Cranberry Sauce Recipe
Homemade cranberry sauce made from fresh or frozen cranberries, sugar, and a little water or orange juice, no added pectin needed.
Ingredients
- 24 oz fresh or frozen cranberries (two 12 oz bags)
- 1.25 to 1.5 cups sugar
- 1 cup water or orange juice
- 1 tsp orange zest, optionalPinch of salt
Instructions
- Combine sugar and water (or orange juice) in a medium saucepan and bring to a boil, stirring until the sugar dissolves.
- Add the cranberries, return to a boil, then reduce to a simmer. Cook 10 to 15 minutes, until the berries pop.
- Stir in orange zest and a pinch of salt. Cool to room temperature, then refrigerate until fully set, at least a couple hours or overnight.
- Taste once cooled and adjust sugar, salt, or orange juice as needed.
Notes
The sauce looks thin in the pot and thickens as it cools, so don't oversimmer chasing a thicker texture on the stove. Don't push much past 15 minutes of simmering.