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Bowl of cranberry sauce on wooden hutch with candle, napkins, and serving spoon.
danakatrena

Best Ever Cranberry Sauce

This delicious, easy-to-make cranberry sauce recipe is the perfect addition to your holiday menu.
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Prep Time 20 minutes
Cook Time 30 minutes
Time to cool 10 minutes
Total Time 1 hour
Servings: 8
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 24 ounces of fresh cranberries
  • 1 cup packed dark brown sugar
  • 1 1/2 cups water
  • 3/4 cup orange juice
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 tablespoon orange zest
  • 1 medium orange
  • 1/4 cup of crystallized ginger
  • Optional: cinnamon sticks and orange slice for garnish

Equipment

  • Colander
  • Measuring cups
  • Measuring spoons
  • Medium saucepan
  • Wooden spoon
  • Microplane Fine Grater/Zester
  • Serving dish and spoon

Method
 

  1. Rinse cranberries.
  2. Combine cranberries, brown sugar, water, orange juice, ginger, and cinnamon (first 6 ingredients) into a medium saucepan. Leave uncovered.
  3. Bring to a boil over medium high heat.
  4. Meanwhile, zest orange with a fine grater and chop crystalized ginger. Set aside.
  5. Once your cranberry sauce has reached a light boil, reduce heat to medium to medium low heat.
  6. Let cranberry sauce simmer while stirring occasionally for 15-25 minutes.
  7. Once cranberries have split and consistency is starting to thicken, gently stir in chopped crystallized ginger and orange zest.
  8. Turn off burner. Let cranberry sauce sit to thicken.
  9. This cranberry sauce is delicious when served warm or cold, so let cool to your preference.
  10. Transfer to serving dish (or storage if you're making ahead of time).
  11. Garnish with cinnamon sticks and orange slice, if you wish.
  12. Enjoy!

Notes

You can make this cranberry sauce a day or two ahead of time and keep in your refrigerator, or you can make it way ahead of time and freeze it for 2-3 months.  If your cranberry sauce is too thick, stir in a little water or orange juice, a tablespoon at a time. If your cranberry sauce is too thin, continue cooking at a nice simmer.