No holiday meal is complete without traditional cranberry sauce. It’s a staple on Thanksgiving tables throughout the United States.
If you’ve never made cranberry sauce before it’s one of the easiest things you’ll ever make. 3 ingredients, that’s all, and about 15 minutes to make.
This cranberry sauce can be made in advance, actually, it should be, because it has to chill. The minimum chilling time is a few hours but I’ve made it a day or two in advance of the holiday with success.
Make-ahead dishes take so much stress out of the holiday meal and a homemade cranberry sauce from scratch is so much better than the canned variety.
It’s a vegan and vegetarian cranberry sauce too, making it perfect for guests who don’t enjoy turkey.
You will know when you cranberry sauce is getting close to done when you hear and see the tart berries popping. It won’t be a loud pop but pay attention to the mixture. You don’t want to burn it.
If you’re planning to add any of the additional flavors mentioned here, do so while the mixture is still warm. Except for the nuts, add those after you take the sauce from the stove.
What can I add-in to Cranberry Sauce?
I love a straight-up traditional cranberry sauce but over the years I have experimented with some other flavors. They include:
- Orange – Cranberry works well with orange and adding a bit of orange zest or juice brightens the sauce.
- Lime – Lime and cranberry are another delicious citrus combination. Add some zest and a squeeze of juice.
- Cinnamon – The warmth of the spice brings a comforting touch to the meal. Start with a teaspoon, taste, and go from there. Too much is overpowering.
- Raisins or currants – They add a bit of sweetness to combat the tart cranberries.
- Pecans or walnuts – Add texture to the sauce with nuts. This was my Mom’s favorite add-in.
By adding the zest, cinnamon, raisins or currants just as the berries begin to pop, you infuse the mixture with the additional flavor. Start easy with the zest and spice and taste as you add. Too much will overpower the cranberry flavor.
Don’t add in all mentioned above, only add in what will work together. Pecans and cinnamon would be a lovely dual addition as would citrus and raisins, and even pecans.
Another idea is to combine the mixture in one saucepan and then divide it in half before you begin cooking it. Keep one traditional and the other can have additional flavor. It’s a good option for those who really prefer a traditional sauce but give guests a choice.
If you like cranberry you this panko-crusted chicken with maple cranberry sauce uses dried cranberries and is a delicious fall meal. This cranberry vanilla liqueur makes a wonderful holiday hostess gift and uses fresh cranberries.
Monday Holiday Side Dish Recipes:
- Bacon-Wrapped Green Bean Bundles by House of Nash Eats
- Balsamic-Glazed Baby Onions by Savory Experiments
- Best Thanksgiving Stuffing Recipe by The Fresh Cooky
- Brussels Sprouts and Bacon Stuffing by Hezzi-D’s Books and Cooks
- Brussels Sprouts and Potatoes with Sausage Crumbles by Food Lust People Love
- Cauliflower Gratin by Lemon Blossoms
- Cheese Herb Potato Gratin by Shockingly Delicious
- Cheesy Broccoli Cauliflower Casserole by Blogghetti
- Cranberry Fluff by An Affair from the Heart
- Easy Chorizo Cornbread Dressing by A Kitchen Hoor’s Adventures
- Hasselback Sweet Potatoes with Cranberries & Pecans by Sweet Beginnings
- Holiday Side Salad by Our Good Life
- Honey Roasted Carrots by Devour Dinner
- No-Knead Cloverleaf Dinner Rolls by Karen’s Kitchen Stories
- Roasted Buttercup Squash by Palatable Pastime
- Roasted fingerling potatoes with Parmesan by The Foodie Affair
- Sauteed Spinach with Bacon by Kate’s Recipe Box
- Slow Cooker Cheesy Vegetables by Cheese Curd in Paradise
- Sweet Potato Casserole with Pecans by West Via Midwest
- Sweet Potato Salad by A Day in the Life on the Farm
- Traditional Cranberry Sauce by Family Around the Table
- Twice Baked Sweet Potatoes by Cindy’s Recipes and Writings
- 1 cup water
- 1 cup sugar
- 1 (12 ounce) package fresh cranberries
- In a medium saucepan, combine sugar and water. Bring to boil before adding cranberries, return to boil.
- Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.
Nutrition Information:Yield: 18 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 46Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 0g
Nutrition information automatically calculated. Recipe author has not checked the calculations.