INTRODUCTION
Holiday gatherings bring joy, laughter, and delicious food. One dish that brightens the table is cranberry sauce. This tangy and sweet side dish complements many holiday meals. Made from fresh cranberries, orange juice, and a hint of vanilla, this sauce is simple, yet delightful. It adds a colorful touch to any table and is a favorite for many.
WHY YOU WILL LOVE THIS RECIPE
You will love this cranberry sauce recipe because it is easy to make. It uses fresh ingredients that are often found at home. The balance between tart and sweet makes it perfect for pairing with roasted meats. Plus, you can make it ahead of time, which is a big help during busy holiday weeks. Its bright color and fresh flavor lift any meal, making it a must-have for your holiday side dishes.
HOW TO MAKE Cranberry Sauce
Making cranberry sauce is quite simple. With just a few steps, you can create a delicious dish that adds a festive touch to your holiday meal. The combination of cranberries and oranges creates a lovely flavor that everyone will enjoy.
EQUIPMENT NEEDED
To make this cranberry sauce, you will need the following kitchen tools:
- A medium saucepan
- A juicer or a manual juicing tool
- A zester or grater
- A mixing spoon
- Measuring cups and spoons
Ingredients You’ll Need
- Cranberries (Rinsed): 12-ounce bag
- Water: 3/4 cup (150g)
- Fresh Orange Juice: 1/4 cup (60ml), about 1/2 large orange
- Light or Dark Brown Sugar (Packed): 3/4 cup (150g)
- Orange Zest: 1 teaspoon
- Pure Vanilla Extract: 1/2 teaspoon
STEP-BY-STEP INSTRUCTIONS
- Zest the orange first, setting the zest aside, then cut the orange for juice. You need about half of a large orange for 1/4 cup of juice. Juice the other half if needed.
- Rinse the cranberries and set aside 1/2 cup. These will be added at the end for texture.
- In a medium saucepan over medium heat, combine the remaining cranberries, water, orange juice, and brown sugar. Stir occasionally as the mixture comes to a simmer.
- Once simmering, reduce the heat to low-medium. Continue to cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 15 minutes.
- Remove from heat and stir in the reserved 1/2 cup cranberries, orange zest, and vanilla extract. The sauce will thicken further as it cools.
- Serve the cranberry sauce warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.
HOW TO SERVE Cranberry Sauce
Cranberry sauce can be served in multiple ways. You can place it in a small bowl and let guests serve themselves. It pairs wonderfully with turkey, chicken, and pork. Many enjoy spreading it on sandwiches in leftover holiday meals. For a festive touch, garnish with a small sprig of mint or a few whole cranberries.
STORAGE & FREEZING : Cranberry Sauce
Storing your cranberry sauce is easy. Place it in an airtight container in the refrigerator once it has cooled. It will keep fresh for up to five days. If you want to keep it longer, you can freeze it. Simply transfer the sauce to a freezer-safe container, leaving some space at the top for expansion. It will stay good in the freezer for up to three months. To use, just move the sauce to the refrigerator to thaw overnight before serving.
SERVING SUGGESTIONS
Cranberry sauce is versatile and goes well with many dishes. Here are some ideas for serving:
- Serve alongside roast turkey or chicken for the holidays.
- Use it as a topping for meatloaf.
- Spoon it over cream cheese for a simple appetizer with crackers.
- Mix it into yogurt for a tasty breakfast.
- Spread on sandwiches for a delightful twist.
VARIATIONS
There are many ways to vary this cranberry sauce recipe to suit your tastes:
- Add a dash of cinnamon or nutmeg for a warm spice flavor.
- Mix in chopped nuts for added crunch.
- Use apple juice instead of orange juice for a different sweetness.
- Try adding a splash of red wine for a richer taste.
- Include chopped apples or pears for extra fruitiness.
FAQs
1. Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries. There is no need to thaw them before cooking. Just add them to the saucepan as you would with fresh cranberries.
2. How can I adjust the sweetness of the sauce?
If you prefer a sweeter sauce, feel free to add more brown sugar to taste. Start with a tablespoon and add more if desired.
3. Can I make this sauce ahead of time?
Yes, this sauce can be made ahead of time. It tastes even better after the flavors meld. You can prepare it up to a week in advance.
4. How do I know when the sauce is done cooking?
The sauce is done when most of the cranberries have burst and it has thickened. Stir occasionally and keep an eye on it while it cooks.
5. Can I use another type of sugar?
Yes, you can use white sugar or honey, but the flavor may differ slightly.
MAKE-AHEAD TIPS FOR Cranberry Sauce
Making cranberry sauce ahead of time is a great way to save stress on the busy days leading up to the holidays. Here are some tips:
- Prepare the sauce up to a week in advance and store it in the refrigerator.
- If freezing, try to portion it into smaller containers for easy thawing later.
- Let your sauce cool completely before storing it. This will help it last longer.
- Label your containers with the date so you can keep track of freshness.
Having cranberry sauce ready not only saves time but also allows you to enjoy the holiday season more. With its bright color and sweet-tart flavor, it’s sure to be a hit!
Cranberry Sauce
Ingredients
Method
- Zest the orange first, setting the zest aside, then cut the orange for juice.
- Rinse the cranberries and set aside 1/2 cup for texture, adding them at the end.
- In a medium saucepan over medium heat, combine the remaining cranberries, water, orange juice, and brown sugar.
- Stir occasionally as the mixture comes to a simmer.
- Once simmering, reduce the heat to low-medium and continue to cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 15 minutes.
- Remove from heat and stir in the reserved 1/2 cup cranberries, orange zest, and vanilla extract.
- The sauce will thicken further as it cools.
- Serve warm or at room temperature, covering and storing leftovers in the refrigerator for up to 5 days.