Sweet and tart with some citrusy tang, this easy homemade cranberry sauce is heavenly on a holiday dinner plate and is a simple side to prepare ahead of time!
- 12 ounces fresh or frozen cranberries (about 3 cups)
- 1/2 cup orange juice (juice from 3 to 4 oranges)
- 1/2 cup water
- 1/2 cup granulated sugar
- Pinch of salt
- 1 cinnamon stick
- 1 piece of orange peel, about 1/2-inch wide and 3 inches long (just shave a little off with a knife)
- Add the cranberries, orange juice, water, and sugar to a medium to large saucepan over medium-high heat. Stir to combine.
- Add the salt, cinnamon, and orange peel.
- Bring the mixture to a simmer, and reduce the heat to medium.
- Simmer, stirring often, for 10 to 12 minutes or until most of the cranberries have popped. The mixture will thicken.
- Let the mixture cool for 30 minutes, and then remove the orange peel and cinnamon stick.
- Serve warm or at room temperature, or cover and refrigerate until you are ready to serve.
- This can be made up to 3 days ahead of time.
- I have found no difference between using fresh and frozen berries — just use what you can find!
- If you like your cranberry sauce very sweet you can add an additional 1/4 cup of sugar when you add the sugar.
- Category: side
- Method: stove top
- Cuisine: American
Keywords: cranberry sauce, cranberry sauce recipe, homemade cranberry sauce, easy cranberry sauce, fresh cranberry sauce, cranberry orange sauce