A simple, easy, and quick sauce recipe that can be stored for days and served when needed. Perfect for Thanksgiving and dinner parties.
Welcome guys, so today I’ll show you “how to make Cranberry Sauce?”, this is a really easy recipe.
And along with that, I’ll also guide you on the “Canning of Cranberry sauce recipe”, so that you can enjoy them for a longer time.
Cranberry sauce and Cranberries are like one of those one of those sides that was my favorite and is my favorite.
I wanted to make something that is simple but still tastes delicious.
It’s refined sugar-free, it’s good for you, you can make it tons of different variations.
I’m gonna share with you a really basic recipe today which is really fast and
simple that anyone can make it, whether he/she is an experienced cook or not.
You should also check our other Thanksgiving recipes:
Thanksgiving wouldn’t be same if there is no Cranberry Sauce, am I right?
I know that there are a lot of yummy recipes available on the Thanksgiving dinner table like Mashed Potatoes, Roasted Garlic Butter Chicken, Pumpkin Pie, Strawberry Cheesecake and much more which are quite heavy, and spicy.
So in order to give some tangy punch to your taste buds, Cranberry Sauce is very important.
So here I have few of the amazing tips which will help you to make the Best Cranberry Sauce Recipe.
Do I need to defrost my cranberries?
No, I don’t think you need to do that, they are just good if they are frozen.
How to avoid using less sugar while making Cranberry Sauce?
Use 1/4 tsp of baking soda while cooking cranberries, then you’ll notice that it will need less sugar compared to usual. And this also helps in neutralizing the acidic effect of the cranberries.
For how much time should I cook my cranberries?
You should cook your cranberries until they pop up, otherwise they will turn mushy and also bitter in taste.
How should I chop my cranberries?
Chopping cranberries. Just use and food processor and give it a pulse and done. Keep your eye on them or else they will be too fine and your sauce will turn out like a waste.
Can I store my Cranberry Sauce?
Yes, you can store it in an air-tight jar for 10-12 days in a fridge. It tastes even better when it’s been 2-3 days as all of the flavors get mixed well.
Can I use anything else instead of sugar?
Yes you can do so if you are trying to be little careful. You can use honey, and it tastes equally good.
What can I do to add more flavor to my cranberry sauce?
So in order to add more flavor to your cranberry sauce, add the orange zest of one orange, the juice of the orange as well as lemon zest and lemon juice, and chopped granny smith apples.
How to zest lemon for the for the cranberry sauce recipe?
Take a grater with a wider opening and a little bit higher. You just want the skin off, you don’t want to get that white kind of pulp there you just want the beautiful yellow layer for that fresh lemony taste.
Products I have used are mentioned below(Amazon Affiliate links)
- Saucepan: Multipurpose stainless steel pan with tempered glass lid, dishwasher, and easy to clean.
- Citrus juicer: Light-weight compact, easy to use, and clean.
- Spatula: Made of high-quality silicone, easy to use, and clean.
- Hand blender: Perfect for daily kitchen use, easy to use, and clean, dishwasher safe.
- Storage containers: Made of high-quality materials, airtight seal, easy to clean, and store.
I love Cranberry Sauce because I can prep it 3 days in advance, it sits in the fridge and it gets even better as the flavors melt together.
So once you get it done, you don’t even have to worry about it.
On the day off just bring it out bring it to room temperature and you’re good to go.
So now let’s get started with our Cranberry Sauce recipe.
First, we’re going to cook cranberries this in a pot with 1 1/2 to 1 3/4 cup of sugar.
So the cranberries are awesome because they’re sweet and they’re tart.
But you really do need the sugar in this recipe.
Also if you’re trying to be a little careful with sugar you can also use honey, you can split the sugar in half and use a little bit of honey.
Add a cup of water, a cinnamon stick, and a little bit of freshly grated nutmeg.
Freshly grated nutmeg just makes such a difference it’s like when we talk about putting fresh herbs on something it gives it like a little gourmet twist, this is a little gourmet twist.
Watch your fingers and your knuckles while grating, because that’s not fun done that before.
And then we’re just gonna pop this on the stove for 5 minutes, as the cranberries cook they’re gonna start popping.
The popping of cranberries is totally normal that’s what you want for cranberries sauce.
If you’re in a rush and you just want to get it done, you can easily just cook it with the cinnamon, a little bit of nutmeg OR you can just cook it with the water and sugar and that’s a totally fine cranberry sauce.
Now we are gonna add the orange zest and orange juice, as well as lemon zest and lemon juice, and granny smith apples.
This is really awesome and a really nice twist and a great way to add extra flavor to your sauce.
Take orange zest and orange juice of 1 orange, lemon juice and lemon zest of 1 lemon, and 1 chopped granny smith apple.
So we’re gonna put this all into the pot with the cranberries.
By this time cranberries will start to pop and burst, that’s what we want.
Now after we add all zests and juices, we need to take out that cinnamon stick which has been cooking in there for 5 minutes.
We removed the cinnamon stick because we don’t want it to overpower, we just want a little flavor of it.
Now let this all cook down for about 15 minutes.
After 15 minutes our beautiful cranberry sauce is ready.
So you could easily just put it in the container to let it cool.
I personally don’t like it when it’s super chunky so I actually used a handheld blender and I blend about half of it so that half of it is smooth and half of it still has that nice consistency.
I love this recipe it’s so easy to prep a few days in advance, you don’t even have to worry about it on the day off as this stays in the fridge and the flavors can melt together.
- 200 g cranberries
- 1¾ cup sugar
- 1 tsp nutmeg
- 1 orange
- 1 lemon
- 1 granny smith apple chopped
- 1 cinnamon stick
- In a pot, take cranberries, sugar, cinnamon stick, and pour 1 cup of water and turn on the flame. Cook for 5 minutes. Grate a bit of nutmeg in the pot.
- Remove the cinnamon stick from the pan. Now take an orange and a lemon and take zest and juices out of them, chop one granny smith apple and add all of this n the pot and cook for around 15-20 minutes.
- With the help of a hand blender, blend about half of the sauce and done.
- You can also use honey in place of sugar.
- Do not blend your sauce too fine or it will be kind of a paste.