Cranberry Sauce With Orange Juice

You’ll never go for a store-bought version again after learning how to make this SUPER quick and easy homemade cranberry sauce. Even better, you can easily customize it according to your palate. A pop of sweet-tart flavor for your savory holiday dishes is all it takes to take dinner a notch higher! Long before Thanksgiving arrives, I start thinking about holiday dishes to pair with this luscious red sauce. Stocking up on fresh cranberries and storing them in the freezer means I can make this deliciousness any time of year. And hey, isn’t that bright red sauce gorgeous amid those beige and brown dishes? 😉 If you love sweet and sour, this guy is your berry. Tart enough to compete with lemons, most people don’t enjoy them without some sugar. Orange juice has enough sweetness to complement the sugar and turn the cranberries into a versatile homemade sauce that will brighten any dinner table.

Recipe Ingredients

How to Make Cranberry Sauce

Mix the granulated sugar, brown sugar, water, orange juice and zest, cinnamon, and nutmeg in a medium saucepan. Add cranberries, and heat over medium, and bring to a boil. (Photo 1) Cook – Reduce heat and simmer, stirring occasionally, until the cranberries start popping. Keep stirring, and mash a few berries with a wooden spoon. Continue cooking until most of the berries have opened and the sauce thickens – 8-10 minutes. (Photo 2) Finish – Turn the stove off and remove the saucepan from heat. Add vanilla extract and Grand Manier if desired. Adjust consistency with a tablespoon or more of water, let it cool completely, and store your cranberry sauce in a glass jar. Remember it will continue to thicken as it cools.

Recipe Variations

Notes and Tips

Make-Ahead and Storage Instruction

You can make it a day in advance or more. Let it come to room temperature and store it in a glass airtight container in the refrigerator for up to two weeks. You can also freeze cranberry sauce for six months. Thaw it overnight in the fridge, and you’re good to go.