This Cranberry Sauce is a must-have for holiday gatherings—or just to spread on your turkey sandwich!
I didn’t have real cranberry sauce until I married my high school sweetheart. My dad’s side of the family couldn’t cook their way out of a mac-and-cheese box, and my mom’s side was Greek, so traditional holiday fixings were never the focal point. As such, cranberry sauce was always an afterthought—the canned junk would work just fine. I have vague recollections of an aunt, grandma, or whoever opening a gelatinous can of cranberry sauce. It sat in a bowl, a jiggly red Tower of Pisa before it was smashed and smushed into a gooey pile. So, when I tried my mother-in-law’s homemade cranberry sauce, it was nothing short of a revelation.
This cranberry sauce doesn’t sway too much from the traditional recipes used for Thanksgiving because, why mess with perfection? It’s a lovely mix of tart and sweet, with a hint of citrus from the orange juice. Perhaps the biggest difference you’ll note is the use of cinnamon. It gives the sauce an aromatic sweetness and warm spice that’s just perfect for the holidays.
Is Cranberry Sauce Healthy?
Cranberries themselves are rich in antioxidants, vitamins C and E, and dietary fiber. However, this recipe definitely doesn’t skimp on the sugar, so I don’t know if I’d call it healthy. That said, you typically don’t gob this sauce all over your turkey. That’s why I’m not too concerned about the sugar content. However, feel free to lower the amount of granulated sugar or substitute it with sweeteners like honey or maple syrup. Stevia may work, too, though it’s super sweet and has a different consistency than sugar. Adjust accordingly.
Fresh vs. Canned
Using fresh cranberries in your sauce makes a world of difference. Fresh cranberries give your sauce a bright, tart flavor more pronounced than the canned stuff. They also boast a better texture. What’s cool is that the cranberries actually open up during cooking and release a natural pectin. This pectin then naturally thickens the sauce.
In contrast, canned cranberry sauce usually contains way more added sugars, usually high-fructose corn syrup. The texture is usually more gelatinous, and they just don’t taste fresh. Also, aesthetically, they lack the beautiful popping hues of fresh cranberries. These are no-goes for me! But if you can’t find fresh cranberries, frozen ones are a great alternative because they were likely frozen at peak freshness.
How to Make Ahead and Store
This cranberry sauce can easily be made ahead and should stay fresh in your fridge for up to 10 days. Just be sure to use an airtight container.
Serving Suggestions
To me, cranberry sauce is essential to my holiday meals. Serve it alongside your Thanksgiving turkey or roasted ham! Not a turkey fan? That’s okay because the sauce tastes just as good with an Air-Fried Whole Chicken! Whatever you choose, don’t forget to add a side of Mashed Potatoes and Roasted Veggies.
And it’s okay to think outside the box, too. For example, this sauce would taste delicious on these Chipotle Slow-Cooker Pork Tenderloin Tacos With Cranberries And Apples. Or spread it on a sandwich like this Healthy Egg Salad Grilled Cheese Sandwich.
Recipe
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 1/2 cup water
- 12 oz fresh cranberries
- 1 pinch of salt
- 1 cinnamon stick optional
Instructions
- In a medium saucepan, combine granulated sugar, orange juice, and water. Stir over medium heat until the sugar is dissolved.
- Add the fresh cranberries, a pinch of salt, and a cinnamon stick (optional) to the saucepan. Bring the mixture to a simmer.
- Cook the cranberries for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Remove the saucepan from heat and allow the cranberry sauce to cool. It will continue to thicken as it cools.
- Transfer the cranberry sauce to a serving dish and refrigerate until ready to serve. It can be prepared up to 3 days in advance.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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