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Homemade Cranberry Sauce

I grew up eating the Ocean Spray Cranberry Sauce from the can as a side dish for many poultry-based meals. Nothing wrong with that product. But making your own from scratch tastes really incredible.

Ingredients

  • 1 12oz bag of fresh (or frozen) cranberries
  • Zest of 1 orange
  • Juice of 3 whole oranges about ¾ cup of juice
  • ½ cup white granulated sugar
  • ¼ cup light brown sugar
  • 4 sprigs thyme
  • ½ cinnamon stick
  • 2 whole cloves
  • ½ tsp kosher salt
  • Lemon juice, optional, to taste

Instructions

  • Combine all ingredients in a pot and bring to a simmer.
  • Cook for 15 minutes, or until the cranberries have burst and released their juices into the liquid.
  • Continue to cook until some of the liquid has evaporated and the mixture has created a thicker consistency.
  • Remove thyme sprigs, dig out of the cloves, and remove the cinnamon stick.
  • Taste and adjust seasoning with salt if needed.
  • If you prefer a slightly more tart and acidic final product, use less sugar and add a splash of lemon juice at the end.
  • Refrigerate covered until ready to use.

Notes

You can make this cranberry sauce a few days in advance of when you need it and store it covered in the fridge for up to a week.