This Homemade Cranberry sauce recipe is the perfect balance of sweet and tart. The dish is made using fresh or frozen cranberries simmered with sugar, honey, and orange juice for a citrusy kick, along with cinnamon for depth. The result is a rich sauce with a luscious, chunky texture.
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Key Recipe Ingredients
- Cranberries
- Orange Juice
- Cinnamon
- Honey
- Sugar or Sweetener
What Type of Cranberries to Use Fresh vs Frozen
Fresh cranberries are widely available during the fall and holiday season, making them a popular choice for homemade cranberry sauce. They have a slightly firmer texture compared to frozen cranberries. Look for fresh cranberries that are plump, shiny, and free from wrinkles or blemishes.
Frozen cranberries are a convenient alternative, especially if fresh cranberries are not in season or readily available. Frozen cranberries are usually harvested and frozen at their peak freshness, which can result in good flavor and texture for your cranberry sauce. They may be slightly softer when cooked compared to fresh cranberries.
The key is to use the type of cranberries that best suits your needs and the availability in your area.
How to Prevent it From Splattering While Cooking
- Use a Larger Saucepan or Pot: Select a saucepan or pot that is larger than you think you need. This will give the cranberries more space to cook without splattering outside the pan.
- Cook Over Medium Heat: Use medium to medium-low heat instead of high heat. Cooking on high heat can cause the cranberries to burst more violently and splatter. A lower, more controlled heat will help minimize this.
- Stir Gently: Stir the cranberries gently and occasionally. Frequent stirring helps distribute the heat evenly and reduces the chances of cranberries bursting and splattering.
- Use a Lid or Splatter Guard: Place a lid on the saucepan, leaving a small gap for steam to escape, or use a splatter guard. This can contain splatters and prevent them from making a mess on your stovetop.
- Don’t Overcook: Avoid overcooking the cranberries. Once they have burst and the sauce has thickened to your liking, remove it from the heat promptly.
Runny Sauce
Here are some tips to avoid runny sauce:
- Simmer, Don’t Boil: Maintain a gentle simmer, and avoid letting the sauce come to a rolling boil. Boiling can cause excessive liquid evaporation and may lead to a too-thick, sticky sauce.
- Allow Time to Cool: Let the cranberry sauce cool at room temperature. As it cools, it will naturally thicken. If it doesn’t reach the desired thickness, you can gently reheat and adjust as needed.
- Add Cornstarch: Mix 1-2 tablespoons of cornstarch with equal parts of cold water to create a smooth slurry. Slowly add the slurry to the runny cranberry sauce while stirring constantly. Bring the sauce back to a simmer, and it should thicken as it heats. Be cautious not to add too much thickener at once, as it can result in an overly thick sauce.
Sauce That is Too Thick
Here are some tips to avoid thick sauce:
- Stir Frequently: Stir the sauce frequently to ensure that it cooks evenly and that no areas become overly thick. Gentle stirring can help maintain the desired consistency.
- Don’t Overcook: Simmer the cranberries only until they have softened and popped, and the sauce has reached your desired consistency. Avoid cooking it for an extended period, as the sauce will continue to thicken as it cools.
Additional Flavor Ideas
- Citrus Zest: Add the zest of oranges, lemons, or limes to brighten the flavor and provide contrast.
- Spices: Spices like cinnamon, cloves, allspice, or star anise can add warmth and depth.
- Fresh Herbs: Fresh herbs like rosemary, thyme, or sage can provide a savory and aromatic element to your sauce. Just be cautious not to overpower the cranberry flavor.
- Vanilla Extract: A touch of pure vanilla extract can add a subtle, sweet undertone.
- Nuts: Chopped nuts like pecans, walnuts, or slivered almonds can add a delightful crunch and nutty flavor to your sauce.
- Dried Fruits: Chopped dried fruits, such as apricots, cherries, or raisins, can introduce a chewy and sweet contrast to the cranberries.
- Fresh Fruit: Add chopped fresh fruits like apples or pears for a different texture and natural sweetness.
Can You Make it Ahead/How to Store
This is the perfect dish to make ahead because properly stored it will last in the fridge for 7 days.
Freezer Tips
Store the cranberry sauce tightly covered and sealed and it will last up to a year. It keeps it’s optimal freshness for 2 months.
Pair With These Side Dishes
Collard Greens with Ham Hocks
Sweet Potato Casserole with Canned Yams
Broccoli Cheese Casserole
More Cranberry Recipes
Slow Cooker Crockpot Cranberry Sauce
Instant Pot Cranberry Sauce
Cranberry Sauce with Apples
Cranberry Mimosas
Cranberry Jalapeno Dip
Homemade Cranberry Sauce
Ingredients
- 16 oz fresh or frozen cranberries
- 1/4 cup honey
- 1 cup orange juice
- 1 teaspoon ground cinnamon or 2 cinnamon sticks
- 2 tablespoons sweetener or sugar Start with 1 teaspoon and taste repeatedly until desired taste is met.
Instructions
- Heat a saucepan or Dutch oven on medium-high heat and add the cranberries, sweetener, orange juice, honey, and cinnamon. Stir.
- Reduce the heat to low. Cook for 10-15 minutes, stirring every couple of minutes.
- Cook time will vary based on how you like your sauce. I like for my cranberries to cook down, pop, and form a sauce. For super thick cranberry sauce, allow additional time.
- Allow the cranberry sauce to cool to room temperature. Refrigerate (covered) until chilled.
Notes
- Stir Frequently: Stir the sauce frequently to ensure that it cooks evenly and that no areas become overly thick. Gentle stirring can help maintain the desired consistency.
- Don’t Overcook: Simmer the cranberries only until they have softened and popped, and the sauce has reached your desired consistency. Avoid cooking it for an extended period, as the sauce will continue to thicken as it cools.
- Simmer, Don’t Boil: Maintain a gentle simmer, and avoid letting the sauce come to a rolling boil. Boiling can cause excessive liquid evaporation and may lead to a too-thick, sticky sauce.
- Allow Time to Cool: Let the cranberry sauce cool at room temperature. As it cools, it will naturally thicken. If it doesn’t reach the desired thickness, you can gently reheat and adjust as needed.
- Add Cornstarch: Mix 1-2 tablespoons of cornstarch with equal parts of cold water to create a smooth slurry. Slowly add the slurry to the runny cranberry sauce while stirring constantly. Bring the sauce back to a simmer, and it should thicken as it heats. Be cautious not to add too much thickener at once, as it can result in an overly thick sauce.