Skip the can and serve this classic Homemade Cranberry Sauce at your holiday feast! Cranberries, dark brown sugar and orange juice simmer together until perfection! Cranberry sauce in under 20 minutes and it’s the absolute BEST!
Today I have for you guys, cranberry sauce.
Not cranberry jelly, this is the real deal, better-than-the-can… cranberry sauce. I was actually considering making that the title of this recipe. But changed my mind and kept it simple.
Soooo I think it’s pretty safe to assume cranberry sauce will be gracing a lot of tables this Thanksgiving… sooooo why not make it from scratch? Did you know it only takes 6 ingredients and is probably the easiest of all the recipes that you’ll be whipping up that day, so jump on it!
To Make This Homemade Cranberry Sauce You Will Need:
- dark brown sugar
- granulated sugar
- orange juice
- kosher salt
First pick through the cranberries. There’s a good chance you’ll come across a few cransberries that still have the stem attached. Throw them into a colander and rinse under cool water.
In a sauce pan over medium heat add in 1/2 cup both dark brown sugar and granulated sugar, 3/4 cup of orange juice, 1/4 cup of water with a pinch of kosher salt.
Stir until combined.
Heat over medium-low, stirring occasionally until the sugar has dissolved.
Then add in all the cranberries.
Place the lid on, leaving it askew.
Simmer the cranberries for 12 to 15 minutes.
For a slightly chunky version, mash the cranberries with the back of your spatula or spoon. And for a smoother consistency, puree in your food processor.
I like a chunkier cranberry sauce, but that’s just me.
That color tho!
Once the cranberries are soft, transfer them to a bowl to cool.
Serve at room temperature or once cool, put it in a container with a tight fitting lid and pop it in the fridge. It should keep for a few weeks up to 1 month… maybe even longer. And there you have it!
Homemade Cranberry Sauce
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 3/4 cup orange juice
- 1/4 cup water
- pinch kosher salt
- 12 ounces fresh cranberries
- Pick through the cranberries and discard any stems and then give them a quick rinse.
- In a saucepan over medium heat combine the sugars, orange juice, water and salt. Stir until the sugars dissolve.
- Add in the cranberries and cover with the lid askew, and simmer for 12 to 15 minutes or until the cranberries have burst and softened. For a chunky sauce, use the back of the spoon to smash the cranberries.
- Transfer to a large bowl to cool, then chill until serving.
- Store in a container with a tight-fitting lid for up to a month (maybe longer).
- For a smoother consistency, puree it in a food processor or blender.
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