Cranberry Sauce
This cranberry sauce was made in less than 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 love how easy it is to make. I cook the fresh cranberries and sugar with freshly squeezed orange juice and water until the berries have burst and the sauce has thickened and then I add some orange zest and a touch of vanilla extract to make it extra special.
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 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.
Equipment
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
Instructions
- 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, about 3-5 minutes.
- Reduce 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.
Quick and delicious! I need to get some cranberries today too.
Homemade cranberry sauce is one of my favorite parts of Thanksgiving!!
It isn;t Thanksgiving without this sauce. Looks delicious.
That really sounds delicious, but I never see cranberries here! Hope all is well Diane