Can I make homemade cranberry sauce ahead?

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.

Can I freeze whole berry cranberry sauce?

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.

How do I make my homemade cranberry sauce thicker?

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.

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

Units Scale

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

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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.

Description

Ingredients

Instructions

Notes

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