Put down the can of cranberry sauce and slowly back away! Instead, make this easy, 5-ingredient, homemade cranberry sauce recipe with whole cranberries and freshly squeezed orange juice and zest. The perfect addition to your holiday table!
In a medium saucepan, add water, orange juice, orange zest and sweetener of choice. Stir frequently over medium heat until the sugar has dissolved, a minute or two.
1 cup water, 1/4 cup orange juice, Zest of one orange, 1 cup honey
Gently add cranberries and bring to a boil.
1-12 ounce bag of fresh cranberries (fresh or frozen)
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 let cool for a few minutes, then transfer the sauce in a heatproof 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!
Rosemary sprigs
Video
Notes
Prepare for cranberry splatter: 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!Smoother cranberry sauce: 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.Using frozen cranberries: You don't need to thaw them, just pour them right into the saucepan from frozen.Freezing: Once it's chilled in the fridge for a few hours, transfer to a freezer-safe airtight container or bag and store in the freezer for up to 3 months. Defrost in the fridge overnight when you're ready to dig in!