I have a weird passion for cranberries in all forms, born from my love of canned cranberry sauce. I love how it maintains its can shape no matter how you try to make it look fancier, and I can easily eat an entire can on my own. But a few years ago I tried my hand at making homemade cranberry sauce, and while I will never abandon the can, I must say I am a convert. If you’re skeptical, consider it as a condiment for your leftover sandwiches rather than a replacement for the beloved store-bought stuff.
This recipe is not an exact science. Truth be told I’ve never made the same cranberry sauce twice, and there’s nothing wrong with that. Adjust the amount and type of sugar to your preference, and substitute liquid ingredients based on your taste. There is no shame in wanting a very sweet cranberry sauce if that is what you like! I recommend spooning out a small portion, letting it cool, and giving it a taste as soon as it looks ready so that you can adjust accordingly.
Ingredients
- One bag (4 cups) fresh cranberries
- 1 cup sugar (white, brown, or a combination, and adjust for taste)
- 1 cup water (or cranberry juice, or a combination based on your taste)
- Optional: orange zest, cinnamon, nutmeg, allspice, orange juice, or liquor (if using more than a splash, adjust the amount of water and/or cranberry juice) to taste
Rinse the cranberries and any other fresh ingredients. Dump all the ingredients into a pot and stir. Bring ingredients to a boil, then reduce to a simmer until most of the cranberries have burst, about 10 minutes, stirring occasionally. Remove the pot from heat and let the cranberries cool. Serve immediately or further cool in the refrigerator. The sauce will thicken as it cools.
The best part about this recipe is that you can make it up to a week in advance! Store in the refrigerator until ready to use.
