Easy Cranberry Sauce is a traditional dish for holiday feasts such as Thanksgiving, and Christmas. This classic side dish and condiment, bursting with the vibrant flavor of fresh cranberries and citrusy notes, is the perfect accompaniment to your festive meals. Our easy-to-make recipe ensures you have a tangy and sweet cranberry sauce to complement your main courses and add a burst of seasonal flavor to your plate. This cranberry sauce adds the perfect touch of tradition to your celebrations.
Frequently Asked Questions
Can I make cranberry sauce in advance?
Yes, you can make cranberry sauce in advance. It can be refrigerated in an airtight container and made a day or two before serving.
Can I freeze this sauce?
Absolutely, this sauce freezes well. Store it in a freezer-safe container for up to 2-3 months. Thaw it in the refrigerator before serving.
Can I use frozen cranberries instead of fresh ones?
Yes, frozen cranberries can be used to make this sauce. Simply adjust the cooking time as they may take a bit longer to burst.
Is cranberry sauce gluten-free?
When made from fresh cranberries, sugar, and citrus, this sauce is naturally gluten-free. Just ensure your ingredients are certified gluten-free.
Can I reduce the sugar content in the sauce?
You can adjust the sugar to your taste, reducing it if you prefer a tarter sauce or using a sugar substitute for a lower-sugar version.
How can I serve this sauce?
Cranberry sauce pairs beautifully with a holiday meal. It also can be used in sandwiches, and as a dessert topping. It also goes well with many vegan cheeses and can be made into a salad dressing. It’s beautiful and tasty used in appetizers, such as with vegan meatballs, and with vegan cheeses for a touch of sweetness tang.
How do I store leftovers?
Leftover cranberry sauce should be stored in the refrigerator in an airtight container. If you’ve made a large batch, consider freezing some for future use.
More Delicious Cranberry Recipes
Easy Cranberry Sauce
- 12 oz. fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- ½ cup water
- ½ cup orange juice
- ½ teaspoon orange zest (optional)
- Rinse the fresh cranberries under cold water and remove any stems or blemished berries. Set them aside.
- Zest the orange to get about 1-2 teaspoons of zest, and then juice the orange to obtain approximately 1/3 cup of fresh orange juice. Set aside.
- In a medium saucepan, add the granulated sugar and water. Stir to dissolve the sugar.
- Add the fresh cranberries, orange zest, and orange juice to the saucepan.
- Place the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to medium-low and let the cranberries simmer. Stir occasionally and continue to cook for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
- Taste the cranberry sauce and adjust the sweetness to your preference. You can add more sugar if it's too tart or add a little water if it's too thick.
- Remove the saucepan from the heat and let the cranberry sauce cool. It will continue to thicken as it cools. Once it reaches room temperature, transfer it to a serving dish or storage container. You can serve it immediately, or cover and refrigerate it until it's time to serve your meal.