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–+ servings
whole cranberry sauce
Victor Eskew

Whole Cranberry Sauce

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A straightforward cranberry sauce made with fresh berries, citrus, and warm spices that comes together in just 15 minutes. The combination of orange juice and apple cider adds depth while brown sugar balances the tartness. This classic condiment requires minimal effort and delivers superior results compared to canned versions.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 8
Course: Appetizer, Dessert, Side Dish
Cuisine: American
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Cranberry Sauce
  • 3 cups Cranberries fresh, washed, and drained
  • ½ cup Orange Juice
  • ½ cup Apple Cider
  • 1 cup Brown Sugar dark, packed
  • ½ teaspoon Pumpkin Pie Spice
  • 1 pinch Salt, Morton Coarse Kosher Salt Morton brand

Equipment

  • Small Pot
  • Sealable Container

Method
 

Cranberry Sauce
  1. Combine all ingredients in a small pot.
  2. Bring to a simmer over medium heat.
  3. Simmer for 10 minutes until cranberries pop.
  4. Pour into a sealable container.
  5. Let cool, cover, and refrigerate until serving.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

This sauce stores beautifully in the refrigerator for up to two weeks, and the flavor actually improves after a day or two as the spices meld. The mixture will thicken considerably as it cools, so don't worry if it looks loose in the pot. You can adjust sweetness to taste—start with ¾ cup sugar if you prefer a tart sauce. The pumpkin pie spice adds subtle warmth, but you can substitute with cinnamon and a pinch of cloves if that's what you have. Make this at least a day ahead to let it fully set and develop flavor. If berries pop while simmering, that's normal and desirable for texture.

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