Description
This easy homemade cranberry sauce is a perfect balance of tart and sweet with fresh cranberries bursting in every bite. Made with water, fresh orange juice, sugar, and optional orange zest, it comes together quickly on the stovetop and thickens as it cools. It’s an ideal holiday side dish that can be prepared ahead and stored in the refrigerator for up to a week.
Ingredients
Scale
Liquid Ingredients
- ½ cup water
- ¼ cup fresh orange juice (or more water)
Sweetener
- ¾ cup sugar
Main Ingredient
- 12 ounces fresh or frozen cranberries
Optional
- Zest of 1 orange
Instructions
- Prepare the syrup: Combine the water, fresh orange juice, and sugar in a medium saucepan over medium-high heat. Stir frequently until the sugar completely dissolves, then bring the mixture to a gentle boil.
- Cook the cranberries: Add the fresh or frozen cranberries to the boiling syrup and reduce the heat to medium. Allow the mixture to simmer for 5 to 10 minutes, stirring occasionally, until the cranberries have burst but still retain most of their shape and the sauce turns a deep red color.
- Finish and cool: Remove the saucepan from heat and stir in the orange zest if using. Let the sauce cool to room temperature. Once cooled, transfer it to an airtight container and store it refrigerated until ready to serve.
Notes
- This cranberry sauce is deliciously tart with balanced sweetness, perfect for Thanksgiving and holiday meals.
- The sauce thickens as it cools, so don’t worry if it seems slightly runny while hot.
- Keep refrigerated in an airtight container for up to 1 week.
- You can substitute the orange juice with more water but the orange juice adds a fresh citrus brightness to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 95 kcal
- Sugar: 21 g
- Sodium: 2 mg
- Fat: 0.1 g
- Saturated Fat: 0.01 g
- Unsaturated Fat: 0.04 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 0.2 g
- Cholesterol: 0 mg
