Description
This homemade cranberry sauce is a simple, vibrant accompaniment perfect for holiday meals or as a flavorful condiment. Made with fresh cranberries, balanced brown and white sugars, and brightened by orange juice, it cooks on the stovetop to a luscious, slightly thickened consistency that cools into a perfect spread of sweet, tart goodness.
Ingredients
Ingredients
- ⅔ cup sugar
- ⅓ cup light brown sugar, tightly packed
- ⅓ cup water
- ⅔ cup orange juice
- 12 oz cranberries, rinsed and picked through (discard bad or bruised berries)
Instructions
- Combine Sugars and Liquids: In a medium-sized saucepan over medium heat, mix the white sugar, light brown sugar, water, and orange juice. Stir occasionally until the sugars dissolve and the mixture comes to a boil.
- Add Cranberries: Stir in the cranberries and bring the mixture back to a boil.
- Simmer Cranberries: Reduce heat to a simmer. Cook the cranberries for 10-15 minutes, stirring occasionally, until most berries have burst and the mixture has reduced slightly. Be cautious of splattering during this step. Longer cooking results in a thicker sauce, but it will also thicken as it cools.
- Cool Sauce: Transfer the cranberry sauce to a bowl and allow it to cool at room temperature for at least 20 minutes.
- Refrigerate: Cover the sauce and refrigerate for at least 2 hours before serving to allow flavors to meld and the sauce to set.
Notes
- For a zestier sauce, consider adding a teaspoon of orange zest or a pinch of cinnamon during cooking.
- This sauce can be made up to a week in advance and stored in the refrigerator.
- If you prefer a chunkier texture, reduce the simmering time slightly.
- Leftover cranberry sauce can be used in sandwiches, sauces, or desserts.
