Cranberry Sauce

This delectable six ingredient Cranberry Sauce is a family and friend favorite. It will quickly become your holiday favorite. It is prepared in less than 15 minutes and can be made up to 3 days in advance. Spoon it on an open-face turkey sandwich or over your favorite dessert.

Course side

Cuisine American

Keyword cranberry orange sauce, cranberry sauce homemade, fresh cranberry sauce, how to make cranberry sauce

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 135kcal

Author Beth Pierce

Ingredients

2/3 cup orange juice
1/2 cup brown sugar
1/2 cup white sugar
12 ounces fresh cranberries
1/8 teaspoon allspice
1 teaspoon orange zest
1-2 tablespoons Grand Marnier optional

Instructions

In a medium saucepan, over medium-low heat, add orange juice, brown sugar, and sugar. Cook until the sugars dissolve.
Stir in cranberries, allspice, and orange zest. Bring to a low boil. Simmer uncovered for 8-10 minutes or until cranberries begin to pop.
If desired, stir in Grand Marnier after removing from the heat. The sauce will thicken as it cools.

Notes

This Cranberry Sauce recipe can be made up to three days ahead of time. First, cool to room temperature and then store in an airtight container in the fridge for up to 10 days.

If at all possible, use organic cranberries. They really are the cream of the crop.

Use fresh squeezed orange juice, as it has such a wonderful flavor.

Don't overcook the sauce. Just ten minutes uncovered on a low simmer should do the trick. The sauce is best with some whole berries and some popped berries.

For an extra special delicious touch, add one to two tablespoons of Grand Marnier. Grand Marnier is an orange-flavored liqueur. It is pricey and sometimes hard to find, so it is optional. However, if you have a bottle add just a little bit, and you will love it.

Other ingredients to add before spooning it into a serving bowl include chopped pecans, golden raisins, and a pinch of nutmeg, ginger, or cinnamon.

All leftovers should be stored in the fridge in an airtight container for up to 10 days if freshly made.

To freeze, first cool completely. Then store in a sturdy freezer container or freezer bag for up to 2 months. Thaw in the fridge overnight.

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