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
Units
Scale
- 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