The Case for Homemade Cranberry Sauce
We know loads of people swear by the canned, jellied cranberry sauce of their youth, but for us, homemade, whole-berry cranberry sauce is the clear winner in that taste test. Not only is it a cinch to make, but it’s also lower in sugar than the store-bought variety and can be made ahead for easy entertaining during the holidays.
The other nice thing about making your own cranberry sauce is the option to incorporate other ingredients and spices. Our version includes a cinnamon stick and a couple of strips of fresh orange peel for extra flavor, but there are lots of ways you can put your own unique stamp on this dish. For more ideas, be sure to check out the links below.
Tips for Buying and Storing Cranberries
- Shopping: Cranberries are available fresh in supermarkets from late September through late December. Look for deep red berries that are firm and smooth, not puckered.
- Storing: Store fresh cranberries in a plastic bag or airtight container in the refrigerator for up to 3 weeks.
- Prepping: Give cranberries a quick rinse in cool water before using them. If you’re making cranberry sauce, you can just drain off the excess water, but for baking, it’s best to lay them out on a kitchen towel and blot them dry before using.
- Freezing: Fresh cranberries can also be frozen for up to a year. Before freezing, rinse and dry them thoroughly and pack them in a tightly sealed freezer bag. You can use them straight from the freezer for most recipes (no defrosting necessary).
How to Make Cranberry Sauce
- Combine the water and sugar in a medium saucepan and bring to a boil. Add the cranberries, cinnamon stick, and orange peel.
- Reduce the heat and simmer, stirring occasionally, for 10 minutes or until the cranberries have “popped” and the mixture has thickened.
- Remove from the heat, cover, and allow to cool to room temperature.
- Remove the cinnamon stick and orange peel. Refrigerate until ready to serve.
Make-ahead guidelines: Cranberry sauce can be made up to 3 days ahead. Allow the sauce to cool before refrigerating it in a tightly sealed container.
Flavor Variation: Spiced Cranberry-Pomegranate Sauce
Here’s a flavor twist on this recipe made with pomegranate juice in place of water and a fragrant combination of vanilla, allspice, cinnamon, and orange zest.
- Replace the water with pomegranate juice.
- Reduce the sugar to 1/2 cup (the pomegranate juice acts as a sweetener).
- Add 2 teaspoons of vanilla extract and 1/2 teaspoon of ground allspice.
- Keep the 1 cinnamon stick and 4 strips of fresh orange peel.
- Follow the original recipe instructions.
Homemade Cranberry Sauce
Ingredients
- 12 ounces fresh whole cranberries, (1 bag, about 3 cups)
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- 3 or 4 strips fresh orange peel
Instructions
- Combine the water and sugar in a medium saucepan and bring to a boil. Add the cranberries, cinnamon stick, and orange peel.
- Reduce the heat and simmer, stirring occasionally, for 10 minutes or until the cranberries have "popped" and the mixture has thickened.
- Remove from the heat, cover, and allow to cool to room temperature.
- Remove the cinnamon stick and orange peel. Refrigerate until ready to serve.
Recipe Notes
Flavor Variation: Spiced Cranberry-Pomegranate Sauce
Here’s a flavor twist on this recipe made with pomegranate juice in place of water and a fragrant combination of vanilla, allspice, cinnamon, and orange zest.- Replace the water with pomegranate juice.
- Reduce the sugar to 1/2 cup (the pomegranate juice acts as a sweetener).
- Add 2 teaspoons of vanilla extract and 1/2 teaspoon of ground allspice.
- Keep the 1 cinnamon stick and 4 strips of fresh orange peel.
- Follow the original recipe instructions.
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