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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh cranberries with sugar, water, and orange juice until most berries pop and the sauce thickens. It cools into a bright, spoonable side dish with a fresh citrus note.
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Prep Time 5 minutes
Cook Time 12 minutes
cooling time 30 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 123
Ingredients Method Notes

Ingredients
  

  • 1 bag (12 oz) fresh cranberries picked over and rinsed
  • 1 cup granulated sugar
  • 0.5 cup water
  • 0.5 cup orange juice
  • 0.125 tsp kosher salt

Method
 

  1. Combine the cranberries, sugar, water, orange juice, and salt in a medium saucepan.
  2. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  3. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until most of the cranberries have popped and the sauce has thickened.
  4. Remove the pan from the heat and let the sauce cool for at least 30 minutes; it will thicken further as it cools.

Notes

For the best texture, let the sauce cool completely before serving because it thickens as it cools. Refrigerate for up to 10 days or freeze for up to 2 months. For a lower-sugar variation, reduce the granulated sugar to taste.