Fresh cranberry sauce tastes 100% better than the kind you’d buy at the store, and it’s surprisingly easy to make on the stovetop. There are no thickeners required! Instead of using white sugar, this recipe is made with pure maple syrup. It adds a rich flavor you’ll love, without tasting too sweet. Cranberry sauce keeps well in the fridge for up to 7 days, and since you can serve it chilled, it’s easy to grab and set on the table in time for your Thanksgiving meal.
Ingredients You’ll Need
All you need is 5 simple ingredients to make the best cranberry sauce ever. The maple syrup balances out the tartness of the fresh cranberries, and fresh ginger takes the flavor to the next level. Feel free to add in some orange zest when you use fresh orange juice, for an extra boost of orange flavor. You can also add in any extra spices you like, such as a pinch of nutmeg or cloves.
How to Make Homemade Cranberry Sauce
Add the cranberries to a fine mesh strainer, and rinse them well. Remove any berries that look soft or bruised. Transfer the cranberries to a medium saucepan over medium-high heat and add the maple syrup, orange juice, cinnamon, and ginger. Bring the liquid to a boil, then lower the heat and let the cranberries simmer, stirring often. The cranberries will start to pop and burst as they cook. After 5 to 10 minutes of cooking and stirring, the cranberries should be soft enough to mash against the bottom and side of the pot. Use the spatula to mash them as you stir. (Feel free to leave some whole, too. The texture is up to you!) Important Note: Don’t let the cranberries cook for longer than 15 minutes, or the pectin that the cranberries contain may start to break down. This can prevent the sauce from thickening as it chills. Once the cranberry sauce has thickened on the stove, remove it from the heat and let it cool. Let it rest in a serving bowl if you plan on serving it soon, or transfer it to an airtight container, and store it in the fridge until you’re ready to serve. The cranberry sauce will thicken even more when it’s cold. Serve the cranberry sauce chilled straight from the refrigerator, or let it come to room temperature for an hour on the counter before serving. Need more Thanksgiving recipes? Try Wild Rice Stuffing, Sweet Potato Casserole, or my favorite Holiday Salad topped with apples and pecans. If you try this homemade cranberry sauce recipe, please leave a comment and star rating below letting me know how you like it.
