Cranberry Sauce was not on my list of the ‘most highly anticipated holiday dishes’. I really couldn’t understand how anyone wanted any on their plates. I knew that what I started preparing holiday meals for my family, it would not be on the menu. That was, until it was requested. I knew that I wasn’t going to buy the traditional cranberry sauce in a can and serve. A simple google search showed me how easy it could be to make it myself so that is what I decided to do. I have been making it ever since. If you enjoy cranberry sauce with your holiday meal and you are currently eating the one from a can, I embolden you to try making it yourself. You and your family will love it.
How to Make Cranberry Sauce
This cranberry sauce recipe is as easy as can be. All that you need is one pot and 3 ingredients. Cranberries, of course, orange juice (preferably freshly squeezed, and sugar (don’t leave it out!). First things first, you are going to put everything in your sauce pot. Next, simply bring it to a boil. Next, just simmer it for 15 minutes. Now this last step is totally options, but I love for my cranberry sauce to be smooth. I puree the warm sauce right in the pot using an immersion blender. You can also put the sauce in a food processor or blender to puree. Chill overnight and enjoy!
The great thing about this recipe is that it can be made up to 10 days in advance. It is an easy side to prep to have a head start on your meal.
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Homemade Cranberry Sauce
- 8 oz. cranberries fresh or frozen
- 1 cup sugar
- 1/2 cup orange juice
- pinch of cinnamon totally optional
In a medium sauce pan, add all of your ingredients. Bring it to a boil and then simmer for 15 minutes. Leave as is or puree. Allow to cool and then chill overnight or up to 10 days in an airtight container in the fridge.