Fresh Cranberry Sauce is a must-have side dish filled with bright cranberries, vanilla, cinnamon, and sweet sugar. This cranberry relish recipe is lightly tart and perfectly sweet. Add a splash of color to your holiday plate with this classic, simple dish.
Cranberry Sauce is an easy, traditional holiday side. For other favorite dishes try Brown Sugar Carrots or Mashed Sweet Potatoes.
Cranberry Sauce with Cinnamon
Whether you like to put it on your turkey, spread it on your roll, or grab some with a forkful of mashed potatoes. Whether you call it cranberry chutney, sauce, or relish, it is an essential dish at Thanksgiving, Christmas, New Years, or any time of the year.
I don’t know about you, but in my book cranberry sauce is not just a “sauce” or “relish” to put on mashed potatoes. It’s not just a teaspoon of cranberry condiment added to the top of some side dish. It is a full blown side! Yes, cranberry sauce is a side dish!! It gets its own space on my plate and I load up on it. Enjoying taking big bites of this sweet but tart stuff all on its own.
Why eat canned cranberry sauce, I know it’s delicious but who knows what’s actually been added to that, when you can actually make your own. Fresh cranberry sauce tastes so much better than canned. And it’s sooo easy to make, like really easy. Like my cat could probably make it, easy.
Cranberry sauce or cranberry relish only contains 3 basic ingredients: sugar, water, and cranberries. I throw in a splash of vanilla and some cinnamon for extra flavor. Those are completely optional, but add delicious flavor.
How to Make Your Own Homemade Cranberry Sauce
All you have to do to be on your way to fresh cranberry sauce from scratch is simply boil together the water and sugar. Add in the fresh cranberries and let cook for 10-15 minutes. While mine were simmering on the stove, I used a splatter screen to prevent any splattering messes or burns. The cranberries burst open as they cook and can make a pretty big mess. The longer you cook them the more the cranberries will break down making a thicker cranberry sauce.
Are Cranberries Good for You?
Yes, cranberries are healthy. They are even considered a super food to some. Eating them may reduce the risk of cardiovascular disease and may even help prevent infections.
Did you know that cranberries are naturally high in pectin? That is the substance used in jams and jellies to give them the that “gel” texture. When cranberries break down and mix with sugar, they create a jelly. Cranberries are related to the blueberry and lingonberry.
Can I Use Frozen Cranberries to Make Cranberry Sauce?
Yes, you can definitely use frozen cranberries instead of fresh cranberries. Just make sure you thaw them out in the refrigerator before using in the recipe.
Fresh Cranberry Sauce Ingredients
- Sugar: Granulated sugar (bone char free to keep vegan).
- Water: Filtered water.
- Cranberries: You need fresh, whole cranberries. Easily find them in the produce section at your local store.
- Cinnamon: Use ground cinnamon.
- Vanilla: Use vanilla extract and not imitation vanilla flavoring.
How to Make Cranberry Sauce
- Wash and pick through cranberries. Toss any that are squishy or bad.
- Combine sugar and water in a saucepan. Bring to a boil over medium heat.
- Add in cranberries and bring back up to a boil. Reduce heat to medium low and cover with a splatter screen.
- Stir occasionally at first and then constantly to keep from burning.
- Simmer for about 10-15 minutes. The longer you simmer the sauce the thicker it will be.
- Add vanilla, cinnamon, and pinch of salt. Cook for 1 minute, then remove from heat. Let cranberry sauce cool down for about 15-20 minutes.
- Spoon it into an airtight container and refrigerate for an hour before serving.
Fresh Cranberry Sauce Tips
- When cooking the cranberries on the stove, use a splatter screen to help prevent any splatters. These cranberries are very prone to splattering as they burst while cooking.
- Use thawed out frozen cranberries in place of fresh. You can use them frozen but they will take longer to come up to a boil.
- Make sure to rinse your cranberries before use. Pick through them to get rid of any that are squishy or look bad.
Fresh Cranberry Sauce Variations
- Add in 1/4 teaspoon of ground clove or use whole cloves in a spice sachet. Just remove the spice sachet once the sauce is done cooking.
- Leave out the spices and vanilla to have plain cranberry sauce.
- Use cranberry juice or apple juice instead of water.
Storage Instructions for Cranberry Sauce
- How to Refrigerate Cranberry Sauce: Let the sauce cool and put in a glass container or BPA-free airtight plastic container or zipper bag. The cranberry sauce should last about a week in the fridge. I’ve read that it may last longer than that, but it’s better be on the safe side.
- How to Freeze Cranberry Sauce: Let the sauce cool off completely before putting into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. Make sure to label the cranberry sauce with the recipe name and date. It should last about 3 months in the freezer.
- How to Thaw Cranberry Sauce: Thaw the frozen cranberry sauce in the refrigerator for a few days before it needs to be served.
How Far in Advance Can You Make Cranberry Sauce?
You can make cranberry sauce 2-3 days in advance. It will stay good for about 7 days in the refrigerator.
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Fresh Cranberry Sauce
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 12 ounces fresh cranberries or thawed frozen
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- Rinse and pick through the cranberries. Discard any that look bad or squishy.
- Combine sugar and water in a saucepan. Bring to a boil over medium high heat.
- Add in cranberries and bring back to a boil. Reduce heat to medium low and cover with a splatter screen.
- Stir occasionally at first and then constantly to keep from burning.
- Simmer the cranberry sauce for 10-15 minutes, the longer you cook them the thicker the mixture will be.
- Add in pinch of salt, vanilla extract, and cinnamon. Cook for 1 minute and remove from heat.
- Let the sauce cool down for 15-20 minutes. Put in a storage container and put in the fridge for at least an hour before serving.
Notes
- When cooking the cranberries on the stove, use a splatter screen to help prevent any splatters. These cranberries are very prone to splattering as they burst while cooking.
- Use thawed out frozen cranberries in place of fresh. You can use frozen but they will take longer to bring to a boil.
- Cranberry sauce will last about a week in the fridge.
Nutrition
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