Homemade Spiced Cranberry Sauce is actually quick and easy to make and can be made ahead of time, saving you some work the day of the big meal.
Can you believe I never had homemade cranberry sauce until I was an adult?! Yes, my family always had cranberry sauce on Thanksgiving and Christmas, but it was served out of a can, and sliced into rounds on a plate. I was never a fan of the gelatinous globs.
Last year, I was asked to make a homemade cranberry sauce to bring to a Thanksgiving work party. I did my research and figured out how to make it from scratch. What I found out are that most versions are loaded with sugar. This version uses almost half the sugar (plus uses coconut sugar instead), yet it still has plenty of sweetness to temper the tart cranberries.
CRANBERRY SAUCE FAQS:
How long can I store homemade cranberry sauce?
This is a great make-a-head dish for the holidays. Cranberry sauce is easily stored in the refrigerator for up to a week in an airtight container. I also find that the flavor develops more if it sits for at least one day, so I always make mine a day or two in advance.
Can I use frozen cranberries?
You can use either fresh or frozen cranberries for this recipe. I like to use fresh when they’re available, but feel free to substitute frozen cranberries, especially if you’re making the sauce outside of the holiday season. Just let the cranberries thaw in the refrigerator overnight before making the sauce.
Can I substitute white granulated sugar?
You can definitely use white sugar if you choose. I just prefer the taste of the coconut sugar myself.
HOW TO PREPARE EASY HOMEMADE SPICED CRANBERRY SAUCE:
Cranberry Sauce is really easy to make, and only takes about 10-15 minutes, start to finish. Begin by rinsing the cranberries well in a colander over the sink. Shake off any excess water. Next, zest the orange over a bowl or plate, and set the zest aside. Cut the orange in half, and juice it.
Add the water, orange juice, coconut sugar, and cranberries to a medium-large saucepan, and bring to a boil over medium-high heat.
Once the mixture comes to a full boil, reduce the heat to medium-low, and continue to cook, stirring occasionally. The cranberries will pop as they cook, releasing their juices and softening to thicken the mixture. As you’re stirring, use the back of the spoon to break down the cranberries.
Once the sauce is as thick as you like it (Keep in mind it will continue to thicken in the fridge.), remove the pan from the heat—add the orange zest, cinnamon, nutmeg, and ground cloves—and stir to fully combine all the ingredients.
Allow the sauce to cool slightly before placing it in an airtight container and storing it in the refrigerator until ready to use.
SERVING SUGGESTIONS FOR HOMEMADE CRANBERRY SAUCE:
- Use as a delicious condiment or side dish with Thanksgiving or Christmas dinner.
- Make a turkey, stuffing, and cranberry sandwich with holiday leftovers.
- Serve a spicy version with baked brie as an appetizer.
- Top Greek yogurt with cranberry sauce and granola for a delicious breakfast.
- Use it as a glaze for baked pork chops.
- Check out Christine’s recipe for Brie, Pear, and Cranberry Pizza Bread. It sounds amazing!
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HOMEMADE SPICED CRANBERRY SAUCE NOTES:
Most well-stocked grocery stores now carry coconut sugar. Trader Joe’s also stocks it.
Thanks for stopping by, and as always, if you try a recipe and love it, please rate it or leave a review. 😊
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Homemade Spiced Cranberry Sauce
Easy Homemade Spiced Cranberry Sauce is a tangy and slightly sweet condiment that pairs perfectly with turkey.
Ingredients
- 6 cups fresh cranberries (about 18-20 ounces)
- 1 cup coconut sugar
- 3/4 cup water
- 1/4 cup fresh orange juice (juice from one orange)
- 2 teaspoons orange zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Instructions
Begin by rinsing the cranberries well in a colander over the sink. Shake off any excess water. Next, zest the orange over a bowl or plate, and set the zest aside. Cut the orange in half, and juice it.
Add the water, orange juice, coconut sugar, and cranberries to a medium-large saucepan, and bring to a boil over medium-high heat. Once the mixture comes to a full boil, reduce the heat to medium-low, and continue to cook, stirring occasionally. The cranberries will pop as they cook, releasing their juices and softening to thicken the mixture. As you’re stirring, use the back of the spoon to break down the cranberries.
Once the sauce is as thick as you like it (Keep in mind it will continue to thicken in the fridge.), remove the pan from the heat—add the orange zest, cinnamon, nutmeg, and ground cloves—and stir to fully combine all the ingredients.
Allow the sauce to cool slightly before placing it in an airtight container and storing it in the refrigerator until ready to use.
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Nutrition Information
Yield 14 Serving Size 1/4 cupAmount Per Serving Calories 77Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 20gFiber 2gSugar 16gProtein 0g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
I prepared this cranberry sauce for Thanksgiving. It was fabulous, even my husband enjoyed it who usually only eats the canned variety. It was easy to prepare and makes a very large batch.
I’m so glad you all enjoyed it 😊