Toss out that jar of cranberry sauce and make your very own homemade cranberry sauce! Made with cranberries, orange zest, and nutmeg, this cranberry sauce will be the talk of your holiday dinner!
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What You’ll Need For This Homemade Cranberry Sauce
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How To Make This Homemade Cranberry Sauce
Finely grate the orange zest, avoiding the white pith.
If using whole nutmeg, grate it fresh for a stronger flavor.
In a medium saucepan, add the cranberries, water, orange juice, and brown sugar. Stir to dissolve the sugar.
Add the nutmeg to the pan and bring it to a bowl over medium heat.
When boiling, reduce the heat low and simmer for 15 minutes, occasionally stirring to ensure nothing sticks. The cranberries will burst and thicken the sauce.
Stir in the orange zest and cook for 3-4 more minutes. The sauce will still look loose at this point, but it will thicken as it cools.
For extra thickness, dissolve 1 tablespoon of cornstarch in water, stir it in, and cook for 1-2 minutes more.
Remove from heat and let it cool completely before serving. You can strain the sauce through a fine sieve for a smooth sauce, or leave it chunky.
Important Recipe Notes
Cranberry sauce always tastes better the next day. Make it ahead and store it in the fridge for up to 1 week.
To balance the sweetness, taste the sauce as it simmers. Add more sugar if you prefer it sweeter, or add in a splash of orange juice for brightness.
For a holiday twist, add a cinnamon stick or star anise during simmering.
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Homemade Cranberry Sauce
- Total Time: 25
- Yield: 1 1/2 cups 1x
Description
This homemade cranberry sauce is sweet, tangy, and easy to make! A simple holiday side dish that’s so much better than the canned version.
Ingredients
- 2 cups thawed cranberries
- 150 ml water
- 4 tbsp orange juice
- 1/2 cup brown sugar
- 2 tbsp orange zest
- 1/5 tsp nutmeg
Instructions
- Finely grate the orange zest, avoiding the white pith. If using whole nutmeg, grate it fresh for stronger flavor. In a medium saucepan, combine cranberries, water, orange juice, and brown sugar. Stir to dissolve the sugar.
- Add the nutmeg. You can use ground nutmeg or freshly grated. Optional: stir in cardamom or ginger for a warmer spiced profile.
- Bring to a boil over medium heat. Reduce heat to low and simmer for about 15 minutes, stirring occasionally. The cranberries will burst and thicken the sauce. Stir in the orange zest and cook for 3–4 minutes more. The sauce will still look loose but will thicken as it cools.
- Strain through a fine sieve for a smooth sauce, or leave chunky for a rustic texture. For extra thickness, dissolve 1 tbsp cornstarch in water, stir in, and cook 1–2 minutes more. Remove from heat and let cool completely before serving. The sauce will set to a jam-like consistency.
- Prep Time: 5
- Cook Time: 20
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
