When you have several dishes to prepare for your holiday meal, it’s tempting to just open a can of cranberry sauce and call it done. Who needs another complicated side dish to prepare? I get it, but when you see how easy it is to prepare this cranberry sauce and taste how tangy and delicious it is, you will never settle for the canned stuff again!
Growing up I remember opening a can of cranberry sauce. Out slid a gelatinous blob of cranberry sauce; an unappetizing cylinder shaped crimson glob of dense jello. I was not a fan of cranberry sauce until I learned how to make my own.
Cranberry sauce is one of the easiest sides to make. Only three ingredients and about 10 minutes of time needed. You will never serve the canned stuff ever again!
Place fresh cranberries in a sauce pan.
Add sugar to the saucepan.
Pour in orange juice. I used a Peach, Mango, Orange juice for a little more flavor. POG (Peach, Orange, Guava juice) would also work beautifully in this recipe.
TIP: If you happen to have fresh oranges on hand, use freshly squeezed fresh orange juice, and add some orange zest to this cranberry sauce for additional flavor.
Cook over medium heat until sugar dissolves, cranberries “pop”, and the sauce thickens, about 10 minutes.
It helps to use the back of a rubber spatula to smash any cranberries that haven’t popped along the sides of the saucepan.
Transfer cranberry sauce to a pretty serving dish.
Cool to room temperature. Cover and transfer to the fridge until ready to serve.
MAKE AHEAD TIP: Cranberry sauce can be made up to 2 days in advance and hang out in the fridge until ready to serve.
See, I told you it was easy to make this classic staple for your Thanksgiving table. And let’s face it, your Thanksgiving table just wouldn’t be complete without it! Tangy, with just a hint of sweetness. It’s delicious!!!
Cranberry Sauce
Ingredients
- 12 oz package fresh cranberries
- 1 cup sugar
- 1 cup orange juice
Instructions
- Place cranberries in a sauce pan.
- Add sugar to the saucepan.
- Pour in orange juice.
- Cook over medium heat until cranberries "pop", and sauce thickens.
- Transfer to serving dish.
- Cover and cool in the fridge until ready to serve.
- Can be made up to 2 days in advance.
This post was originally published November 2020 and republished November 2022 with additional content.
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