Homemade Cranberry Sauce

Make the best homemade cranberry sauce with this easy recipe! Featuring fresh or frozen cranberries, orange juice, and a touch of warm spices like cinnamon and nutmeg, this tangy and sweet sauce is perfect for Thanksgiving, Christmas, or any holiday meal. Ready in under 20 minutes, it’s the perfect make-ahead side dish to pair with turkey, ham, or chicken. Learn tips, substitutions, and serving ideas for a versatile cranberry sauce that’s sure to impress!

Ingredients

• 12 oz. fresh or frozen cranberries (rinsed)
• ½ cup water
• ½ cup orange juice
• ⅓ cup sugar
• ¼ cup honey
• 1 tsp. lemon juice
• 1 tbsp. cherry juice (optional)
• 1 pinch each: cinnamon, nutmeg

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Instructions

1. Prepare the Ingredients

• Rinse the cranberries and discard any soft or damaged ones.

2. Cook the Cranberry Sauce

• In a medium saucepan, combine the cranberries, water, orange juice, sugar, honey, lemon juice, cherry juice (if using), cinnamon, and nutmeg. Stir everything together.
• Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to low and simmer for 10-12 minutes. The cranberries will burst, and the mixture will thicken slightly as it cooks.

3. Cool and Thicken

• Remove the saucepan from the heat and let the cranberry sauce cool completely. It will continue to thicken as it cools.
• Transfer the sauce to the refrigerator and chill for at least 2 hours before serving.
• Store in an airtight container for up to 5 days.

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Why You’ll Love This Recipe

• Quick and easy: Ready in under 20 minutes with minimal effort.
• Flavorful and fresh: Sweet, tart, and spiced perfectly with cinnamon and nutmeg.
• Make-ahead friendly: Ideal for prepping ahead of holiday meals or gatherings.

Tips

• Bursting berries: Simmer gently to allow the cranberries to burst naturally, releasing their juices.
• Adjust sweetness: Add more sugar or honey if you prefer a sweeter sauce.
• Thickening: If the sauce seems too thin after cooling, simmer for a few extra minutes.

Variations and Substitutions

• Spice it up: Add a pinch of ground cloves or ginger for extra warmth.
• Juice swaps: Substitute pomegranate juice for cherry juice or add more orange juice if needed.
• Sweeteners: Replace sugar with maple syrup or agave for a different sweetness profile.

FAQs

Q: Can I use frozen cranberries?
A: Yes, no need to thaw them—just rinse and use as directed.

Q: How long does cranberry sauce last?
A: Store in the refrigerator for up to 5 days or freeze for up to 2 months.

Serving Suggestions

• Pair with roasted turkey, ham, or chicken for a classic holiday side.
• Spread on toast, bagels, or sandwiches for a flavorful twist.
• Use as a topping for yogurt, oatmeal, or pancakes.

This homemade cranberry sauce is sure to be a hit, bringing color, texture, and incredible flavor to any dish!