Introduction
Let’s talk about cranberry sauce—the unsung hero of the holiday table. I know, I know… some people skip it entirely, but honestly? When it’s homemade, it can totally steal the show. This Classic Cranberry Sauce is simple, fresh, and has just the right amount of sweet, tart, and citrusy goodness. No cans, no weird jelly blobs—just real ingredients and big flavor. Whether you’re making it for Thanksgiving, Christmas, or a random Tuesday (yes, it’s that good), this is the kind of recipe that becomes tradition.
Detailed Ingredients 🍊🍒🍬
Here’s what you’ll need to whip up this festive favorite:
- 🍒 One 12 oz bag of fresh cranberries
- 🍬 1 cup granulated white sugar
- 💧 1 cup water
- 🍊 2¼ teaspoons finely grated orange zest
- 🧂 ½ teaspoon coarse kosher salt
- 🍂 1 dash of allspice (optional, but so worth it)
Direction
- In a medium saucepan, combine all the ingredients.
- Bring to a boil, stirring every couple of minutes to help dissolve the sugar.
- Once it’s bubbling, reduce the heat to medium-low and simmer for about 10 minutes, or until most of the cranberries burst open.
- Remove from heat and let the sauce cool completely in the pan.
- Transfer to a container, cover, and refrigerate until ready to serve. It gets even better as it sits!
My Story
I used to think cranberry sauce came in a can and held its shape like some kind of weird jelly log. That is, until I made it from scratch one year for Friendsgiving. I had no clue what I was doing, but I figured fresh cranberries + sugar couldn’t be that hard. Turns out, it’s one of the easiest holiday dishes you can make—and everyone noticed the difference. Now it’s a non-negotiable on my table. I always add orange zest (it’s a game changer!) and a pinch of warm spice like allspice or cinnamon. I love how it brightens up heavy dishes like turkey, stuffing, and even ham. Bonus: the leftovers? AMAZING on sandwiches.
FAQ
Q: Can I make this ahead of time?
Yes! It actually tastes better after chilling for a day or two. Make it up to 5 days in advance.
Q: Can I freeze cranberry sauce?
Absolutely. Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight.
Q: What if I don’t have orange zest?
Lemon zest works in a pinch, or just leave it out—the cranberries will still shine.
Q: Can I reduce the sugar?
You can! Start with ¾ cup and taste as you go. Just remember: cranberries are very tart.
Q: Is it supposed to be chunky or smooth?
Totally your call. Leave it chunky, or mash the berries more for a smoother texture.
Suggestion
- Serve over turkey or ham—of course!
- Spread on a leftover sandwich with turkey, stuffing, and a little mayo.
- Use as a topping for cheesecake or yogurt for a sweet-tart twist.
- Swirl into oatmeal or pancakes for a festive breakfast.
- Serve warm over vanilla ice cream for a super simple holiday dessert.
Conclusion
This Classic Cranberry Sauce proves that simple recipes are often the most loved. With just a handful of fresh ingredients and 15 minutes of hands-on time, you’ll have a tangy-sweet side that brightens up any holiday plate. The pop of citrus from the orange zest makes it feel fresh and vibrant, while the allspice adds just the right cozy note. It’s the perfect balance to all those savory, buttery holiday dishes. And honestly? It’s so easy, you might find yourself making it more than once a year. Give it a try—you’ll never reach for the canned stuff again. Promise.
— Sarah Cooper
Gotubbe.com 🍒🧡
