I am by no means a canned cranberry sauce hater. We always have it on our holiday table. My boys love it too. I like to serve both canned and homemade during the holidays. This homemade cranberry sauce is super delicious, tangy, sweet, tart, and yummy!
This recipe is super simple to make. It doesn’t take long and the sweet and tart of the cranberries is perfect next to meats, cheesy side dishes, or as a topping for cream cheese to dip crackers in. Yum!
I like a smoother sauce so I used an immersion blender to blend it up right in the pot. It’s really all about your preference and what texture you like.
Ingredients:
- One 12 ounce package of fresh cranberries
- 2 cups of orange juice
- 2/3 cup of packed brown sugar
- 2/3 cup of white sugar
- 1/4 teaspoon ground cinnamon
- The zest and juice of one lemon
- The zest and juice of 2 mandarin oranges
- 1 teaspoon of pure vanilla extract
- 1 pinch of salt
Instructions:
- In a large sauce pan, add in cranberries, orange juice, brown sugar, white sugar, cinnamon, the zest and juice of the lemon and mandarin oranges, and the pinch of salt.
- Bring to a boil over medium heat. Once boiled, reduce heat and simmer, stirring occasionally, for 15 to 20 minutes, until the cranberries pop and release their juices and the sauce begins to thicken. Add in the vanilla extract.
- You can choose to leave the cranberries whole, or use a stick blender to smooth out the sauce.
- The sauce will thicken even more upon standing and once refrigerated.
Enjoy!
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DIY Happy Home 