Ingredients
- 12 oz (1 bag) fresh cranberries
- 1 cup granulated sugar
- 1 cup fresh orange juice
- 1 strip orange zest (about 2 inches)
- Pinch of kosher salt
- 1 tsp vanilla extract (optional)
- 1 cinnamon stick
- 1 tbsp orange liqueur such as Grand Marnier (optional)
Instructions
- Rinse. Rinse the cranberries and pick out any soft or shriveled ones.
- Dissolve. Combine the sugar, orange juice, orange zest strip, cinnamon stick, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Simmer. Add the cranberries and return to a gentle boil. Reduce to a simmer and cook 10-12 minutes, stirring occasionally, until most berries have popped and the sauce thickens enough to coat a spoon.
- Cool. Remove from the heat — the sauce thickens considerably as it cools. Fish out the zest strip and cinnamon stick, then stir in the vanilla and orange liqueur if using.
- Chill. Transfer to a jar or bowl, cool to room temperature, then refrigerate at least 2 hours. Serve chilled or at room temperature.
✨ Sauce secrets
Don't overcook — the sauce looks thin in the pot and sets as it cools, thanks to the cranberries' natural pectin. It keeps 10 days refrigerated and freezes up to 3 months, so make a double batch. Leftover sauce is incredible on turkey sandwiches, swirled into yogurt, or warmed over vanilla ice cream.
Common questions
My cranberry sauce is too tart — help?
Stir in more sugar a tablespoon at a time while it's warm, or add a spoonful of honey. Orange juice (rather than water) also rounds out the tartness.
Can I use frozen cranberries?
Yes — use them straight from frozen and add 2-3 extra minutes to the simmer. No need to thaw.
Why is my sauce lumpy?
Whole-berry sauce is supposed to have texture. For a smooth jellied style, press the hot sauce through a fine-mesh sieve.
How far ahead can I make it?
Up to 10 days ahead refrigerated, or 3 months frozen. The flavor actually improves after a day as it melds.
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