Instructables

Homemade Cranberry Sauce

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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!

 
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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.
fastenloose8 months ago
Looks good, but why frozen cranberries? Can you use same recipe for fresh?
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.
skyisblu (author)  fastenloose8 months ago
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!
skyisblu (author)  fastenloose8 months ago
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!
eluper8 months ago
Oh my gosh! This looks awesome and super easy to make! I will definitely be trying this this Thanksgiving!
Rugersmyne eluper8 months ago
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
Rugersmyne8 months ago
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 :-)
julianpbmx9 months ago
so easy to make and it tastes as well as looks, AMAZING!
oddstray4 years ago
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.
skyisblu (author)  oddstray4 years ago
Great suggestion for freezing the berries, oddstay - and frozen cranberries really do keep FOREVER!
hishealer4 years ago
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.
skyisblu (author)  hishealer4 years ago
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.
hishealer4 years ago
You beat me to this 'ible.  It was gonna be my first, but I think you did a better job anyway.
skyisblu (author)  hishealer4 years ago
Wow, thank you!
hishealer4 years ago

5 stars! It really is just that simple!

hishealer4 years ago
It sounds like popcorn!
Simple and awesome looking! :D