There is something truly magical about the vibrant color and tangy sweetness of homemade cranberry sauce, especially when it is as nourishing and delightfully simple as this Super Easy Cranberry Sauce Recipe. It captures the perfect balance of tart fresh cranberries, warm cinnamon, and rich brown sugar in just a handful of ingredients, making it an absolute must-have at holiday meals or any time you crave a burst of bright flavor. Whether you’re a seasoned cook or just looking to add an easy, crowd-pleasing side to your table, this recipe will quickly become one of your favorites because of how effortlessly scrumptious it is.
Ingredients You’ll Need
To create this luscious cranberry sauce, you only need a few straightforward ingredients, each playing a key role in building the perfect harmony of flavor and texture. From the fresh cranberries bringing that signature tartness and vibrant red hue, to the brown sugar that offers depth and a molasses-like sweetness, every component is essential and wonderfully simple.
- 12 ounces fresh cranberries: These little berries pack a punch of natural tartness and create the beautiful ruby color of the sauce.
- 1/2 cup water or orange juice: Use water for a classic approach or orange juice for a subtle citrusy sweetness that brightens the sauce.
- 3/4 cup (packed) brown sugar: This brings warmth and richness, balancing the tart cranberries perfectly.
- 1 cinnamon stick: Adds a gentle, cozy spice that infuses the sauce with comforting depth.
How to Make Super Easy Cranberry Sauce Recipe
Step 1: Preparing the Cranberries
Start by inspecting your cranberries closely and picking out any that might be soft, shriveled, or past their prime. Using fresh, firm cranberries makes all the difference in achieving a bright, tart sauce with the perfect pop of texture that you want.
Step 2: Combining Ingredients
Place the fresh cranberries, water or orange juice, brown sugar, and the cinnamon stick into a medium saucepan. Give everything a good stir to combine the flavors early on. This simple step sets the foundation for a sauce that is rich and balanced.
Step 3: Simmering to Perfection
Turn the heat to medium-high and let the mixture come to a gentle boil. You’ll notice the cranberries start to pop one by one, releasing their juices and creating a vibrant sauce. Stir occasionally to prevent sticking. After about 5 minutes, reduce the heat so the sauce can simmer gently and thicken gradually—this usually takes around 10 to 12 minutes total, depending on your preferred consistency.
Step 4: Cooling the Sauce
Once your cranberry sauce looks thick and luscious, remove the saucepan from heat and fish out the cinnamon stick. Let the sauce cool to room temperature, as it will continue to thicken naturally. When cooled, transfer it to an airtight container and refrigerate until you’re ready to serve.
How to Serve Super Easy Cranberry Sauce Recipe
Garnishes
A sprinkle of freshly chopped fresh herbs like rosemary or thyme can elevate your cranberry sauce visually and add an unexpected fresh note that complements its sweetness. If you want a little crunch, toss in some toasted pecans or walnuts just before serving.
Side Dishes
This sauce is a fantastic companion to just about any holiday entrée, especially roasted turkey, chicken, or pork. It also pairs exceptionally well alongside mashed potatoes or stuffing, cutting through the richness and enhancing every bite.
Creative Ways to Present
Instead of serving it straight from the bowl, try layering this cranberry sauce over cream cheese on crostini for an irresistible appetizer. You can also swirl it into yogurt or oatmeal for a bright burst of flavor during breakfast or create a stunning glaze by combining it with mustard for sandwiches.
Make Ahead and Storage
Storing Leftovers
Any leftover Super Easy Cranberry Sauce Recipe should be stored in an airtight container in the refrigerator. It will stay fresh and flavorful for up to two weeks, making it a convenient option to prepare ahead of time and enjoy throughout the week.
Freezing
If you want to keep your cranberry sauce even longer, freezing is a great choice. Pour the cooled sauce into a freezer-safe container or bag, leaving room for expansion. It’ll last up to three months frozen without losing its signature taste.
Reheating
To reheat, simply thaw the sauce overnight in the fridge and warm it gently in a saucepan over low heat, stirring occasionally. You can also microwave it in short bursts, stirring in between to ensure it heats evenly without drying out.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work well and will just require a little extra cooking time to thaw and break down, but they still yield a deliciously tangy cranberry sauce.
Is it possible to make this cranberry sauce without brown sugar?
Yes, you can substitute brown sugar with white sugar, honey, or maple syrup. Each will bring a slightly different flavor profile, so feel free to experiment based on your taste preference.
How can I make this recipe more citrusy?
Try swapping the water for freshly squeezed orange juice or add zest from an orange to give the sauce a fresh citrus kick that brightens the overall flavor.
Can I omit the cinnamon stick?
While the cinnamon stick adds lovely warmth, you can omit it if you prefer a simpler flavor. Other spices like cloves or star anise can also be used if you want some spice variety.
How thick should the sauce be?
The thickness is really up to your preference! It should be loose enough to spoon easily but thick enough to coat the back of a spoon. Remember, it will thicken more as it cools, so take that into account when simmering.
Final Thoughts
There’s truly nothing like the ease and delight of making your own cranberry sauce from scratch, and this Super Easy Cranberry Sauce Recipe captures everything you want in a vibrant, flavorful, and comforting dish. With so few ingredients and minimal effort, you can whip up a batch that brings warmth and brightness to your table every time. I can’t wait for you to try it and watch it become your go-to sauce that everyone asks for year after year!
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Super Easy Cranberry Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Description
This Super Easy Cranberry Sauce is a simple, delicious accompaniment perfect for holiday meals or any time you want a tangy sweet addition to your dishes. Made with fresh cranberries, brown sugar, and a hint of cinnamon, it simmers gently to develop a thick, flavorful sauce that’s quick to prepare and wonderfully versatile.
Ingredients
Ingredients
- 12 ounces fresh cranberries
- 1/2 cup water or orange juice
- 3/4 cup packed brown sugar
- 1 cinnamon stick
Instructions
- Inspect the Cranberries: Pick out any cranberries that may be past their prime and discard them to ensure freshness and quality in the sauce.
- Combine Ingredients: Add the fresh cranberries, water or orange juice, brown sugar, and the cinnamon stick to a medium-sized saucepan. Stir the mixture well to combine all ingredients evenly.
- Simmer the Sauce: Place the saucepan over medium-high heat and bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the cranberries begin to pop and the sauce starts to thicken.
- Continue Cooking: Reduce the heat to medium-low and continue simmering for an additional 10 to 12 minutes or until the sauce reaches your preferred thickness. Stir occasionally to prevent sticking.
- Finish and Cool: Remove the cinnamon stick from the sauce. Allow the cranberry sauce to cool; it will continue to thicken as it cools. Transfer to an airtight container and store in the refrigerator.
Notes
- You can substitute orange juice for water to add a subtle citrus flavor.
- The sauce can be made a day ahead and stored refrigerated to enhance the flavors.
- If you prefer a smoother texture, you can mash the cranberries slightly while cooking or blend briefly after cooling.
- The cinnamon stick adds warmth, but you can omit it for a simpler version.
- Store in the refrigerator and consume within one to two weeks for best freshness.
