Description
A delicious cranberry sauce perfect for any holiday dinner.
Ingredients
Scale
- 24 oz fresh cranberries (Fresh or frozen both work — no need to thaw)
- 2 cups granulated sugar (Balances the tartness)
- 1 cup orange juice (Fresh-squeezed recommended — I use Natalie’s)
- 1 cup water (Helps it simmer and soften)
- 1 tsp cinnamon (Warm spice without overpowering)
- 1/4 tsp kosher salt (brings out the flavor)
- 1 clementine (zest only) (OR 1/2 orange zested if that’s what you have)
- 25 ml Grand Marnier (About ½ of a mini bottle — optional but amazing)
Instructions
- Rinse the cranberries well and add them to a large pot.
- Add sugar, orange juice, water, and salt. Stir and bring to a boil over medium-high heat.
- Once the cranberries start popping, reduce heat to a simmer.
- Use a wooden spoon to gently press some of the berries against the side of the pot — this helps release pectin and naturally thickens the sauce.
- Add Grand Marnier and simmer for 10 minutes.
- Stir in cinnamon and clementine zest.
- Remove from heat and let cool in the pot for 30 minutes.
- Transfer to a container and refrigerate for 24 hours — it thickens as it chills.
- Freeze until needed. Thaw in the refrigerator the day before serving. Serve cold.
Notes
- This sauce can be made ahead of time and stored in the refrigerator or freezer.
- Adjust sugar levels based on personal taste preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 18g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 0g
- Cholesterol: 0mg