I will admit that I used to kind of like canned cranberry sauce, (as long as it was the whole berry kind), until I made my first batch of FRESH homemade cranberry sauce a few years ago. Fresh tart cranberries, sweetened up with sugar and dabbed with a hint of orange and cinnamon is an absolute MUST for my holiday plate, and it is SO quick and easy to throw together! Throw everything in a saucepan and listen to the berries pop as they heat through. Sweet, tart, citrusy – it goes perfectly with turkey or ham! Trust me, you will never buy the canned stuff again!
A couple of tips for this recipe:
- Use a large saucepan because this stuff can bubble up fast. Make sure and keep an eye on it, stirring frequently.
- Make sure you throw the cranberries in to a colander, rinse them well and pick out any that don’t look lovely before throwing them in the pot.
- You can absolutely use water instead of juice if you don’t have any – but I love the extra kick the juice gives it.
- Zest the orange before juicing it – it’s just easier!
- If you don’t have a cinnamon stick, just throw in 1/8 tsp cinnamon.
Ingredients:
- 12oz fresh cranberries
- 1-1/2 cups sugar
- 1 cup cranberry juice
- Zest and juice of one large orange
- 1 cinnamon stick (or 1/8 tsp cinnamon if you don’t have a stick)
Instructions:
- Add the cranberries, sugar, cranberry juice, orange zest, orange juice and cinnamon stick in a large saucepan.
- Bring to a light boil then reduce the heat to medium low and let simmer till slightly thickened, about 10-15 minutes. (Stir frequently.)
- Carefully remove the cinnamon stick with tongs.
- Mash up the sauce to desired consistency, (with a potato masher), cover and let it sit in the saucepan until cool.
- Transfer sauce to an airtight container and store in the refrigerator till you need it!
Easy Homemade Cranberry Sauce
Easy homemade cranberry sauce with fresh cranberries, orange zest and cinnamon makes the perfect side dish for your holiday plate. You will never eat store bought again!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 12 oz fresh cranberries
- 1-1/2 cups sugar
- 1 cup cranberry juice
- Zest and juice of one large orange
- 1 cinnamon stick (or 1/8 tsp cinnamon if you don’t have a stick)
Instructions
- Add the cranberries, sugar, cranberry juice, orange zest, orange juice and cinnamon stick in a large saucepan.
- Bring to a light boil then reduce the heat to medium low and let simmer till slightly thickened, about 10-15 minutes. (Stir frequently.)
- Carefully remove the cinnamon stick with tongs.
- Mash up the sauce to desired consistency, (with a potato masher), cover and let it sit in the saucepan until cool.
- Transfer sauce to an airtight container and store in the refrigerator till you need it!
Notes
A couple of tips for this recipe:
- Use a large saucepan because this stuff can bubble up fast. Make sure and keep an eye on it, stirring frequently.
- Make sure you throw the cranberries in to a colander, rinse them well and pick out any that don’t look lovely before throwing them in the pot.
- You can absolutely use water instead of juice if you don’t have any – but I love the extra kick the juice gives it.
- Zest the orange before juicing it – it’s just easier!
- If you don’t have a cinnamon stick, just throw in 1/8 tsp cinnamon.
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