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We’ve been making a version of this cranberry sauce for nearly a decade. It’s almost as easy as opening a can of cranberry sauce but infinitely more delicious! The first time we made this recipe from The Food Network, the sauce was way too sweet, which overpowered the tart cranberries. Over time, we’ve fine-tuned the ratios, so it’s sweet but not too sweet, tart but not too tart. We also added in cardamom, which is one of our favorite spices! If you have any leftovers, use it to make our Cranberry & Brie Bites.
Easy and Elevated Cranberry Sauce
Tart cranberries are lightly sweetened with sugar, warm spices, and citrus. This cranberry sauce comes together in minutes and can be made days in advance to cut back on Thanksgiving Day cooking.
ingredients
12 oz fresh cranberries
3/4 c granulated sugar
1/3 c water
cinnamon stick
1/4 tsp ground cardamom
1/4 tsp ground allspice
1/4 tsp nutmeg, freshly grated
1 navel orange, zested and juiced
method
Step 1
In a medium saucepan, combine cranberries, sugar, and water. Over medium heat, bring to a boil.
Step 2
Reduce to low heat. Add in spices and simmer for 5 – 7 mins, stirring occasionally. Remove from heat and add in the orange zest and juice.
Step 3
Allow to cool and remove cinnamon stick before serving. Some cranberries will pop open during cooking while others will stay whole. The sauce will thicken as it cools.
serving tips
If making in advance, refrigerate in an airtight container. Use leftover cranberry sauce to make our Cranberry & Brie Bites.
Recipe adapted from Alex Guarnaschelli on Food Network.
Easy and Elevated Cranberry Sauce
Ingredients
- 12 oz fresh cranberries
- 3/4 c granulated sugar
- 1/3 c water
- cinnamon stick
- 1/4 tsp ground cardamom
- 1/4 tsp ground allspice
- 1/4 tsp nutmeg freshly grated
- 1 navel orange zested and juiced
Instructions
- In a medium saucepan, combine cranberries, sugar, and water. Over medium heat, bring to a boil. Reduce to low heat.
- Add in spices and simmer for 5 – 7 mins, stirring occasionally.
- Remove from heat and add in the orange zest and juice. Allow to cool and remove cinnamon stick before serving.
