Get ready for the ultimate cranberry sauce! This video shows you how to make a tangy, sweet, and versatile cranberry sauce perfect for any holiday meal.
About:
Enjoy this sweet, tart, and vibrant cranberry sauce—a classic holiday treat made with fresh or frozen cranberries simmered in a light citrusy syrup. Perfect for festive occasions like Thanksgiving or Christmas, it pairs perfectly with roasted turkey, chicken, or glazed ham to complete your holiday meal!
Ingredients:
16 oz Cranberries, fresh or frozen
1 cup Orange Juice
½ cup White Sugar
½ cup Brown Sugar
Recipe Notes:
Choose Quality Cranberries: Since cranberries are the main ingredient, picking the best ones will give you a more flavorful sauce. For fresh cranberries, look for firm, plump berries with a deep red color. Avoid any with dark spots or mold. Some cranberries may look slightly pink or white—that’s normal!
Choosing Frozen Cranberries: For frozen cranberries, look for bags without ice crystals or freezer burn, as this can affect the flavor. The berries should be loose and not clumped together, which shows they were frozen properly. Frozen cranberries are flash-frozen at peak ripeness, so they work just as well as fresh. I used frozen cranberries for this recipe, and they turned out perfect!
Monitor the Heat: Keep the heat at a moderate level while cooking. Too high, and you risk burning the sugar or overcooking the berries, leading to a bitter taste. Too low, and the cranberries may not break down enough, making the sauce too watery or chunky. A gentle simmer works best to release the juices and thicken the sauce.
Don’t Overcook: After the cranberries pop and release their juices, they only need a few more minutes to thicken. Overcooking can make the sauce too thick, more like jam. You want it thick enough to coat a spoon but still with some chunks. Remember, it will thicken a bit as it cools, so stop cooking just before it’s your ideal texture.
Adjust the Sweetness: This recipe provides a nice balance of sweet and tart flavors, but feel free to adjust the sugar to suit your taste. For a sweeter sauce, add a little more sugar; for a more tart flavor, use a bit less. It’s all about what you prefer.
Add a Pinch of Salt: Just a tiny pinch of salt can enhance the sweetness and bring out the flavors of the cranberries. It’s a subtle addition, but it makes a noticeable difference.
Make It a Day Ahead: Cranberry sauce actually gets better with time, so I suggest making it 2-3 days in advance. This allows the flavors to deepen, making it even tastier. Just store it in an airtight container in the fridge. When you’re ready to serve, bring it to room temperature or warm it gently on the stove. It’s a great way to reduce last-minute holiday prep!
Use a Splatter Guard: Cranberries pop as they cook, which can create splatters. Using a splatter guard over the pan will keep your stovetop cleaner and save on cleanup time.
Customize to Your Preference: While I kept this sauce simple and classic, feel free to make it your own! Stir in chopped apples, pears, or dried fruits like raisins or currants for extra flavor and texture.
What to expect?
0:00 Introduction
0:10 Prep Cranberry Sauce
1:37 Final Output
1:42 Recipe Notes
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