Serve this bright and fruity Cranberry Sauce all year round!
Although we won’t deny that Cranberry Sauce is Thanksgiving’s favorite condiment, every year I ask myself why. Not why is it a holiday favorite, because I know the answer to that—it’s just so delicious with turkey, stuffing, and green bean casserole!—but why, when I love it so much, do I only make it once a year? And why do I only think of it in relation to holiday foods? I never have a good answer for these questions because I don’t think there is one, which is why I now make this bright and beautiful Cranberry Sauce all the time!
Whether you like it smooth or chunky, warm or room temperature, or solid and jiggly from the can, the idea of cooking down cranberries with sugar seems to have began with Native Americans, and it didn’t take the English settlers long to jump on the cranberry sauce train. According to a report from the colonies around 1672, “[both] use it much, boyling (sic) them with Sugar for a Sauce to eat with their Meat” (don’t ask me about this odd colonial capitalization!). Then in 1796, Amelia Simmons suggested serving roast turkey with “boiled onions and cranberry sauce” in her book, American Cookery. However, the turkey-cranberry combo moved from a suggestion to a tradition in 1864 when General Ulysses S. Grant served it with Thanksgiving turkey to Union soldiers during the siege of Petersburg. And there you have it.
Our recipe for Cranberry Sauce tends toward the traditional by including orange juice and orange zest, but we add a secret ingredient—vanilla—to give it warmth. We are also using brown sugar instead of white for some additional depth of flavor. Trust me, the combination of these simple ingredients produces the most lovely and complex balance: it’s sweet and tart, light and rich, and that mixture of tastes makes it a way more versatile condiment than you might think.
But that doesn’t mean you shouldn’t serve it at Thanksgiving: of course you should! I mean, what would Roasted Turkey, Garlic Mashed Potatoes, and Johnson Stuffing be without Cranberry Sauce? You might even want to put a spoonful of it on top of your Pumpkin Bread Pudding!
Health Benefits of Cranberries
Nature is so miraculous in so many ways. One of those ways is how she packs such an incredible amount of nutrients into this tiny, hard red berry!
Cranberries are so nutrient-dense that many people consider them a superfood. Like all fruits, raw cranberries contain natural sugars, but there are only 4 grams of sugar in 1 cup of raw cranberries and no added sugars (as there are in dried cranberries). Raw cranberries are also a good source of fiber, and they are rich in antioxidants that can reduce inflammation. Studies have shown that compounds in cranberries can help prevent urinary tract infections in some cases, too. This super fruit also contains many vitamins, including C and E, and some essential minerals as well. So eat your cranberries!
Ingredients
- 12 ounces cranberries, fresh or frozen
- 3/4 cup water
- 1/4 cup fresh orange juice
- 1/2 cup brown sugar (or more to taste)
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract (optional)
How to Make Cranberry Sauce Recipe
Step 1: Begin by zesting one large orange to get about 1 teaspoon of zest. Then, juice the orange to measure out 1/4 cup of fresh orange juice.
Step 2: Rinse the cranberries under cold water, and set aside 1/2 cup of the berries for later use.
Step 3: In a medium saucepan, combine the remaining cranberries, water, orange juice, and brown sugar. Place over medium heat and stir occasionally until the mixture reaches a simmer.
Step 4: Once simmering, reduce the heat to low-medium. Continue cooking for about 15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
Step 5: Remove the saucepan from the heat and stir in the reserved 1/2 cup of cranberries, the orange zest, and vanilla extract (optional).
Step 6: Allow the sauce to cool, during which it will thicken further. Serve the cranberry sauce warm or at room temperature.
FAQs & Tips
How to Make Ahead and Store?
Cooked and cooled Cranberry Sauce can be stored in an airtight container in the refrigerator for up to 10 days and in the freezer for up to 3 months.
Is it better to use fresh or frozen cranberries in this recipe?
As far as the texture and flavor go, either fresh or frozen cranberries will work perfectly in this recipe for Cranberry Sauce. Since fresh cranberries are only harvested once a year in the U.S., they are usually only available in stores between September and January (but you can always pop a few bags of fresh ones in your freezer for future use!). Keep in mind that the frozen cranberries will take slightly longer to cook and thicken.
Why do so many recipes for cranberry sauce, like this one, call for orange juice?
Cranberry and orange are a classic combination, and the citrusy sweetness balances the tartness of the cranberries. But you can also use lemon zest and juice or even pomegranate juice.
Serving Suggestions
So we’ve already established that Cranberry Sauce belongs to the Thanksgiving meal, but what else can you serve it with? Because it thickens as it cools, it makes a wonderful spread for all sorts of breakfast pastries like Lemon and Vanilla Bean Scones or Orange and White Chocolate Muffins or Almond Breakfast Rolls. And speaking of breakfast, Cranberry Sauce makes a delicious topping for Streusel French Toast Casserole and is brilliant inside these Puffed Pancakes.
If you love sweet and savory together, Cranberry Sauce will be your new favorite sandwich condiment. Of course, it’s great on these Slow Cooker Turkey Dip Sandwiches (because, well, turkey & cranberry sauce!), but don’t underestimate the flavor power of Cranberry Sauce slathered on Roast Pork Sandwiches. It’s even great for dunking a Grilled Cheese!
And I can’t not tell you about this spectacular dessert! Vanilla Ice Cream topped with Cranberry Sauce and some chopped Orange and Rosemary Pecans: these nuts tie into the orange element from the Cranberry Sauce and add a delicious herby, salty element, too.
Cranberry Sauce Recipe
Ingredients
- 12 ounces cranberries fresh or frozen
- 3/4 cup water
- 1/4 cup fresh orange juice
- 1/2 cup brown sugar or more to taste
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract optional
Instructions
- Begin by zesting one large orange to get about 1 teaspoon of zest. Then, juice the orange to measure out 1/4 cup of fresh orange juice.
- Rinse the cranberries under cold water, and set aside 1/2 cup of the berries for later use.
- In a medium saucepan, combine the remaining cranberries, water, orange juice, and brown sugar. Place over medium heat and stir occasionally until the mixture reaches a simmer.
- Once simmering, reduce the heat to low-medium. Continue cooking for about 15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
- Remove the saucepan from the heat and stir in the reserved 1/2 cup of cranberries, the orange zest, and vanilla extract (optional).
- Allow the sauce to cool, during which it will thicken further. Serve the cranberry sauce warm or at room temperature.
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