Fresh Cranberry Sauce

Fresh Cranberry Sauce is a must-have side dish filled with bright cranberries 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.

Cook Time15

Cooling Time1 15

Total Time1 30

Course: Side Dish

Cuisine: American

Servings:

Calories: 156kcal

Author: Tristin @ Home Cooked Harvest

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