This delicious homemade cranberry sauce is so sweet, tangy, and flavorful, and way better than the canned stuff!
Happy November, folks! I’ve got a feeling this month is going to be a great one. 🙂 I don’t usually get all that excited about Thanksgiving, but this year I can’t wait. I’m not even sure why… maybe because it’s the first year in a long time that neither my husband nor I have to work on Thanksgiving? To be fair, any holiday that celebrates food is pretty great in my book. This homemade cranberry sauce is the perfect recipe for Thanksgiving, although it’s so delicious that it would be awesome any time!
I’ve never really loved canned cranberry sauce, especially the kind that is a gelatinous mass of acidic, tinny-tasting pureed cranberry. But homemade cranberry sauce? I’d like to put it on everything. Or just eat it by itself. It is so tasty! This cranberry sauce is my favorite version yet. I love that it’s brightened up with some fresh orange flavor, a hint of cinnamon, and enough sweetness to balance out the tart cranberries. This stuff is seriously amazing and delicious! It also freezes great in airtight containers, so it’s easy to make before the big day. Just pop it in the fridge the night before to thaw and it will be perfect!
Homemade Cranberry SaucePrint Recipe
- 1 bag 12 ounces fresh cranberries
- 3/4 cup orange juice
- 3/4 cup sugar
- 1 cinnamon stick
- 1/2 teaspoon butter
- Add the cranberries, orange juice, and sugar to a medium sauce pan. Place the cinnamon stick on top. Bring to a simmer over medium heat, then reduce the heat to medium low. Simmer 10-15 minutes, or until the cranberries have burst and the sauce has thickened. To prevent foaming, add the butter when the sauce reaches a simmer. Remove the cinnamon stick before serving.