13 October 2013

Super delicious cranberry sauce

If there’s one thing I insist on when cooking a chicken or a turkey- it’s that cranberry sauce accompanies the meal.

And it’s just so simple to make that there’s really no good reason to buy it!

I’ve tried many recipes over the years, and what makes my palate sing with happiness is a bit of citrus in the mix.

The sweetness of say, orange, pairs beautifully with the tartness of the cranberries and generally seems to cut the amount of sweetener required to make a sauce everyone raves about…

So here’s how I do it. Keep in mind I’m “A-little-bit-of-this-a-little-bit-of-that” kind of cook so feel free to adjust to your own taste!


Homemade cranberry sauce


  • About 2-3 cups of fresh (organic) cranberries
  • 1/2 c organic *white sugar
  • 2 tbsp lemon juice
  • juice of 2-3 small-medium size orange
  • About 1/2 -1 tsp orange zest
  • 1/2 c water

*Yes, cranberry sauce is a condiment (used sparingly) so I decided to use sugar in order to keep the sweetener neutral and the cranberry and citrus flavours most pronounced. However, feel free to use honey or maple syrup if you like. Those will change the consistency and taste of course, so putter around with your ingredient ratio if you’re inclined to do so.

Adjust your liquids accordingly as well when using a liquid sweetener…


Add cranberries and water to the pot. Simmer on med-low heat for 10-15 minutes. Add remaining ingredients and simmer until sauce is the consistency you like. Stir once in a while so mixture doesn’t stick to bottom of pot.

Taste test a dollop of the sauce on a spoon to see if it’s sweet enough for your taste.

Once it’s done, simply allow to cool and store in fridge!


Making extra? Here’s a few ways to preserve it…

1. Ferment it.
Pour the sauce into a jar and add about 1/2 tsp salt and 3 tbsp whey. Screw lid on tightly and allow to ferment/culture overnight before transferring to cold storage.

2. Can it.
I would suggest using pint jars…Follow standard canning instructions that can be found online.

3. Freeze it.
You can freeze in wide mouth jars (if you leave at least 1-2 inches headspace for expansion). You can also freeze in ziploc freezer bags.

 p.s: Have extra fresh cranberries left over? Throw the in the freezer to use later. They freeze beautifully!


Do you make your own cranberry sauce? Would you try it? Anything you add to your cranberry sauce that you love?



Filed under:BlogNourished Pantry || Tagged under:

1 comment
Leave a comment