Tuesday, December 28, 2010

Cranberry Sauce

I made this Cranberry sauce for my Christmas Baked Brie!! I have always wanted to make homemade Cranberry Sauce, and now I finally have! Much easier than I had imagined!

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Cranberry Sauce

Adapted from: Annie's Eats


¾ cup water
1 medium-large orange, zested and juiced
3/4 cup sugar, plus more to taste
12-16 oz. fresh or frozen cranberries
1 tsp Corn Starch (dissolved in 2 TBS water) - optional for thickening


Combine the water, orange zest and juice, and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved. Stir in the cranberries and bring the mixture to a boil. Stir in corn starch mixture. Lower the heat and let simmer uncovered, about 15 minutes, until the cranberries have popped and the sauce is thickened. Remove from heat and let cool completely. Sauce will thicken as it cools. Store in the refrigerator and let come to room temperature before serving.

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4 Responses to “Cranberry Sauce”

  1. 1

    Debbie — December 28, 2010 @ 11:02 am

    She even made it in my inadequately stocked kitchen! We have a holiday tradition of Baked Brie by Tina. The cranberry sauce topping was new this year, but was a huge hit.

  2. 2

    Felice — December 28, 2010 @ 4:05 pm

    Once you have made cranberry sauce you will never go back the the tinned variety. It has such a wonderful tart-sweet taste. My go to recipe is very similar to yours except I add port and golden raisins.

    • Kristina replied: — December 28th, 2010 @ 5:26 pm

      yum! sounds like a nice touch! 🙂

  3. 3

    mom — January 3, 2011 @ 12:33 pm

    The cranberry sauce was amazing! Great job. Everyone loved it.

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