Go Back

Cranberry Sauce

A tangy and sweet cranberry sauce that perfectly complements holiday meals, made with fresh cranberries, orange juice, and vanilla.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounce Cranberries (Rinsed)
  • 3/4 cup Water (150g)
  • 1/4 cup Fresh Orange Juice (60ml), about 1/2 large orange
  • 3/4 cup Light or Dark Brown Sugar (Packed) (150g)
  • 1 teaspoon Orange Zest
  • 1/2 teaspoon Pure Vanilla Extract

Method
 

Preparation
  1. Zest the orange first, setting the zest aside, then cut the orange for juice.
  2. Rinse the cranberries and set aside 1/2 cup for texture, adding them at the end.
Cooking
  1. In a medium saucepan over medium heat, combine the remaining cranberries, water, orange juice, and brown sugar.
  2. Stir occasionally as the mixture comes to a simmer.
  3. 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.
Finishing Touches
  1. Remove from heat and stir in the reserved 1/2 cup cranberries, orange zest, and vanilla extract.
  2. The sauce will thicken further as it cools.
  3. Serve warm or at room temperature, covering and storing leftovers in the refrigerator for up to 5 days.

Notes

For serving, cranberry sauce pairs wonderfully with turkey, chicken, and pork. You can also use it as a spread for sandwiches or mix it into yogurt for breakfast. It’s easy to make ahead and can be stored in the fridge or frozen for later use.