrigued by the can of cranberry sauce my dad would use each Thanksgiving. I thought it was alright but once I started making homemade cranberry sauce I was wowed by how much better it is! This Simple and Delicious Cranberry Sauce Recipe is EASY and TASTY!
You only need a few ingredients and it can be made in advance! Up to 1 week! It tastes so fresh, and flavorful. Cranberry Sauce is the perfect addition to a delicious Thanksgiving dinner. Make sure to also check out ALL of my favorite Thanksgiving recipes here!
You don’t need a lot of ingredients to make Simple and Delicious Cranberry Sauce!
Ingredients Needed to make Homemade Cranberry Sauce:
1 bag (12 ounces) fresh or frozen cranberries
strips and zest from an orange
pinch of salt
How to Make Simple and Delicious Cranberry Sauce:
1- Add all the ingredients to a pot and simmer for 10 minutes.
2- You’ll want all or most (depending on your preference) of the cranberries to burst open.
3- Remove from heat and let cool.
4- Keep in refrigerator until ready to serve and enjoy!
Note– It will thicken a lot more as it cools so I like to make it a day or two in advance.
Notes about making Simple and Delicious Cranberry Sauce:
- If you’d like it less sweet feel free to add less granulated sugar.
- I removed the orange strips and added orange zest on top. You can keep the orange strips in if you’d like.
- Since you’ll already be using oranges for the strips and zest you can just use 2-3 oranges to get 1/2 cup of orange juice.
- You can make this up to 1 week in advance! Perfect for a stress-free Thanksgiving.
- If you’d like a bit of variety in color and texture you can save 1/2-1 cup of the fresh cranberries and don’t add them until about 3 minutes before the cranberry sauce is finished cooking. Wait until they are softened but haven’t burst yet and then take the pot off the heat.
- Serve it warm or cold. However, you prefer!
Ways to use this Cranberry Sauce:
-The classic way is with turkey on Thanksgiving.
-It’d also go great with these Swedish Meatballs.
-Add it to yogurt, a smoothie, oatmeal, or ice cream.
-Spread it on toast, English muffins, rolls, bagels, pancakes, or waffles!
-You can freeze it for later! Put it in a tightly sealed container or ziplock, and keep it in the freezer for up to 3 months.
- 1 (12 oz.) bag cranberries, fresh or frozen
- ½ cup orange juice
- ½ cup water
- 1 cup granulated sugar
- Strips of orange zest from 1 orange
- Pinch of salt
1. Pour the cranberries into a saucepan. Add the orange juice, water, granulated sugar,
strips of orange zest, and a pinch of salt. Stir to combine.
2. Bring to a simmer over medium heat, stirring frequently.
3. Cook for about 10 minutes, until almost all the cranberries have burst open. (You may need to use a wooden spoon to help them pop open.)
4. Let cool for 30 minutes. You can serve it at this point, or cover it, and refrigerate it until ready. It will continue to thicken as it cools. You can remove the orange zest strips if you'd like. Top with grated orange zest if desired.
5. This keeps well in the refrigerator for up to 1 week. Serve warm or chilled. If warming up, heat up in a pot over medium-low heat on the stove.