Simple Cranberry Sauce

Just a handful of ingredients and you’ll have a delicious sauce for your Thanksgiving dinner!

I thought I’d never be a big fan of cranberry sauce since I’d never actually tried it until I was an adult. It’s not something I ever had growing up so it seemed a bit foreign to me. But, last year I decided to try a quick homemade recipe, and not only was it simple, but it was really, really good.

While the name implies it’s a sauce, I’d argue it’s more of a jam. It’s the perfect amount of tart and sweet and goes well on toast or a traditional Turkey sandwich!

The recipe I use is very simple and can be tailored to whatever your preferences may be. This also cans well - similar to a jam -so I’m including some quick canning instructions as well. This recipe makes quite a bit so it’s perfect to make and hand out as a nice little gift.

This recipe made about 10 cups of sauce so perfect to preserve some for the Holiday season! Hope you enjoy!

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• Ingredients

  1. 4 Cups Sugar

  2. 4 Cups Water

  3. 8 Cups Fresh Cranberries

  4. Juice & Zest of 1 Medium Orange (Optional)

  5. Cinnamon Stick (or 1/2 to 3/4 Tspn Cinnamon) (Optional)

• Cooking Directions

  1. Bring Water and Sugar to a boil until all the sugar has dissolved.

  2. Simmer until the cranberries start to soften and pop. Stirring consistently.

  3. Add Orange Juice, Zest, and Cinnamon.

  4. Here is where it is YOUR call. I prefer more of a muddled jam consistency so I muddle my cranberries until it hits that consistency but this is totally up to you. The Sauce will be done around 15-20 minutes and you can leave as is with some larger cranberries or continue to cook down and muddle with a masher OR immersion blender. (You’ll want the sauce to cover the back of a spoon.

  5. You’re done!

  Quick tips:

  — Watch your pot. You don’t want to burn anything and you don’t want cranberry sauces popping all over your kitchen.

  — Skim the foam off of the cranberries similar to as you would when making jam.

• Canning Directions

  1. Sanitize your jars, lids, and rings after washing (I leave mine filled with some water in the oven at a low temp while bringing my water to boil but you can also leave them in your pot of water as it comes to a boil.)

  2. Fill your empty jars using your funnel and ladle - leave about 1/4 inch head space.

  3. Wipe rims clean and place lids on finger tight.

  4. Process in water bath for 10 minutes.