With lemon zest and a hint of spice, this delicious homemade cranberry sauce is perfect for your Thanksgiving table! It takes less than ten minutes to make, and it’s a guaranteed crowd favorite.
Growing up, I was never a fan of cranberry sauce.
During Thanksgiving dinner, I would always reach for the sweet potato casserole, turkey, and bread rolls. And, of course, the dessert (which is arguably the most important part of Thanksgiving). I would always steer clear of the cranberry sauce, never daring to give it a try.
However, my tastes have definitely changed over the last few years! Now, I can’t get enough of the cranberry sauce, and it’s honestly one of my favorite parts of Thanksgiving.
Today, I’m sharing with you my ultimate recipe for homemade cranberry sauce. The addition of lemon zest, cinnamon, and nutmeg takes this cranberry sauce to the next level, and I promise your friends and family will love it too.
How to Make Homemade Cranberry Sauce
After making this cranberry sauce, I promise you will never buy it from the store again! It takes less than ten minutes to make, and it could not be easier. Here is all you have to do to make this homemade cranberry sauce:
1. Place the cranberries in a medium saucepan. Remove 1/2 cup of the cranberries and set them aside for later.
2. Next, add the water, granulated sugar, lemon zest, nutmeg, and cinnamon to the saucepan. Cook the mixture over medium-low heat until the cranberries burst. Stir the mixture occasionally so nothing sticks to the bottom of the pan. For me, this process usually takes about 5-10 minutes, but the cooking time depends on the heat level.
3. When the cranberries burst, remove the pan from the heat. Add in the reserved 1/2 cup cranberries and a pinch of salt to taste.
4. Let the cranberry sauce cool to room temperature before serving. Once the cranberry sauce has cooled to room temperature, you can transfer it to an airtight container and refrigerate it for 1-2 weeks.
Homemade Cranberry Sauce FAQ
Can you buy fresh cranberries ahead of time? Fresh, uncooked cranberries can be kept at room temperature for up to 2 weeks. If you are going to purchase your cranberries earlier than that, I would recommend freezing them in the original bag until you make the cranberry sauce. Then, you can just follow the recipe directly using the frozen cranberries—no thawing necessary!
Does the stove temperature matter when cooking cranberry sauce? Yes! To achieve perfect cranberry sauce every time, I recommend cooking on low-medium heat. This will prevent the mixture from burning, and it will also protect you from popping berries that might burn you. Once the mixture starts to bubble up, you can also turn the temperature down even further for added safety.
Why does cranberry sauce require so much sugar? For cranberry sauce and other jams, sugar helps the mixture firm up. If you use less sugar in the recipe, the cranberry sauce will set much more loosely. In addition, sugar acts as a preservative, which helps maintain the color of the cranberries and prevent mold growth.
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Ultimate Homemade Cranberry Sauce
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: about 1 3/4 cups 1x
Description
With lemon zest and a hint of spice, this delicious homemade cranberry sauce is perfect for your Thanksgiving table! It takes less than ten minutes to make, and it’s a guaranteed crowd favorite.
Ingredients
- 12 oz bag cranberries, 1/2 cup reserved to the side (342 g)
- 1/4 cup water (59 g)
- 1 cup granulated sugar (194 g)
- Zest of 1 lemon (2 g)
- 1/4 teaspoon cinnamon (1 g)
- 1/4 teaspoon nutmeg (1 g)
- Pinch of salt
Instructions
- Place the cranberries in a medium saucepan, reserving 1/2 cup in a small bowl to the side (this will get added later).
- Add the water, granulated sugar, lemon zest, nutmeg, and cinnamon. Cook the mixture over medium-low heat until the cranberries burst, stirring occasionally. The cooking time will depend on your heat, but it usually takes about 5-10 minutes.
- When the cranberries have burst, remove the saucepan from the heat. Add in the reserved 1/2 cup cranberries and a pinch of salt to taste.
- Let the cranberry sauce cool to room temperature before serving. Store the cranberry sauce in an airtight contianer in the fridge for 1-2 weeks.
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