Cranberry sauce is a deliciously tart and sweet condiment that brightens up any holiday meal, especially Thanksgiving. While store-bought cranberry sauce is convenient, making it at home allows you to control the flavor, sweetness, and texture. It’s easy to make and can be customized to suit your taste, with added ingredients like orange zest, cinnamon, or ginger.
Here’s a step-by-step guide to making your own cranberry sauce at home, with some variations to make it truly special.
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Ingredients Needed
To make basic cranberry sauce, you’ll need only a few ingredients:
12 ounces fresh or frozen cranberries (about 3 cups)
1 cup sugar
1 cup water
1/2 orange, zested
1 pinch of cinnamon
This simple recipe can be modified with additional ingredients for different flavors.
Step-by-Step Recipe
1. Prepare the Cranberries
Rinse fresh cranberries under cool water, discarding any soft or spoiled berries. If you’re using frozen cranberries, there’s no need to thaw them before cooking; just add them straight to the pot.
2. Combine Ingredients
In a medium saucepan, combine the sugar and water. Stir well to dissolve the sugar.
3. Bring to a Boil
Place the saucepan over medium-high heat and bring the mixture to a boil. Once it begins to boil, add the cranberries, then reduce the heat to medium-low.
4. Simmer and Cook
Allow the cranberries to simmer for about 10–15 minutes. During this time, you’ll hear the cranberries pop as they cook down. Stir occasionally to prevent sticking. For a chunky sauce, let some of the berries remain intact; for a smoother sauce, mash the berries with a spoon as they cook. At about 8 minutes, add in the orange zest and the cinnamon to add flavor.
5. Remove from Heat and Cool
Once the sauce has thickened to your liking (it will also thicken further as it cools), remove the saucepan from heat. Allow the cranberry sauce to cool to room temperature before transferring it to a serving dish or storing it in an airtight container.
6. Refrigerate
If you’re making cranberry sauce in advance, it can be refrigerated for up to a week. This is actually ideal because it gives the flavors time to meld together.
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Ways to Spice Up Your Cranberry Sauce
One of the best parts about homemade cranberry sauce is the opportunity to customize it. Here are a few ideas to try:
1. Apple-Cranberry Sauce
Dice one apple (preferably a sweet variety like Honeycrisp or Gala) and add it to the cranberry mixture. The apple pieces will soften and add a subtle sweetness, creating a more complex flavor.
2. Maple Cranberry Sauce
Replace half the sugar with maple syrup for a natural sweetness and a rich, earthy flavor. Maple cranberry sauce pairs well with turkey and other roasted meats.
3. Pomegranate Cranberry Sauce
Substitute half the water with pomegranate juice for a bolder, more intense flavor. Pomegranate adds a touch of tartness that complements the cranberries well.
Tips for Perfect Cranberry Sauce
Adjust Sweetness: Taste as you go and adjust the sweetness by adding more sugar if needed. If the sauce is too sweet, add a bit of lemon juice to balance it.
Texture: For a smoother sauce, blend the mixture with an immersion blender after cooking, or press it through a fine-mesh sieve to remove skins.
Serve at Room Temperature: Cranberry sauce is best served slightly chilled or at room temperature. Take it out of the refrigerator about 30 minutes before serving.
Why Make Your Own Cranberry Sauce?
Homemade cranberry sauce is not only fresher and more flavorful but also free from preservatives and artificial ingredients that can be found in store-bought versions. Plus, you have complete control over the texture and taste, making it a perfect match for your holiday meals.
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