15 minutes is all you need for homemade cranberry sauce! This recipe is naturally sweetened with maple syrup, and spiced with cinnamon and nutmeg. 39 calories and 2 Weight Watchers SP
Homemade cranberry sauce is the first holiday side dish I made on my own when I first learned to cook. Let's be honest, it's pretty much foolproof, as long as you remember to stir the sauce as it cooks. And in my humble opinion, there is no comparison between homemade and canned cranberry sauce. The flavor and texture of homemade wins every single time!
I often make a double or triple batch so that we have extra on hand for turkey sandwiches or other fun leftover recipes, such as Brie & Cranberry Potato Bites, 3-Ingredient Brie & Cranberry Phyllo Turnovers and Turkey, Cranberry & Goat Cheese Stuffed Sweet Potatoes.
WHAT YOU NEED FOR THIS HOMEMADE CRANBERRY SAUCE RECIPE:
These are the main components need for this recipe (affiliate links included)…
- Fresh cranberries: During the holidays, fresh cranberries can be found in the produce section of almost every grocery store. I often buy the large bag of cranberries at Costco and freeze whatever I don't use right away. You can either freeze cranberries in the bags you buy them in, if unopened, or in resealable freezer bags.
- Maple syrup: Please, please, please use pure maple syrup, not the cheaper corn syrup versions that aren't actually maple syrup. The taste difference, not to mention the health difference, is significant and noticeable.
- Orange juice: If you have an orange in your fridge, use the fresh orange juice. If not, pre-made orange juice will do in a pinch.
- Spices: The cinnamon flavor comes from simmering cinnamon sticks in the mixture. Additionally, ground cinnamon and nutmeg are added for a wonderful, rice spiced flavor. I like to grate whole nutmeg on a microplane, but you can also use bottled ground nutmeg.
Can cranberry sauce be made ahead of time?
Yes! Cranberry sauce can last for up to a week in the fridge when covered well, which makes it a fantastic make ahead side dish for the holidays. Once cooled, transfer the cranberry sauce to a container with an airtight lid, such as this one (affiliate link).
Can cranberry sauce be frozen?
Another yes! I often make a double or triple batch of cranberry sauce a few days before Thanksgiving, then freeze the extras to serve with Christmas dinner a few weeks later. Cool the sauce completely, then store the sauce in a freezer-proof airtight container (affiliate) or in a resealable freezer bag. Defrost the sauce in the refrigerator at least 24 hours before serving.
Other easy holiday side dishes:
Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan {Cookin' Canuck}
Easy Green Beans with Prociutto & Pistachios {Cookin' Canuck}
Cranberry, Apricot & Pecan Wild Rice Pilaf {Oh She Glows}
Roasted Brussels Sprouts & Cinnamon Butternut Squash {Julia's Album}
Homemade Cranberry Sauce with Cinnamon & Nutmeg
Ingredients
- 12 ounces cranberries
- ½ cup water
- ¼ cup + 3 tablespoons pure maple syrup
- ¼ cup fresh orange juice
- ½ teaspoon grated nutmeg
- ¼ teaspoon ground cinnamon
- 2 cinnamon sticks
Instructions
- In a medium saucepan, stir together the cranberries, water, maple syrup, orange juice, nutmeg and cinnamon. Stir in the cinnamon sticks.
- Bring to a boil over medium-high heat, then reduce the heat to medium. Cook until the cranberries have burst, stirring frequently, 10 to 15 minutes.
- Remove and discard the cinnamon sticks. Transfer the sauce to a bowl and cool completely. Refrigerate, covered, until ready to serve. Bring to room temperature to serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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