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This close-up image highlights a bowl of thick, glossy cranberry sauce, placed on a rustic wooden slab that enhances the cozy, festive feel. The rich red color and chunky texture of the cranberry sauce are visually striking, with whole cranberries adding depth and texture. Fresh rosemary sprigs are arranged nearby, contributing a touch of greenery to the setup. The cranberry sauce looks enticing and perfect for a holiday meal, with the rustic background elements creating a warm, inviting presentation.
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Cranberry Sauce

This classic cranberry sauce is a sweet-tart blend of cranberries, orange juice, and spices, perfect for adding holiday flavor to Thanksgiving dishes.
Course Dessert
Cuisine American
Keyword cranberry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 cups
Calories 25kcal
Author Camila Hurst

Ingredients

  • 3½ cups cranberries 350 grams
  • ½ cup granulated sugar 100 grams
  • ⅓ cup brown sugar 73 grams
  • 1 cup orange juice 240 ml
  • 1 tbsp orange zest (optional)
  • 1 cinnamon stick (optional)
  • ¼ tsp ground cloves or allspice (optional, for extra warmth)

Instructions

  • Rinse the cranberries under cold water and discard any that are soft or bruised.
  • Place the cranberries, granulated sugar, brown sugar, and orange juice in a medium saucepan. If using the orange zest, cinnamon stick, and ground cloves or allspice, add those in as well.
  • Bring to a boil over medium-high heat. Once the mixture comes to a boil, reduce the heat, and continue to cook, stirring every so often.
  • Cook until the sugar dissolves and the cranberries begin to pop, about 10-12 minutes. At this point the sauce should be thick. It will also continue to thicken as it cools down.
  • Remove from the heat. Discard the cinnamon stick if you added it.
  • Cover the sauce with plastic wrap directly on the surface to prevent a skin from forming.
  • Let it cool down, then place it in the fridge until ready to use.
  • Before serving, give it a good stir. Cranberry sauce can also be enjoyed cold, at room temperature, or gently reheated if you prefer it warm.

Storage

  • Refrigerator: Place the cranberry sauce in an airtight container and refrigerate. It will keep well for up to 10-14 days.
  • Freezer: For longer storage, transfer the cranberry sauce to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 2-3 months. Thaw it in the refrigerator overnight when ready to use.

Notes

Maple Syrup: You can use 2/3 cup of maple syrup instead of sugar in this recipe.
Granulated and Brown Sugar: Feel free to use the combination suggested above in the recipe, or just use one or the other, substituting it for the same amount.
Cranberries: You can use fresh or frozen cranberries for this recipe.
Dried Cranberries: If fresh or frozen cranberries aren't available, you can substitute with dried cranberries. Keep in mind that dried cranberries are sweeter and lack water content, so make the following adjustments:
  • Use 2 cups of dried cranberries in place of fresh cranberries.
  • Increase the liquid by using 3/4 cup water and 1 cup orange juice to help rehydrate the dried cranberries.
  • Reduce the sugar amount to 2/3 cup of sugar (you can use half brown sugar and half granulated, or use just granulated or just brown).
  • Follow the same cooking instructions, but the sauce may need an extra couple of minutes simmering, until the dried cranberries have softened and the sauce reaches your desired thickness. Add a bit more water or orange juice if needed.
  • The sauce will be slightly less tart and have a chewier texture than when using fresh cranberries but will still be delicious and flavorful!

Nutrition

Serving: 1tbsp | Calories: 25kcal