Description
This classic cranberry sauce recipe is a simple, sweet, and tangy condiment perfect for holiday meals or anytime you want a burst of fruity flavor. Made from fresh or frozen cranberries simmered with sugar and water, it offers a versatile base that can be customized with citrus zest, cinnamon, or dried fruits.
Ingredients
Scale
Main Ingredients
- 1 cup granulated sugar (or 3/4 cup honey, maple syrup, or coconut sugar, plus more to taste)
- 3/4 cup water, preferably filtered
- 12 oz fresh or frozen cranberries
Instructions
- Rinse Cranberries: Place the cranberries in a bowl of water; any bad cranberries will float to the top. Discard any shriveled, squishy, or discolored berries and drain them well.
- Melt Sugar: In a large saucepan, combine the sugar (or your choice of sweetener) and water. Set over medium heat and stir until the sugar is fully dissolved.
- Add Cranberries: Add cranberries to the saucepan and bring to a gentle boil. Reduce heat to low and simmer uncovered, stirring occasionally, until the cranberries burst and the sauce thickens, about 15 minutes.
- Sweeten to Taste: Taste the sauce and add more maple syrup, honey, or sugar if desired. Remove from heat and let the sauce cool to room temperature before serving.
Notes
- If using a liquid sweetener like honey or maple syrup, you can combine all ingredients at once and bring directly to a boil.
- Optional add-ins to enhance flavor include 2 wide strips of lemon zest plus 1 tablespoon lemon juice, 2 wide strips of orange zest plus 1/4 cup orange juice for a cranberry orange version, 1/2 cup dried cherries, or 1/2 cinnamon stick added at the start of cooking.
- To store, transfer cooled cranberry sauce to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months in a freezer-safe container.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50 kcal
- Sugar: 12 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
