Homemade Cranberry Sauce





Introduction: Homemade Cranberry Sauce

During the holidays, no family meal is complete without turkey and cranberry sauce. They go together like socks and shoes, like bread and butter, like peas and carrots. However, we have become accustomed to seeing the ringed can-shaped cranberry jelly from the supermarket gracing our tables, the centerpiece of our holiday spread. Today, I am going to change all that by showing you how to make the easiest homemade cranberry sauce ever. After you try this recipe, opening a can may even seem like hard work!

Happy Holidays!

Step 1: Ingredients

Step one to making easy homemade cranberry sauce? Very few ingredients - and this sauce only has three.

You will need:

- one 600g bag of frozen cranberries (about 4 cups)
- two large oranges
- 1/2 c. sugar

Step 2: Combine

Pour the frozen cranberries into a saucepan. Zest* and juice both oranges, and add the orange zest, juice and sugar to the saucepan.

*a little note on zesting: Zesting an orange is effectively removing the flavorful skin without the white pith, either in large strips or in a finer grate-like size. The best tool for the job, if you can get your hands on one, is a microplane, which is available in most kitchen-supply stores. It's also great for hard cheeses like parmesan, or dark chocolate, and believe me, once you have used it, you'll wonder how ever got along without a microplane!

Step 3: Cooking

Place the saucepan over medium heat and cook the sauce until the cranberries begin to split open. Stir the sauce from time to time to prevent sticking or burning, but there should be enough liquid in the bottom of the pan to avoid this from happening. This step should only take about 5-6 minutes.

Step 4: Mashing

Once the cranberrie begin to split, remove the pan from the heat, and , using a potato masher, mash the little berries into a pulp. BE CAREFUL! Cranberries can be slightly explosive at this stage, so mash them gently. Once all of the berries are mashes and sauce is thick, transfer to a heat-proof serving dish. If your sauce is not a thick as you would like, return it to the heat, and cook some more of the liquid out of the sauce. Make sure to keep an eye on the sauce, because it can burn very easily at this point.

Step 5: Serving

This cranberry sauce can be served still warm, at room temperature or chilled, depending on your personal preference, though I find the flavors much nicer when served warmer.

Now you have a great and easy-to-make cranberry sauce, worthy of occupying that all-important spot next to the turkey in your holiday spread. Happy holidays!

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    18 Discussions

    You absolutely can use fresh cranberries. If you do that, I suggest not cooking them. It's kind of like the difference between salsa from a jar and fresh pico de gallo.

    Here's how I make it: (I'm guessing at the measurements. I never measure.)
    1 bag of fresh cranberries
    1 large orange quartered and deseeded
    1/2 cup sugar
    1/4 cup sweetened coconut
    1/4 cup chopped macadamia nuts

    * Chop cranberries in a food processor to the size of capers/pinenuts/tictacs.
    * Mix that in a bowl with the sugar and put in the refrigerator. Overnight is best.
    * Chop the orange quarters peel and all in a food processor to a finer size than the cranberries.
    * Mix all the ingredients.
    * Blow people's minds.

    Thanks much. This looks very good also. Got all the ingredients and I'm on my way to the kitchen. I'm, like: do or die.

    Just keep in mind, fastenloose, if you DO follow the recipe that RichardBronosky posted (which sounds fabulous, and slightly tropical, BTW), you'll get more of a chunky cranberry salsa than a smooth cranberry sauce. Either way, enjoy, and a very Happy Turkey Day to you!

    Absolutely! The recipe works the same way, the cooking time will just be a little less than with frozen cranberries. Just keep in mind to cook the mixture until the berries begin to pop!

    Oh my gosh! This looks awesome and super easy to make! I will definitely be trying this this Thanksgiving!

    1 reply

    It is super easy and you can do it in a crockpot, you would change the recipe just a little bit, look on www.gotcrocked.com. Enjoy

    I make homemade cranberry sauce every year and now my daughter is grown married and a new baby, and this year her request was for Moms homemade cranberry sauce , per her words, it's not Thanksgiving without Moms cranberry sauce :-)

    We make our own cranberry sauce, mainly because the canned stuff is waaay too sweet!  We started by adding blueberries for some sweetness, and adding sugar only until the sauce was good.  Our latest batch has added orange juice as well.

    We wanted cranberry sauce this summer, and couldn't find fresh cranberries anywhere!  So if you're a cranberry lover, buy extra when they're available and store them in the freezer until you use them.  Don't thaw them all the way before you cook them ... they go mushy if you do that.

    1 reply

    Great suggestion for freezing the berries, oddstay - and frozen cranberries really do keep FOREVER!

    I'll add sugar as the last, after everything else has cooked down.  You can never tell how much natural sugar will be in the berries, and I like mine a little tart.

    1 reply

    Actually, the amount of sugar is just right if you like your cranberry sauce a little more on the tart side. Plus, adding the sugar at the end might result in a more granular texture. Though the cooking time is very short, it is enough to ensure the sugar completely dissolves in the sauce.

    You beat me to this 'ible.  It was gonna be my first, but I think you did a better job anyway.

    1 reply

    5 stars! It really is just that simple!