Easy homemade cranberry sauce, tart and sweet, perfect for serving on Thanksgiving and every holiday!
It’s ridiculously easy to make and tastes so much fresher than the canned version plus you can flavor it anyway you like.
All you have to do is boil fresh or frozen cranberries with a bit of water, sugar and lemon or orange peel. So simple and only takes about 20 minutes.
You can add any other flavors you like – cinnamon, cloves, anise seed, apple or pumpkin pie spice and even a different kind of fruit – apples, pears – I’ve even seen a pineapple version. Generally I just keep it simple with lemon or orange.
Make it as sweet or as tart as you like by using less or adding more sugar.
I know some of you absolutely love the canned version but why not serve both? You’ll impress your family and your guests!
Make it once and you may never go back.
- 16 ounces fresh or frozen cranberries
- ⅓ cup water
- ⅓ cup sugar, plus more if needed
- the zest of one lemon or orange
- Set aside a ½ cup of the cranberries.
- Add the remaining cranberries and the rest of the ingredients to a medium saucepan over medium heat.
- Bring to a slow simmer and cook about 10 minutes, stirring often.
- Taste and add more sugar if desired and the cranberries you set aside earlier.
- Simmer another 10 minutes, stirring often.
- Store in the refrigerator. It should last a few weeks - discard if it smells funny or you see mold.