cranberry sauce recipe
This homemade cranberry sauce is a perfect complement to your holiday meals. It's easy to make and can be prepared in advance, ensuring a fresh burst of flavor for your dishes.
Equipment
- 1 Medium saucepan
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Serving dish
Ingredients
- 12 ounces fresh cranberries About 4 cups.
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon orange zest Optional.
- ½ teaspoon cinnamon Optional.
Instructions
- Rinse the cranberries under cold water and discard any damaged or unripe ones.
- In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar has dissolved.
- Add the cranberries to the sugar-water mixture and bring it to a gentle boil.
- Reduce the heat to low and let it simmer. As the cranberries begin to pop, stir occasionally, allowing the sauce to thicken, which should take about 10 minutes.
- If using, stir in the orange zest and cinnamon for added flavor.
- Remove the saucepan from heat and let the cranberry sauce cool to room temperature. It will continue to thicken as it cools.
- Once cooled, transfer the sauce to a serving dish and refrigerate until ready to serve.
- For added texture, you can stir in chopped walnuts or pecans just before serving.
Notes
This cranberry sauce can be made up to a week in advance and stored in the refrigerator.
Feel free to adjust the sugar to your taste, depending on how sweet or tart you prefer your sauce.
For a twist, you can add chopped walnuts or pecans just before serving for added texture.