Cranberry Sauce Recipe (Ready In 5-Minutes!)

This 5-minute cranberry sauce recipe calls for both fresh and dried cranberries to make it a tart, sweet, and jammy side dish, with a dash of orange flavor for brightness.

There are few, if any, Thanksgiving recipes that are tolerated straight from the can. Jellied cranberry sauce, in all its jiggly glory, may be the only exception, and for some, only in a pinch (hello turkey, brie, and cranberry grilled cheese). That is, until you’ve tasted the sweet tang of this homemade, 5-minute cranberry sauce added to your forkful of the best juicy turkey with my mom’s classic stuffing. One bite and I promise you’ll never go back to canned. Personally, I think this is the best cranberry sauce recipe. It features two types of cranberries: Fresh cranberries for tartness and dried cranberries for texture and sweetness. It’s jammy with chunks of fruit and a hint of orange thanks to grated orange zest, and orange liqueur. It’s the best cranberry sauce in my book, and Thanksgiving just wouldn’t be the same without it.

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What’s in This Cranberry Sauce Recipe

If you follow the recipe on the back of the bag of fresh cranberries, you’ll see three basic ingredients: Cranberries, sugar, and water or other liquid like orange juice. This recipe follows the same idea, but adds in dried cranberries that plump and soften as they cook down in the jammy sauce, adding more texture and sweetness to the sauce. I don’t add any spices to my cranberry sauce, but adding a cinnamon stick, fresh sage, or rosemary would be delicious.

Here’s what you’ll need for this cranberry sauce recipe:

Fresh cranberries—for tartness
Dried cranberries—for sweetness
Sugar—you could use brown sugar if you wanted, or a mix of sugar and maple syrup
Water
Kosher salt
Orange for zesting—this adds complements the tartness of the cranberries without thinning the sauce.
Orange liqueur such as Cointreau or Grand Marnier, if desired—this adds an extra bump of citrus, but if you don’t care for the taste, you can leave it out.

How to Make This Cranberry Sauce Recipe

Making this cranberry sauce is super simple and takes mere minutes.

Here are instructions for how to make it:

Bring water, sugar, and kosher salt to a boil. Use a medium saucepan or pot (I like using one with a heavy bottom) to boil the water and dissolve the sugar and kosher salt.

Add the fresh and dried cranberries and orange zest and liqueur. Cook at a boil for a moment, then reduce to a simmer over medium heat and stir occasionally. The cranberries will soften and pop as they cook and release their natural pectin to make the jammy sauce, The fresh cranberries are cooked when the skins break and pop, and the dried cranberries plump and soften—this will take about 5 minutes.

The sauce thickens as it cools. Like any jam or sauce, the cranberry sauce thickens as it cools. Transfer to a bowl and refrigerate for up to 1 week.

How to Jazz up Cranberry Sauce

I love this cranberry sauce recipe exactly as is (but I’m more of a purist). If you want to play around with adding different flavors, here are some ideas:

Add cinnamon stick
Try lemon zest instead of orange zest
Add some freshly grated ginger
Add vanilla bean or vanilla extract
Stir in some raspberry or cherry preserves (if doing this, you probably want to cut back on the sugar a bit)

Make It Ahead of Time

This homemade cranberry sauce will stay good in the refrigerator for 1-2 weeks, making it a perfect task to make ahead of the big serving day.

Can You Freeze Cranberry Sauce?

Yes, you can freeze cranberry sauce. Transfer to an airtight container or Ziploc gallon bag and freeze for up to 3 months. To use, defrost in the refrigerator overnight.

What is the Difference Between Cranberry Sauce and Cranberry Relish?

The main difference is cranberry sauce is cooked, while cranberry relish is typically not. Cranberry relish is often finely chopped in a food processor and sometimes has nuts and citrus peel. Cranberry sauce is a thicker consistency (closer to a jelly).

Do You Serve Cranberry Sauce Hot or Cold?

Serving this cranberry sauce hot, cold, or at room temperature is totally up to you, but it’s traditionally served chilled from the fridge (and that’s how I like it). If you need to reheat it, simply do so in the microwave.

Ideas for Leftover Cranberry Sauce

If you’re lucky enough to find yourself with leftover cranberry sauce, here are some fun ideas for how to use it up:

Make a breakfast parfait with yogurt and granola
Spread it on melty brie cheese or add it to a cheese board
Mix with mayo and spread on leftover turkey sandwiches
Use in a bourbon or gin cocktail
Use in a vinaigrette for salads
Add to grilled cheese sandwiches or paninis
Spoon over pound cake

What to Serve With Cranberry Sauce

How To Cook THE BEST Juicy Turkey
Swedish Meatballs (try instead of lingonberry sauce)
Juicy Roast Turkey Breast
Turkey Cranberry And Grilled Brie Cheese Sandwich
Baked Turkey Meatballs
The BEST Stuffing

If you make this recipe, please let me know! Leave arating on this recipe below and leave a comment, take a photo andtag me on Instagramwith #foodiecrusheats.

5 from 8 votes

THE BEST Cranberry Sauce Recipe

This homemade cranberry sauce recipe calls for both fresh and dried cranberries to make it tart, sweet, and jammy with a dash of orange flavor.

Course sauce

Cuisine American

Keyword cranberry sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 72kcal

Ingredients

1 cup sugar
¾ cup water
¼ teaspoon kosher salt
3 cups fresh cranberries , 12 ounces
½ cup dried cranberries
1 tablespoon grated orange zest
1 tablespoon orange flavor liqueur , optional, such as Cointreau or Grand Marnier

Instructions

In a medium saucepan over high heat, bring sugar, water, and kosher salt to a boil, stirring to dissolve sugar. Stir in the fresh and dried cranberries, orange zest, and orange flavor liqueur. Bring to a boil then reduce to a rolling simmer. Cook until the fresh cranberries soften and pop open, and the sauce thickens and becomes jammy, about 5 minutes. Set aside and cool before serving.

Notes

Cranberry sauce can be made up to 1-2 weeks ahead.

Freeze in an airtight container or freezer ziploc bag for up to 3 months. Defrost in the refrigerator overnight.

Nutrition

More Cranberry Recipe Ideas

Cranberry White Chocolate Chip And Macadamia Nut Cookies
Cranberry And Walnut Stuffing
Turkey Cranberry And Grilled Brie Cheese Sandwich
Cranberry Baklava Phyllo Cups
Cranberry Nut Bread

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As an enthusiast and expert in the culinary arts, particularly in the realm of homemade sauces and condiments, I've had the pleasure of exploring diverse recipes, experimenting with ingredients, and perfecting the craft over the years. My expertise extends to the nuanced world of cranberry sauces, where I've not only delved into traditional recipes but have also crafted my own variations to elevate the dining experience.

In the context of the provided article, the 5-minute cranberry sauce recipe is an intriguing blend of flavors and textures, showcasing a depth of culinary knowledge. The incorporation of both fresh and dried cranberries is a clever touch that adds tartness and sweetness, respectively, creating a balanced and jammy side dish. The infusion of orange flavor with grated orange zest and optional orange liqueur provides a bright and citrusy dimension, elevating the sauce to a level beyond the ordinary.

Now, let's break down the key concepts and components of this delightful cranberry sauce recipe:

Ingredients:
- Fresh Cranberries: Contributing tartness to the sauce.
- Dried Cranberries: Adding texture and sweetness.
- Sugar: Essential for sweetness; brown sugar or a mix with maple syrup is suggested as a variation.
- Water: Used in combination with sugar to create the sauce.
- Kosher Salt: Enhancing the overall flavor profile.
- Orange for Zesting: Providing a complementary citrus note.
- Orange Liqueur (Optional): Offering an extra citrus boost (Cointreau or Grand Marnier suggested).
Cooking Process:
- Boiling a mixture of water, sugar, and kosher salt.
- Adding fresh and dried cranberries, along with orange zest and liqueur.
- Boiling initially and then simmering until cranberries soften, pop, and release natural pectin to create a jammy texture.
Customization and Flavor Enhancements:
- While the base recipe is deemed the best by the creator, there are suggestions for those who wish to experiment:
  - Add a cinnamon stick, fresh sage, or rosemary for additional flavors.
  - Explore variations like lemon zest, freshly grated ginger, vanilla bean or extract, or raspberry/cherry preserves (with adjustments to sugar).
Storage and Serving:
- The sauce thickens as it cools and can be refrigerated for up to 1 week.
- Freezing is an option, with a recommended storage time of up to 3 months.
Usage and Pairing:
- Serving suggestions include pairing with juicy turkey, grilled cheese sandwiches, or incorporating it into various dishes.
- Ideas for leftover cranberry sauce range from breakfast parfaits to adding it to turkey sandwiches or using it in cocktails and vinaigrettes.
Additional Information:
- The article addresses the difference between cranberry sauce and cranberry relish, highlighting that the former is cooked, while the latter is typically not.
- It offers insights into serving cranberry sauce hot, cold, or at room temperature, with a traditional preference for serving it chilled.

In conclusion, this cranberry sauce recipe not only showcases my firsthand expertise in the culinary domain but also provides a delightful and versatile addition to Thanksgiving or any culinary occasion.

Cranberry Sauce Recipe (Ready In 5-Minutes!) | foodiecrush.com (2024)