This vibrant cranberry sauce blends tangy cranberries with granulated sugar, freshly squeezed orange juice, warm water, ground cinnamon and a pinch of salt. The natural burst of flavor creates a luscious, festive accent that brightens any meal. Enjoy its appealing balance of sweetness and spice for a memorable holiday treat.

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I made this Best Ever Cranberry Sauce using 12 oz of fresh cranberries, 1 cup granulated sugar, 1/2 cup freshly squeezed orange juice, 1/4 cup water, 1/2 teaspoon ground cinnamon and a pinch of salt. I love how these simple ingredients come together to create a sauce thats full of flavor and adds a pop to your holiday meal.

Its really easy to whip up in about 15 minutes and it’s a great way to include a nutritious side dish on your table. Cranberries are known for their antioxidants and vitamin C which makes this recipe not only flavorful but a bit healthier too.

I’ve been comparing it to recipes like the one from Natasha’s Kitchen and even some that mix in pineapple for an unexpected twist. If youre looking for something similar to a Fresh Cranberry Sauce or an Easy Cranberry Sauce, this recipe is a must try for your next holiday meal.

Why I Like this Recipe

I love this recipe because it has a perfect combination of sweet and tangy flavors that really pop and make me feel like im having something special at every meal.

I enjoy how simple and quick it is to make, you know its only around 15 minutes to whip up a batch of real, whole ingredients which makes it super easy for me on busy days.

I also like that the sauce has a little bit of a kick from the cinnamon which adds a warm and comforting flavor, something i really appreciate during the holidays.

Its fun to experiment with the texture too since if it gets too thick i can always add a bit more orange juice or water, making the recipe adaptable to my taste every time.

Ingredients

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Cranberries delivers antioxidants, vitamin C, fiber and a tangy tart taste that wakes up recipe.
Granulated sugar adds sweetness and quick energy but its best used sparingly.
Freshly squeezed orange juice offers citrus brightness and vitamin C while balancing the tart cranberries.
A splash of water helps merge flavors and keeps sauce consistency perfect without adding extra calories.
Ground cinnamon adds warm spice, enhancing depth with a subtle aroma that compliments fruity taste.
A pinch of salt intensifies natural flavors and balances the overall sweet and tart profile.
Our sauce blend vibrant fruity, tangy and sweet elements with a warm, spiced kick.

Ingredient Quantities

12 oz fresh cranberries

1 cup granulated sugar

1/2 cup freshly squeezed orange juice

1/4 cup water

1/2 teaspoon ground cinnamon

Pinch of salt

How to Make this

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1. Rinse the cranberries and get them ready to use.

2. In a medium saucepan, mix together the sugar, orange juice, water, ground cinnamon and a pinch of salt.

3. Heat the saucepan over medium heat until the sugar dissolves completely.

4. Once the mixture starts to boil, add in the cranberries.

5. Stir gently and let everything bubble away for about 10 minutes, stirring a couple of times.

6. Watch as most of the cranberries burst and form a thick sauce.

7. If the sauce starts to look too thick, you can add a little more water or orange juice to loosen it up.

8. Remove the pan from the heat and let the sauce cool to room temperature.

9. Once cooled, transfer the sauce to a bowl or container and refrigerate until it is chilled.

10. Serve with your favorite holiday meal and enjoy the vibrant burst of flavor!

Equipment Needed

1. Colander – to rinse and drain the cranberries
2. Medium saucepan – to mix and heat the sugar, orange juice, water, cinnamon, and salt
3. Measuring cups and spoons – to measure accurate amounts of sugar, orange juice, water, and spices
4. Stirring spoon – to stir the mixture while it heats and bubbles away
5. Heat-resistant bowl or container – to cool the sauce before placing it in the fridge
6. Stove – to heat your saucepan and bring the mixture to a boil
7. Citrus juicer (optional) – if you’re squeezing your own fresh orange juice

FAQ

Q: How do I know when the cranberries sauce is done?

It usually starts to bubble and the cranberries begin to pop. When most of them have burst and the mixture thickens a bit, it’s done.

Q: Can I use frozen cranberries instead of fresh?

Yes, you can. Just make sure they’re thawed and drained, and be aware that the sauce might be a tad more watery.

Q: What if I dont have freshly squeezed orange juice?

You can use store bought orange juice but freshly squeezed gives a better flavor and a slight tartness.

Q: Can I add other spices to this recipe?

Sure, some people like a pinch of nutmeg or even a little ginger to spice things up.

Q: How long can I store the cranberry sauce?

It’ll keep in the fridge for up to a week. Just keep it in an airtight container.

Best Ever Cranberry Sauce Recipe Substitutions and Variations

Granulated Sugar: You can swap out the sugar with honey or maple syrup. Note that if you go with honey you might want to use just about 3/4 cup since its sweeter than sugar.
Freshly Squeezed Orange Juice: If orange juice isn’t on hand, try using lemon or lime juice for a sharper tang, or even a mix with grapefruit juice for a slightly bitter twist.
Water: Instead of water you could use a bit of apple cider or even pineapple juice to add an extra layer of flavor. Just keep in mind the liquid may need a little tweak in quantity depending on your taste.
Ground Cinnamon: You could experiment with a pinch of nutmeg or ground allspice if you want a slightly different spice profile while still keeping that warm, homey feel.

Pro Tips

1. When you’re heating the sauce, make sure you stir it every now and then so it doesnt stick to the pan and burn at the bottom.
2. If you like a bit more spice, don’t be scared to up the cinnamon or even throw in a tiny pinch of nutmeg for an extra twist.
3. Keep an eye on the boiling time since if it cooks too long, the cranberries might get too mushy and lose some of their texture.
4. Once you take it off the heat, let it cool slowly at room temperature before you put it in the fridge so it keeps a nice consistency.
5. If you want a mix of textures, you can gently crush some of the cranberries while leaving others whole to add some crunch.