I have the perfect, super simple cranberry sauce recipe for you Thanksgiving festivities. It’s tangy, sweet, and perfectly spiced with cinnamon, ginger, and nutmeg. It comes together quickly so you can back it the day of, but it also keeps for days in the fridge, so you could make it tonight and have one less thing to do on Thursday.
Growing up cranberry sauce was my absolute favorite part of Thanksgiving dinner. We always had the canned cranberry jelly and I loved cutting it up on a serving platter, I was fascinated by the ridges it held. When I got to college I discovered homemade cranberry sauce (most likely through some Food Network show), made up my own recipe, and haven’t looked back since.
You only need a handful of ingredients; cranberries, orange juice and zest, lemon juice, sugar, cinnamon, ginger, nutmeg, cornstarch, and sweet red wine.
Mix everything but the cornstarch together and bring it to a boil (as an added bonus it smells absolutely heavenly). When the berries start to burst, like in the photo below, mash them up!
Once they’re mashed, add the cornstarch/water slurry, and cook for a few minutes until thickened.
The animation below shows you just how easy it is!
While we still have the canned cranberry sauce (my dad insists he likes the canned better) on the table, everyone who tries this homemade version raves about it! I encourage you t try to out for yourself 🙂
- - 12 oz bag fresh cranberries
- - 3/4 cup sugar (see note)
- - 1/2 tablespoon cinnamon
- - 1/3 teaspoon ginger
- - 1/4 teaspoon nutmeg
- - 1 orange - zest and juice
- - 1 tablespoon lemon juice
- - 1/3 cup sweet red wine (see note)
- - 1/2 tablespoon corn starch
- - 1 tablespoon water
- Stir together the cornstarch and water until a slurry is formed, set aside
- Place all of the ingredients EXCEPT the cornstarch and water into a sauce pan over medium-high heat
- Bring the mixture to a boil and cook until the cranberries begin to pop, stirring frequently
- Once most of the berries are popped use a potato masher to smash the berries, at this point, taste the sauce and add more sugar if you want it to be sweeter
- Lower the heat to low and stir in the cornstarch slurry
- Cook for a few more minutes until the mixture thickens slightly
- Serve immediately or store in the fridge for a few days, see note below
- - You can definitely add more sugar to this if you want it sweeter, I've used up to 1-1/4 cups before, depending upon who I am making it for.
- - If you prefer to use a more dry red wine because it's what you have on hand or like to drink you can substitute it and add more sugar to your liking
- - I've made this the weekend before Thanksgiving and kept it in the fridge until Thursday. You can also store it in the freezer for a few months, thaw in the fridge, and reheat before serving.
Such DELICIOUS flavor!