Description
This Easy Cranberry Sauce Recipe delivers a perfect balance of tart and sweet flavors with fresh orange juice and brown sugar. Ideal for holidays or anytime you want a quick, homemade cranberry sauce that’s bursting with vibrant citrus notes and a hint of vanilla, this sauce is simple to prepare on the stovetop and can be served warm or at room temperature.
Ingredients
Scale
Ingredients
- 12 ounce bag cranberries, rinsed
- 3/4 cup (150g) water
- 1/4 cup (60ml) fresh orange juice (about 1/2 large orange)
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare Oranges: Zest one large orange first and set the zest aside. Then cut the orange and juice about half of it to yield 1/4 cup of fresh orange juice. This ensures the zesting is easier and you have fresh juice ready.
- Rinse Cranberries: Rinse the cranberries under cold water using a colander. Set aside 1/2 cup of whole cranberries to stir in at the end for added texture.
- Cook Cranberries: In a medium saucepan, combine the remaining cranberries, water, fresh orange juice, and brown sugar. Place the pan over medium heat and stir occasionally as the mixture heats and begins to simmer.
- Simmer and Reduce: Once the mixture reaches a simmer, reduce the heat to low-medium. Continue cooking for about 15 minutes, stirring occasionally, until the cranberries burst, the liquid thickens, and the sauce reduces slightly.
- Add Final Ingredients: Remove the saucepan from heat. Stir in the reserved 1/2 cup cranberries, orange zest, and vanilla extract. This will add texture and enhance the flavor. The sauce will thicken more as it cools.
- Serve or Store: Serve the cranberry sauce warm or at room temperature. Store any leftovers in a covered container in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing: The sauce can be made up to 3 days ahead. Cool completely, cover tightly, and refrigerate. Rewarm gently on the stove or microwave before serving. To freeze, cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and rewarm before serving.
- Tools: Zester, citrus juicer, saucepan, wooden spoon are helpful tools for this recipe.
- Cranberries: One 12-ounce bag typically yields 3 to 4 cups. Both fresh and frozen cranberries work well and rinsing before use is recommended.
- Brown Sugar Sweetness: This recipe uses 3/4 cup brown sugar for a balanced sweetness. You can increase to 1 cup for a sweeter sauce.
Nutrition
- Serving Size: 1/4 cup (approximately 60g)
- Calories: 110
- Sugar: 24g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
