Homemade Cranberry Sauce

5 from 1 vote

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.

Prep Time 10

Cook Time 15

cooling/chilling 1

Total Time 1 25

Servings servings

Calories 55kcal

Author Brandi Crawford

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

If you're using frozen cranberries, thaw them first and dry them completely to remove excess moisture.

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.

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.

Nutrition

Serving: 1serving | Calories: 55kcal | Carbohydrates: 11g