Homemade Cranberry Orange Sauce
A vibrant and zesty condiment that elevates any meal with its tart and sweet flavor balance, perfect for holiday feasts or simple dinners.
Servings: 8 servings
Equipment
- Medium-sized saucepan
- Colander
- Microplane or zester
- Immersion blender (optional)
Ingredients
Ingredients
- 12 ounces Fresh Cranberries Look for firm, plump berries without blemishes.
- 1 cup Granulated Sugar Adjust based on personal preference.
- 1 large Orange Zest Use a microplane or zester to avoid the bitter pith.
- 1 large Fresh Orange Juice Freshly squeezed is ideal; strain to remove seeds.
- 1/4 teaspoon Ground Cinnamon Adds warmth and depth to the flavor.
- 1/2 cup Water Essential for cooking the cranberries.
Instructions
- Rinse the fresh cranberries under cold water, discarding any soft or blemished berries. Drain well.
- In a medium-sized saucepan, combine the rinsed cranberries, granulated sugar, orange zest, fresh orange juice, ground cinnamon, and water. Stir gently to distribute.
- Place the saucepan over medium heat and bring to a gentle boil. The cranberries will start to pop.
- Once boiling, reduce heat to low and let simmer for 10-15 minutes, stirring occasionally until thickened.
- Taste the sauce and add more sugar if desired. Stir until dissolved.
- For a smoother texture, use an immersion blender to puree the sauce to your liking.
- Remove from heat and let cool for about 10 minutes. The sauce will thicken as it cools.
- Transfer to a glass jar or airtight container and cool completely before sealing.
- Store in the refrigerator for up to two weeks.
Notes
This sauce can be served warm or cold and pairs well with a variety of dishes.