Classic Cranberry Sauce
Homemade cranberry sauce is one of those simple holiday recipes that makes a big difference on the dinner table. Its bright, sweet, and tart flavor provides the perfect contrast to all the rich, savory dishes served at Thanksgiving and Christmas.
And while opening a can might be convenient, making classic cranberry sauce from scratch is surprisingly easy. It takes only a few minutes of hands-on preparation, and as the cranberries simmer, they naturally break down into a thick, glossy sauce.
This healthier version keeps things simple while cutting back on the excessive sweetness found in many traditional recipes. The result is a cranberry sauce that still tastes like the classic holiday side dish everyone expects, with plenty of cranberry flavor and just enough sweetness to balance the natural tartness.
Serve it alongside your holiday turkey, add it to leftover sandwiches, or spoon a little onto your plate with all your favorite Thanksgiving sides. You can even make it ahead of time, giving you one less dish to worry about on the big day.
Classic Cranberry Sauce
Equipment
Ingredients
- 12 oz fresh or frozen cranberries
- ½ cup pure maple syrup
- ½ cup fresh orange juice
- ½ cup water
- 1 tsp orange zest
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 1 tsp pure vanilla extract
Instructions
- Rinse the cranberries thoroughly under cool water and discard any soft or damaged berries. If using frozen cranberries, there is no need to thaw them first.
- Add the cranberries, maple syrup, orange juice, water, orange zest, cinnamon, and sea salt to a medium saucepan.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Reduce the heat to medium-low and allow the cranberries to simmer for 10 to 15 minutes. Stir occasionally as the berries begin to pop and release their juices.
- Once most of the cranberries have burst and the sauce has started to thicken, remove the saucepan from the heat.
- Stir in the vanilla extract.
- For a chunkier cranberry sauce, leave the mixture as is. For a smoother consistency, gently mash some of the remaining whole cranberries with the back of a spoon.
- Allow the cranberry sauce to cool to room temperature. It will continue to thicken considerably as it cools.
- Transfer the sauce to an airtight container and refrigerate until ready to serve. Serve chilled or at room temperature.
Notes
Chef Tips:
- Do not worry if the sauce looks thin while it is warm. Cranberry sauce thickens significantly as it cools, so avoid cooking it too long in an attempt to reach the final consistency while it is still hot.
- Adjust the sweetness to your preference. Cranberries are naturally very tart. Taste the sauce after it has simmered and add a little additional sweetener if you prefer a sweeter holiday cranberry sauce.
- Make it ahead of time. Cranberry sauce is an excellent Thanksgiving make-ahead recipe. Preparing it 1 or 2 days in advance also gives the flavors more time to develop.
- Save some for leftovers. Cranberry sauce is delicious beyond the holiday dinner table. Use leftovers on turkey sandwiches, wraps, breakfast toast, or alongside roasted meats.
CLICK HERE to Pin the Recipe
Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.