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Best Ever Cranberry Sauce

Best ever cranberry sauce made with fresh cranberries simmered until most berries burst, then cooled for a glossy, spoonable set. Finished with orange zest and vanilla for a bright, lightly spiced flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Chill time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 12 oz fresh cranberries
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 0.75 cup orange juice
  • 0.25 cup water
  • 1 cinnamon stick
  • 1 tsp orange zest
  • 0.0625 tsp salt pinch
  • 1 tsp vanilla extract

Equipment

  • 1 Cast iron skillet

Method
 

Cook the cranberry base
  1. Combine the granulated sugar, brown sugar, orange juice, water, cinnamon stick, and salt in a saucepan and place over medium-high heat. Stir until the mixture comes to a boil and the sugar dissolves.
  2. Add the fresh cranberries to the boiling liquid and return to a boil. Stir so the berries are evenly coated and bubbling.
  3. Reduce the heat to low so the sauce gently simmers, then cook for 10-12 minutes, stirring often. Continue until most berries burst and the sauce thickens to a glossy consistency.
Finish and chill
  1. Remove the saucepan from the heat and stir in the orange zest and vanilla extract. Discard the cinnamon stick.
  2. Let the cranberry sauce cool to room temperature before transferring it to the fridge. Chilling for 45 minutes will thicken it further for a spoonable set.

Notes

For the best texture, simmer until you see most berries burst and the sauce coats a spoon before cooling—if it looks thin, it will tighten as it cools. Store covered in the refrigerator for up to 5 days. Freezing is not recommended because the fruit can soften after thawing. For a lower-sugar option, replace the sugars with a 1:1 measure of a no/low-calorie sweetener meant for cooking and simmer until thickened.