Making homemade cranberry sauce is one of my favorite holiday traditions. It’s so much better than anything you can buy in a can, and it’s surprisingly easy to prepare! Today, I’m sharing two fantastic cranberry sauce recipes that I think you will absolutely love for your festive meals.
Whether you like a simple, sweet option or something with a bit more zing, these easy cranberry sauce ideas are perfect for adding a bright, fresh taste to your table. Let’s get cooking!
Jump to Recipe:
Joanna Gaines Classic Cranberry Sauce Recipe
This recipe brings a lovely, simple sweetness to your table. It’s a straightforward way to enjoy a comforting cranberry sauce that everyone will appreciate.
I find this sauce pairs wonderfully with almost any holiday meal, offering a familiar and loved taste.
Key Ingredients & Simple Tips
- Fresh Cranberries: Always use fresh, firm cranberries for the best taste and texture. They burst as they cook, releasing their bright flavor.
- Orange Zest: A little bit of orange zest adds a subtle citrus note that brightens the overall flavor without being too strong.
- Don’t Overcook: Cook until most cranberries have popped, but don’t stir constantly. Let it simmer gently to thicken naturally.
What You Need
- 12 oz (about 3 cups) fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 1/2 teaspoon orange zest (optional)
- Pinch of salt
⏱️ Time: 20 minutes🍽️ Yields: About 2 cups
How to Make It
Step 1: Combine Ingredients
Pour the fresh cranberries into a medium saucepan. Add the sugar, water, and pinch of salt. If you are using orange zest, add it now. Give everything a quick stir to mix it together.
Step 2: Simmer and Cook
Place the saucepan over medium heat. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes. Stir occasionally. You will see the cranberries begin to burst and the sauce will start to thicken.
Step 3: Cool and Serve
Once most of the cranberries have popped and the sauce has reached your desired thickness, remove it from the heat. Pour the sauce into a bowl and let it cool completely. It will thicken even more as it cools down.
📝 Final Note
This cranberry sauce can be made a few days ahead of time and stored in an airtight container in the refrigerator. It tastes even better after the flavors have had a chance to meld.
Orange Amaretto Cranberry Sauce for Holidays
If you’re looking for a slightly different take on classic cranberry sauce, this orange amaretto version is a fantastic choice. The almond notes from the amaretto pair beautifully with the cranberries and orange.
I like this recipe because it adds a sophisticated flavor that guests always enjoy, making your holiday meal feel extra special.
Key Ingredients & Unique Tips
- Amaretto Liqueur: This almond-flavored liqueur adds warmth and a unique depth. Don’t add it too early in cooking, or the flavor can dissipate.
- Fresh Orange Juice: Using orange juice instead of just water gives a more robust citrus background that complements the amaretto well.
- Balance the Sweetness: Taste as you go. Cranberries can be tart, so adjust the sugar slightly if you prefer it sweeter, especially with the added liqueur.
What You Need
- 12 oz (about 3 cups) fresh cranberries
- 3/4 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/4 cup water
- 2 tablespoons Amaretto liqueur
- 1 cinnamon stick (optional)
⏱️ Time: 25 minutes🍽️ Yields: About 1.75 cups
How to Make It
Step 1: Combine and Simmer
In a medium saucepan, combine the fresh cranberries, granulated sugar, orange juice, water, and the cinnamon stick if you are using one. Bring this mixture to a boil over medium-high heat.
Step 2: Cook Until Thickened
Once boiling, reduce the heat to medium-low and let it simmer for about 15-20 minutes. Stir occasionally. The cranberries will soften and burst, and the sauce will start to thicken as the liquid reduces.
Step 3: Add Amaretto and Cool
Remove the saucepan from the heat. Take out the cinnamon stick. Stir in the Amaretto liqueur. Pour the sauce into a serving bowl or container and let it cool completely. The sauce will continue to thicken as it cools.
📝 Final Note
For a smoother sauce, you can gently mash some of the cranberries with a fork after cooking. This sauce is also excellent served warm or at room temperature.
