I don’t know if you are anything like me, but as a young girl I would cringe at the site of cranberry sauce. But let’s be clear… The cranberry sauce I am describing came in a can, had weird wiggly can ridges in it and made the most unpleasant sound as it plopped its way out of the can onto the thanksgiving saucer. Just typing this out is bringing me back to a lot of childhood memories.
Y’all I am not joking when I say I could eat bowls of this stuff. There is no reason canned cranberry sauce should be on your table for any family function. It’s not only good straight out of the pan, but chilled, drizzled on buttermilk biscuits, waffles, pancakes… honestly the possibilities are endless. If having it more jelly like is your thing, you can also easily blend it up till smooth once done boiling. It just may turn into your new favorite jelly!
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Homemade Cranberry Sauce
- 1/2 cup sugar
- 1/2 cup water
- 12 oz bag fresh cranberries
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1 tbsp light brown sugar
- dash salt
- 1/2 tsp cinnamon
- zest of one lemon
- Combine sugar and water in a large saucepan over medium heat. Stir to combine.
- Add Cranberries, brown sugar, orange juice, lemon juice, salt, cinnamon and lemon zest.
- Bring to a low boil over medium heat, stirring constantly.
- Continue cooking for approx. 10 minutes, or until the majority of the cranberries have popped. Stirring frequently.
- Let cool for 20 minutes + store in airtight container, I like to use these mason jars. Refrigerate until ready to serve.
- Can serve hot or cold.
This recipe is one of those trick recipes. It looks and tastes like you spent all day making it, yet you only need just a few minutes to whip up. May your holiday tables be filled with all the decadent goodies and memories in the making!