This homemade cranberry sauce is a classic and essential addition to the holiday table can easily be overlooked. It’s so much better than the canned version and is made from either fresh or frozen cranberries in 15 minutes!
DON’T forget about the tiniest little bowl on the table this Christmas! Now, I’m not one to store-bought shame, but the canned variety doesn’t hold a candle to this recipe. Trust me on this! This is my mother’s tried-and-true Homemade Cranberry Sauce.
What to Serve with Cranberry Sauce
Your turkey dinner will be thankful for this vibrant, sweet and tart sauce. But it can be used in many other ways as well! Don’t even get me started on your leftover turkey sandwich (the real reason I cook a turkey for the record). Here are a few ways to use this cranberry sauce:
- Spread a layer on your leftover turkey sandwiches
- Use in appetizers like on a Baked Brie or in these Cranberry Brie Hand Pies
- Try as a filling in chicken! This Cranberry Rosemary Stuffed Chicken is amazing.
- Pair with your own Homemade Stuffing and Mashed Potatoes
- Use it in baking like these Cranberry Crumble Bars on Fraîche Table (our awesome meal plan – check it out!)
Homemade Cranberry Sauce
Homemade Cranberry Sauce
This quick and fresh cranberry sauce is hands-down better than the canned version.
Ingredients
- ½ pound (227 grams) fresh or frozen cranberries
- 1/3 cup sugar
- ¼ cup orange juice
- ¼ cup water
- 1 teaspoon grated orange zest
Instructions
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Combine the cranberries, sugar, orange juice, water and orange zest together in a small saucepan. On low heat, bring to a simmer and cook until the cranberries are soft and broken down and the mixture is thick, about 12-15 minutes, stirring occassionally. Set aside to cool. Refrigerate covered for up to 5 days.
Recipe Notes
Making ahead? Let it cool to room temperature then transfer to a sealed container and refrigerate up to 5 days ahead until your big feast.
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