Easy Homemade Cranberry Sauce
So I know I have been sharing a lot of recipes with you guys here lately (like my delicious pecan pie barsI shared earlier), but I just can’t help myself because it is Thanksgiving week! And I love to bake, cook, and host so this is all right up my alley! So today I thought I would share with y’all my easy homemade cranberry sauce that I make all the time. The best part is, I don’t just make this recipe at Thanksgiving only, I make it year round. It is the perfect side dish to a delicious comfort meal like chicken pot pie too! Keep on reading to see just how easy it is to make below!
The hardest part (or most time consuming part) about this recipe is just that it has to chill overnight. That’s it! The rest of it is super simple. When I first made this, I was so worried because it was so runny and it did not set up like I thought it would. But after learning, it just takes time for it to set up. It gets thicker as it cools, so don’t worry if it looks a little runny right after you cook it!
I also like to use fresh cranberries when they are in season, but like I said above, I make this dish year round so sometimes fresh cranberries are hard to find. If that’s the case, you could totally use frozen cranberries instead. I just let them thaw out in a colander under cool running water before dumping them into the boiling water.
I used to always just use the cranberry sauce in a can because I thought making it from scratch would be too much work. But I was definitely wrong! After making this recipe, I will never go back to jellied cranberry sauce in a can. This makes your meal feel more special and like you put in the extra effort for it, even though it’s really not that much work!
Boil all the cranberries until they start to burst. Usually about 10 minutes.
You definitely don’t have to add in the orange zest or pecans if you don’t want to. I just find that it gives it a nice, festive touch. I typically will add them in especially around the holidays, but sometimes I don’t throughout the rest of the year. It’s totally up to you!
Add in all your mix ins after the cranberries have boiled for about 10 minutes.
Let it chill in the fridge over night and it will thicken up!
Easy Homemade Cranberry Sauce
- 1 cup granulated sugar
- 1 cup water
- 12 oz fresh cranberries You can use frozen cranberries too if they are not currently in season where you are located.
- 1 orange Used for the zest.
- 1/2 cup pecans
- Rinse cranberries throughly and set aside.
- Combine the one cup of sugar and the one cup of water in a saucepan over medium high heat.
- Bring to a boil and stir to make sure all sugar is disolved.
- Once sugar is disolved, add cranberries and cook until they burst. This usually takes about 10-15 minutes.
- Stir in your orange zest and pecans.
- Remove saucepan from heat and let cool.
- Pour mixture into a container and let it sit until it reaches room temperature.
- Place container in fridge overnight to let it set and thicken up.
Share your thoughts, or ask a question!