Homemade Cranberry Sauce with Optional Mix-ins Recipe
Introduction
Cranberry sauce is a classic accompaniment that adds a bright, tangy contrast to savory dishes. Made from fresh or frozen cranberries simmered with sugar and water, this simple sauce can be easily customized with nuts, spices, or fruit for extra flavor.
Ingredients
- 1 cup (200g) sugar
- 1 cup (250ml) water
- 4 cups (one 12-ounce package) fresh or frozen cranberries
- Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice
Instructions
- Step 1: Rinse the cranberries under cold water using a colander. Pick out and discard any damaged or bruised berries.
- Step 2: In a medium saucepan, combine the water and sugar. Bring to a boil over high heat, stirring to dissolve the sugar.
- Step 3: Add the cranberries to the boiling water and return to a boil. Reduce heat to a simmer and cook for about 10 minutes, or until most cranberries have burst.
- Step 4: If desired, stir in mix-ins such as chopped pecans, a pinch of orange zest, raisins, currants, blueberries, or spices like cinnamon, nutmeg, or allspice. Adjust quantities to taste.
- Step 5: Remove from heat and let the sauce cool completely at room temperature. Transfer to a bowl and chill in the refrigerator; the sauce will thicken as it cools.
Tips & Variations
- For a smoother sauce, blend or pulse the cooled cranberry sauce slightly with a food processor or immersion blender.
- Add fresh orange juice or a splash of zest for a bright citrus flavor.
- Try warming the sauce with a splash of bourbon or brandy for a festive twist.
- Use frozen cranberries if fresh are unavailable; no need to thaw before cooking.
Storage
Store cranberry sauce in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze in a sealed container for up to three months. Thaw in the refrigerator before serving. Reheat gently on the stove or enjoy cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make cranberry sauce ahead of time?
Yes, cranberry sauce can be made several days or even weeks in advance. It actually tastes better after the flavors have melded during chilling.
What if I don’t have fresh cranberries?
Frozen cranberries work equally well and require no thawing before cooking. Just follow the same cooking instructions.
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Homemade Cranberry Sauce with Optional Mix-ins Recipe
- Total Time: 20 minutes
- Yield: About 2 cups 1x
- Diet: Vegetarian
Description
This classic cranberry sauce recipe is a simple, sweet, and tangy side dish perfect for holiday meals. Made from fresh or frozen cranberries simmered in a sugar-water mixture until bursting and thickened, it can be customized with nuts, citrus zest, dried fruits, or warm spices for added depth of flavor. Easily prepared on the stovetop, this sauce complements turkey, ham, or any festive feast.
Ingredients
Basic Ingredients
- 1 cup (200g) sugar
- 1 cup (250ml) water
- 4 cups (one 12-ounce package) fresh or frozen cranberries
Optional Mix-ins
- 1/2 cup chopped pecans
- Pinch or two of orange zest
- Raisins (to taste)
- Currants (to taste)
- Blueberries (to taste)
- Pinch of cinnamon
- Pinch of nutmeg
- Pinch of allspice
Instructions
- Rinse the cranberries: Place the cranberries in a colander and rinse them thoroughly under cold water. Remove and discard any damaged or bruised berries to ensure the best flavor and texture.
- Boil the water with sugar: In a medium saucepan, combine the water and sugar. Heat over high heat and bring the mixture to a rapid boil, stirring occasionally to fully dissolve the sugar.
- Add the cranberries and cook until they burst: Add the rinsed cranberries to the boiling sugar water. Return to a boil, then reduce the heat and allow to simmer gently for about 10 minutes. Cook until most of the cranberries have burst, creating a thick sauce.
- Stir in the mix-ins, if using: Once the berries have mostly burst, optionally stir in chopped pecans, orange zest, raisins, currants, blueberries, or warming spices such as cinnamon, nutmeg, and allspice. Start with small amounts of spices and add to taste.
- Cool the sauce: Remove the saucepan from heat and set it aside to cool completely at room temperature. Once cooled, transfer the cranberry sauce to a bowl and refrigerate until chilled. The sauce will thicken further as it cools.
Notes
- The sauce can be made ahead and kept refrigerated for up to one week.
- Adjust the sweetness by varying the amount of sugar according to your preference.
- For a smoother texture, pulse the sauce in a blender after cooking.
- Fresh cranberries can be swapped with frozen ones without thawing.
- To make it vegan, ensure all optional mix-ins are plant-based.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Keywords: cranberry sauce, holiday sauce, Thanksgiving side, homemade cranberry sauce, easy cranberry recipe
