Quick Cranberry Sauce
Cranberry sauce is the ultimate way to add a pop of tangy, fresh flavor to your meals without breaking a sweat. With just a handful of ingredients like fresh cranberries and orange zest, it’s so much better than anything from a can. The best part? It comes together in just 15 minutes, making it perfect for holiday dinners, next-day sandwiches, or even a quick breakfast upgrade. Plus, it stores like a dream, so you can always have a homemade touch ready to go!
Ingredients
For the Cranberry Sauce
- ½ cup water
- ½ cup fresh orange juice
- 2 tbsp sugar
- 12 oz cranberries fresh or frozen
- orange Zest of one orange
- 1 pinch salt
- ½ tsp vanilla extract
Instructions
- In a medium saucepan, combine water, orange juice, and sugar. Heat the mixture over high heat, stirring occasionally, until it comes to a boil.½ cup water, ½ cup fresh orange juice, 2 tbsp sugar
- Once the sugar is fully dissolved, add the cranberries, orange zest, and a pinch of salt. Bring the mixture back to a boil, then reduce the heat to maintain a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce begins to thicken.12 oz cranberries, 1 pinch salt, orange Zest
- Remove the saucepan from the heat and stir in the vanilla extract. For a smoother consistency, mash the cranberries gently with the back of a fork. Allow the sauce to cool slightly before serving.½ tsp vanilla extract
Notes
- Fresh vs. frozen cranberries: You can use either fresh or frozen cranberries for this recipe. Frozen cranberries don’t need to be thawed; they’ll cook down beautifully straight from the freezer. Fresh cranberries tend to have a slightly brighter flavor, but both are great options.
- Control the sweetness: Adjust the sugar to your taste—add more if you like it sweeter or less for a tangy kick.
- Citrus punch: Don’t skip the orange zest; it’s the secret to that vibrant citrus flavor. Use a fine grater or microplane to avoid the bitter white pith.
- Cook until berries burst: This is key to achieving the perfect texture. As the berries burst, they release pectin, which naturally thickens the sauce.
- Add a personal twist: Stir in cinnamon, nutmeg, or even a splash of brandy for a fun flavor boost.
- Thickens as it cools: The sauce will set up nicely once it cools, so don’t worry if it looks a bit loose right off the stove.
- Make it ahead: Cranberry sauce stores well, and the flavors deepen over time. Make it a day or two ahead for less stress.
Nutrition
Calories: 156kcalCarbohydrates: 39gProtein: 1gFat: 0.4gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 27mgPotassium: 262mgFiber: 6gSugar: 25gVitamin A: 226IUVitamin C: 55mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!