Classic Cranberry Sauce

overhead shot of cranberry sauce in white bowl

5 from 1 vote

Classic cranberry sauce is a staple on any holiday table. In just 15 minutes, with a few ingredients, you'll have a side dish that is the perfect blend of sweet and tart. This recipe has a touch of cinnamon and is sweetened with orange juice - the perfect addition to Thanksgiving dinner!

Cook Time 15

Total Time 15

Servings servings

Author Melissa Williams

Ingredients

½ cup granulated sugar
½ cup brown sugar
3 cups cranberries fresh or frozen
1 cup orange juice
pinch cinnamon

Instructions

To a medium saucepan over medium heat, add the sugars and orange juice and stir until dissolved.
1/2 cup granulated sugar, 1/2 cup brown sugar, 1 cup orange juice
Pour in the cranberries and pinch of cinnamon.
3 cups cranberries, pinch cinnamon
Cook over medium heat until cranberries start to pop, which should be about 10 minutes.
Remove from the heat, smash any cranberries to get your favorite texture, and let cool for 30 minutes before covering and moving it to the fridge to thicken and set up.

Notes

Use fresh of frozen cranberries.
The combo of tart cranberries and citrusy orange juice is perfectly balanced by the sugar.
Great beyond the holidays—try it as a glaze for turkey, ham, or chicken, or as a dip for turkey stuffing egg rolls.
Can be made up to one week ahead of time and will keep for up to two weeks covered in the fridge. Leftovers can be frozen in an airtight container.
Store in the fridge, covered, for up to 2 weeks.

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