This Thanksgiving, serve up a delicious cranberry sauce with herbs in less than 20 minutes. The combination of rosemary and thyme perfectly complements the tart berry flavor.
Recipe Science
- Cranberries are naturally tart. Dark brown sugar, with its sweetness and rich molasses notes, balances the flavor.
- For added depth, mix in freshly chopped rosemary and thyme. For a more subtle infusion, simmer whole sprigs in the sauce.
- As cranberries cook, they release pectin, which thickens the sauce. Once cooled, you’ll get a thick and jammy texture.
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“Fantastic! I made this last Thanksgiving and a few more times during the year. This recipe is so easy and delicious! “—Penny G.
Why It Works
It’s tempting to grab a can of jellied cranberry sauce and call it a day, but you’re here for something better! Making a homemade cranberry sauce recipe is simple and so much more flavorful. Toss a handful of ingredients into a pan, let the cranberries pop, and release their juices, and you’ll have a delicious, fresh holiday sauce ready to serve within minutes.
I start with my classic cranberry sauce version and add a twist with fresh herbs. Chopped rosemary and thyme bring herbaceous aromas and infuse their flavors into every spoonful. You might already have extra sprigs while prepping your roasted turkey or stuffing recipe, so why not use them?
Ingredients You’ll Need
- Cranberries: Fresh cranberries hit grocery stores around mid-October, so be on the lookout. You can use fresh or frozen cranberries for the recipe. The recipe uses 12 ounces, which reduces to about 1 ¼ cup of sauce.
- Sweetener: Cranberries are incredibly tart, with a very soft, almost hollow core. These ruby-red spheres contain tons of cranberry health benefits. I add dark brown sugar to balance the taste, and I like the molasses flavor.
- Herbs: To add an exciting dimension, add freshly chopped rosemary and thyme. If you want a more subtle flavor, simmer a few sprigs of each in the sauce, then discard.
- Spice: Add a big cinnamon stick to the mix. It adds a pleasant, warm spice aroma and taste without being overpowering.
- Water: Liquid is required to cook the berries, releasing their juices and pectin to thicken the sauce.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This herb cranberry sauce is easy to customize! Try these tasty options:
- Using Frozen Cranberries: There is no need to defrost; just add them straight to the pan and simmer. I freeze a few bags to make a quick sauce, cranberry orange muffins, or a cranberry smoothie throughout the year.
- Sweetener Swaps: Add granulated sugar, pure maple syrup, or honey.
- Liquid: Try adding apple juice, apple cider, cranberry juice, or pomegranate juice instead of water.
- Herbs: Try dried lavender for floral notes, sage, tarragon, oregano, or basil.
- Spices: Add star anise, cardamom, allspice, or nutmeg. Use whole or ground spices.
- Add Citrus: You can switch things up by adding orange juice to make an herb version of my orange cranberry sauce.
How to Make Cranberry Sauce with Herbs
Step 1: Rinse the Cranberries
Give the cranberries a good rinse under cool water to remove any dirt and debris.
Step 2: Simmer the Sauce
Add water, brown sugar, rosemary, thyme, and a cinnamon stick to a medium saucepan or saute pan.
Bring the mixture to a boil, then reduce the heat to a simmer.
When you hear popping sounds, that’s the moisture in the cranberries steaming up and breaking to release the juices. Once they all burst and the liquid has reduced, it’s ready. The process takes about 15 minutes.
Ingredient Chemistry: For 12 ounces of cranberry sauce, you need at least ½ cup of liquid and ½ cup of sweetener. From there, you can customize the base to modify the flavor.
Step 3: Let it Cool
Once the cranberries have softened and the flavors have melded, turn off the heat and carefully remove the cinnamon stick. At this point, it’s essential to taste the sauce. If you prefer a sweeter flavor, feel free to add more sweetener to balance the tartness of the cranberries.
As the cranberry mixture cools, the pectin will gel and solidify, making it easy to scoop onto a big plate of turkey and homemade mashed potatoes.
Step 4: To Serve
If the sauce feels too thick for your liking, stir in a little water to adjust the consistency. Remember that the sauce will continue to thicken as it cools, so let it sit for a few minutes before serving to achieve the perfect texture.
Frequently Asked Questions
Yes! Add the cranberries directly to the pan with the other ingredients. It will take a little longer to defrost, simmer, and thicken into a sauce.
Dried rosemary and thyme can be added instead of fresh. Use ⅓ teaspoon of dried for every 1 teaspoon of fresh.
The sauce can be stored in resealable plastic bags, pressed out flat, then frozen for up to 1 month. Defrost before using.
The berry’s cell walls contain pectin, a rigid starch that gives the fruit structure. Once the juice and pectin are released during the cooking process, they combine with the water and sugar. The mixture forms a stiff carbohydrate network that solidifies the juice. Make sure to stir occasionally to distribute the starches within the liquid. Let it cool, and you’ll get that sought-out jammy consistency.
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If you tried this Cranberry Sauce with Herbs, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Herb Cranberry Sauce
Ingredients
- 12 ounces cranberries, washed
- ½ cup packed dark brown sugar
- ½ cup water
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 cinnamon stick
Instructions
- Wash the Cranberries – Give the cranberries a good rinse under cool water to remove dirt and debris.
- Simmer the Sauce – In a medium pan, add cranberries, brown sugar, water, rosemary, thyme, and cinnamon stick. Bring to a boil over medium-high heat. Reduce heat and simmer for 15 to 20 minutes, or until cranberries pop and the mixture has slightly thickened. Stir occasionally, about every 5 minutes.
- Let it Cool – Turn off the heat and remove the cinnamon stick. Taste the sauce and add more sweetener if desired.
- To Serve – If needed, add more water for a thinner sauce. Allow to cool slightly to thicken before serving.
Recipe Video
Notes
- Recipe Yield: 1 ¼ cups
- Serving Size: 1 tablespoon
- Using Dried Herbs: Add ⅓ teaspoon of dried rosemary and dried thyme.
- Using Ground Cinnamon: Add ½ teaspoon ground cinnamon instead of the stick.
- Sweetener Alternatives: Substitute brown sugar with pure maple syrup or honey.
- Storing: Cool completely and store in an airtight container in the refrigerator for up to 1 week or up to 1 month.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Penny Grant says
Fantastic! I made this last Thanksgiving and a few more times during the year. This recipe is so easy and delicious!
Dick Caouette says
Hi Jessica- Cranberries- 12 ounces weight or volume? Thanks! I always enjoy your recipes! DickC