Even the most devoted canned cranberry aficionado can be converted by a spoonful of this super simple homemade cranberry sauce. Just 15 minutes and three ingredients!
Can you believe it’s almost Thanksgiving!? Fall and early winter are my absolute favorite times of year, and I have to admit that Thanksgiving itself has really grown on me over time.
Maybe it’s something about having a kiddo or simply growing older, but I truly am thankful for a day to focus just on family, friends, and good food. All things considered, it’s remarkably un-commercialized, at least by the standards of other major American holidays. 🙂 And I like that!
There are about a hundred Thanksgiving-y recipes I am (perpetually) in the process of perfecting, but this homemade cranberry sauce is one easy recipe that needs no further tweaking.
However you celebrate Thanksgiving or whatever parts of the meal you may be responsible for, there’s little doubt that cranberry sauce is one of the easiest common menu items to make. Of course, there’s the canned stuff, which is iconic in its own right.
(On a side note… do you ever wonder how many cans of that stuff they must sell in the run-up to Thanksgiving, and what percentage of the total yearly canned cranberry sales that must be?? I’m thinking 90%+!)
But if, like me, you’ve always been slightly wary of the stuff from a can, you’re likely to be pleasantly surprised to find how delicious cranberry sauce can be. Perfectly sweet-tart, with a little zing from the fresh orange zest and juice.
And even if some of your guests are ride-or-die for the canned stuff, well, with a dish this easy to prep, there’s no harm in putting out both. They just may be converted!
Homemade Cranberry Sauce
- 3/4 cup water
- zest and juice of 1 small orange
- 1/2 cup (99 grams) granulated sugar
- 12 ounces (340 grams) fresh or frozen cranberries
- In a medium saucepan over medium heat, combine the water, orange zest and juice, and sugar. Cook, stirring occasionally, until sugar dissolves.
- Stir in cranberries and bring mixture to a boil. Lower the heat and let simmer uncovered for 10-15 minutes, until the cranberries pop and the sauce thickens slightly.
- Remove from heat and allow to cool completely. (The sauce will thicken further as it cools.) Store in the refrigerator for up to a week.