Your Thanksgiving table is not complete without this Cranberry Sauce made from scratch in just 20 minutes. Fresh or frozen cranberries, a hint of nutmeg, lots of orange juice and zest and a bit of vanilla complete this incredible cranberry sauce.
World’s Best Cranberry Sauce
Perhaps it may be a bit presumptuous of me to name this recipe world’s best cranberry sauce, but it wasn’t me that decided upon this name but everyone who has tried this recipe, so the name stuck. And trust me when I say that it is incredibly delicious, and I’m not usually a fan of cranberry sauce, but I can’t stop eating this one.
As I said, not a big fan of cranberries here, whereas my husband can eat them raw right out of the bag. Please reassure me that he’s not the only one – otherwise we might need to have a chat.
But even if he’s an island all his own, no one can dispute how addicting that tart, bright burst of flavor is. Even if you’re not a cranberry sauce addict, who can deny how perfectly it pairs with moist juicy turkey? I like to smear it on my turkey sandwiches the next day for those crave-able leftovers and let me tell you – it’s a home run.
Ingredient You’ll Need
- CRANBERRIES – Fresh cranberries or frozen will work just perfectly for this recipe! I’ve made it with both fresh or frozen and you cannot tell the difference. I know buying frozen cranberries is more convenient because you don’t have to worry about them going bad, just stick the bag in the freezer and when you want to make some cranberry sauce, you’re all set.
- ORANGE – We’re using both orange juice today and fresh zest, this will add some acidity and brightness to our sauce. I love lots of orange zest which is why I use 2 tablespoons of it which is from about 2 oranges.
- SUGAR –Â Just some granulated white sugar, we want some simple clean sweetness to balance out all that tartness. You can also use brown sugar.
- SPICES – Ground nutmeg is going to round out our sauce nicely, it adds a sweet spiced taste and aroma. It can be substituted with cinnamon if you don’t have any on hand.
- VANILLA –Â Our flavor secret weapon! Just a splash will bring all the flavors together. But trust me when I say, the vanilla is the secret ingredient here.
How To Make Cranberry Sauce From Scratch
It’s so easy to make this homemade cranberry sauce and you’ll want to have it on hand year round. I actually double the recipe and transfer it to jars which I freeze. Here’s how you’ll make it.
What Else Can I Add To Cranberry Sauce?
Lots! This sauce is a good blank canvas so here’s some delicious suggestions: chopped pecans, raisins, cinnamon, allspice.
How Do I Thicken Cranberry Sauce?
Cranberry sauce naturally thickens. As it cooks, the liquid cooks off and the sauce thickens. If that doesn’t work, you could always add a thickener like a bit of cornstarch mixed with a bit of water. However, keep in mind that as the sauce cools, it will thicken some more.
What Is The Difference Between Cranberry Sauce And Cranberry Relish?
The main difference is that cranberry sauce is cooked and cranberry relish is uncooked. For cranberry relish is made from raw ingredients that are blended in a food processor or blender.
Expert Tips And Tricks
- If using frozen cranberries, there is no need to thaw them out first.
- Don’t skip the orange juice or replace it with water, it’ll help with the cranberry sauce not tasting bitter.
- For reduced-sugar cranberry sauce, you can use less sugar, about 1/2 a cup, taste it and add a bit more if too tart. For a sugar free version use a substitute like Splenda or Stevia.
- You can replace the sugar with brown sugar, maple syrup or honey.
- If you notice that your cranberry sauce hasn’t thickened after you’ve chilled it, put it back on the stove and simmer for another 5 minutes, then let it cool.
How To Serve
This sauce is so multi purpose – you won’t even believe it. Not only is it delicious on many a protein, but it’s also totally mouth watering when eaten with sweets!
- Roast Turkey obviously! The absolute classic.
- Chicken breast
- Pork
- Mashed Potatoes
- Fold it into whipped cream and you’ll get a super beautiful bright pink topping for your favorite dessert!
- Spooned over vanilla ice cream
- Meatballs
Can I Make Cranberry Sauce Ahead Of Time?
Absolutely! Cranberry sauce when stored properly can last up to 2 weeks in the fridge, which is why this is perfect for making ahead. Anything we can do to save time for the big holiday is a bonus!
Freezing
You can also freeze cranberry sauce in an airtight container or jar for up to 6 months.
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World’s Best Cranberry Sauce
Ingredients
- 12 ounce cranberries (1 bag), rinsed
- ½ cup orange juice store bought or freshly squeezed
- ¾ cup sugar granulated
- â…› teaspoon nutmeg ground
- 1 teaspoon vanilla extract
- 2 tablespoon orange zest
Instructions
- Assemble the sauce: Add all the ingredients to a smaller pot and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring occasionally.
- Finish the sauce: Reduce the heat to a medium and continue cooking for about 10 minutes, stirring occasionally. You will notice the cranberries will burst as they cook.Â
- Cool and serve: Let cool completely at room temperature before serving.
Video
Recipe Notes
- If using frozen cranberries, there is no need to thaw them out first.
- Don’t skip the orange juice or replace it with water, it’ll help with the cranberry sauce not tasting bitter.
- For reduced-sugar cranberry sauce, you can use less sugar, about 1/2 a cup, taste it and add a bit more if too tart. For a sugar free version use a substitute like Splenda or Stevia.
- You can replace the sugar with brown sugar, maple syrup or honey.
- If you notice that your cranberry sauce hasn’t thickened after you’ve chilled it, put it back on the stove and simmer for another 5 minutes, then let it cool.
- Cranberry sauce when stored properly can last up to 2 weeks in the fridge.
- You can also freeze cranberry sauce in an airtight container or jar for up to 6 months.
Delicious!! I went with Joanna’s suggestion for those who like it less sweet and used only 1/2 cup brown sugar; also added maybe 1/4 tsp fresh grated ginger root to the mixture. Then took another reader’s suggestion and added about 1 TB Grand Marnier liqueur as the sauce cooled. Best ever!
So glad you liked it!