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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh cranberries with orange juice, orange zest, and sugar until most berries pop and the sauce thickens. Let it cool for at least 30 minutes for an even thicker texture.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling 30 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup water
  • 0.5 cup orange juice
  • 1 cup granulated sugar
  • 0.125 tsp kosher salt
  • 1 bag (12 oz) cranberries fresh, rinsed and picked over
  • 1 tsp orange zest finely grated

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the water, orange juice, sugar, and salt in a 2-quart saucepan over medium heat, stirring until the sugar dissolves and the mixture comes to a simmer.
  2. Stir in the cranberries and orange zest.
  3. Simmer for 10 to 12 minutes, stirring occasionally, until most of the cranberries have popped and the sauce begins to thicken.
  4. Remove the saucepan from the heat and let the sauce cool for at least 30 minutes; it will thicken further as it cools.

Notes

For the best texture, let the sauce cool completely before serving. Refrigerate in a covered container for up to 10 days; it freezes well for up to 3 months. For a refined-sugar-free variation, use coconut sugar, which will give the sauce a deeper flavor.