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Best Ever Cranberry Sauce

Best ever cranberry sauce made with fresh cranberries, orange juice, and a quick stovetop simmer for a glossy, jammy texture. Simmer until most berries burst, then chill so it thickens as it cools.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 0.75 cup orange juice
  • 0.25 cup water
  • 1 cinnamon stick
  • 1 tsp orange zest
  • 0.06 salt pinch
  • 1 tsp vanilla extract

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry sauce
  1. In a saucepan, combine granulated sugar, brown sugar, orange juice, water, cinnamon stick, and salt; bring to a boil over medium-high heat while stirring until the sugar dissolves (about 2 minutes).
  2. Add fresh cranberries and return the mixture to a boil, stirring to coat the berries and bring it back to bubbling (about 1 minute).
  3. Reduce heat to maintain a gentle simmer and simmer 10-12 minutes, stirring often, until most berries burst and the sauce thickens to a glossy, spoonable consistency with visible berry pieces.
Finish and chill
  1. Remove from heat and stir in orange zest and vanilla extract, then discard the cinnamon stick. The sauce should look smoother and darker as the zest disperses.
  2. Cool to room temperature, then chill until thickened further; transfer to a container and refrigerate for several hours or overnight for the best set.

Notes

Pro tip: Stir often during the simmer so the sugars dissolve evenly and prevent scorching at the bottom. Refrigerate in an airtight container up to 5 days; freeze up to 1 month (thaw overnight in the fridge) though texture may soften slightly. Dietary swap: For a lower-sugar version, replace part or all of the sugars with a 1:1 granulated sugar substitute designed for baking/simmering.