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Best Ever Cranberry Sauce

A quick, easy, and incredibly flavorful homemade cranberry sauce that's perfect for holidays and beyond. Made with simple pantry staples, this recipe delivers a brighter, more delicious taste than store-bought versions.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 servings

Equipment

  • Medium saucepan
  • Potato peeler or paring knife For removing orange peel
  • Fork or slotted spoon For removing spices
  • Airtight container or jar For storage

Ingredients
  

Main ingredients

  • 0.75 cup sugar Adjust to taste
  • 0.5 cup orange juice Freshly squeezed is amazing
  • 0.5 cup water
  • 12 oz fresh cranberries Rinsed and picked through
  • 1 pinch salt Enhances flavors
  • 1 stick cinnamon stick For aroma and flavor
  • 1 piece orange peel Just the zest, no pith

Instructions
 

  • In a medium saucepan, combine sugar, orange juice, and water. Stir to begin dissolving the sugar.
    0.75 cup sugar
  • Add fresh cranberries, salt, cinnamon stick, and orange peel to the saucepan.
    0.75 cup sugar
  • Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
  • Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until cranberries pop and the sauce thickens.
  • Remove and discard the cinnamon stick and orange peel.
    0.75 cup sugar
  • Let the cranberry sauce cool completely before serving. It will thicken further as it cools.

Notes

This cranberry sauce can be made up to two days in advance and tastes even better when the flavors have a chance to meld overnight. It can also be frozen for up to 3 months.