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.
Did You Make This?
Be sure to snap a pic and tag it #naturewayblog I love, love, love hearing from my readers! Please, don’t forget to leave a comment and a review below, and be sure to follow me on INSTAGRAM, FACEBOOK, PINTEREST, TELEGRAM or TWITTER for all the latest happening here at Nature Way!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? Just click the “like” button down at the very bottom, at the end of the post. It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial to you, my readers. And don’t forget to subscribe:
When you sign up you’ll never miss out on all the latest that’s happening here at Nature Way. I promise to never spam you, ever! Cross my heart. Thank you and God bless!
Our hope comes from God. May He fill you with joy and peace because of your trust in Him. May your hope grow stronger by the power of the Holy Spirit.
Romans 15:13
Remember…Jesus ❤️’s you!
1 thought on “How To Make The Very Best Cranberry Sauce From Scratch”