Our Favorite Cranberry Sauce
- PREP 5min
- COOK 10min
- TOTAL 15min
We love this cranberry sauce made with both orange juice and lemon juice. Orange pairs beautifully with cranberries, but some recipes lean too heavily on it for my taste. We give a range for the orange zest below. I always stick to the lower end, but if you love a stronger orange flavor, feel free to increase it.
As the sauce cooks, taste as you go. You’re looking for something bright, slightly sweet, and still pleasantly tart from the cranberries. If you prefer a sweeter sauce, you can stir in an extra 1 to 3 tablespoons of sugar until it’s just right.
You Will Need
12 ounces fresh or frozen and thawed cranberries, not dried (340g)
½ cup granulated sugar (100g)
3 tablespoons brown sugar (38g)
½ to 1 teaspoon orange zest, to taste
¼ cup fresh-squeezed orange juice, from 1 orange (60ml)
1 tablespoon fresh-squeezed lemon juice
¼ teaspoon fine sea salt
Directions
1Cook the cranberries: Add the cranberries, granulated sugar, brown sugar, orange juice, lemon juice, and salt to a heavy-bottomed saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar has dissolved and the cranberries begin to burst, about 10 minutes. Use a spoon to press some of the cranberries against the side of the pan to help them break down as they cook.
2Let it cool: Stir in the orange zest. Turn off the heat, cover the pan, and let the sauce cool to room temperature.
3Refrigerate: Transfer to a bowl, cover, and refrigerate until ready to serve.
Adam and Joanne's Tips
- Make ahead: You can make this up to 2 weeks in advance. Keep in an airtight container in the fridge. It also freezes for up to 3 months. Thaw overnight in the refrigerator.
- The nutrition facts provided are estimates.