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My love affair with homemade cranberry sauce started when I realized how simple it was to make. The kitchen fills with this incredible aroma of sweet berries and warm spices while it simmers. Now my family won't let me show up to Thanksgiving without a batch they say it's ruined the canned stuff for them forever.
What Makes This Recipe Special
The magic of this sauce lies in its simplicity and flexibility. I love watching those bright berries pop and transform into this gorgeous ruby jewel toned sauce. My secret touch of apple cider and cinnamon gives it that extra something that keeps everyone guessing. Best part? I can make it days ahead when the kitchen isn't chaos.
Your Simple Shopping List
- Fresh Cranberries: One bag, fresh or frozen, as the base of the sauce.
- Apple Cider: Adds depth and sweetness to balance the tart cranberries.
- Sugar: Regular granulated sugar for sweetness. Brown sugar can be used as an alternative.
- Cinnamon Sticks: Adds a warm, spiced note to the sauce. Use one or two, depending on your preference.
Let's Make Sauce
- Combine Ingredients
- Place cranberries, apple cider, sugar, and cinnamon stick(s) in a medium-sized saucepan.
- Simmer
- Heat over medium until it reaches a simmer. Reduce to medium-low and cook for 15-20 minutes, stirring occasionally, until cranberries pop and the sauce thickens.
- Cool
- Remove from heat and let cool slightly before serving. Serve warm or chilled, based on preference.
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My Kitchen Secrets
Keep your eye on the heat you don't want foam everywhere or burnt berries. Give it a gentle stir now and then but let those cranberries do their thing. Remember it thickens up quite a bit as it cools so don't worry if it seems a little loose at first. Sometimes I take my potato masher to it when I want it smoother but usually I love those whole berry pieces.
Make It Your Own
Some days I swap in orange juice for the cider or add a pinch of cardamom that always gets people talking. A strip of orange peel while it cooks adds amazing flavor. During the holidays I've been known to splash in a bit of bourbon it adds such wonderful warmth.
Getting Ahead of the Game
This sauce is my holiday meal prep savior. I make it a couple days early when I'm not juggling turkey and pie duty. Just pop it in an airtight container in the fridge. You can serve it straight from the fridge or warm it up whatever your family prefers. It's one less thing to think about on the big day.
Frequently Asked Questions
- → How long does homemade cranberry sauce last?
- Fresh cranberry sauce keeps well in the fridge for 10-14 days in an airtight container. The natural pectin helps preserve it well.
- → Can I make this sauce ahead of time?
- Yes, this sauce can be made several days before serving. Store it covered in the fridge and bring to room temperature before serving.
- → Why do I need to keep the heat at medium-low?
- Higher heat can cause the cranberries to foam up and potentially boil over. Medium-low heat allows them to pop and thicken properly.
- → How do I know when the sauce is done?
- The sauce is ready when most cranberries have popped and the mixture has thickened. It will continue to thicken as it cools.
- → Can I freeze cranberry sauce?
- Yes, you can freeze it for up to 2 months. Thaw overnight in the fridge before serving. The texture might be slightly different but still delicious.