Cranberry sauce was never a main staple for a holiday meal to me. But a few years ago my husband asked about having it so of course I was then on a mission. For several years in a row I would make a few different versions of it and slowly tweaking the flavors. The best part about homemade cranberry sauce is that it is very easy to make and so tasty. Another great part is that you can make it the day before so one less thing to do the day of entertaining.
There really is not too much to do with this super easy recipe. The main advice I will give you is to keep an eye on it and stir often. The stirring will help breakdown the cranberries as they cook. You want to remove it from the heat once the cranberries burst because if you cook it for too long it can get a little thick and too chunky. Feel free to add more water or juice as desired but remember it will thicken as it cools.
Homemade Cranberry Sauce
- 1 bag cranberries
- 1 cup sugar
- 2 strips of orange peel
- 1 squeeze fresh orange juice (about 1-2 tbsp)
- 2 Tbsp water
- 1 cinnamon stick
Wash cranberries and add to pan. Add sugar, orange peels, juice, and water. Cook on low-med for about 5 min until sugar dissolves and everything softens. Add in cinnamon stick and stir often cooking for approx another 10 minutes or until cranberries burst. Remove orange peels and cinnamon stick. Let cool and serve or store in airtight container.
You can also try out this Festive Prosecco Cocktail for your holiday parties too!