This is the perfect cranberry sauce for your holiday table. The tart flavor of the cranberries balance beautifully with the sweetness from the sugar and you’ll love the bright taste of citrus that enhances the dish. It’ll definitely add some extra holiday cheer into your turkey dinner.
What you’ll need
2 bags of cranberries
2 cups of sugar
the zest of 2 oranges
the juice of 1 orange
water
How to make Homemade Cranberry Sauce
First things first… turn on some holiday music. Set the ambience in your kitchen. Making cranberry sauce is likely the FIRST of your Thanksgiving or Christmas meal preparations so welcome the holiday spirit and enjoy the beginning of the season. What a happy and peaceful memory you’ll create for yourself and for your family. I like to think of it as the first gift of the season.
With the mood set, you’re really ready to start! Begin by prepare the ingredients. Wash the cranberries and zest the oranges.
Next juice the orange. You need 2 cups of liquid total for this recipe, so I suggest juicing the orange into a measuring cup. After you see how much orange juice you have, you can add water to create your 2 cups of liquid!
Pour the cranberries, sugar, orange zest, orange juice, and water into a pot and set it on medium heat. As it begins to heat up, you can stir to dissolve the sugar.
Allow the mixture to come to a gentle boil and continue to simmer until the cranberries open. You’ll hear a popping sound as each cranberry bursts.
You know how there are some memories you can recall and relive, but there are others that sweep over you when you smell something familiar? The sound of popping cranberries with Vince Guaraldi‘s Christmas album (A Charlie Brown Christmas) is a memory that I didn’t even realize I had until I was holding my oldest daughter by the stove this year showing her the color of the berries. I was overcome with memory, happiness, and some homesickness, but in that moment I knew I was experiencing EXACTLY what I hope my babies will feel as they grow.
Anyway, appreciate the sounds and around you and continue to cook the cranberries for another 10-20 minutes until the sauce thickens.
When you have reached the consistency you like, you have a couple of options. You can remove the cranberry sauce from the heat and allow it to cool. Then save it in an airtight container in the refrigerator for 10-14 days (this is a great dish to make ahead of time). OR… you can preserve the cranberry sauce in glass jars, making them shelf stable.
Preserving your Homemade Cranberry Sauce
If you choose to preserve your homemade cranberry sauce, you need to process it immediately.
Be sure you have your water bath boiling nearby and your jars sterilized.
Fill the jars leaving about 1/4 inch of head space. Clean the threads of the jar. Secure the lids, and place the jars in a boiling water bath with about 1 inch of water above the lids. Process (allow to boil) for 15 minutes.
NOTE- You will need to adjust your processing time depending on your altitude. Check the USDA’s Home Canning Guide for the time requirements.
Why would you want to can Cranberry Sauce?
I can think of several reasons!
First, I am always a fan of making fewer messes. If you make enough, you’ll have cranberry sauce for the whole holiday season and you’ll only have to make it once! It’s very satisfying to pull preserves out of your pantry and to know you made it!
Now, of course cranberry sauce is a holiday staple, but have you ever baked with it?! You’ll want some extra this year. Having some on hand for baking is a must!
Cranberry sauce is also delicious over yogurt, spread on toast like jam, or slathered onto a turkey sandwich. YUM!
Homemade Cranberry Sauce
This is the perfect cranberry sauce for your holiday table. Tart cranberries, sweet sugar, and bright citrus add cheer to your turkey dinner.
Ingredients
- 2 bags of cranberries
- 2 cups of sugar
- zest of 2 oranges
- juice from 1 orange
- water
Instructions
1. Zest 2 oranges and juice 1 into a measuring cup.
2. You need 2 cups of liquid total, so add water to the orange juice until you have 2 cups of liquid.
2. Pour the cranberries, sugar, orange zest, orange juice, and water into a pot on medium heat. Stir to dissolve sugar.
3. Bring the mixture to a gentle boil and cook until the cranberries pop.
4. Continue to cook for 10-20 minutes to thicken.
Remove and allow to cool OR process immediately if you plan to preserve the sauce.
To preserve the cranberry sauce, fill the jars, clean the threads, secure the lid, and place in a water bath for 15 minutes. You may need to adjust your processing time depending on your altitude. Check the USDA's Home Canning Guide for the time requirements.
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