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Cranberry Sauce

Cranberry Sauce

This cranberry sauce took less than 20 minutes to make and tastes so much better than canned sauce. Although I loved canned cranberry sauce as a kid, I started making homemade cranberry sauce several years ago and I love how easy it is to make. I cook the fresh cranberries and sugar with freshly squeezed orange juice and water until the berries have burst and the sauce has thickened and then I add some orange zest and a touch of vanilla extract to make it extra special.

Cranberry Sauce

How to Make Cranberry Sauce

Zest your oranges and then juice them. Rinse the fresh cranberries in a strainer.

Heat a saucepan over medium-high heat. Add the fresh cranberries, white sugar, freshly squeezed orange juice, water, and salt. Cook, stirring often until it comes to a boil.

Reduce heat to low and continue to cook, stirring occasionally, until the cranberries have burst and the sauce has thickened, about 10 minutes.

Remove from the heat and stir in the orange zest and vanilla extract. Stir to combine and pour into a serving dish. This cranberry sauce is excellent served warm, at room temperature, or cold. Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy.

Cranberry Sauce

Cranberry Sauce

Cranberry Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Condiment, Miscellaneous
Cuisine: American
Keyword: Christmas, Thanksgiving
Servings: 2 cups
Author: Pam - For the Love of Cooking

Equipment

  • Saucepan

Ingredients

  • 12 oz bag of fresh cranberries *frozen will work as well
  • 3/4 cup white sugar
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup water
  • Pinch of salt
  • 1/2 tsp orange zest
  • 1/8 tsp vanilla extract

Instructions

  • Zest your oranges and then juice them. Rinse the fresh cranberries in a strainer. 
  • Heat a saucepan over medium-high heat. Add the fresh cranberries, white sugar, freshly squeezed orange juice, water, and salt. Cook, stirring often until it comes to a boil, about 3-5 minutes.
  • Reduce heat to low and continue to cook, stirring occasionally, until the cranberries have burst and the sauce has thickened, about 10 minutes. 
  • Remove from the heat and stir in the orange zest and vanilla extract. Stir to combine and pour into a serving dish.
  • This cranberry sauce is excellent served warm, at room temperature, or cold. Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy.
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4 Comments

  1. That really sounds delicious, but I never see cranberries here! Hope all is well Diane