Let Me Tell You About This Cranberry Sauce
Okay, so every year I say, “Oh, we don’t really need Cranberry sauce—nobody actually eats it, right?” But then I go and make this ridiculously vibrant, not-too-sweet Cranberry sauce anyway, and suddenly everyone’s got a dollop on their plate (even my cousin Greg, who claims fruit is just candy in disguise). One Thanksgiving, I tried to get away with a store-bought jar—let’s just say, lesson learned. Never again. My sister staged a minor protest, which involved hiding the turkey baster, but that’s a story for another time.
There’s just something about the scent of cranberries bubbling away—reminds me of crisp autumn days and family chaos in the kitchen. Plus, it comes together fast, with literally no stress, and you don’t have to babysit it much. Anyway, I’m getting ahead of myself…
Why I Keep Making This—Even If Nobody’s Looking
I make this when I want to feel festive (or like I’m actually prepared, which is… rare). My family loves it because it’s tangy and not just a sugar bomb—although my mom once whispered she wished it was a touch sweeter, so clearly you can fudge things to taste. I’ve also tried a million Cranberry sauces and most go weirdly gelatinous or get that cloying, jammy vibe. This one? It lands right in the middle: luscious, just a little tart, and never boring. Spoiler: I’ve forgotten to zest the orange a few times; didn’t ruin it. But don’t tell my sister.
What You’ll Need (Substitute If You Fancy!)
- 12 oz (about 340g) fresh cranberries (frozen works if you can’t get the real deal; I’ve used the bag that had a split—no shame)
- 3/4 cup sugar (sometimes I swap in brown sugar for half if I’m feeling autumn-y, or maple syrup in a pinch—just reduce to a 1/2 cup, it’s sweeter)
- 1/2 cup orange juice (fresh is great, but carton OJ works fine—I mean, who squeezes oranges every time?)
- Zest from 1 orange (I once used that dried stuff from a spice jar… look, it’ll do in a crisis but let’s agree it’s not as perky)
- Pinch of salt (that’s what my gran would say—no need to measure, just a cheeky shake)
- Optional: a cinnamon stick or a star anise for a little warmth, or even a splash of vanilla near the end (though I accidentally poured in too much once and, um, wouldn’t repeat that)
How I Actually Make This (With Real-Life Moments)
- First, chuck everything—yes, all of it—into a medium saucepan. No need to be precious; cranberries don’t mind.
- Bring it to a steady simmer on medium heat. You’ll hear those berries start to pop, which is oddly satisfying. Occasionally, I give it a stir and this is always where I sneak a taste—be careful though, this stuff bubbles like hot jam.
- Let it bubble away for 12 to 15 minutes. It’ll thicken up (but not set like cement, promise). Don’t freak out if it seems runny—it gets thicker as it cools. If you like it chunkier, just leave a few bits intact—sometimes I mash half with a spoon, sometimes I can’t be bothered.
- Take it off the heat, fish out any big spices you threw in, and let it cool in the pan for a bit. Honestly, it tastes better when it’s not piping hot anyway.
Some Notes (That Only Came From a Bit of Messing Up)
- Once, I tried making this ahead and thought it’d taste flat—actually, I think it’s even better the next day. Go figure.
- If you want a smoother sauce, I suppose you could blend it, but I never bother—why mess with tradition?
- Left the orange zest out? Meh, it loses a little zing, but nobody storms out (well, maybe one grumpy uncle once).
Tried-and-True (and a Few Failed) Variations
- Thrown in a chopped-up pear once—kinda lovely! Made it softer and more mellow. Only downside: more chopping.
- Added a shot of bourbon. Big show-off move, tasted grown-up. Would only do it again if the kids weren’t around (or if I wanted more leftovers?).
- Don’t try adding basil. I mean, maybe for a weird chef-y dinner, but I did it and frankly, no thanks.
What You Need (And What You Can Improvise)
- Medium saucepan—at least 2 quart. If you’re desperate, I’ve used a stockpot and it worked. Watch it, though, if you use a thin-bottomed pan—can burn fast.
- Zester is ideal for that orange, but in a pinch, I’ve literally used a veggie peeler and minced it. Not elegant, but hey, it works.
Storing Leftovers (If You’re Lucky Enough!)
Keeps in the fridge for a solid week, in a sealed container. Although—let’s be real—in my house, it never lasts more than a day, since people sneak back for “one more spoonful.” If you want to freeze it, you can, but I always forget it’s there until July.
How I Like to Serve It (And Family Rituals)
Obviously it goes next to turkey (or tofurkey), but my guilty pleasure? Cranberry sauce and sharp cheddar on toast the next morning. My little niece likes it atop pancakes. Christmas morning—don’t knock it till you try it!
A Few Nuggets I Wish I’d Known Sooner
- Don’t rush it—one year I cranked the burner to “high” because I was late and yeah, I scorched it. The smell lingers… in your soul.
- Taste for sweetness at the end—cranberries can vary, and sometimes they need an extra shake of sugar. Or maybe it’s just me.
- Actually, resist the urge to stir constantly; I thought it would help but it just makes a mess.
FAQ—Real Questions Folks Have Actually Asked Me
Can I use dried cranberries?
Honestly, not for this. It’s just not the same. Dried ones are too chewy, and you’ll probably end up annoyed. Just hold out for the fresh or frozen stuff, trust me.
It’s too tart! What now?
Haha, yeah, cranberries are wild like that. Stir in a bit more sugar—start with a tablespoon or so and see what happens. Or sneak in extra orange juice for sweetness (once I did both and no one noticed).
Can I make it without orange?
Yup, it’s fine; just up the sugar a smidge, and maybe toss in a splash of apple juice. On second thought, a lemon works if you’re in a fix but it’ll be punchier. (Kind of zingy, but sometimes that’s good.)
My sauce looks watery—is it ruined?
Nope, promise! It sets up as it cools, just like magic. If after chilling, it’s still too loose, let it simmer again for a few minutes. Or just call it “rustic”—sounds fancy, right?
Can I double the recipe?
Oh, absolutely—just use a bigger pot, or else you’ll be cleaning Cranberry splatters off your tiles for a fortnight (ask me how I know…)
On a totally unrelated note, did you ever notice how cranberries are the sassiest of the berries? They just bounce everywhere. Seriously, try spilling them and watch how far they roll—it’s like they’ve got somewhere to be.
Ingredients
- 12 oz fresh cranberries, rinsed
- 3/4 cup granulated sugar
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup water
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 teaspoon orange zest
Instructions
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1In a medium saucepan, combine orange juice, water, and sugar. Stir over medium heat until the sugar is dissolved.
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2Add the cranberries, ground cinnamon, nutmeg, and salt. Bring the mixture to a gentle boil.
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3Reduce the heat and simmer for 10-12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce thickens.
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4Remove from heat and stir in the orange zest.
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5Let the cranberry sauce cool to room temperature. Refrigerate until ready to serve.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
85cal
Protein:
0 gg
Fat:
0 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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