Easy Cranberry Sauce
This simple homemade cranberry sauce combines tart cranberries with orange, brown sugar, and vanilla. Reserving some of the berries until the end gives the finished sauce extra texture, and it will become thicker as it cools.
Print Pin Servings: 2 cups
Ingredients
- 12 ounces bag cranberries, rinsed*
- 3/4 cup (150g) water
- 1/4 cup fresh orange juice (about 1/2 large orange)
- 3/4 cup (150g) packed light or dark brown sugar
- 1 tsp orange zest
- 1/2 tsp pure vanilla extract
Instructions
- Prepare the orange. Zest the orange before cutting it, and set the zest aside. Cut the orange and squeeze enough juice to measure 1/4 cup. About half of a large orange should provide the amount needed; squeeze more if necessary.
- Reserve some cranberries. Once the cranberries have been rinsed, measure out 1/2 cup and set them aside. These will be added after cooking to give the sauce additional texture.
- Cook the sauce. Add the remaining cranberries to a medium saucepan along with the water, orange juice, and brown sugar. Place over medium heat and stir occasionally until the mixture reaches a simmer.
- Reduce and thicken. Lower the heat to low-medium once the mixture begins simmering. Continue cooking for about 15 more minutes, stirring occasionally, until the cranberries have burst, the liquid has reduced, and the sauce has thickened.
- Add the finishing ingredients. Take the saucepan off the heat. Stir in the reserved 1/2 cup cranberries, orange zest, and vanilla extract. The cranberry sauce will continue to thicken while cooling.
- Serve or store. Serve the sauce warm or at room temperature. Cover any leftovers and refrigerate for up to 5 days.
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Recipe Notes
- The cranberry sauce can be prepared up to 3 days before serving. Let it cool completely, cover tightly, and refrigerate. Before serving, either bring it to room temperature or gently reheat it on the stove or in the microwave.
- For longer storage, allow the sauce to cool completely and freeze it for up to 3 months. Thaw it in the refrigerator, then serve at room temperature or warm it on the stove or in the microwave.
- Cranberries: A 12-ounce bag generally contains between 3 and 4 cups. Fresh or frozen cranberries both work. Frozen berries do not need to be completely thawed first. Rinse them with water in a colander before using; there is no need to dry them, as a few remaining water droplets are fine.
- Brown sugar: Using 3/4 cup produces a moderately sweet cranberry sauce. For a sweeter result, the brown sugar can be increased to 1 cup (200g).
