{"id":17002,"date":"2019-11-15T06:07:48","date_gmt":"2019-11-15T12:07:48","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=17002"},"modified":"2020-12-15T11:37:40","modified_gmt":"2020-12-15T17:37:40","slug":"cranberry-sauce","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/cranberry-sauce\/","title":{"rendered":"Spiced Orange Cranberry Sauce"},"content":{"rendered":"

It’s so easy to make homemade cranberry sauce in only 15 minutes<\/strong>! This four-ingredient recipe<\/strong> for fresh cranberry sauce is spiced with cinnamon and flavored with orange juice, with brown sugar and a pinch of salt for more complex flavor<\/strong> than other whole cranberry sauce recipes. You’ll want to eat it with a spoon!<\/em><\/p>\n

\"A<\/p>\n

I’ve honestly always been just “meh” about cranberry sauce. While it’s a staple as a Thanksgiving side, I always find that I take a small spoonful out of obligation rather than for its deliciousness.<\/p>\n

UNTIL NOW.<\/p>\n

This fresh homemade cranberry sauce recipe is different. I find many other recipes lacking in complex flavor, making it just kind of sweet and tart and “meh.”<\/p>\n

THIS cranberry sauce recipe uses cinnamon for spice, orange juice for added bright flavor and sweetness, brown sugar instead of white for a rich, molasses-like taste, and a pinch of salt to help balance everything out! A little fresh orange zest is an optional but colorful and flavorful addition.<\/p>\n

You’re going to have a hard time not piling this high on your Thanksgiving plate, or spreading a generous amount on a dinner roll<\/a> with butter. It’s like jam, but SO much easier to make!<\/p>\n

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How to make homemade cranberry sauce<\/h2>\n

To make cranberry sauce from fresh cranberries, all you do is simmer them in some liquid with sugar for about 10 minutes! Here’s how to make this spiced orange version.<\/p>\n

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  1. First, bring a mixture of orange juice, brown sugar, a pinch of salt, and cinnamon to a boil<\/strong>. You can use store-bought orange juice or fresh. And if you use fresh and don’t have the full amount, you can use some water (or another liquid, like apple cider) to supplement.<\/li>\n
  2. Then, add the cranberries<\/strong>.<\/li>\n
  3. Simmer uncovered<\/strong> until cranberries are burst and mixture has thickened. Why uncovered? So the steam can escape, hastening the thickening process and leaving you with more concentrated flavor. You can use the back of a wooden spoon to help pop the cranberries, if needed.<\/li>\n
  4. Cool completely before serving.<\/strong><\/li>\n<\/ol>\n

    That’s it! If you want, you can add some fresh orange zest when you add the cranberries, but it’s optional. I also like to garnish the cooled sauce with some pretty zest strips if I’m feeling fancy (you can use a special zester<\/a> to make them).<\/em><\/p>\n

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    How to make-ahead and store cranberry sauce<\/h2>\n

    The other wonderful thing about making homemade cranberry sauce is it’s easy to make ahead of time! It’s served cool or at room temperature, so you can just pull it out of the fridge before dinner and free up some stovetop space for other important Thanksgiving side recipes.<\/p>\n