Cranberry Sauce
A straightforward and flavorful homemade cranberry sauce prepared with whole fresh cranberries and a few staple ingredients. Perfectly tangy and sweet, this side dish is a holiday essential.
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Ingredients
- ⅓ cup 78 ml water
- ⅔ cup 157 ml orange juice
- 12 oz 340 g cranberries, rinsed and sorted (remove any spoiled or bruised berries)
- ⅔ cup 133 g granulated sugar
- ⅓ cup 67 g light brown sugar, packed
Instructions
- In a medium saucepan set over medium heat, combine the granulated sugar, light brown sugar, water, and orange juice. Stir occasionally until the sugars are fully dissolved, and the mixture reaches a boil.
- Stir in the cranberries and bring the mixture back to a boil.
- Lower the heat to a gentle simmer and cook for 10–15 minutes, stirring now and then, until most of the cranberries have burst and the sauce has thickened slightly. Take caution as the berries may splatter during cooking. The longer the sauce simmers, the thicker it will become, though it will continue to set as it cools.
- Remove the saucepan from heat and transfer the sauce into a bowl. Allow it to rest at room temperature for at least 20 minutes.
- Cover and refrigerate the sauce for a minimum of 2 hours before serving.
Notes
This cranberry sauce can be made up to one week in advance and stored in an airtight container in the refrigerator.