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–+ servings

Homemade Cranberry Sauce

This vibrant cranberry sauce is made by simmering fresh or frozen cranberries with a sweetener, water or orange juice, and fragrant ginger, resulting in a glossy, tangy spread. The berries burst and release their juices, thickening the mixture into a bright, punchy sauce that’s perfect for holiday tables or anytime you crave a zingy accompaniment.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 80kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 4 cups cranberries fresh or frozen, sorted for any damaged berries
  • 1 cup sugar white or brown, based on preference
  • 1 cup water or orange juice for extra zing
  • 1 orange zest grated, for brightness
  • 2 tablespoons orange juice freshly squeezed
  • 1 teaspoon fresh ginger grated, or ground ginger in a pinch
  • a pinch salt enhances flavor

Instructions

  • Rinse the cranberries under cold water, then pick out any squishy or damaged berries, setting them aside.
    Rinse the fresh cranberries under cold water
  • Combine the water (or orange juice), sugar, and a pinch of salt in a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves and the mixture is clear.
    Pour the sugar and water into a medium saucepan
  • Add the cranberries to the syrup and stir gently. Increase the heat slightly and let the mixture simmer, bubbling softly, for about 10 minutes, until the berries burst and release their juices, turning the sauce a vibrant red.
    Add the rinsed cranberries to the syrup
  • Stir in the freshly grated orange zest, orange juice, and grated ginger. Continue simmering for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
    Stir in the whiskey and lemon zest
  • Taste the sauce and adjust the sweetness or acidity by stirring in more sugar or lemon juice if needed. The sauce should be glossy, with the berries fully broken down, and coat the back of a spoon.
    Remove the saucepan from heat
  • Remove the sauce from heat and let it cool slightly. Transfer to a serving bowl or jar and chill for at least 30 minutes to let the flavors develop further.
    Transfer the cranberry sauce to a serving bowl

Notes

This cranberry sauce can be made ahead and stored in the refrigerator for up to a week. For a spiced variation, add a cinnamon stick during simmering or a few cloves for extra warmth.

Nutrition

Calories: 80kcal | Carbohydrates: 20g | Sodium: 10mg | Potassium: 50mg | Sugar: 18g | Vitamin C: 10mg | Calcium: 2mg | Iron: 1mg