Put down the can of cranberry sauce and slowly back away! Instead, make this easy, 5-ingredient, homemade cranberry sauce with whole cranberries and freshly squeezed orange juice and zest. The perfect addition to your holiday table!
- 1 cup water
- 1/4 cup orange juice (no pulp – freshly squeezed is best)
- Zest of one orange
- 1 cup sugar (or honey)
- 1–12 ounce bag of fresh cranberries (set a handful aside as garnish, optional)
- Rosemary sprigs (optional)
- In a medium saucepan, add water, orange juice, orange zest and sugar. Stir frequently over medium heat until the sugar has dissolved, a minute or two.
- Gently add cranberries and bring to a boil.
- Reduce heat and simmer, stirring frequently until sauce thickens, about 15 minutes. It will still have lumps of the cranberries, and that’s what you want!
- Remove from heat and transfer the sauce in a serving bowl. Chill in the fridge for 2-3 hours.
- When you’re ready to serve, just use a fork to stir and break it up a little bit, then garnish with fresh whole cranberries, orange zest, and/or rosemary sprigs. Enjoy!
- The cranberries might pop while they’re cooking, so I recommend wearing an apron and/or clothes you don’t mind getting a little cranberry splatter on!
- If you’d prefer the sauce to have less whole cranberry chunks, use a potato masher about halfway through the cooking time to smash them more for a somewhat smoother sauce.
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: homemade cranberry sauce, whole berry cranberry sauce, cranberry sauce with orange