THE BEST Cranberry Sauce Recipe
This homemade cranberry sauce recipe calls for both fresh and dried cranberries to make it tart, sweet, and jammy with a dash of orange flavor.
Servings 16
Calories 72kcal
Ingredients
- 1 cup sugar
- ¾ cup water
- ¼ teaspoon kosher salt
- 3 cups fresh cranberries 12 ounces
- ½ cup dried cranberries
- 1 tablespoon grated orange zest
- 1 tablespoon orange flavor liqueur optional, such as Cointreau or Grand Marnier
Instructions
- In a medium saucepan over high heat, bring sugar, water, and kosher salt to a boil, stirring to dissolve sugar. Stir in the fresh and dried cranberries, orange zest, and orange flavor liqueur. Bring to a boil then reduce to a rolling simmer. Cook until the fresh cranberries soften and pop open, and the sauce thickens and becomes jammy, about 5 minutes. Set aside and cool before serving.
Notes
Cranberry sauce can be made up to 1-2 weeks ahead.
Freeze in an airtight container or freezer ziploc bag for up to 3 months. Defrost in the refrigerator overnight.