Homemade Cranberry Sauce
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Homemade cranberry sauce is super easy and a must-have for your Holiday dinner!
A Thanksgiving feast is not complete without cranberry sauce. Homemade cranberry sauce just takes a few ingredients and is so much better than the canned stuff you get at the store. This delicious version will definitely impress your guests. Extra sauce? Use it in my Crockpot Turkey Breast with Cranberry Sauce.
Do you like to make one of those sandwiches the day after Thanksgiving? With turkey, stuffing, and cranberries...Yum! Cranberries go perfectly with turkey, like a marriage made in food heaven!
How to make Homemade Cranberry Sauce
- Heat a saucepan on medium-high heat. Add in the sugars, orange zest, orange juice, and water and whisk just until dissolved. About 1-2 minutes.
- Add in the cranberries, stir and add in the cinnamon stick.
- Simmer until the cranberries begin to pop about 10 minutes.
- Use an immersion blender or potato masher to get a smoother texture.
- Reduce heat to low and add Gran Marnier, simmer another 5 minutes to reduce the alcohol.
- Remove from heat and place sauce in a serving bowl. Chill in the refrigerator until ready to serve.
- It thickens as it cools.
Can I make cranberry sauce ahead of time?
Yes, this is a perfect side dish to make ahead of the big day. It will store in an airtight container for 7-10 days in the refrigerator. Or you can freeze it for longer.
Looking for more Thanksgiving dishes?
- Cornbread Sausage Dressing
- Cheesy Creamed Corm Casserole
- Slow Cooker Turkey Breast
- Roasted Garlic Red Mashed Potatoes
- Honey Garlic Roasted Carrots
- Garlic Parmesan Dinner Rolls
Homemade Cranberry Sauce
Ingredients
- 1/4 cup water
- Juice from 3 oranges about 3/4 cup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 12 ounces fresh cranberries
- zest from one orange
- cinnamon stick or 1/4 teaspoon cinnamon
- 1/8 cup Grand Marnier optional
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Instructions
- Heat a medium saucepan on medium-high heat. Add water, orange juice, granulated sugar, brown sugar, orange zest. Whisk until dissolved about 1-2 minutes.
- Add in the cranberries and cinnamon stick and stir, cook until cranberries start to pop about 10 minutes.
- Reduce heat and stir in Grand Marnier, Simmer another 3-4 minutes.
- Remove cinnamon sticks and use an immersion blender (if you want it smooth) to blend the chunks out if desired.
- Remove from heat and place in a serving bowl. Cranberry sauce will thicken as it cools.
I've never put it on a cheesecake but the consistency is perfect 🙂
How would this be as a cheesecake topping?