Tired of bland, canned cranberry sauce? This make-ahead cranberry sauce recipe is a game-changer. It’s incredibly easy to make, bursts with fresh flavor, and will be the star of your holiday table. Plus, making it ahead frees up your oven and stovetop for other dishes!
Key Ingredients & Substitutions
- Fresh Cranberries: Essential for that vibrant taste. Don’t use dried cranberries for this recipe.
- Granulated Sugar: Sweetens the sauce. You can adjust the amount to your preference.
- Orange Zest & Juice: Adds a bright, citrusy note. Lemon zest and juice can be a good substitute.
- Water: Helps create the saucy consistency.
Ingredients
- 1 (12-ounce) bag fresh cranberries
- 1 cup granulated sugar (or to taste)
- 1 cup water
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- Pinch of salt
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 8
- Calories per serving: Approximately 120 calories
- Tools Needed: Medium saucepan, zester, measuring cups and spoons.
Step-by-Step Instructions
1. Combine Ingredients
In a medium saucepan, combine the fresh cranberries, granulated sugar, water, orange zest, and a pinch of salt. Give it a gentle stir to mix everything together.
2. Bring to a Simmer
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. The sugar will dissolve and the cranberries will start to soften.
3. Cook Until Berries Pop
Continue to simmer for about 10-15 minutes, stirring occasionally. The cranberries will begin to pop, releasing their natural pectin and thickening the sauce. You’ll see most of them burst open.
4. Add Orange Juice
Remove the saucepan from the heat. Stir in the fresh orange juice. This adds a lovely fresh citrus flavor and brightness to the cranberry sauce.
5. Cool and Thicken
Let the cranberry sauce cool completely at room temperature. As it cools, it will continue to thicken to a perfect consistency. Serve at room temperature or chilled.
Storage Instructions
Homemade cranberry sauce stores beautifully in the refrigerator for up to 10-14 days in an airtight container. You can also freeze it for up to 2 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ)
Q: Can I use frozen cranberries?
A: Yes, you can use frozen cranberries. Do not thaw them before cooking; just add them directly to the saucepan.
Q: My cranberry sauce is too thin, what can I do?
A: The sauce will thicken as it cools. If it’s still too thin after cooling, you can gently simmer it for a few more minutes to reduce it further.
Q: My cranberry sauce is too thick, what can I do?
A: If it’s too thick, you can stir in a tablespoon or two of water or orange juice until you reach your desired consistency.
Q: Can I make this cranberry sauce less sweet?
A: Absolutely! Start with less sugar (e.g., 3/4 cup) and taste the sauce after it cools. You can always stir in a little more sugar if needed.
Q: What can I serve this cranberry sauce with?
A: It’s perfect with roasted turkey, chicken or even on toast. It also makes a great addition to yogurt or oatmeal.
Q: Do I need to mash the cranberries?
A: No, as the cranberries cook, they will burst and create a naturally chunky sauce. If you prefer a smoother sauce, you can gently mash some of the berries with a spoon as they cook.