There’s something magical about homemade cranberry sauce that store-bought versions simply can’t replicate. As the cranberries simmer and pop, releasing their tart juices into the sweetened water, the kitchen fills with a delightful aroma of holiday cheer.
Ingredients:
- 12 ounces fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- 1 cup water
- Zest of 1 orange (optional)
- 1 cinnamon stick (optional)
Instructions:
- Rinse and Sort Cranberries: Rinse the cranberries under cold water and discard any that are soft or damaged.
- Combine Ingredients: In a medium saucepan, combine the water and sugar. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved.
- Add Cranberries: Add the cranberries to the saucepan. If using, add the orange zest and cinnamon stick as well.
- Cook the Sauce: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10-15 minutes, or until the cranberries burst and the sauce thickens to your desired consistency.
- Cool and Store: Remove from heat and let the sauce cool to room temperature. Remove the cinnamon stick (if used). Transfer the sauce to a bowl or airtight container and refrigerate until ready to serve.
