Cranberry Sauce Recipe. Easy and delicious Thanksgiving cranberry sauce recipe. How to make cranberry sauce from scratch. Perfect side dish with turkey.
Do you like cranberry sauce? My brother can’t get enough of it during the holiday season.
I think he looks forward to Thanksgiving just because he knows he can have as much cranberry sauce.
For me Cranberries very tart, and need sugar to balance their tartness. But even with the sugar, the tartness comes through. As an adult, I have come to love cranberry sauce in all forms, including a cranberry relish that you don’t even have to cook.
This is a simple and easy recipe for cranberry sauce, one that you can easily dress up with extras of your choice.
How To Make Cranberry Sauce
The recipe calls for a cup of water. You can substitute that with 1/2 cup of orange juice 1/2 cup of water if you want to increase the orange note in the sauce (cranberries and oranges play well together!)
You can also reduce the sugar if you want. Start out with half as much and add more if you think it needs it. If you use less sugar, reduce the amount of water you add as well.Print
- 1 cup sugar
- 1 cup water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
- Rinse cranberries: Place the cranberries in a colander and rinse them.
- Pick out and discard any damaged or bruised cranberries.
- Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil.
- Stir to dissolve the sugar. Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients.
- I like to mix in a half a cup of chopped pecans or walnuts with a few strips of orange zest.
- Some people like adding raisins or even blueberries for added sweetness.
- You can also add holiday spices such as cinnamon, nutmeg, or allspice.
- If adding spices, start with a pinch of each and add more to your taste.
- Let cool: Remove the pot from heat.
- Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
- Note that the cranberry sauce will continue to thicken as it cools.