Home Kitchen Unfussy Kitchen-made Cranberry Sauce

Skip the can and serve this familiar From-scratch Cranberry Sauce at your holiday feast! Cranberries, dark brown sugar and orange juice simmer together until perfection! Cranberry sauce in under 20 minutes and it’s the absolute DEPENDABLE!

Today I have for you guys, cranberry sauce.

Not cranberry jelly, this is the real deal, better-than-the-can… cranberry sauce. I was actually considering making that the title of this method. But changed my mind and kept it simple.

Soooo I think it’s pretty safe to assume cranberry sauce will be gracing a lot of tables this Thanksgiving… sooooo why not make it in a home kitchen? Did you know it only takes 6 ingredients and is probably the most unfussy of all the recipes that you’ll be whipping up that day, so jump on it!

To cook this Kitchen-made Cranberry Sauce Set out:

• dark brown sugar – Lends sweetness and caramel notes and helps balance flavors.
• granulated sugar – Also lends sweetness and helps balance flavors.
• orange juice – Adds subtle orange citrus flavor.
• water
• kosher salt – Enhances the flavors in this method.
• cranberries – Use fresh whole cranberries, discarding any mushy ones you might find.

First pick through the cranberries. There’s a good chance you’ll find a few cranberries that still have the stem attached or ones that are mushy. Discarding the mushy cranberries and any stems you come across, add the cranberries into a colander and rinse under cool water.

In a sauce pan over medium heat add in 1/2 cup both dark brown sugar and granulated sugar, 3/4 cup of orange juice, 1/4 cup of water with a pinch of kosher salt.

Stir until combined.

Heat over medium-low, stirring occasionally until the sugar has dissolved.

Then add in all the cranberries.

Place the lid on, leaving it askew.

Simmer the cranberries for 12 to 15 minutes.

For a slightly chunky version, mash the cranberries with the back of your spatula or spoon. And for a smoother consistency, puree in your food processor.

I like a chunkier cranberry sauce, but that’s only me.

That color tho!

Once the cranberries are soft, transfer them to a bowl to cool.

Serve at room temperature or slightly warm.

How To Store Cranberry Sauce:

Once completely cooled, transfer it to a container with a tight fitting lid and pop it in the fridge. It should keep for a few weeks up to 2 weeks.

Can I Freeze Cranberry Sauce?

Yes! Once cooled, transfer to a freezr-safe container and store in the freezer for up to 3 months. Any longer than that could affect the taste.

Enjoy! And if you give this Kitchen-made Cranberry Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!