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Homemade cranberry sauce is that one Thanksgiving classic I refuse to buy canned. This version features fresh cranberries simmered just right with a note of sweetness and a perfect balance of tart. It comes together with minimal effort every time I make it guests ask for the recipe before they even reach for the turkey.
I first made this sauce for a Friendsgiving potluck ages ago thinking nobody would care I skipped the can. Now it is nonnegotiable on our holiday table and goes fast
Gather Your Ingredients
- Granulated sugar or swap honey maple syrup or coconut sugar: adds sweetness and balances the tart cranberries Always taste as you go if swapping in a different sweetener
- Filtered water: allows the cranberries to cook down and blend smoothly Use filtered if your tap water tastes strong
- Fresh or frozen cranberries: the real stars Tangy bold and full of flavor Choose firm and vibrant berries for best results I like to give them a gentle rinse and pick out any that look bruised or too soft
How to Make It
- Rinse and Prep Cranberries:
- Pour your cranberries into a large bowl of water Bad berries float so gently pick those out along with any shriveled or off colored ones Drain and set aside Ready cranberries make the smoothest sauce
- Dissolve Your Sweetener:
- Pour sugar maple syrup or chosen sweetener along with water into a large saucepan Set over medium heat and stir well until the granules are melted and the liquid looks clear This ensures a smooth texture so your final sauce will not be grainy
- Simmer and Burst the Berries:
- Tip in all your prepared cranberries Bring everything to a gentle boil then immediately turn the heat to low You want a slow steady bubbling not a rapid boil Let the berries simmer uncovered for twelve to fifteen minutes Stir occasionally The cranberries will pop and the sauce will thicken Once most berries have burst and it looks glossy remove from heat
Hands down my favorite part of this recipe is the pop sound as the cranberries burst I have taught my kids to listen for it and their laughter always fills the kitchen We always try to sneak a spoonful while it is still warm
Flavor Boosters
In early fall or winter add a strip of orange peel a cinnamon stick or a few cloves for a warm spiced spin Taste as you go and pull out any whole spices before serving You can even fold in diced apple or pear for another layer of seasonal flavor
Serving Suggestions
Spoon over roasted turkey or chicken for a truly classic pairing Layer it on a leftover sandwich with stuffing or use as a topping for yogurt oatmeal or pancakes My family loves to swirl a little into whipped cream for a quick dessert treat
Creative Twists
You can substitute any sweetener you like Honey gives a warm floral note while maple syrup offers earthiness For less refined options try coconut sugar which brings a caramel vibe Fresh cranberries yield the brightest sauce but frozen work just as well with a slightly saucier consistency
This homemade cranberry sauce is easy enough for weeknights and adds a fresh touch to any holiday table. Make it your own and enjoy leftovers from breakfast to dinner.
Common Questions About This Recipe
- → Can I use frozen cranberries?
Yes, both fresh and frozen cranberries work well. No need to thaw frozen cranberries before cooking.
- → How do I adjust sweetness?
Add more sugar, honey, or maple syrup to taste after simmering. Start with the given amount and add gradually.
- → Can cranberry sauce be made ahead?
Absolutely. Prepare it in advance and store in the refrigerator for up to a week. The flavors deepen as it chills.
- → What dishes pair well with cranberry sauce?
Cranberry sauce pairs with roast turkey, chicken, pork, and vegetarian mains. Try it on sandwiches or cheese boards too.
- → How do I know when the sauce is ready?
The sauce is finished when the cranberries have burst, and the mixture thickens, usually after 12-15 minutes of simmering.