Look no further for the Best Ever Cranberry Sauce! This easy and delightful recipe takes only 15 minutes to make and a handful of ingredients! Spiced with cinnamon and sweetened with orange juice, it is the best combination of sweet and tart!
Cranberry Sauce for the Holidays
Cranberry sauce is an essential part of every holiday meal for one simple reason – it cuts through the heaviness of all the other dishes. It’s light, it’s bright, and it’s actually pretty darn healthy. I add orange and cinnamon to my cranberry sauce which really gives it more depth of flavor and sweetens it just slightly. It’s still lovely and tart but not quite so tart that you’ll be puckering your lips.
What Do I Need To Make Cranberry Sauce?
This easy cranberry sauce recipe uses just a handful of real, whole ingredients:
- cranberries
- oranges
- cinnamon
- sugar
- and just a pinch of salt
Cranberry sauce is the perfect way to cut through the heaviness of a Thanksgiving or Christmas dinner and it adds a gorgeous pop of color and flavor to every bite. I hope you give this super easy recipe a try this holiday season!
Can Cranberry Sauce Be Make In Advance?
You betcha! In fact, this is my number one make-ahead recipe. It is served chilled so you need to make it at least one day in advance anyways. I find that the flavor is even better after two or three days so if you time beforehand, I would recommend just getting this recipe out of the way at the beginning of the week. One more note: you might want to double the recipe. I LOVE cranberry sauce in leftover turkey sandwiches the next day…and the next day…and the next day.
Cranberry Sauce
Equipment
- 1 Saucepan
Ingredients
- 24 oz. fresh cranberries 2 bags
- Zest of one orange
- Orange Segments cut in half
- 1 cup orange juice
- 1 1/2 cups white sugar
- 1/4 cup Cointreau Orange Liqueur
- 1 cinnamon stick
- ½ tsp allspice
- ¼ tsp nutmeg
Instructions
- In an 8 quart pot, add orange juice, sugar, the zest of an orange, orange and orange liqueur. Stir until sugar is melted.
- Add cranberries and bring to a boil, stirring frequently.
- Reduce heat to a simmer (2.6) and cook for 30 minutes, until the cranberries burst pressing 1/4 of the cranberries against the sides of the pot.
- Add Orange segments and carefully stir in.
- Remove from heat and allow to cool to room temperature.
- Store in an airtight container in the refrigerator.
- Make the day before for better flavor and consistency.
