Whole Cranberry Sauce
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.
Equipment
- Small Pot
- Sealable Container
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 Kosher Salt Morton brand
Instructions
Cranberry Sauce
- Combine all ingredients in a small pot.
- Bring to a simmer over medium heat.
- Simmer for 10 minutes until cranberries pop.
- Pour into a sealable container.
- Let cool, cover, and refrigerate until serving.
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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