Homemade cranberry sauce is one of the things I insist on every Thanksgiving. I know some people prefer canned, and no shade to you, but fresh cranberry sauce is SO easy to make, it tastes amazing, and you can customize it endlessly. Plus, you can make it super far ahead of time. I say, why not make it happen?!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Ginger Cranberry Sauce with Pears
• Ingredients
• Adaptations/Variations
• How to Make Ginger Pear Cranberry Sauce
• Tip for Success
• How to Freeze Cranberry Sauce
• More Cranberry Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Because I can never leave well enough alone, I’ve tinkered with homemade cranberry sauce recipes every single November for many years now. I seriously think I brought three different varieties to Thanksgiving last year, one of which was this juicy, sweet-tart, warmly spiced ginger pear cranberry sauce. Thanks for not complaining about cranberry overload, family!

I love how this cranberry sauce is just different enough to be special, but not so weird that it doesn’t go with the usual Thanksgiving dishes. The pears add nice natural sweetness – not too much, but enough to reduce the overall sugar a bit, which I love.

Why You’ll Love Ginger Cranberry Sauce with Pears

Ginger and pear make a natural, well, pair – the fresh ginger in this recipe adds a nice little bite, but not an overwhelming one. A cinnamon stick thrown in while it simmers and some freshly ground nutmeg round out the wonderful fall flavors.

Ingredients

• Cranberries – Fresh cranberries. You’ll find them in the produce section of your local grocery store. But you might want to act fast! The past couple of years, many of my local grocery stores have sold out of them in the week or so before Thanksgiving.
• Pears – Any sweet pear will do. I like Bartlett, Bosc, and Anjou.
• Sugar – To sweeten! Cranberries are very tart, so a sweetener is really needed. You can swap in pure maple syrup or honey if you prefer.
• Ginger – Fresh ginger adds a warm, slightly spicy bite.
• Lemon – The zest and juice from a lemon lends a bright note of flavor.
• Cinnamon and nutmeg – I find that a cinnamon stick and some nutmeg really help highlight and amp up those warm fall flavors.
• Water

Adaptations/Variations

• Ginger Apple Cranberry Sauce – If you prefer apples over pears, use those instead! Or just make my apple cinnamon cranberry sauce recipe instead.
• Ginger Cranberry Sauce – If you love ginger but aren’t sure about the added fruit, just leave it out! You might swap the water for orange juice for an added boost of citrus flavor.

How to Make Ginger Pear Cranberry Sauce

It’s super easy to make cranberry sauce with pears! Just add everything to a medium-size saucepan, and cook it. Yep, that’s pretty much it.

When you first add everything to the saucepan, this recipe looks a bit like it’s going to be pear sauce with a few cranberries thrown in. But never fear – by the time it’s done, the pear cooks down and the cranberries are the star of the show. Which is the way it should be, of course.

You can cook it until the pears are completely dissolved, or just until the cranberries have burst and the sauce has formed and there are still chunks of pear. Your choice.

Tip for Success

• Adjust for sweetness. After your ginger pear cranberry sauce is cooked, give it a quick taste. If it’s too tart for your taste, stir in some more granulated sugar, a tablespoon or two at a time, until it’s to your liking.

How to Freeze Cranberry Sauce

Homemade cranberry sauce freezes perfectly! Make it weeks or even a month ahead of time, place it in an airtight container or freezer bag, and throw it in the freezer. To thaw, just put it in the fridge overnight and it’s good.

One less thing to worry about on Thanksgiving Day!

More Cranberry Sauce Recipes

• How to Make Fresh Cranberry Sauce
• Orange Maple Cranberry Sauce
• Raspberry Red Wine Cranberry Sauce
• Apple Cranberry Sauce
• Spiced Cranberry Sauce

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Ginger Pear Cranberry Sauce Recipe

Fresh homemade cranberry sauce, sweetened with pears and warmed with ginger, cinnamon, and nutmeg. It's SO easy to make this cranberry sauce which is simple yet special enough for the holiday table.

Keyword cranberry sauce with pears, ginger cranberry sauce, pear cranberry sauce

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 107kcal

Author Kare

Ingredients

• 3 cups fresh cranberries
• 1/2 cup granulated sugar
• 3 medium pears Anjou, Bartlett, and Bosc are all good, about 1½ pounds total; peeled, cored, and diced
• 2 tablespoons minced fresh ginger about 1 thumb-sized piece; peel before mincing
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 cinnamon stick 4-inch stick
• 1/4 teaspoon freshly ground nutmeg
• 3/4 cup water

Instructions

• Rinse the cranberries. Discard any mushy or underripe berries and stems. 

  Add all ingredients to a medium-sized saucepan. Bring to boil over medium heat, then reduce the heat to medium-low, simmering for about 15 minutes or until the berries burst and the sauce thickens.
• Taste and add additional sugar, a teaspoon or two at a time, until you’ve reached your desired balance of tart and sweet.
• Cool completely and serve. Keeps in an airtight refrigerated container for up to a week; freeze for up to three months.

Notes

Freezer notes: You can also freeze your cranberry sauce for up to 2 months – I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.

Nutrition

Serving: 2tablespoons | Calories: 107kcal | Carbohydrates: 28g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 122mg | Fiber: 4g | Sugar: 21g | Vitamin A: 41IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 0.3mg

The post Ginger Pear Cranberry Sauce Recipe appeared first on Kitchen Treaty.

So here’s what we’ve got. Fresh cranberries, of course. Pure maple syrup and a bit of dark brown sugar for both sweetness and rich depth of flavor.

And then we come to the “spiced” part of the equation. Cinnamon sticks, of course – cinnamon is so good in cranberry sauce. Cardamom, which gives this Spiced Maple Cranberry Sauce a festive, elevated vibe. Nutmeg, because fall. And ginger and cloves, because they fall perfectly into this equation. 

Homemade cranberry sauce benefits from citrus, and usually I’m an orange girl. But in this case, I thought lemon zest might lend a clearer, brighter vibe – plus, lemon and cardamom together are total BFFs. And let me tell you – SUCH A GOOD COMBO. For real. 

This Spiced Maple Cranberry Sauce is so easy to make and really elevates your homemade cranberry sauce game. Best of all, you can make it now and refrigerate until the big day. Or double the batch and freeze half for Christmas! Done and done.

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Maple Spiced Cranberry Sauce

Homemade cranberry sauce cranked up a notch, with pure maple syrup and brown sugar, lemon zest, and a litany of warming, elevating spices.

Author Kare

Ingredients

• 12 ounces about 3 cups fresh cranberries, picked over, shriveled cranberries discarded
• 1/2 cup water
• 1/3 cup pure maple syrup + more to taste
• 2 tablespoons dark brown sugar
• Zest from 1 medium lemon save a little zest for the garnish if desired
• 1 3-inch cinnamon stick
• 4 green cardamom pods
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch ground cloves

Instructions

• Set a medium saucepan over medium heat. Add water, 1/3 cup pure maple syrup, and remaining ingredients. Stir to combine. Bring to a low bowl and cook, stirring occasionally, until most of the berries have burst and a sauce has formed, about 12 minutes. Taste and add additional pure maple syrup if desired (some cranberries are tarter than others, so you may need more than the recipe calls for). Remove from heat.
• Remove cinnamon sticks and cardamom pods. The pods should be easy to spot because they swell and lighten up when cooking.
• Store in an airtight container in the refrigerator until ready to serve, for up to 10 days. Or place in the freezer for up to 3 months.

The post Spiced Cranberry Sauce appeared first on Kitchen Treaty.

I wore white, and a woman approached me and looked me up and down. Laughing, she told me I was brave. I didn’t get it. Several wineries later, as I swirled my wine like an amateur, I splashed precious Zin all down my front. I didn’t really care, though, because I’d discovered the single greatest red wine in all the land. (Having several tastings under my belt didn’t hurt, either).

So why waste my very favorite wine on a batch of cranberry sauce?! Oh, my friends, it’s not a waste. I mean, you may not want to use the $50 stuff (YUM – my fave splurge) or anything, but don’t feel bad about sacrificing a hefty splash of reasonably priced Zinfandel in this Raspberry Red Wine Cranberry Sauce. (Plus, now I’ve given you an excuse to crack open a bottle. You’re welcome!)

Because zinfandel often smells to me like the most luscious of raspberry jams, I thought it would pair perfectly with raspberries for this unique (but super simple!) red wine cranberry sauce recipe. Instead of using water like we typically do for homemade cranberry sauce, we’ve got this rich red wine thing going on. Yes, yes, yes. Cinnamon, meanwhile, plays off of zinfandel’s spicy tendencies and brings us back around to fall, Thanksgiving style.

I’ve already made up a big batch of this cranberry sauce, and it eagerly waits in the freezer for this year’s Thanksgiving. I’m going to take it, along with a bottle of Zinfandel, to Thanksgiving dinner. And I’m going to wear white, dang it!

Bravery. It’s a good thing.

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Raspberry Cranberry Sauce

Red wine, raspberries, and cinnamon make for a special – yet still surprisingly simple – homemade cranberry sauce. Tart, just a bit jammy, and warmly spiced. Love!

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 12 ounces fresh or frozen cranberries
• 6 ounces fresh or frozen raspberries
• 1/2 cup honey + more to taste can substitute granulated sugar [will not be refined-sugar free] or pure maple syrup
• 3/4 cup red zinfandel wine not white zinfandel!
• 1/2 teaspoon ground cinnamon

Instructions

• Rinse cranberries and discard any unripe or shriveled berries. Pick over raspberries and do the same. Place in a medium saucepan over medium heat. Add 1/2 cup honey, zinfandel, and cinnamon.
• Cook uncovered, stirring occasionally, until cranberries pop and the sauce has thickened, about 20 minutes. Taste and add additional honey until the sauce has reached your desired level of sweetness. Remove from heat and let cool. Serve.
• Keeps for up to one week refrigerated in an airtight container, or for up to two months in the freezer.

The post Raspberry Cranberry Sauce appeared first on Kitchen Treaty.

Ready to get saucy with your leftovers, too? Here are 5 Delicious Ways to Use Leftover Cranberry Sauce.

The post 5 Delicious Ways to Use Leftover Cranberry Sauce appeared first on Kitchen Treaty.

This cranberry sauce with orange juice, orange zest, and maple syrup calls for just 5 ingredients and takes less than 30 minutes to make. Whip it up early and freeze it for the feast!

Table of Contents

• The Story Behind the Recipe
• What Does Orange Maple Cranberry Sauce Taste Like?
• Ingredients
• How to Make Cranberry & Orange Sauce
• Tips for Success
• How to Store Cranberry Sauce & Freeze Ahead
• More Cranberry Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Every year, one of the first things I make for the big Thanksgiving feast is cranberry sauce. For one, I usually like to create a new Thanksgiving recipe or two for here on the blog. 

But also, homemade cranberry sauce freezes perfectly, so it’s a super easy thing to make weeks (or even months!) ahead of time, then I freeze it and forget about until Thanksgiving.

This year, I thought I’d try something a little different – a delicious, maple-sweetened cranberry sauce with orange juice. See, I’ve gotten to the point to where I rarely use granulated sugar any more, instead sweetening my recipes with pure maple syrup or honey. I know that syrup and honey are still sugar – just different kinds of it – but I feel better using more natural forms as opposed to the refined stuff.

Conveniently, pure maple syrup is so quintessentially “fall” that it goes perfectly in a myriad of seasonally appropriate recipes. Like: Orange Maple Cranberry Sauce!

What Does Orange Maple Cranberry Sauce Taste Like?

You actually can’t really taste much of the maple syrup in this recipe – just a hint. Part of the reason is because cranberries have such strong flavor that they overpower any maple subtleties. The other reason is that I use Grade A syrup, which is much lighter than the more-intense and much more flavorful Grade B. So keep that in mind if you make this cranberry sauce recipe.

The orange and the cinnamon, on the other hand, you can definitely taste – though not in an overpowering way. Orange zest and juice highlight the best of the cranberries. Meanwhile, simmering the sauce with a stick of cinnamon adds another festive note.

Ingredients

• Cranberries – You’ll find them in the produce section of most grocery stores. Tip: Buy them as early as possible! The last couple of years, they’ve sold out in my area. You can even freeze the cranberries ahead of time until you’re ready to make your cranberry and orange sauce.
• Pure maple syrup – I tend to use Grade A for more subtle maple flavor.
• Orange juice and zest – The natural sweetness and citrus flavors of orange goes perfectly with cranberries in this orange cranberry sauce recipe. I recommend using a microplane zester to make quick work of zesting your orange. Then just cut it in half and juice it!
• Water
• Cinnamon stick – I like how a simmering this orange cranberry sauce with a cinnamon stick adds lovely cinnamon flavor without the grittiness you can get from ground cinnamon.

How to Make Cranberry & Orange Sauce

Homemade cranberry sauce is SO easy to make! Just add the ingredients to a medium saucepan and simmer until the berries have burst and a thick, rich chunky sauce has formed. Taste and add more sweetener if you like, remove the cinnamon stick, and serve!

Tips for Success

• Tips for zesting the orange: Use a microplane zester to finely grate off the peel all around the orange. Take care not to take off only the first layer and avoid the white pith (which can make the sauce bitter). If you don’t have a microplane zester, use a vegetable peeler to remove the peel, take off any of the white pith, and mince it finely.
• Start with 1/3 cup pure maple syrup, then add more at the end of you want more sweetness. Cranberries can vary in tartness/sweetness, so the amount of sweetener can be tricky to dial in exactly in a recipe.

How to Store Cranberry Sauce & Freeze Ahead

Make it now, freeze it for later. That’s the very best thing about homemade cranberry sauce – other than the fact that it tastes incredible, of course!

Just cook it up, let it cool, and put it in an airtight container or storage bag. Store for up to 5 days in the fridge or freeze for up to 3 months (make sure you have a freezer safe container). To thaw, put it in the fridge overnight and it’ll be thawed by morning.

I hope this orange cranberry sauce is a hit at your Thanksgiving table! We’ve made this one for years and it’s always a winner.

More Cranberry Sauce Recipes

• Ginger Pear Cranberry Sauce
• Spiced Cranberry Sauce
• Raspberry Cranberry Sauce
• How to Make Cranberry Sauce
• Apple Cranberry Sauce

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Cranberry Orange Sauce

Sweetened with pure maple syrup and flavored with orange zest and juice, this easy homemade cranberry sauce recipe is a wonderful addition to the holiday table! Orange and cinnamon add subtle seasonal flavors that make the cranberries shine.

Keyword cranberry and orange sauce, maple cranberry sauce, orange cranberry sauce, orange maple cranberry sauce

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 41kcal

Author Kare

Ingredients

• 3 cups cranberries 1 [12-ounce] bag; fresh or frozen
• 1/3 cup pure maple syrup + more if needed
• 1 tablespoon orange zest
• 1/2 cup fresh orange juice from two or three medium oranges
• 1/2 cup water
• 1 cinnamon stick 5-inch or two 3-inch

Instructions

• Rinse the cranberries. Discard any mushy or underripe berries and stems. 
• Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes. 
• Taste for sweetness. If it’s too tart, add more syrup – a tablespoon at a time – until the sauce tastes sweet enough for you. 
• Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months – I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.

Notes

Storage/make-ahead:

Make it now, freeze it for later. That’s the very best thing about homemade cranberry sauce – other than the fact that it tastes incredible, of course!

Just cook it up, let it cool, and put it in an airtight container or storage bag. Store for up to 5 days in the fridge or freeze for up to 3 months (make sure you have a freezer safe container). To thaw, put it in the fridge overnight and it’ll be thawed by morning.

Nutrition

Serving: 1g | Calories: 41kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 62mg | Fiber: 1g | Sugar: 7g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 0.1mg

The post Cranberry Orange Sauce appeared first on Kitchen Treaty.

Whether you make a simple 4-ingredient cranberry sauce like I’m sharing here or mix it up with various spices, fruits, and sweeteners, your homemade cranberry sauce is going to rule the table!

The Story Behind the Recipe

This is the year, my friends. This is the year you’re going to do it. You’re going to put aside the can opener, step away from the kitchen counter with purpose, and stride toward the stove top. And 20 minutes later, you will say, “Hey! I can make fresh cranberry sauce, dangit! I rule Thanksgiving! I rule THE WORLD!”

And when your friends and family have one tantalizing taste of your homemade fresh cranberry sauce, they’ll agree with you. Guaranteed.

If you haven’t made homemade cranberry sauce, I have to tell you this: it is SO super easy. How easy, you ask? THIS easy.

Even though there are endless wonderful variations of cranberry sauce out there, really you only need four things: fresh (or frozen) cranberries, sugar, water, and some orange zest or lemon zest. And then you need a saucepan, a stove, a spoon, and about 20 minutes.

Why You’ll Love Fresh Cranberry Sauce

• It elevates your holiday table. There’s just something extra fancy about having a bowl of gorgeous ruby-red homemade cranberry sauce at the table.
• Endlessly customizable. Love cardamom? Crave apples? You can add them to your cranberry sauce! Choose spices and fruits that complement the other dishes on your table or just do a little experimenting. It’s actually really hard to go wrong!

Cranberry Sauce Recipe Ingredients

There are endless variations for homemade cranberry sauce (scroll down to Adaptations/Variations for lots of ideas)!

At its core, fresh cranberry sauce only needs three ingredients – cranberries, sweetener, and water. My base recipe is similar to the Ocean Spray cranberry sauce recipe, but I like to add orange zest for some additional flavor and start with less sugar so that I don’t end up with a cranberry sauce recipe that’s too sweet.

• Fresh cranberries – Find the cranberries in most any produce section. Ocean Spray sells bags of 12-ounce berries, or you may be able to find some in the organic section of well-stocked grocery stores.
• Water – Liquid helps to break the cranberries down, releasing their pectin for a nice thick cranberry sauce. I’ll sometimes sub in orange juice, or a 1/2 and 1/2 combo, for some extra orange flavor.
• Sugar – You will want a sweetener! Granulated sugar is a top pick and easy to adjust until sweetened perfectly. I also like to use pure maple syrup (I start with 1/3 cup).
• Orange zest – Adding the zest of an orange is necessary in my opinion. It helps to highlight and deepen the cranberry flavors. And makes your fresh cranberry sauce smell EXTRA divine when cooking!

A Note About Fresh Cranberries

Take a quick look at the berries. You want the majority to be firm and smooth. If you find several mushy – or even moldy, ack! – berries, it goes without saying that you’ll want to pass on that bunch.

Before cooking, rinse the berries and sort through, discarding any super-mushy or obviously unripe berries.

Adaptations/Variations

Orange Maple Cranberry Sauce

Add orange zest, freshly squeezed orange juice, and a cinnamon stick, plus sweeten with pure maple syrup. A fave variation!

Apple Cinnamon Cranberry Sauce

Add tart apples, cinnamon, and lemon zest for a cranberry sauce with extra fall vibes.

Ginger Pear Cranberry Sauce

If apples and cinnamon can work well win cranberry sauce, why not ginger and pears? This unexpected combo makes an extra special homemade cranberry sauce.

Raspberry Cranberry Sauce

Raspberries pair surprisingly well with cranberries! This one has jammy red zinfandel wine in it too. So good!

Spiced Cranberry Sauce

Add a variety of warm spices like cinnamon, cardamom, nutmeg, ginger, and cloves. A touch of pure maple syrup and brown sugar to sweeten deepens the flavor.

Lemon Cardamom Cranberry Sauce

Load up on the lemon zest and throw in a few crushed pods of cardamom when simmering. Pull the cardamom out before serving.

Jalapeno Cranberry Sauce

Add some heat to the situation with jalapeno peppers! The combination of sweet, tart, and heat is addicting. This Jalapeno Cranberry Sauce recipe from Boulder Locavore looks perfect.

How to Make Cranberry Sauce

1. Place a medium-sized saucepan over medium heat. Add all of the ingredients – cranberries, water, sugar, and orange zest. Bring the mixture to a boil.
2. Continue to let the sauce boil, stirring occasionally, until the sauce gets juicier and the berries burst and break down, about 15 minutes.
3. Taste the sauce! If it’s too tart, add more sugar – about a tablespoon or two at a time – until the sweet/tart balance is just right. Individual tastes can vary, but I like it to be sweet with just a little teensy bit of puckery tartness that lingers (can I just say that using the word “linger” in a post about cranberries scratches an itch in my Gen X soul?!)
4. Once you’ve found the perfect amount of sugar, stir and cook for another minute or so to make sure the sugar dissolves.
5. Remove from heat and let cool, then spoon into your serving container or an airtight container for storing.

Jump to the full, printable recipe

Tips for Success

• Buy your cranberries early! At least where I live, grocery stores will often sell out of the bags of cranberries a week or two before Thanksgiving. Panic-inducing! So I always grab a few bags at the beginning of the month and pop them in the freezer as insurance.
• Please don’t skip the tasting step. Cranberries can really vary in sweetness, and so it’s important to start with a small amount of sweetener, taste, then add a little more until it’s just right. Fresh cranberry sauce, in my opinion, should taste a little tart but not mouth-puckeringly so.

Make-Ahead Tips

The cool thing about homemade cranberry sauce on Thanksgiving is that you can make it WAY ahead of time. It’ll keep nicely in the refrigerator for up to a around 5 days (some sources do say up to 2 weeks, but I’m cautious so I stick it in the freezer if it will be much longer than that.

You can also freeze it for up to 3 months ahead of time then place it in the fridge overnight to thaw before the big day.

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Homemade Cranberry Sauce Recipe

With just 4 ingredients and about 20 minutes of time, you can have a homemade fresh cranberry sauce that everyone will rave over! Sweet, tart, and perfect with all your Thanksgiving fixings. Plus, you can easily make it ahead of time!

Keyword cranberry sauce recipe, fresh cranberry sauce, homemade cranberry sauce, ocean spray cranberry sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 1/4-cup servings

Calories 45kcal

Author Kare

Ingredients

• 12 ounces fresh cranberries about 3 cups
• 1/2 cup granulated sugar + additional sugar if needed
• 2 teaspoons orange zest from one medium-size fresh orange
• 1 cup water

Instructions

• Rinse and sort the berries – if any are super mushy, discard them.
• Place a medium-sized saucepan over medium heat. Add cranberries, 1/2 cup sugar, orange zest, and water.
• Cook, stirring occasionally, until the sauce comes to a boil.
• Continue to boil until the sauce gets juicier and the berries burst and break down, about 15 minutes
• Taste for sweetness. If it’s too tart, add more sugar – about a tablespoon or two at a time – until the sweet/tart balance is just right for you.
• Once you’ve found the perfect amount of sugar, stir and cook for another minute or so to make sure the sugar dissolves.
• Remove from heat and let cool, then spoon into your serving container or an airtight container for storing.
• Keeps for up to one week refrigerated in an airtight container, or for up to two months in the freezer.

Notes

Sweetener Option

Use pure maple syrup or honey (if not vegan).

Vegan Option

Be sure to use vegan sugar or substitute pure maple syrup.

Storing Fresh Cranberry Sauce

Place cranberry sauce in an airtight container and store it in the fridge for up to 5 days. (Some sources say you can store your cranberry sauce for up to 2 weeks in the fridge but I like to be on the safe side and freeze if I’m pushing a week ahead of time or longer). You can also freeze it for up to 3 months then thaw it overnight in the fridge before serving. 

Nutrition

Calories: 45kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 24mg | Fiber: 1g | Sugar: 10g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg

The post Homemade Cranberry Sauce appeared first on Kitchen Treaty.

I originally shared this Apple Cranberry Sauce recipe all the way back in 2010, and I have made it countless times since then. So easy and so, so good!

Cranberries and apples are the perfect pair. The sweet-tart flavor of apples and cider lend an Autumn vibe to your fresh cranberry sauce recipe; cinnamon and cloves add earthy warmth.

How to Make Apple Cranberry Sauce

If you’ve never made homemade cranberry sauce, you’re in for a treat! Homemade cranberry sauce is so easy to make. Plus, it makes your house smell divine!

First, let’s go over our simple list of ingredients:

• Fresh cranberries – of course! Find them in the produce section of your local grocery store.
• Tart apple – I like Granny Smith or Macintosh for this recipe.
• Apple cider – fresh cranberry sauce needs liquid, and cider is the perfect addition to an apple cranberry sauce situation.
• Sugar – Without sugar, your homemade cranberry sauce is going to be waaayyyyy too tart to eat. So don’t make cranberry sauce without it! Honey and pure maple syrup work perfectly well, too.
• Cinnamon – While I often love to throw a cinnamon stick or two into my homemade cranberry sauce recipes, this one calls for ground cinnamon to really spice up the situation.
• Ground cloves – I love the warm, harvest-y flavor that a pinch of ground cloves lends. If you’re not into cloves, feel free to leave them out or use a little less than the recipe calls for.
• Lemon zest – Just adds a nice bright note to your apple cranberry sauce.

To cook your Apple Cranberry Sauce, simply add all ingredients to a sauce pan over medium heat. Bring to a boil and then simmer until your berries have burst and your sauce has a nice jammy consistency. It usually takes about 15 minutes. So easy!

Can You Freeze Homemade Cranberry Sauce?

Yes! Homemade cranberry sauce and especially this Apple Cranberry Sauce are perfect for making ahead of time – one less thing to worry about on the big day!

This sauce keeps perfectly in the freezer for up to two months. To thaw, just move to the fridge a couple days ahead of time.

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Apple Cranberry Sauce with Cider & Cinnamon

This spiced apple cranberry sauce recipe unites cranberries, apples, and cider in a sweet-tart and perfectly Autumn situation. Cinnamon and cloves lend warmth. A versatile homemade cranberry sauce perfect for your Thanksgiving table!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 93kcal

Author Kare

Ingredients

• 1 cup apple cider can substitute water
• 1 medium apple peeled, cored, and diced) (I recommend a tart variety like Granny Smith or McIntosh
• 3 cups 12 ounces fresh cranberries, washed
• 1/3 – 2/3 cup sugar plus possibly a little more, to taste
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• Zest of one small lemon about 1 teaspoon

Instructions

• Add all ingredients to a medium saucepan.
• Bring to a boil over high heat, then reduce the temp to medium-low and simmer until the berries have burst and the mixture has thickened, about 10-15 minutes.
• Let cool and serve.
• May be refrigerated for two days or frozen for up to two months.

Nutrition

Serving: 0.25cups | Calories: 93kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 57mg | Fiber: 2g | Sugar: 21g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg

The post Apple Cranberry Sauce with Cider & Cinnamon appeared first on Kitchen Treaty.