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This homemade cranberry sauce is easy to make and perfect for your holiday table!
This is hands down, the BEST cranberry sauce recipe ever. I mean it really puts the store-bought stuff with refined sugar to shame. I’m so excited to share this recipe with you! And did I mention it’s easy to make? Yep! It’s an “all-in-one-pot” recipe. So grab that pot, and let’s get started.
Find All My Thanksgiving Recipes Here!
If you are making Thanksgiving dinner this year or need to take a dish to bring to somebody else’s house, this is it. It’s the perfect Thanksgiving recipe because it’s easy to make and easy to transport if needed. It’s right up there with sweet potato casserole!
How To Make Homemade Cranberry Sauce
Making cranberry sauce is a very simple process. Pretty much anybody could do it! All you do is put all your ingredients into a pot, and cook over low-medium heat (a low simmer) until the entire thing reduces in size by about half. It will be slightly thickened but will do most of its thickening as it cools. Put it in a serving dish (you can cool it in your serving dish if that’s easier) and serve! It’s tasty, easy and you can make it several days ahead of time to save you some work on the actual holiday!
How Long Does Homemade Cranberry Sauce Last?
Homemade cranberry sauce lasts for about two weeks in the fridge. That being said, I’ve had some batches last for nearly a month or more. I think the honey does a good job at working as a preservative here. But to be on the safe said, toss it after two weeks.
Can You Freeze Homemade Cranberry Sauce?
Absolutely!! Cranberry sauce freezes well for up to 6 months. Make sure you pack it well though. It needs an air-tight, food-safe container.
How To Thicken Homemade Cranberry Sauce
If you’ve made your sauce, cooled it, and realized that it’s still not as thick as you’d like it to be, simply return it to a pot and cook any liquid down a bit more. Some folks have added a teaspoon or so of cornstarch or arrowroot powder. But I find that that alters the cranberry sauce in a way that is slightly unpleasant. So it’s best to stick to cooking the liquid out further.
There are so many uses for this sauce! So don’t fret if you have leftovers. In fact, I often make a double or triple batch just so we’ll have leftovers.
How To Use Leftover Cranberry Sauce
Freeze up to 6 months
Use in place of mayo on a turkey sandwiches with leftover turkey
Stir it into your morning oatmeal
Make a Thanksgiving parfait
Put a little over some vanilla ice cream
Use it as filling for homemade pop tarts
Spread over pancakes and waffles
Make a cranberry grilled cheese sandwich with cheddar cheese
Spread over your morning toast with a little bit of cream cheese
Why No Orange Juice?
It may seem counterintuitive to avoid adding the orange juice. I mean, there are plenty of recipes that call for it. The truth is, you can add it if you don’t want the orange to go to waste. But oddly enough, I have found that adding the juice reduces the overall orange flavor and subdues the tang a bit, which is why I only call for the zest.
1cupwater – Use filtered water of some kind for the best flavor.
How To Make Easy Cranberry Sauce
Collect all your ingredients and your pot. Put the cranberries into the pot and zest your orange.
Add the orange zest.
Add the cinnamon stick.
Add the honey.
Add the water to the pot.
Turn your stove on. Phew! That was tough, wasn’t it? Seriously, that’s pretty much it. Cook over medium-high heat for about 30-45 minutes. When most of the liquid is cooked out, turn your stove down to a simmer. The longer you let this simmer, the thicker the sauce will get. Just don’t let ALL the liquid cook out or it will burn. Stir more frequently near the end.
Allow this to cool before you eat some. Trust me. I learned the hard way. It really burns right out of the pot! (I have no patience when it comes to good food!) Then transfer to a serving dish. Serve and enjoy!
How To Store Cranberry Sauce
Store this in an airtight container in the refrigerator or freezer.
Collect all your ingredients and your pot. Put the cranberries into the pot and zest your orange.
Add the orange zest.
Add the cinnamon stick.
Add the honey.
Add the water to the pot.
Turn your stove on. Phew! That was tough, wasn't it? Seriously, that's pretty much it. Cook over a medium-high heat for about 30-45 minutes. When most of the liquid is cooked out, turn your stove down to a simmer. The longer you let this simmer, the thicker the sauce will get. Just don't let ALL the liquid cook out or it will burn. Stir more frequently near the end.
Allow this to cool before you eat some. Trust me. I learned the hard way. It really burns right out of the pot! (I have no patience when it comes to good food!) Then transfer to a serving dish.
Serve and enjoy!
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
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It's perfectly fine to serve up cranberry sauce — whole berry or jelled — straight out of the can. But in my experience, heating the canned sauce up takes its flavor to the next level. Plus, it becomes a little more aesthetically pleasing.
Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge. We hear you: After a long day of cooking, hosting, and celebrating, something's bound to get overlooked.
Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.
While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries. Start with a little, then add more gradually. It's easy to overdo it when in comes to bold vinegars.
Cranberries and cranberry products are usually safe for most people if consumed in moderation. However, excessive consumption may cause stomach upset and diarrhea — and may also increase the risk of kidney stones in predisposed individuals.
Is cranberry sauce supposed to be hot or cold? Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.
Always remember to label and date your cranberry sauce for freezing so you know when it's good to use-by. Homemade cranberry sauce will freeze beautifully for about 3-4 months. Due to its water content, we don't recommend freezing it for more than a couple of months.
If your cranberry sauce is too thick, it's most likely overcooked. When you cook cranberries (or any berries), they burst, releasing pectin—a natural thickener. The key to a perfect consistency is to allow some but not all of the cranberries to split open—something you'll achieve with less time on the stove.
After a few years, if the can is undented, the cranberry sauce's texture, color, or flavor may change, but it likely won't be dangerous. Again, use your senses to test whether the cranberry sauce is still good. Signs of spoilage include cans that are leaking, rusting, bulging, or severely dented.
The cranberry is also a contender when it comes to antioxidant content. While wild blueberries outperform them when it comes to measuring both antioxidant capacity and cellular antioxidant activity, cranberries pack their own health punch.
4. Cranberries. Cranberries are low in potassium and high in vitamin C, making them another great choice for people with kidney disease. Cranberry juice has also been shown to help prevent urinary tract infections, which are typical for people with kidney disease.
One study found that among 20 common fruits, cranberries have the highest level of phenols, a type of antioxidant. The anthocyanins found in cranberries may have anti-cancer and anti-inflammatory effects. They may also: Protect against liver disease.
Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.
Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.
One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.
Lift up the can while gently shaking it so that the contents comes out of the can onto the plate. Tip the cranberry sauce onto its side. Serve as is or slice it into even slices and fan them out artistically before serving.
Yes, raw cranberries are safe to consume raw, but you probably don't want to eat them that way. "Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.
The traditional way to serve canned cranberry sauce is to slice the cylinder into rounds and arrange them on a platter. Go a step further by adding a garnish like sugared rosemary or candied ginger.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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