Buzz
Thanksgiving is known for its endless brining techniques, polarizing side dishes, and the classic family debates. It’s no surprise that hosting can be a challenge. That is, unless you’ve got The Right Stuffing. This series covers everything about the Thanksgiving meal, helping you prepare dishes that will be a part of your table for years to come—even if it can’t help you handle your family.
Canned cranberry sauce is a Thanksgiving staple—you’ve likely had it for years. But have you ever wondered, “Could I make cranberry sauce myself?” Well, you can—and you absolutely should. (If you’re a fan of jelly-in-a-can, this might not be for you. Or is it?)
This classic red sauce is essential for any Thanksgiving spread, and it’s surprisingly easy to prepare. What’s more, it’s ideal for creative twists. Add a splash of orange, a sprinkle of cinnamon, or even a dash of cabernet. All you need is a starting point and a love for cranberries (and adventure). Start with this simple cranberry sauce recipe, and make it your own however you like.
What makes this dish so easy to prepare?
Sometimes simplicity is key, and this recipe exemplifies that. Before you even wonder what comes next, the dish is already ready. The cranberry sauce consists of just three essential ingredients: cranberries, sugar, and water. There are no cornstarch, roux, or complicated thickeners involved. Cranberries naturally contain a lot of pectin, a type of soluble plant fiber commonly used in jam-making to thicken and gel. Although you can buy pectin separately, cranberries provide more than enough on their own. This means it’s the one aspect of the Thanksgiving meal that doesn’t require any stress.
How do you prepare cranberry sauce?
Place three cups of fresh or frozen whole cranberries in a medium pot with the sugar and water. Turn the heat to medium and allow the mixture to cook for around 10 minutes. Once it starts to boil, stir frequently with a rubber spatula, keeping an eye on it to prevent the berries from burning.
The sauce will begin to bubble, and the cranberries will burst and expand. Near the end of the cooking process, use the rubber spatula to mash the softened berries against the bottom or sides of the pot, helping to release their juices and pectin. Remove the pot from heat and let the sauce cool to room temperature. Once cooled, the sauce will thicken, become tangy, and turn a beautiful garnet color, with clear, sugary fruit skins mixed in. This is a straightforward yet ideal cranberry sauce, and you can enjoy it just as it is—balanced in sweetness and tartness, simple and bold. Or feel free to make adjustments to suit your taste.
Here are a few suggestions to make the sauce even more exciting while still keeping it satisfying.
Want to add your own twist to cranberry sauce? It’s easier than you think! While cranberries and sugar are essential for the base, the liquid is where you can get creative. Instead of just water, consider using orange juice for a citrusy touch, or apple juice for a milder flavor. If you prefer thicker liquids like nectar, mix it with water in equal parts and cook the cranberry sauce as usual.
Another way to customize cranberry sauce is by introducing alcohol. You can use wine or liqueurs, but be sure not to exceed 25% of your total liquid to maintain balance. A fruity pinot noir or a gamay with smooth tannins pairs wonderfully with turkey. For a unique, bitter twist, try adding some Campari to the mix.
For a refined and aromatic cranberry sauce, consider infusing it with whole spices. Add a cinnamon stick, cardamom pods, cloves, star anise, or even a dry chili. If you want a bold flavor, add the spices at the beginning and cook them with the sauce. For a gentler flavor, toss the spices in after the sauce has thickened and let them steep for about 10 minutes before removing them.
To make it easier to remove spices from your cranberry sauce, especially when using small spices like cloves, create a spice pouch. Use doubled-up cheesecloth to bundle the spices, tie it closed with kitchen string or a knot, and drop it into the pot. You can also try using a tea bag if you're feeling adventurous—imagine a tea-inspired cranberry sauce! Once the infusion time is up, simply remove the bundle.
If you're using a variety of spices or small ones like cloves, a cheesecloth pouch can be your best friend. Just gather the spices in the center, secure them with a knot or string, and drop it into the pot. This way, you can easily remove the spices once they've done their job. A tea bag might even do the trick, giving your cranberry sauce a whole new dimension.
Infuse with aromatic fresh ingredients. Much like adding spices, you can incorporate aromatic elements either while the sauce simmers or after it has cooled. I tend to steep mine once the sauce is off the stove. Try adding wide strips of orange peel or, my personal favorite, a chunk of peeled ginger about an inch long. Keep the aromatics in sizable pieces so they’re easier to remove later.
Include an extract. Extracts can introduce a delicate warmth and fragrance to your cranberry sauce, though they’re potent and can contribute bitterness (which cranberry sauce already has plenty of), so go light on them. A half teaspoon of extract should suffice once the sauce is off the heat. Consider vanilla extract, cinnamon, or even a dash of almond extract. Let the sauce cool, then taste and adjust as necessary.
Here's the basic recipe again for reference. You can halve, double, or triple it as needed. After cooling, serve the sauce at room temperature, or store it in a container in the fridge for up to a week. It can also be frozen for up to three months.
Simple Cranberry Sauce Recipe
Ingredients:
3 cups of cranberries (approximately 12 ounces)
1 cup of sugar
1 cup of water (or substitute with other liquids as mentioned above)
Optional spices, flavorings, juices, or aromatics
In a medium saucepan, combine the cranberries, sugar, and liquid ingredients. Add any optional elements from above that you'd like to cook alongside. Heat the mixture over medium, stirring occasionally. Once the berries start popping and the liquid begins to bubble, use a spatula or spoon to crush the berries. After about 10 minutes, once the mixture has boiled, thickened, and the berries have broken down, remove it from the heat. Add any additional aromatic ingredients you'd like to infuse while the sauce cools. Let the sauce come to room temperature before serving or storing.
