Cranberry Sweet-Tart Sauce (Print)

Sweet-tart sauce blending cranberries and fresh orange, enhancing festive dishes with bright, tangy flavor.

# What You Need:

01 - 12 oz fresh or frozen cranberries

02 - 3/4 cup granulated sugar

03 - 1/2 cup water

04 - Zest and juice of 1 medium orange (about 1/4 cup juice)

05 - 1/4 tsp ground cinnamon

06 - Pinch of salt

01 - Rinse the cranberries thoroughly and discard any damaged ones.

02 - In a medium saucepan, combine cranberries, sugar, water, orange juice, orange zest, cinnamon, and salt.

03 - Heat the mixture over medium-high heat, stirring occasionally until it reaches a boil.

04 - Reduce heat to medium and simmer for 10 to 15 minutes until most cranberries burst and the sauce thickens.

05 - Remove from heat and allow the sauce to cool to room temperature; it will continue to thicken as it rests.

06 - Transfer to a serving dish or airtight container and refrigerate until ready to serve.

01 -

It’s like discovering a secret way to bring vibrant color and a sweet-tart punch that feels homemade.
Once you taste how simple and fresh this sauce is, you’ll never want to buy the canned stuff again.

02 -

Don’t be tempted to cook the sauce too quickly; a gentle simmer helps develop the best flavor and texture.
I discovered that adding orange zest brings the whole sauce to life and makes a huge difference you’ll love.

03 -

Use a microplane for zesting the orange; it releases the oils perfectly without the bitter pith.
The secret to a beautifully balanced sauce is letting it cool fully—flavors meld and texture perfects as it rests.