**Time Information**
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
**Introduction**
Welcome the holiday season with our Classic Cranberry Sauce. This sweet and tangy delight is a perfect side and greatly complements any festive feast. The magic of simplicity and balance in this recipe will make your holiday meals unforgettable.
**Why Make This Recipe**
A homemade Classic Cranberry Sauce outperforms any store-bought version in flavor and aroma. It’s easy, quick, and gives you control over the sweetness level! Plus, it’s an excellent make-ahead recipe, so you can have more time enjoying the holiday with family and friends.
**How to Make Classic Cranberry Sauce**
**Ingredients**:
– 12 oz fresh or frozen cranberries
– 1 cup granulated sugar
– 1 cup water
– Zest of one orange
– Juice of one orange
– 1/2 tsp ground cinnamon (optional)
**Directions**:
1. In a medium saucepan, combine water and sugar. Bring the mixture to a boil over medium heat while stirring occasionally until the sugar is dissolved.
2. Into the same saucepan, add cranberries, orange zest, and orange juice. Bring back to boil.
3. Reduce the heat, let it simmer for about 10 minutes, stir occasionally. Listen for the sound of popping cranberries.
4. Add ground cinnamon if desired, then simmer for another 2-3 minutes. The sauce will start to thicken.
5. Turn off heat, and let it cool at room temperature. The sauce will continue to thicken.
**How to Serve Classic Cranberry Sauce**
Serve the Classic Cranberry Sauce chilled or at room temperature as a side. This traditional sauce pairs wonderfully well with poultry such as turkey or chicken, stuffing, and even pate. It also adds a festive touch to holiday sandwiches!
**How to Store Classic Cranberry Sauce**
Cool the sauce at room temperature after cooking. Later, transfer it to an airtight container and store it in the refrigerator. The sauce can be refrigerated for up to two weeks. For longer storage, it can be frozen for up to a month.
**Tips to Make Classic Cranberry Sauce**
1. Use fresh cranberries for the best results, although frozen cranberries will work fine.
2. If you want to cut down on sweetness, reduce the sugar or substitute it with other sweeteners like honey, agave nectar or maple syrup.
3. Remember, the sauce will thicken more upon cooling, so it’s okay if it’s slightly runny when hot.
**Variation**
For a zesty twist, try adding a teaspoon of finely chopped ginger or lemon zest to the sauce. If you’re fond of spices, incorporate a clove or two or a pinch of allspice.
**FAQs**
**1. Can I use frozen cranberries?**
Yes, you can. There’s no need to thaw the cranberries before cooking.
**2. My sauce is very tart, What should I do?**
If the sauce is tart, you can add a bit more sugar or sweetener and cook a little longer.
**3. Can I make cranberry sauce in advance?**
Absolutely! Cranberry sauce can be made a few days in advance. It actually tastes even better after a day or two as the flavors have time to meld together, and it’s more convenient for your meal prep!