This homemade cranberry sauce is so simple you have no excuse not to ditch the jiggly stuff from the can (unless you love it – I’m not here to stand between you and what you love!). But, if you’ve always wondered what the point of cranberry sauce is, or never found it that appealing, it’s time for you to make this simple homemade cranberry sauce – and change how you feel about it forever!
Growing up, I always avoided cranberry sauce. The congealed form still holding the ridge lines from the can put me quite off of it. “What’s the point?” I always wondered. Now that I’m grown (or so they say), I understand the role that a bright and acidic cranberry sauce is supposed to play in an otherwise rich and decadent Thanksgiving meal. So, I set out to remedy the state of this necessary garnish by making my own, simple homemade cranberry sauce.
What I didn’t expect when developing this recipe was just how simple it would turn out to be. In fact, I’m not even sure it can be called a recipe, with a mere three ingredients. Cranberries, honey, and the juice and zest from some oranges. To quote my beloved icon Ina Garten, “how easy is that?”
The sauce thickens up on its own as it cooks for about 15 minutes on the stove, letting the berries pop and burst into a vibrant sauce. Prep it a day or two before the big meal and you’ll be sitting pretty, adding no stress to your Thanksgiving meal prep.
This sauce is bright, tart, and delightfully well balanced. It will brighten up any plate of delicious Thanksgiving fare, and, dare I say, is delicious spread on a Thanksgiving leftovers sandwich, perhaps my favorite part of Thanksgiving! If you haven’t tried piling turkey, stuffing, a smear of gravy and this homemade cranberry sauce on some delicious fresh bread the Friday after Thanksgiving then you haven’t lived. It’s a must!
When you see how simple (and delicious!) it is to make homemade cranberry sauce, you’ll never go back to the can!
- 10 oz fresh cranberries
- 1 tablespoon orange zest
- 1/2 cup orange juice (from about 1 1/2 oranges)
- 1/3 to 1/2 cup honey, depending on how tart your berries are or how sweet your oranges are. Start with 1/3 and add more if you need to
- Add the ingredients to a medium sized sauce pan set over medium heat
- Cook for 15-20 minutes over medium or medium low heat, stirring occasionally while the berries pop and burst
- Once the berries have broken down to your liking, remove from heat
- Let cool and serve, or refrigerate up to 3 days until ready to use
Keywords: cranberry sauce, homemade