A classic dish that graces many holiday tables is cranberry sauce.
Cranberries are a quintessential holiday ingredient, with their bright red color and tart flavor. They’re also incredibly versatile, lending themselves to a variety of dishes both sweet and savory. But perhaps their most iconic use is in sauce. This simple condiment is a staple at holiday meals, adding a tangy contrast to rich meats and savory sides.
You can also check out our other Sauce & Dressing Recipes.
Homemade Cranberry Sauce
Ingredients
- 12 oz cranberries
- 1 cup white sugar
- 1 cup orange juice
Instructions
- Heat the orange juice in a saucepan, stir in the sugar, and cook until it dissolves. Add the cranberries and continue cooking, stirring often, until they start to pop.
- Remove the sauce from heat and transfer it to a bowl – the cranberry sauce will continue to thicken as it cools.
Notes
- You can also try adding other ingredients like pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, or allspice to give it a unique flavor.
- Cranberry sauce can be stored in the refrigerator for up to 10 days. Let the sauce cool completely before transferring it to an airtight container or covering the serving bowl with storage wrap.
- If you want to store it for longer, you can also freeze cranberry sauce. To freeze, allow the sauce to cool completely, then ladle it into zip-top freezer bags labeled with the date. Squeeze out the excess air, seal lay flat in the freezer, and freeze for up to a year. To thaw, transfer the frozen cranberry sauce to the refrigerator the night before you plan to serve it. It should thaw overnight.
