Cranberry Sauce

This easy homemade cranberry sauce recipe is ready to eat in 20 minutes and tastes much better than canned sauce. Although I loved canned cranberry sauce as a kid, I started making homemade cranberry sauce several years ago, and I like how easy it is to prepare. This homemade cranberry sauce paired nicely with a roasted turkey, Duchess potatoes, homemade turkey gravy, mushroom and leek stuffing, brussels sprouts gratin, and Parmesan dinner rolls.

Cranberry Sauce

Ingredients:

• 12 oz bag of fresh cranberries *frozen will work as well
• ¾ cup white sugar
• ½ cup freshly squeezed orange juice
• ½ cup water
• Pinch of salt
• ½ tsp orange zest
• ⅛ tsp vanilla extract

How to Make Cranberry Sauce

Zest your oranges and then juice them. Rinse the fresh cranberries in a strainer.

Heat a saucepan over medium-high heat. Add the fresh cranberries, white sugar, freshly squeezed orange juice, water, and salt. Cook, stirring often until it comes to a boil.

Reduce the heat to low and continue to cook, stirring occasionally, until the cranberries have burst and the sauce has thickened, about 10 minutes.

Remove from the heat and stir in the orange zest and vanilla extract. Stir to combine and pour into a serving dish.

This cranberry sauce is excellent served warm, at room temperature, or cold.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy.