Homemade Cranberry Sauce Recipe

Here’s a quick and easy recipe for delicious homemade cranberry sauce! Whether hosting a holiday dinner or just bringing a side dish, this sauce made with fresh whole cranberries will surely impress. Check out the recipe below!

Ingredients:
⅔ cup sugar
⅓ cup light brown sugar, tightly packed
⅓ cup water
⅔ cup orange juice
12 oz cranberries rinsed and picked through — bad/bruised cranberries removed

Instructions
Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat.  Stir occasionally until sugars are dissolved, and bring to a boil.
Add cranberries and return to a boil.
Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced. The longer you cook your cranberries, the thicker your mixture will be, but it will also thicken up after standing.
Transfer the mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.
Cover and refrigerate at least 2 hours before serving.

How Do You Make Cranberry Sauce Thicker?
When cooking your cranberry sauce, you can simmer it as long as needed after your berries burst until the desired thickness is reached. Remember that your sauce will seem runnier while it’s hot and thickens as it cools and sets.

Can Cranberry Sauce Be Made in Advance?
Yes! Cranberry sauce requires a minimum of 2 hours in the refrigerator to thicken and set properly. However, you can make this holiday side dish up to a week in advance. Just be sure to store it in an airtight container.

And that’s all there is to making homemade cranberry sauce. Enjoy!

Recipe from Homemade Cranberry Sauce – Sugar Spun Run