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This homemade cranberry sauce is easy to make and perfect for your holiday table!
This is hands down, the BEST cranberry sauce recipe ever. I mean it really puts the store-bought stuff with refined sugar to shame. I’m so excited to share this recipe with you! And did I mention it’s easy to make? Yep! It’s an “all-in-one-pot” recipe. So grab that pot, and let’s get started.
Find All My Thanksgiving Recipes Here!
If you are making Thanksgiving dinner this year or need to take a dish to bring to somebody else’s house, this is it. It’s the perfect Thanksgiving recipe because it’s easy to make and easy to transport if needed. It’s right up there with sweet potato casserole!
How To Make Homemade Cranberry Sauce
Making cranberry sauce is a very simple process. Pretty much anybody could do it! All you do is put all your ingredients into a pot, and cook over low-medium heat (a low simmer) until the entire thing reduces in size by about half. It will be slightly thickened but will do most of its thickening as it cools. Put it in a serving dish (you can cool it in your serving dish if that’s easier) and serve! It’s tasty, easy and you can make it several days ahead of time to save you some work on the actual holiday!
How Long Does Homemade Cranberry Sauce Last?
Homemade cranberry sauce lasts for about two weeks in the fridge. That being said, I’ve had some batches last for nearly a month or more. I think the honey does a good job at working as a preservative here. But to be on the safe said, toss it after two weeks.
Can You Freeze Homemade Cranberry Sauce?
Absolutely!! Cranberry sauce freezes well for up to 6 months. Make sure you pack it well though. It needs an air-tight, food-safe container.
How To Thicken Homemade Cranberry Sauce
If you’ve made your sauce, cooled it, and realized that it’s still not as thick as you’d like it to be, simply return it to a pot and cook any liquid down a bit more. Some folks have added a teaspoon or so of cornstarch or arrowroot powder. But I find that that alters the cranberry sauce in a way that is slightly unpleasant. So it’s best to stick to cooking the liquid out further.
There are so many uses for this sauce! So don’t fret if you have leftovers. In fact, I often make a double or triple batch just so we’ll have leftovers.
How To Use Leftover Cranberry Sauce
Freeze up to 6 months
Use in place of mayo on a turkey sandwiches with leftover turkey
Stir it into your morning oatmeal
Make a Thanksgiving parfait
Put a little over some vanilla ice cream
Use it as filling for homemade pop tarts
Spread over pancakes and waffles
Make a cranberry grilled cheese sandwich with cheddar cheese
Spread over your morning toast with a little bit of cream cheese
Why No Orange Juice?
It may seem counterintuitive to avoid adding the orange juice. I mean, there are plenty of recipes that call for it. The truth is, you can add it if you don’t want the orange to go to waste. But oddly enough, I have found that adding the juice reduces the overall orange flavor and subdues the tang a bit, which is why I only call for the zest.
1cupwater – Use filtered water of some kind for the best flavor.
How To Make Easy Cranberry Sauce
Collect all your ingredients and your pot. Put the cranberries into the pot and zest your orange.
Add the orange zest.
Add the cinnamon stick.
Add the honey.
Add the water to the pot.
Turn your stove on. Phew! That was tough, wasn’t it? Seriously, that’s pretty much it. Cook over medium-high heat for about 30-45 minutes. When most of the liquid is cooked out, turn your stove down to a simmer. The longer you let this simmer, the thicker the sauce will get. Just don’t let ALL the liquid cook out or it will burn. Stir more frequently near the end.
Allow this to cool before you eat some. Trust me. I learned the hard way. It really burns right out of the pot! (I have no patience when it comes to good food!) Then transfer to a serving dish. Serve and enjoy!
How To Store Cranberry Sauce
Store this in an airtight container in the refrigerator or freezer.
Collect all your ingredients and your pot. Put the cranberries into the pot and zest your orange.
Add the orange zest.
Add the cinnamon stick.
Add the honey.
Add the water to the pot.
Turn your stove on. Phew! That was tough, wasn't it? Seriously, that's pretty much it. Cook over a medium-high heat for about 30-45 minutes. When most of the liquid is cooked out, turn your stove down to a simmer. The longer you let this simmer, the thicker the sauce will get. Just don't let ALL the liquid cook out or it will burn. Stir more frequently near the end.
Allow this to cool before you eat some. Trust me. I learned the hard way. It really burns right out of the pot! (I have no patience when it comes to good food!) Then transfer to a serving dish.
Serve and enjoy!
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
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Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.
It's perfectly fine to serve up cranberry sauce — whole berry or jelled — straight out of the can. But in my experience, heating the canned sauce up takes its flavor to the next level. Plus, it becomes a little more aesthetically pleasing.
Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge. We hear you: After a long day of cooking, hosting, and celebrating, something's bound to get overlooked.
One of the best foils for bitter flavors are acidic ingredients, like citrus juices or vinegars. Their sharp tang counteracts bitter flavors without having to add extra sugar.
Cranberries are low in potassium and high in vitamin C, making them another great choice for people with kidney disease. Cranberry juice has also been shown to help prevent urinary tract infections, which are typical for people with kidney disease.
One study found that among 20 common fruits, cranberries have the highest level of phenols, a type of antioxidant. The anthocyanins found in cranberries may have anti-cancer and anti-inflammatory effects. They may also: Protect against liver disease.
I love the texture, shape, ridges, and dependability of the cranberry sauce that comes from a can. Each year, no matter what happens or may go wrong, I know the cranberry sauce will taste exactly as it has for as long as I can remember.
Cranberries and cranberry products are usually safe for most people if consumed in moderation. However, excessive consumption may cause stomach upset and diarrhea — and may also increase the risk of kidney stones in predisposed individuals.
To help offset some tartness in the fruit, both the Native Americans and pilgrims used maple, honey and other natural sweeteners to make the cranberries more palatable. According to Wick, the tart fruit became popularly used to create cranberry sauce for turkey and other types of meat in the late 17th century.
Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.
Unopened canned cranberry sauce can last a year in the pantry but make sure to check the "best before" date to make sure it hasn't expired, and once open, it can be stored in a container with a tightly fitting lid for up to two weeks.
Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.
But why? Ocean Spray says this is to get the cranberry sauce out in one intact piece. “The rounded part of the can that looks like the bottom has an air bubble in it,” Ocean Spray's representative explains. The bubble is there so you can “break the seal the sauce makes with the can.”
"Resist adding granulated sugar—you won't get the full effect unless you reheat the sauce and the sugar dissolves," writes Kelsey Kloss. "Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste.
First, most traditional cranberry sauces have lots of added sugar, so offer to make it yourself for the holiday gathering so you can control how much is added. Or, only take a small amount, about one or two tablespoons, and pair it with the turkey or other vegetables for a balanced meal.
70 g of Cranberry sauce, OCEAN SPRAY, canned, whole contains 1.40 mcg vitamin A, 0.7 mg vitamin C as well as 0.14 mg of iron, 2.10 mg of calcium, 15 mg of potassium. Cranberry sauce, OCEAN SPRAY, canned, whole belong to 'Fruits and Fruit Juices' food category.
The heart-healthy benefits of cranberries may have something to do with the phytochemicals they contain. Cranberries contain polyphenols, which are known to reduce inflammation. 1 These chemicals have also been shown to improve cholesterol levels, and cranberries may also improve glucose (sugar) levels.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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