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–+ servings
cranberry sauce in decorative dish with serving spoon

Easy & Delicious Homemade Cranberry Sauce

Rebecca Reppucci
Amazing tangy homemade cranberry sauce bursting with bright citrus flavors of orange and lemon, with the additions of apple, raisins and pecans. Delicious served with turkey and pork, or used as a spread for sandwiches.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 cups
Calories 632 kcal

Equipment

Ingredients
  

  • 12 oz. fresh cranberries (rinsed, and picked over for stems and soft cranberries)
  • 1 ¾ cup white sugar
  • 1 cup water
  • 1 orange (zested and juiced)
  • 1 lemon (zested and juiced)
  • 1 Granny Smith apple (peeled, cored and cut into small pieces)
  • ¾ cup pecans (chopped)
  • ¾ cup raisins (golden or regular)

Instructions
 

  • Pour cranberries into a colander and rinse with cold water
  • Add 12 oz. fresh cranberries, 1 ¾ cup white sugar, and 1 cup water to medium size saucepan. Cook over low heat for about 5 min. or longer to dissolve sugar and soften cranberries (the cranberries will begin to pop open). *** Note - I try and smush the berries with the back of a wooden spoon that have not fully popped open before moving to the next step.
  • When cranberries have popped open and are looking soft, add the chopped 1 Granny Smith apple, and the zest and juice from 1 lemon and 1 orange
  • Cook for 15 min.
  • Remove from heat and add ¾ cup raisins and the chopped ¾ cup pecans. Stir to combine and let cool.
    Store in an airtight container in the refrigerator until ready to serve.
  • Remove from refrigerator 30 minutes before serving - the sauce will loosen up as it warms to room temperature. Serve alongside your main dish and other side dishes. Enjoy!

Notes

    1. The Granny Smith apple is the key to a thick cranberry sauce recipe - the extra pectin in the apple will help to thicken the sauce and guarantee the sauce does not turn out thin and watery.
    2. If the cranberries do not all pop open, take the back of a spoon and squish them against the side of the pan to help open them up.
    3. Let the sauce simmer for the recommended time and stir often so the bottom does not burn
    4. Remove cranberry sauce from refrigerator 30 min. prior to serving to allow to come to room temperature - the sauce will loosen up and spoon more easily onto plates.
    5. Make the cranberry sauce ahead of time - it can be made 2-3 days in advance, allowing the flavors to meld and deepen.
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Nutrition

Calories: 632kcalCarbohydrates: 134gProtein: 4gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 14mgPotassium: 515mgFiber: 9gSugar: 100gVitamin A: 166IUVitamin C: 47mgCalcium: 53mgIron: 2mg

Disclosure

The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.

Keyword cranberry sauce recipe, homemade cranberry sauce, making cranberry sauce
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