BEST EVER CRANBERRY SAUCE
This cranberry sauce recipe is a classic for a reason. It balances the tartness of cranberries with just the right amount of sweetness and a touch of warm spices, creating a vibrant and flavorful side dish that's perfect for Thanksgiving, Christmas, or any holiday meal.
Ingredients
- 1 12-ounce bag fresh cranberries
- 1 cup granulated sugar
- 1 cup water or orange juice for a brighter flavor
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- Pinch of salt
Instructions
- Combine ingredients: In a medium saucepan, combine the cranberries, sugar, water (or orange juice), cinnamon, nutmeg (if using), and salt.
- Cook: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Cool: Remove the saucepan from the heat and let the cranberry sauce cool completely. The sauce will thicken further as it cools.
- Serve: Serve the cranberry sauce chilled or at room temperature.
Notes
- Fresh Cranberries: Fresh cranberries are preferred for this recipe. Frozen cranberries can also be used; do not thaw them.
- Sweetness: Adjust the amount of sugar to your liking. If you prefer a less sweet sauce, start with ¾ cup of sugar and add more to taste.
- Thickness: The sauce will thicken as it cools. If you want a thicker sauce, you can simmer it for a longer period of time.
- Storage: Store leftover cranberry sauce in an airtight container in the refrigerator for up to a week.