Moments after setting the groceries on the counter I hear, “Mom! What are those red circles? Can I eat one? Ooo, are they good? Can we eat them? Mom, what are they can I eat them?” With produce on the floor, cereal on the table, and cans all over the counters, my best response was, “Cranberries! Child they are cranberries and they are too tart. NO! Do not open them….they will spill out everywhere!” Some version of this conversation continued for over a week each time a child caught a glimpse of the strange red circles in their lives. Finally, I made the children’s dreams come true. (How often can we say that?!) Together, the kids and I made homemade cranberry sauce. The results? This very simple cranberry sauce is eat it out of the jar good. And, if simple isn’t your style this season, you will find amazing ideas below to add new and different ingredients for a true culinary adventure.
Cranberry sauce has become a tradition of sorts. I did not grow up with it at Thanksgiving, or if it was on the table I don’t remember it because it seemed really weird. But, somewhere in high school I fell in love with the Thanksgiving sandwich. Whole grain bread, cream cheese, cranberry sauce, turkey and sprouts. This is my absolute favorite sandwich of all time and it launched my love of cranberry sauce. Now, every year I craft a sauce pan of cranberries into a side dish simply so I can spread it on a sandwich the next day. I love cranberry sauce because once you make it, a surprising number of recipes open up to explore.
This sauce is tart. It is refreshing. It is unexpectedly delicious and highly versatile. You can make it well in advance of the big Thanksgiving holiday because it stays good in the fridge for over a week. Or, you can make it “just because” cranberries are strange and wonderful and a new adventure for the family. As for my kids, they love this sauce. They literally stabbed one another with the spoon in their bid to get more bites. This recipe is officially picky eater approved!
Make it Your Own-Ingredients and Options
- Cranberries: frozen or fresh so long as the ingredients are just cranberries
- Water: you need water to cook them into a sauce. The amount is actually not that picky, but if you add a lot of water, simply boil it for longer for a jammy consistency. Alternatively, you can leave more water and it will be closer to sauce than a jam.
- Sweetener: Usually, I am all about the natural sweeteners. I like to use dates and other fruits if at all possible and maple syrup as a second resort. However, in chocolate chip cookies and cranberry sauce, I love the taste of dark brown sugar. The extra molasses found in dark brown sugar gives another dimension to the sauce that I love. If you are a maple syrup fan, that will also produce an awesome sauce. As for honey, it is also a good option if you are serving to people over one year old. FYI: honey turns out a stronger flavor than some of the other sweetener options.
- Oranges/Citrus: You can hand squeeze a fresh orange. You can zest the clean skin of any type of citrus fruit. I have used clementines before because the skin is thin and their is less of that white stuff under the skin called pith. My current favorite method is to add a few table spoons of frozen orange juice concentrate. Using the concentrate saves a ton of time and imparts an amazing flavor. For some extra flavor depth, you can cook the sauce with whole peels of citrus and pull them out before serving. Be careful to keep your peels pith free to avoid adding bitterness to the tartness of cranberries.
- Spices: Here the flavor possibilities explode. Cinnamon, cloves, and cardamom perfectly complement the flavors of cranberry sauce but you don’t have to stop there. You can try adding ginger or something else you grab from the spice cupboard. What about black pepper for a hint of heat? Expert tip: before adding it to the entire batch, pull out a small amount and add the spices. Then give it a try. This way you can try multiple varieties and find your favorite. If things go really wrong you still have the majority of sauce left.
- Vanilla: I make my own vanilla extract using different alcohols. My favorite addition to cranberry sauce is vanilla extract made in bourbon or scotch. You can find bourbon vanilla at most well stocked grocery stores. If you want the really exotic vanilla extract you will have to wait until next year since it takes a few months to make your own vanilla.
- Other flavor options: for a tropical twist you can try pineapple and ginger. For some extra antioxidant boost you can try using pomegranate juice and even add some pomegranate seeds once the homemade cranberry sauce is cooked.
Choose Your Own Adventure Homemade Cranberry Sauce
Makes About 1 & 1/2 cups Sauce
Ingredients
- 1 bag (12 oz) fresh or frozen cranberries
- 1/2 cup water (Up to 1 cup, see note above)
- ⅓ to 2/3 cup sweetener (dark brown sugar, maple syrup, or honey – choose what you love!)
- 2 Tablespoons orange juice concentrate
- Any additional mix ins (see notes above for some ideas.)
Let’s Make Homemade Cranberry Sauce
- Start with the Cranberries. Gather your cranberries – frozen or fresh, both work beautifully. Pour them into a saucepan and enjoy the sight of those bright red berries ready for transformation.
- Add Water and Sweetener. Add a cup of water and your choice of sweetener. I love the depth of dark brown sugar, but you can use your favorite or what you have available.
- Simmer. Place the pan over medium heat and let everything come to a simmer. You’ll hear the cranberries start to pop open, releasing their tangy juices. This takes between 10-15 minutes.
- Citrus for Balance. Stir in 2 of tablespoons of frozen orange juice concentrate. If you like, zest an orange or add a bit of peel (just avoid the pith to keep things tart, not bitter).
- Now, you can keep it classic or go on a flavor adventure. Add a pinch of cinnamon or cloves for warmth. Want to explore? Try a hint of cardamom, or even a touch of black pepper for a little surprise. Start small – you can always add more. Remember, if you are trying something really new, add the spices to a small amount of the sauce rather than the entire batch.
- Cook to Your Liking. Let the sauce thicken on the stove. If you prefer a looser consistency, stop earlier. For a jammy texture, let it bubble a little longer. Either way, your kitchen will smell amazing and the sauce will be seriously tasty.
- Optional Flair. Once cooled, stir in a splash of vanilla extract or top it with pomegranate seeds for an extra festive feel.
- Cool and Enjoy. Allow the sauce to cool before serving. Spoon it into a jar or dish and tuck it into the fridge – it will stay fresh for over a week
This cranberry sauce is more than a side dish. It’s tart, refreshing, and versatile – perfect for the Thanksgiving table or as the star of my favorite turkey sandwich. Make it ahead, and you’ll have a little bit of holiday magic ready to go whenever you need it. Grab your kids and have them help you taste test a spoonful once its cool to see if you will keep it classic or add a new ingredient for this year’s feast. What’s your favorite twist on cranberry sauce? Inspire other parents and let us know in the comments!