My kitchen filled with fragrant steam as I watched the glistening cranberries burst into a crimson cascade. This Cranberry sauce has been my go-to for holiday tables after five rounds of tweaking. I discovered that skimming the pale foam after the first gentle simmer keeps the color clear and the flavor bright.
Why You’ll Love Cranberry sauce
- A vibrant tang that cuts through rich mains
- Silky texture with just the right amount of bite
- Easy 5-minute prep and a quick 10-minute simmer
- Traditional condiment with roots in North American harvest festivals
A Little Background
Years ago, during my first attempt, I overcooked the berries and ended up with a dry mash—not ideal. Learning that a gentle bubble preserves that juicy pop brought me back for another round. Cranberry sauce became a seasonal ritual, linking me to early American settlers who cherished these tart berries in autumn staples.
Key Ingredients for Cranberry sauce
- Fresh or frozen cranberries (200g): Provide that signature tang. Frozen work fine if you let them thaw briefly.
- Granulated sugar (175g): Balances acidity. Swap half for demerara for a deeper caramel note.
- Water (150ml): Creates the simmer medium. Use filtered for the purest flavor.
- Pinch of salt: Heightens sweetness and rounds out taste.
- Ground cinnamon (optional): Stir in a pinch for a warming winter twist.
How to Make Cranberry sauce
- Pour 150ml water into a medium saucepan and bring to a gentle simmer over medium heat (about 2 minutes).
- Add 175g sugar, stirring until the surface turns glossy and all grains have dissolved (another 2–3 minutes).
- Tip in 200g cranberries and a pinch of salt. You’ll hear a soft bubbling as the skins begin to split (about 8–10 minutes).
- When the berries have burst and the sauce coats the back of a spoon, remove from heat and let cool for at least 1 hour—the texture firms up as it rests.
Pro Tips & Troubleshooting
- For a clearer sauce, skim off the whitish foam after the first 3 minutes of simmering.
- If the sauce stays too runny, return to low heat and simmer an extra 2 minutes to evaporate excess liquid.
- Mix in a dash of orange zest or a splash of port for a festive flavor variation.
- To halve the batch, keep the same simmer time; to double, add 1–2 extra minutes at step 3.
Storage & Make-Ahead Guide
This sauce lasts up to 7 days in an airtight container in the fridge. Freeze in small portions for up to 3 months—just thaw overnight in the fridge. Reheat gently in a saucepan or microwave until warm through (around 30 seconds). Always use clean utensils to scoop sauce to avoid contamination.
Personal testing note: After a night in the fridge, I found the texture achieved a firm, sliceable jelly—ideal for pre-roasting prep.
Serving Suggestions
Brighten roast turkey or ham with a glossy scoop. Dollop over creamy brie on crostini or swirl into yogurt for a tangy breakfast treat. Use as a glaze for pork chops or mix into dressings for a fruity kick.
Frequently Asked Questions
- How long does homemade cranberry sauce last? It keeps fresh for up to 7 days in the refrigerator when stored in a sealed container.
- Can I freeze cranberry sauce? Yes, freeze in portioned containers for up to 3 months; thaw overnight in the fridge.
- Why is my cranberry sauce too runny? Likely you didn’t simmer long enough—return to heat for 1–2 minutes to reduce excess liquid.
- Can I make cranberry sauce ahead of time? Absolutely—prepare up to 3 days before serving and keep chilled until use.
- Can I use frozen cranberries? Frozen are fine straight from the freezer; just add an extra minute to cooking time.
- What can I substitute for sugar? Swap granulated sugar for brown sugar or honey (use 1:1 ratio), adjusting simmer time as needed.
Final Thoughts
After numerous trials, this Cranberry sauce remains my favorite for its vibrant color and balanced tang. I can’t wait to hear how you customize it—drop your tweaks below and share a photo of your runny or sliceable results!
More Recipes You’ll Love
- Easy Thanksgiving Turkey Recipe – a golden-roasted centerpiece that pairs beautifully with tangy cranberry sauce
- Air Fryer Pork Chops – crispy-edged chops ideal for a sweet-and-tart cranberry glaze
- Air Fryer Brussels Sprouts – caramelized little cabbages offering a savory contrast to fruity sauce
Cranberry sauce
Ingredients
Sauce Base
- 150 ml water
- 175 g granulated sugar
- 1 pinch salt
Fruit
- 200 g fresh or frozen cranberries thawed briefly if frozen
- 1 pinch ground cinnamon optional
Instructions
Sauce Base
- Pour 150ml water into a medium saucepan and bring to a gentle simmer over medium heat (about 2 minutes).
- Stir in 175g granulated sugar until the surface turns glossy and all grains have dissolved (2–3 minutes).
- Add a pinch of salt.
Fruit
- Tip in 200g cranberries and ground cinnamon if using. The berries will begin to burst after 8–10 minutes of gentle bubbling.
- Remove from heat when the sauce coats the back of a spoon and let cool for at least 60 minutes before serving.