Bready or Not: Easy Cranberry Sauce

Posted by on Oct 2, 2024 in alcohol, Blog, Bready or Not, side dish | 0 comments

It’s the first week of October, but we’re anticipating the holiday season with this Easy Cranberry Sauce recipe.

Bready or Not: Easy Cranberry Sauce

Last Thanksgiving was my first in almost 20 years when I didn’t get to go home to California. My mom is all about using the canned jellied cranberry sauce. I’ve hinted for years now that I could try making a fresh sauce, but tradition is tradition.

I was sad I couldn’t be with my folks at Thanksgiving, but hey, at least I could try a homemade sauce at long last. Being that I’m in Minnesota now, that also meant using local cranberries.

Bready or Not: Easy Cranberry Sauce

I used a 12-ounce bag of fresh cranberries, but frozen is fine, too. Since there were only two of us partaking in the feast, we had a lot of leftover sauce, but that was fine–I used most of the remainder in a Cranberry Swirled Blondies recipe that I’ll share next week!

Bready or Not: Easy Cranberry Sauce

This sauce takes all of 15 minutes to make and can be stashed in the fridge for up to 5 days. That means it can be made ahead of a holiday meal. Modified from Bon Appetit November 2023.
Course: Side Dish
Cuisine: American
Keyword: cranberries
Author: Beth Cato

Ingredients

  • 12 ounces cranberries fresh or frozen
  • 3/4 cup white sugar
  • 1 Tablespoon Grand Marnier
  • zest of one orange
  • pinch kosher salt
  • 1 cup water

Instructions

  • Place all of the ingredients in a medium saucepan on medium heat. Stir frequently as the contents warm through so that nothing sticks and burns. After 10-15 minutes, the cranberries will start to burst and the mixture will turn jammy. Cook another couple minutes as more berries break down. Remove from heat and cool before serving.
  • Sauce can be made up to 5 days ahead. Store it in an airtight container in the fridge. Serve with meats such as turkey and ham, or with ice cream or within a baked dessert.

OM NOM NOM!

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