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- 12 ounces fresh cranberries, rinsed and sorted - 1 cup granulated sugar - 1 cup water - Zest of 1 medium orange - 1/4 cup freshly squeezed orange juice - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - Pinch of salt - 1/2 cup chopped pecans (optional, for extra crunch) To make homemade cranberry sauce, you need fresh cranberries. They provide the perfect tartness. I use around 12 ounces, which is about 3 cups. Next, we have granulated sugar. It sweetens the sauce and balances the tartness of the berries. A full cup will do the trick. Water is also key in this recipe, one cup will help create a nice syrup. Don’t forget the orange zest and juice! They add a bright flavor and aroma. One medium orange provides both zest and juice. Spices like ground cinnamon and nutmeg give warmth and depth. A half teaspoon of cinnamon and a quarter teaspoon of nutmeg work well. Finally, a pinch of salt enhances all the flavors. If you want some crunch, add chopped pecans. Half a cup will add a nice texture. These simple ingredients come together to make a sauce that is both simple and flavorful. You can enjoy this sauce with many dishes, especially during the holidays. {{ingredient_image_2}} Start by rinsing 12 ounces of fresh cranberries under cold water. As you rinse, look for any bad berries. Remove any stems or blemished cranberries. This step ensures your sauce has a clean and fresh base. In a medium saucepan, add 1 cup of water and 1 cup of granulated sugar. Heat the mixture over medium heat. Stir until the sugar dissolves completely. This forms a sweet syrup, which is key to your sauce. Once the sugar dissolves, add the rinsed cranberries to the syrup. Turn up the heat to bring the mixture to a boil. After it boils, reduce the heat to a gentle simmer. Let it cook for about 10 to 12 minutes. The cranberries will start to burst, and the sauce will thicken. Next, stir in the zest of 1 medium orange and 1/4 cup of fresh orange juice. Add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of salt. These add rich and vibrant flavors to your sauce. Continue to simmer, stirring occasionally, to let the flavors blend. If you like a crunch, fold in 1/2 cup of chopped pecans during the last few minutes of cooking. This adds great texture and flavor. Make sure to add them before you finish cooking. Once the sauce is thickened to your liking, remove it from the heat. Let it cool to room temperature in the pan. After it cools, transfer the sauce to a bowl or an airtight jar. It will thicken more as it cools. Store it in the fridge to keep it fresh. To get the right thickness, watch for signs. The cranberries will burst and the sauce will bubble. After about 10 to 12 minutes of simmering, it should look thicker. If it seems too thin, let it cook a bit longer. For a thicker sauce, keep simmering until you reach the desired texture. If it gets too thick, add a little water, stir, and heat gently. Cranberry sauce pairs well with many foods. It complements roasted turkey and chicken perfectly. You can also serve it with ham or on sandwiches. For dessert, try it on cheesecake or yogurt. At holiday dinners, it looks great on the table. You can serve it chilled or at room temperature, depending on your choice. One common mistake is overcooking the cranberries. This can make them mushy and lose their shape. Keep an eye on them while they cook. Another mistake is using the wrong sugar ratio. Too much sugar can overpower the tartness. Stick to the recipe to keep a nice balance of flavors. Pro Tips Fresh Cranberry Selection: Choose firm, plump cranberries for the best flavor and texture. Avoid any that are soft or shriveled, as they may not taste as fresh. Adjusting Sweetness: Taste the sauce as it simmers; you can adjust the sweetness by adding more sugar or balancing it with additional orange juice if needed. Thickening the Sauce: If you prefer a thicker sauce, let it simmer longer until it reaches your desired consistency. Remember, it will thicken more as it cools. Storage Tips: For optimal freshness, store the cooled sauce in an airtight container in the refrigerator. It can last up to two weeks, making it convenient for meal prep. {{image_4}} You can spice up your cranberry sauce with unique flavors. Adding spices like cardamom or ginger will give it a warm kick. Just a pinch of either spice can change the whole taste. You can also mix in other fruits. Apples and pears work well. They add sweetness and texture. Try adding a chopped apple while cooking. It breaks down nicely and blends well. If you want to cut down on sugar, use honey or maple syrup. These natural sweeteners can give your sauce a different flavor. For honey, use about three-quarters of a cup for each cup of sugar. For maple syrup, use a similar amount. Remember to adjust the water slightly. This helps keep the sauce balanced and not too runny. Making your sauce vegan-friendly is easy. The base of cranberries and water is already vegan. Just replace sugar with maple syrup or agave nectar. For gluten-free options, the recipe is naturally gluten-free. Just ensure the sweeteners you choose are also gluten-free. This way, everyone can enjoy your homemade cranberry sauce! To store your cranberry sauce, use airtight containers. Glass jars or plastic containers work well. Make sure the sauce is cool before sealing the container. This keeps it fresh and safe. Place the container in the fridge. For best results, use the sauce within two weeks. Keep it away from strong-smelling foods to avoid flavor transfer. You can freeze cranberry sauce too. Use freezer-safe containers or bags. Portion it out for easier use later. The sauce can last up to three months in the freezer. To thaw, move the sauce to the fridge overnight. If you need it fast, run the bag under cold water. Reheat it gently on the stove. Stir it well to bring back its smooth texture. In the fridge, homemade cranberry sauce lasts about two weeks. Look for signs of spoilage. If it has an off smell or unusual color, throw it out. Mold is a clear sign that it’s time to discard it. Always trust your senses when storing food. Homemade cranberry sauce lasts about one week in the fridge. Store it in an airtight container. If you freeze it, it can last up to six months. Just make sure to use a freezer-safe container. Yes, making cranberry sauce ahead is easy. You can prepare it up to a week before the big meal. Just store it in the fridge until you need it. This way, you save time on the day you serve it. There are many fun ways to use leftover cranberry sauce. You can spread it on toast for breakfast. It also makes a great topping for yogurt or ice cream. Try adding it to salad dressings for a fruity twist or mix it into oatmeal for extra flavor. Homemade cranberry sauce often beats store-bought options. You control the taste and sweetness. You can add your favorite spices and zest. Store-bought may include preservatives and artificial flavors. However, it can be more convenient if you're short on time. Absolutely! If you want a sweeter sauce, add more sugar. If you prefer it less sweet, reduce the sugar. You can also use honey or maple syrup for natural sweetness. Taste as you go, and find your perfect balance. This article covered everything you need to make tasty cranberry sauce. We explored ingredients, preparation steps, and tips for perfect results. I shared variations to fit your taste and dietary needs. Storage tips help keep your sauce fresh. Homemade cranberry sauce can be better than store-bought with its freshness and custom flavors. Enjoy creating your sauce, experiment with flavors, and make it your own!

Cranberry Bliss Sauce

A delightful sauce made with fresh cranberries and orange zest, perfect for enhancing various dishes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Condiment
Cuisine American
Servings 8
Calories 50 kcal

Ingredients
  

  • 12 ounces fresh cranberries, rinsed and sorted
  • 1 cup granulated sugar
  • 1 cup water
  • 1 medium orange zest
  • 1 4 cup freshly squeezed orange juice
  • 1 2 teaspoon ground cinnamon
  • 1 4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1 2 cup chopped pecans (optional, for extra crunch)

Instructions
 

  • Prepare the Cranberries: Begin by thoroughly rinsing the fresh cranberries under cold running water. As you rinse, inspect the berries and remove any stems or blemished ones to ensure a clean base for your sauce.
  • Create the Sauce Base: In a medium-sized saucepan, add the water and granulated sugar. Heat the mixture over medium heat, stirring gently until the sugar has completely dissolved, forming a sweet syrup.
  • Incorporate the Cranberries: Once the sugar has dissolved, carefully add the rinsed cranberries to the saucepan. Increase the heat to bring the mixture to a vigorous boil, then reduce it to a gentle simmer.
  • Flavor Enhancement: Stir in the fragrant orange zest, fresh orange juice, ground cinnamon, ground nutmeg, and a pinch of salt. Continue to simmer the sauce for approximately 10 to 12 minutes. Keep an eye on the cranberries, as they will start to burst, and the sauce will begin to thicken slightly.
  • Add Pecan Crunch: If desired, fold in the chopped pecans during the last few minutes of cooking for an added layer of crunch and flavor. This will elevate the texture of your bliss sauce beautifully.
  • Cool and Store: Once the sauce is thickened to your liking, remove the saucepan from heat. Allow the sauce to cool to room temperature in the pan, then transfer it to a bowl or an airtight jar. The sauce will continue to thicken as it cools.
  • Serve: Your cranberry bliss sauce can be served either chilled or at room temperature. It pairs wonderfully with roasted turkey, enhances sandwiches, or makes a delightful topping for desserts.

Notes

Optional pecans can be added for extra crunch.
Keyword cranberry, holiday, sauce