Cranberry Sauce

Make the best homemade cranberry sauce with fresh berries, orange juice, + cozy spices. Bright, sweet-tart + perfect for every holiday table.

Course Sauce

Cuisine American

Keyword Cranberries, Homemade Cranberry Sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 396kcal

Author Kathleen

Place the cranberries (12 ounces) in a colander and rinse under cold water. Pick out and discard any soft berries.
In a medium saucepan, add the cranberries, sugar (1 cup), water (1/2 cup), orange juice (1/2 cup), and salt (1/2 teaspoon). If using, add the optional cinnamon stick (1) and star anise (1).
Bring the mixture to a boil over medium-high heat, stirring occasionally so the sugar dissolves completely.
Reduce the heat to medium-low and let the sauce simmer. After a few minutes, the cranberries begin to burst. Continue simmering for 10-15 minutes, stirring occasionally. (The sauce will look thin on the stove. The pectin in the cranberries is released during cooking, and the sauce will thicken into a jelly-like consistency as it cools.)
The sauce is done when most of the berries have burst and the mixture has started to thicken. Remove the pan from the heat.
Discard the cinnamon stick and the star anise.
Let the sauce cool completely to room temperature. It will thicken as it cools.

Taste and adjust after cooling: Cranberries mellow as they cool. If you want a sweeter sauce, stir in a little extra sugar while it’s still warm.
Make it extra glossy: Add 1 tablespoon of orange marmalade at the end for shine and an extra hit of citrus.
For chunkier sauce: Pull it off the heat as soon as the berries begin to burst.
For smoother sauce: Mash lightly with a fork while it’s hot or press through a sieve for a jelly-style sauce.
A holiday upgrade: Add a splash of Grand Marnier or bourbon once the heat is off — totally optional but such a cozy treat.