Cranberry Sauce

Cranberry Sauce

Tart cranberries simmer with sugar and orange until they burst into a glossy, spoonable sauce.

Total 2 hr 30 min Makes 16 oz Calories 103/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This stovetop cranberry sauce cooks fresh cranberries with sugar, orange juice, and a hint of cinnamon until the berries burst and thicken naturally with their own pectin. It comes together in under 20 minutes and tastes brighter than the canned version, making it a staple for holiday tables. Serve warm or chilled alongside roasted turkey, ham, or leftover sandwiches.

Ingredients

  • 12 ounces fresh cranberries, rinsed and picked over
  • 1 cup granulated sugar
  • 1 cup orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the orange juice and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 2 minutes.

  2. Add the cranberries, orange zest, cinnamon, and salt. Return to a simmer.

  3. Simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 10 to 15 minutes.

  4. Remove from heat and let cool to room temperature; the sauce will continue to thicken as it cools.

  5. Transfer to a jar or airtight container and refrigerate at least 2 hours before serving.

Rate this recipe

★ 4.7 (1)

Cranberry Sauce

This stovetop cranberry sauce cooks fresh cranberries with sugar, orange juice, and a hint of cinnamon until the berries burst and thicken naturally with their own pectin. It comes together in under 20 minutes and tastes brighter than the canned version, making it a staple for holiday tables. Serve warm or chilled alongside roasted turkey, ham, or leftover sandwiches.

2 hr 30 min 16 oz 103 cal

Ingredients

  • 12 ounces fresh cranberries, rinsed and picked over
  • 1 cup granulated sugar
  • 1 cup orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Method

  1. 1

    In a 6-quart saucepan, combine the orange juice and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 2 minutes.

  2. 2

    Add the cranberries, orange zest, cinnamon, and salt. Return to a simmer.

  3. 3

    Simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 10 to 15 minutes.

  4. 4

    Remove from heat and let cool to room temperature; the sauce will continue to thicken as it cools.

  5. 5

    Transfer to a jar or airtight container and refrigerate at least 2 hours before serving.