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Cranberry Sauce Recipe
Ash Tyrrell

Cranberry Sauce Recipe

After making this cranberry sauce recipe myself, I can honestly say it’s become one of my favorite side dishes. The first time I cooked fresh cranberries on my stovetop, the bright color and sweet-tart aroma filled my kitchen instantly. It felt so rewarding to create something this beautiful from just a few simple ingredients.
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Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup sugar – Balances the natural tartness of cranberries. Adjust slightly if you prefer it less sweet.
  • 1 cup water – Helps dissolve the sugar and creates the base for simmering.
  • 4 cups fresh cranberries about one 12-ounce package – The main ingredient; fresh berries give the best flavor and texture. Frozen cranberries also work without thawing.
  • Optional add-ins orange zest, orange juice, cinnamon, nutmeg, allspice, pecans, raisins, currants, blueberries – Add extra depth, warmth, or texture.

Method
 

  1. Start by rinsing the cranberries under cold water and removing any soft or damaged berries. This step ensures clean flavor and the best texture. Drain them well before cooking.
  2. In a medium saucepan, combine sugar and water. Bring the mixture to a boil over medium heat while stirring until the sugar dissolves completely. This creates a sweet syrup that forms the base of the sauce.
  3. Add the cranberries to the boiling syrup. Return to a boil, then reduce the heat and let it simmer. Cook until most of the berries burst and the sauce thickens, about 10 minutes. The natural pectin in cranberries helps it thicken as it cooks.
  4. Remove the saucepan from heat and allow the sauce to cool at room temperature. As it cools, it will continue to thicken. Refrigerate for at least a few hours before serving for the best texture and flavor.

Notes

  • I always taste the sauce before cooling and adjust sweetness if needed.
  • I like adding fresh orange zest because it brightens the flavor beautifully.
  • Letting it chill overnight makes the taste deeper and more balanced.
  • If I want extra texture, I stir in chopped toasted pecans after cooling.
  • For a smoother consistency, I lightly mash the cranberries while cooking.