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.
- 12 oz bag fresh or frozen cranberries (340 g)
- 1/4 cup water (55 g)
- 1 cup granulated sugar (194 g)
- Zest of 1 lemon (3 g)
- 1/4 teaspoon cinnamon (1 g)
- 1/4 teaspoon nutmeg (1 g)
- Pinch of salt
- Place the cranberries, water, granulated sugar, lemon zest, nutmeg, and cinnamon in a medium saucepan.
- 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, then add in a pinch of salt to taste.
- Let the cranberry sauce cool to room temperature before serving. Store the cranberry sauce in an airtight container in the fridge for up to one week.
- If you are using frozen cranberries, you don’t need to defrost them before cooking.
- Want to save yourself some work on Thanksgiving day? Make this cranberry sauce a few days ahead of time! It will stay fresh in the fridge for up to a week.
Keywords: cranberry sauce, cranberry, thanksgiving, thanksgiving side dish