Thanksgiving and Christmas scream for cranberry sauce, but my easy Whole Berry Cranberry Sauce recipe is so delicious you’ll be making it year-round!
I’m not sure why we only think about bringing out the cranberries over the holidays. I’m definitely glad we do because they’re outrageously sweet-tart scrumptious in side dish recipes like this one.
But honestly, with all the other berries and fruits that we buy frozen, it seems like cranberries should be marketed that way in every season, too. Check out my tips later in this post about how to freeze cranberries and enjoy them year round.
Whole Berry Cranberry Sauce Ingredients
- Cranberries, fresh or frozen
- Granulated Sugar
- Orange, Juice and Zest
- Water
I know, right? It’s hard to believe something this tasty only needs three ingredients and some water. But it’s true.
My homemade cranberry sauce is a perfect side dish, an ingredient in other recipes or a relish for your favorite savory main dishes like turkey tenderloins, 3-ingredient slow cooker ham, roast chicken and lamb.
You’ll even love it with creamy casseroles like tuna and noodles, Thanksgiving Casserole or my Creamy Chicken and Noodles over mashed potatoes. Crazy good!
Here are a few more serving suggestions.
You’re gonna love this sweet-tart cranberry sauce with a hint of citrus. Oranges and cranberries are delectably complementary to one another.
This will be one of the easiest recipes you make for the holidays and the one most marveled over. It literally changed me from a cranberry sauce hater to someone who looks forward to seeing it on the table.
FAQs
Absolutely! To be served as a side dish your cranberry sauce should be chilled in the fridge for a minimum of two hours. That helps it set up and be the perfect consistency. The great news is you can make it up to a week before your dinner party. That frees up time and a spot on your stove top the day of your event.
Yes. Completely cooled cranberry sauce can be stored in an airtight container in the freezer for up to three months. After that time, the berries will begin to release water, and the flavor will change, so use your homemade cranberry sauce within that three-month span of time to get the most from its delicious flavor. Thaw in the fridge overnight. Stir and serve.
This sauce recipe doesn’t use any thickening agents that you might find in commercial canned sauces. The thickening happens naturally from cooking down the granulated sugar and the sugars in the berries and juice. Literally, all you need is time. As the moisture evaporates, the mixture will thicken. If you want it thicker simply cook it down for a little bit longer reducing more and more liquid the longer it is on the heat.
Possible Recipe Variations and Uses
- Stir a teaspoon of vanilla extract into the cranberry sauce after you remove it from the heat.
- Add spices to create new layers of flavor in your cranberry sauce. Think warm spices like cinnamon, nutmeg or ginger. Even cloves and allspice would be good options. Begin with small amounts and taste as you go. Stir them into the ingredients before cooking.
- Try adding different fruits and or juices. Substitute apple juice or pineapple juice in the recipe. Grated apple could also be cooked down with the cranberries or try mixing well-drained crushed pineapple into the ingredients before cooking.
- Use your homemade cranberry sauce as an ingredient instead of a side dish. For instance, it becomes a show-stopping glaze for this Cranberry Glazed Ham when combined with only two other ingredients. It will be the holiday dish everyone is raving about!
How to Make Whole Berry Cranberry Sauce
- Zest and juice the orange. Add enough water to the juice to make 1 1/2 cups.
- In a medium saucepan, stir together fresh or frozen cranberries, orange juice mixture, orange zest and sugar.
- Bring the cranberry mixture to a boil over medium-high heat. Once it is boiling, reduce the heat to keep the mixture bubbling but not at a full rolling boil.
- The cranberry skins will begin bursting, and you’ll actually hear the popping. That’s normal. Keep the mixture bubbling for around 10 minutes so the sugar is completely dissolved, the cranberries are softened and the syrup that is forming starts to thicken slightly. It will still be more the consistency of syrup while it’s hot, but will thicken as the cranberry sauce cools. There will be completely broken down berries and some that look more whole.
- Remove from the heat. Allow to cool completely. Use in your favorite recipes or chill for at least of 2 hours and serve as a scrumptious side dish.
- Homemade cranberry sauce can be stored in the fridge for up to a week.
Homemade Whole Berry Cranberry Sauce is one of the simplest recipes you will ever make.
As an avowed cranberry sauce hater, I have been completely converted by this delectable recipe. So don’t let your past experiences keep you from this delicious side.
I had always liked cranberries in other things but did not enjoy the jiggly, gelled stuff that slides out of a can. This recipe changed my cranberry lovin’ life! It’s going to make you a convert too!
Sweet, tangy and tart all at once. The perfect acidic pop to cut through all the other more rich and fatty dishes over the holidays. I can’t wait for you to taste it! Enjoy!
The Recipe
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Whole Berry Cranberry Sauce: Easy Side Dish Recipe
Description
Sweet, tangy and tart — the perfect side to complement richer, more fatty dishes in your holiday menu. But this cranberry sauce isn’t just for Thanksgiving and Christmas. It’s perfect year-round as a side dish and as an ingredient in other recipes. Be sure to read this whole post for all the great tips and ideas.
Ingredients
- 24 oz. cranberries, fresh or frozen (two 12 oz. bags)
- 1 1/2 cups granulated sugar
- 1 large orange, zest and juice
- water to bring juice level to 1 1/2 cups
- optional, pinch of salt
Instructions
- Juice and zest the orange. Add water to the juice to bring the level to 1 1/2 cups.
- Combine all the ingredients in a medium saucepan. (I use a literal pinch of salt — the actual amount I can pinch between my thumb and forefinger. It’s much less than even 1/8th teaspoon. You don’t need to use the salt. It does enhance the flavor and makes the berries even “more berry” and fresh tasting. You won’t taste any salt, just a little deeper flavor. It’s a matter of preference.)
- Bring the mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat to a point where you maintain a low bubbling.
- The cranberry skins will begin bursting, and you’ll actually hear the popping. That’s normal. Keep the mixture bubbling for around 10 minutes so the sugar is completely dissolved, the cranberries are softened and the syrup that is forming starts to thicken slightly. It will still be more the consistency of syrup while it’s hot, but will thicken as the cranberry sauce cools. There will be completely broken down berries and some that look more whole.
- Remove from the heat. Allow to cool completely. Use in your favorite recipes or chill for at least of 2 hours and serve as a scrumptious side dish.
- Homemade cranberry sauce can be stored in the fridge for up to a week.
Notes
Will keep in the fridge up to one week if stored in an airtight container.
Can be frozen for up to three months in an airtight container.
See recipe post for tips, serving suggestions and possible recipe variations.
What to Serve with Cranberry Sauce
How to Freeze Cranberries
There are suppliers that will sell you frozen cranberries any time of year, but you’ll need to buy in bulk and they’re pricey.
What I’m going to recommend is that you purchase 5 to 10 extra bags of cranberries over the holidays and toss them in your freezer. You’ll be able to pull them out any time to use in your favorite side dishes, desserts, glazes and jams.
You guys, it’s so easy! They don’t have to be blanched or treated in any way. Just empty them into zip-top freezer bags (I’m not sure how good the bags they come in at the store would be.) or air-tight freezer containers and pop them in.
You can add them to your favorite recipes without even thawing them and you don’t have to wait until cranberries are in season to enjoy mouthwatering dishes like this Whole Berry Cranberry Sauce recipe.
- Empty your bags of cranberries into a colander and give them a good rinse.
- Pour the drained berries onto a paper towel-lined sheet tray and quickly sort through to make sure there are no bad ones in your bunch. Check for any stems or leaves, etc., and remove them if you find any.
- Make sure your cranberries are as dry as possible. I give them a pat down with a paper towel if there’s any sign of moisture.
- Place them into zip-top freezer bags and seal them tight, removing as much air as possible.
- Put the bags in the freezer and your berries will be perfect for up to 12 months. No need to thaw them to add to recipes.
So, toss a few extra bags of cranberries into your cart when you’re shopping for the holidays.
We’re going to be using them in recipes you will want to make again and again (even next Summer😉). Keep an eye out for even more delicious cranberry recipes in future posts.
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
