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Homemade Cranberry Sauce

A bright, citrusy, naturally sweetened cranberry sauce made with fresh cranberries, orange juice, warm spices, and just the right amount of sweetness. Ready in 15 minutes and perfect for Thanksgiving, holiday brunches, and leftover sandwiches.
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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Servings: 6 Makes (1 1/2 Cups)

Ingredients

  • 12 ounces fresh cranberries rinsed
  • 1/2 cup orange juice fresh squeezed preferred
  • 1/4 cup water
  • 1/2 cup maple syrup or cane sugar or light brown sugar adjust to taste
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Optional add-ins: a pinch of nutmeg, 1 tablespoon grated fresh ginger, or 1–2 tablespoons Grand Marnier

Instructions

  • Add cranberries, orange juice, water, and maple syrup (or sugar) to a medium saucepan.
  • Bring to a boil over medium heat, then reduce to a simmer.
  • Cook for 8–15 minutes, stirring occasionally, until most of the cranberries burst and the mixture thickens.
  • Remove from heat and stir in orange zest, vanilla, and cinnamon. Add any optional mix-ins here.
  • Let cool to room temperature, then refrigerate for at least 1 hour to allow flavors to develop.

Notes

*Store in an airtight container in the refrigerator for up to 7 days. Freezes well for up to 2 months.
* I always make a double batch, to make the my Cranberry Crumble Bars and/or my Whipped Cranberry Butter.