The Perfect Quick Cranberry Sauce Recipe for Your Holiday Table
This Quick Cranberry Sauce recipe transforms ordinary cranberries into a delightful, tangy-sweet condiment that’s miles better than anything from a can.
I’ve discovered that making cranberry sauce from scratch takes just 15 minutes, and the results are absolutely spectacular.
The beautiful ruby-red sauce delivers the perfect balance of sweet and tart flavors that complement any holiday meal.
What makes this Quick Cranberry Sauce recipe special is its versatility – you can adjust the sweetness, add different spices, or even include other fruits to create your perfect version.
Ingredients for Quick Cranberry Sauce
| Ingredient | Amount |
|---|---|
| Fresh cranberries | 12 oz (1 bag) |
| Granulated sugar | 1 cup |
| Water | 1 cup |
| Orange zest (optional) | 1 tablespoon |
| Ground cinnamon (optional) | 1/4 teaspoon |
| Pinch of salt | 1/8 teaspoon |
Step-by-Step Instructions
1. Prepare Your Ingredients
First, I always rinse the cranberries thoroughly under cool water.
I remove any berries that look bruised or discolored.
Then, I measure out the sugar and water, and have my optional ingredients ready to go.
2. Start Cooking
In a medium saucepan, I combine the water and sugar over medium-high heat.
I stir constantly until the sugar dissolves completely – this usually takes about 2-3 minutes.
Once the sugar has dissolved, I bring the mixture to a gentle boil.
3. Add the Cranberries
I carefully add the cranberries to the boiling sugar water.
The key to this Quick Cranberry Sauce recipe is maintaining a steady simmer.
I reduce the heat to medium-low and let it cook for about 10 minutes.
During this time, I hear the cranberries begin to pop – it’s actually quite fun to listen to!
4. Monitor and Stir
While the sauce cooks, I stir occasionally to ensure even cooking.
I watch as the cranberries burst and the sauce begins to thicken.
If I’m using orange zest and cinnamon, I add them about halfway through the cooking process.
5. Check the Consistency
After about 10-12 minutes, I test the consistency by running a spoon through the sauce.
The Quick Cranberry Sauce should coat the back of the spoon.
Remember that it will continue to thicken as it cools.
6. Cool and Store
I remove the sauce from heat and let it cool to room temperature.
During cooling, I give it an occasional stir.
Once cooled, I transfer it to an airtight container.
Watch How to Make Quick Cranberry Sauce
Tips for the Perfect Quick Cranberry Sauce
Don’t overcook the sauce – it should still have some whole berries for texture.
For a smoother sauce, cook it a few minutes longer and mash the berries with your spoon.
This Quick Cranberry Sauce recipe can be made up to a week in advance.
Store it in an airtight container in the refrigerator.
The sauce will continue to thicken as it cools, so don’t worry if it seems a bit loose when hot.
Variations of Quick Cranberry Sauce
Add a splash of bourbon or Grand Marnier for an adult version.
Mix in some crushed pineapple for a tropical twist.
Stir in chopped pecans or walnuts for added crunch.
Include diced apples or pears for extra fruity flavor.
Try brown sugar instead of white for a deeper, more caramel-like sweetness.
Conclusion
This Quick Cranberry Sauce recipe has become my go-to for holiday meals and special occasions.
It’s amazing how such a simple recipe can yield such impressive results.
The homemade version is so much better than store-bought, and once you try it, you’ll never go back to the canned stuff.
Whether you’re serving it with turkey, spreading it on sandwiches, or stirring it into your morning yogurt, this versatile sauce is sure to become a family favorite.
Remember, the best part about making your own Quick Cranberry Sauce is that you can adjust the sweetness and consistency to your liking.
Give it a try – I promise you won’t be disappointed!
