Cranberry Sauce
Bright, tangy, and sweet cranberry sauce made from fresh cranberries in just 15 minutes. The perfect holiday side dish that’s easy, quick, and full of flavor.
Ingredients
Base
- 0.67 cup granulated sugar
- 0.33 cup light brown sugar, packed
Liquid
- 0.33 cup water
- 0.67 cup orange juice preferably fresh for best flavor
Fruit
- 12 oz fresh cranberries rinsed and sorted to remove any soft or discolored ones
Instructions
- Pour the granulated sugar, brown sugar, water, and orange juice into a medium saucepan. Stir over medium heat until the sugar is fully dissolved.
- Increase the heat and bring the mixture to a gentle boil to blend the flavors and reduce the liquid slightly.
- Add the cranberries to the boiling liquid carefully. Return to a boil, then reduce to a steady simmer.
- Let the sauce simmer for 10–15 minutes, stirring every couple of minutes. Most cranberries should burst open and the sauce will begin to thicken.
- Remove the saucepan from the heat and transfer the sauce into a bowl. Let it cool at room temperature for at least 20 minutes.
- Cover and refrigerate for at least 2 hours before serving to let the flavors meld and sauce thicken fully.
Notes
Don’t overcook the sauce — cranberries contain natural pectin which thickens the sauce as it cools. Overcooking breaks this down. Use stainless steel or enameled cast iron cookware to avoid a metallic taste from acidic ingredients. For a smoother sauce, mash the cranberries with a spoon or blend slightly once cooled.
Nutrition Facts (Per Serving)
- Calories: 159 kcal
- Carbohydrates: 42 g
- Sugar: 37 g
- Fiber: 3 g
- Fat: 0 g
- Protein: 0 g
- Sodium: 2 mg
- Potassium: 104 mg
- Vitamin A: 500 IU
- Vitamin C: 29.7 mg
- Calcium: 10 mg
- Iron: 0.2 mg