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A glass bowl of glossy homemade cranberry sauce with orange zest and a silver spoon on a holiday table

Homemade Cranberry Sauce

Fresh cranberries simmered with sugar, orange juice and zest into a bright, glossy sauce in about 15 minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Chilling 2 hours
Total Time 2 hours 17 minutes
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 12 ounces fresh cranberries 1 bag, rinsed and sorted (340 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup orange juice fresh squeezed if possible (120 ml)
  • 1/2 cup water (120 ml)
  • 1 pinch salt
  • 1 cinnamon stick optional
  • 1 teaspoon orange zest finely grated

Method
 

  1. Rinse the cranberries and discard any stems or soft berries.
  2. In a medium saucepan, combine the sugar, orange juice, water, salt and cinnamon stick if using. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  3. Add the cranberries and return to a boil, then reduce the heat to medium and simmer for 10 to 12 minutes, stirring occasionally, until most berries burst and the sauce coats a spoon.
  4. Remove from the heat, discard the cinnamon stick and stir in the orange zest. Taste and add more sugar if desired.
  5. Cool to room temperature, then refrigerate for at least 2 hours to thicken before serving.

Notes

Make ahead: Refrigerate up to 10 days or freeze up to 2 months.
Texture: The sauce thickens a lot as it cools. Pull it off the heat early for a looser sauce.
Nutrition is an estimate per 1/4-cup serving.