Cranberry Sauce
Skip the can with my tested homemade cranberry sauce recipes, from classic and orange to bourbon, ginger, and slow cooker versions. I explain how natural pectin helps the sauce set, so it turns out glossy and thick.
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Sauces & Condiments
Cranberry Sauce Recipe
This is the best homemade cranberry sauce recipe for your Thanksgiving or holiday feast! This easy three-ingredient condiment is ready in just 15 minutes. You can make the cranberry sauce ahead to grab and serve with your stunning turkey. Why It Works A gorgeous roast turkey is incomplete without some sweet and tangy cranberry sauce. Do you…
Classic Cranberry Sauce Recipes
Classic cranberry sauce needs just a few ingredients. As the berries simmer and burst, they release natural pectin, which thickens the sauce as it cools. Orange, ginger, or a fresh, no-cook relish each add their own bright twist.
Easy Make-Ahead Cranberry Sauce
Free up the stove on the big day. Let the Instant Pot or slow cooker do the work, or make a lower-sugar keto version. Cranberry sauce keeps in the fridge for up to a week, so you can make it days ahead.
Cranberry Baking & Desserts
Tart cranberries balance sweet batters and doughs. Paired with orange zest, they shine in quick breads, muffins, cookies, and flaky strudel all season long.
More Cranberry Recipes
Cranberries go way beyond the sauce. Spoon cranberry sauce into flaky brie bites, layer leftover cranberry sauce into turkey sliders, toss them into Moroccan-spiced quinoa, or blend them into a smoothie.
Cranberry Basics
Cranberries are one of the few fruits native to North America. They grow on low vines in sandy bogs, mostly in the northern United States. At harvest, growers flood the bogs so the ripe berries float to the surface, a process called wet harvesting.
- When to buy: Fresh cranberries are in stores from about October through December, usually in 12-ounce bags in the produce section.
- How to choose: Look for round, firm, ruby-colored berries. Skip any that look wrinkled or soft.
- Fresh or frozen: Both work for cranberry sauce. There’s no need to thaw frozen berries; just add a few minutes to the cooking time.
- How much you need: One 12-ounce bag (about 3 ½ cups of berries) makes about 1 ½ cups of sauce.
- Storing sauce: Keep cranberry sauce in an airtight container in the fridge for up to 7 days, or freeze it for up to 3 months. Thaw it in the fridge before serving.
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