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Homemade Cranberry Sauce

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    340g (about 12 oz) fresh or frozen cranberries

  • 1 cup sugar
  • 1 cup water
  • Optional but HIGHLY recommended: Orange zest or juice
    • Note: I like to use all the zest from the whole orange. I also use all the juice. The amount you use is up to you!
  • A pinch of salt
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  1. In a saucepan, combine water and sugar, stirring until the sugar dissolves.
  2. Add the cranberries and cook over medium heat until they burst and the sauce thickens. You can use a potato masher to crush them more if you like. 
  3. Optional but HIGHLY recommended: Add orange zest or freshly squeezed orange juice.
  4. Let the sauce cool completely. The sauce will thicken naturally as it cools. Chill in the fridge for at least a couple of hours or overnight before serving.

Alternate Cooking Instructions:

Baked Cranberry Sauce: Bake the cranberries in a 350-degree oven (along with the other ingredients) until they burst and soften, stirring occasionally. Allow to chill before serving.

Pressure Cooker/Instant Pot: Place all of the ingredients in your pressure cooker and set to manual for 5 minutes. Let naturally depressurize before opening lid. Give everything a stir, then allow to reach room temperature, then chill before serving.

Slow Cooker: Place all of the ingredients in the slow cooker and cook on low for 4-6 hours or until desired consistency is achieved, stirring occasionally as needed. Allow to chill before serving.

  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Side/Condiment
  • Method: Stovetop
  • Cuisine: American