this post may contain affiliate links
When you find a perfect cranberry sauce recipe, you share it rather than change it. This recipe from Sally’s Baking Addiction is the only homemade cranberry sauce you’ll need. It’s bursting with flavor and freshness. The addition of brown sugar balances the tartness. I’d say it’s tart and bright rather than sour. Cranberry sauce has always been an afterthought in my mind when it comes to the holidays. Therefore, someone would always bring a can of it and that was the extent of my exposure. I always thought it was nasty.
I get the appeal of cranberry sauce now thanks to Sally. It pairs unbelievably well with lean protein like turkey and chicken. The tartness brightens up your plate and keeps your taste buds awake and the color makes your plate esthetically pleasing as well. It’s a total winner.
If you’re looking for more side dish recipes head to my sides page on this website.
Tips for the Best Homemade Cranberry Sauce Recipe
- Cook in this nonstick granite pot. This set is stackable and cleans up like a dream. No staining!
- Squeeze fresh orange juice from the actual orange.
- You’ll need a zester.
- Do not zest the white part of the orange rind. Just scrape the surface with the zester to get all the bright orange zest. Be gentle.
- Don’t cook the cranberries on too high heat or you’ll have a huge mess in your kitchen. You may need to go below medium heat if the boil is too aggressive. Use your discretion.
Cranberry Sauce
Ingredients
- 12 oz fresh cranberries
- 1/4 C freshly squeezed orange juice
- 1 tsp orange zest
- 3/4 C light brown sugar packed
- 3/4 C water
- 1/2 tsp vanilla
Instructions
- Rinse cranberries and set aside
- zest the orange and squeeze the juice out
- Add cranberries, orange juice, zest, water and brown sugar to a sauce pan over medium heat. Stir and allow the cranberries to get to a strong simmer. Once they're popping turn the heat down to low/medium and stir occasionally for 12 minutes.
- Crush the cranberries if you prefer more of a jam texture. Add the vanilla, stir and allow to thicken and cool to room temperature before serving or storing in the fridge.