Cranberry sauce is a must-have at Thanksgiving and Christmas. My family can not have turkey without it. And I love the smell of it throughout the kitchen when I make it.
Not Everyone is a Fan
Personally, I prefer cranberries in my morning smoothies or better yet, in a muffin. And I never ate cranberry sauce growing up. Maybe because of all the times, I watched people open a can of cranberry jelly and pour it into a bowl. I always thought it looked so gross. I wouldn’t even try it.
But this recipe is different. This is nothing like that stuff you get in a can that contains corn syrup and preservatives.
Fresh Ingredients for Easy Homemade Cranberry Sauce
In Ontario, there are only two cranberry farms, one of which is Upper Canada Cranberries. They are in Ottawa South, and we pass by the cranberry bog every fall on our way to go apple picking. This is what got me thinking of making my own Cranberry Sauce from fresh cranberries.
This recipe uses fresh cranberries, water, sugar, fresh orange juice, and cinnamon sticks.
If you don’t have fresh oranges, you can use store-bought orange juice, just make sure it is 100% juice with no sugar added or the sauce will be overly sweet.
And if cinnamon sticks are not available, a tsp of cinnamon works well.
Easy Homemade Cranberry Sauce can be made ahead of time and kept in the fridge for up to 2 days before serving. I prefer to make it the morning of Thanksgiving or Christmas dinner because it only takes minutes to put together and then you have all day to let it set in the fridge while the rest of the meal is cooking.
Freezing this recipe is something I have never done. I have heard of people making cranberry sauce and freezing it, but I it is not something I have tried.
Easy Homemade Cranberry Sauce
- 12 oz fresh cranberries
- 1 cup water
- 1 cup white sugar
- 2 Tbsp orange juice
- 2 cinnamon sticks
- Place all ingredients in a medium sized saucepan
- Bring to a boil over high heat
- Boil for 5- 10 minutes, stirring occasionally, until cranberries are softened. (You will hear cranberries popping as they soften and crack open)
- Remove from heat, and allow to cool for 5 minutes.
- Remove cinnamon sticks and discard.
- Pour into serving dish, cover and refrigerate for 2-3 hours before serving.
This looks perfect! I love that Canadian Thanksgiving is usually before the US Thanksgiving so we can copy all of your delicious recipes! This will be on our table this year!
This looks amazing! Pinning for American Thanksgiving, cranberry is a staple in our house!
For the longest time I thought cranberry sauce only came in a can, and didn’t care for it. It’s not until I made my own, that I fell in love with it, during the holidays. My recipe is similar to this one and it is SO delicious!