Cranberry Sauce
Ingredients
- 12 ounces cranberries – rinsed and picked over
- 1 cup sugar
- 1/2 cup water
- 1/2 cup orange juice – freshly squeezed
- 1 tbsp orange zest – finely grated
- 1/8 tsp salt
Instructions
1. Rinse the cranberries and pick out any soft or shriveled berries.
2. Combine the sugar, water, orange juice, orange zest, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves, 2–3 minutes.
3. Add the cranberries and return to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until most berries have burst and the liquid thickens slightly, 10–12 minutes. Doneness cue: the sauce should lightly coat the back of a spoon.
4. Remove from heat and let cool to room temperature until thickened and set, 30–45 minutes. For a smoother texture, mash the berries lightly with a spoon while cooling.
5. Transfer to a bowl, cover, and serve at room temperature or chilled. For best flavor, refrigerate at least 1 hour and up to 1 week.
Cranberry sauce is a tart-sweet condiment built from whole cranberries simmered with sugar and liquid until the berries burst and release their natural pectin. The result is a glossy sauce with bright, ruby color and a balance of zingy acidity and rounded sweetness. It pairs especially well with rich roasted meats and savory dishes, cutting through fat while adding a fruity counterpoint.
Cranberries are native to North America, and Indigenous peoples used them in foodways long before European colonists arrived. The sauce as commonly served today evolved in the United States in the 19th and early 20th centuries, becoming a staple of Thanksgiving menus as commercial cranberry cultivation expanded. Whole-berry sauce and jellied canned versions now coexist, with the simple stovetop method remaining the most traditional home-cooked form.