Description
This homemade cranberry sauce recipe combines fresh cranberries, citrus, apples, and warm spices to create a sweet and tangy condiment perfect for holiday meals or year-round enjoyment. The sauce simmers gently on the stovetop until thick and luscious, enhanced by the optional addition of raisins and crunchy pecans for texture and depth.
Ingredients
Scale
Main Ingredients
- 1 (16-oz) fresh cranberries
- 1 cup water
- 1 orange
- 2½ cups sugar
- 2 cups peeled diced apples
- ½ cup raisins (optional)
- ½ cup chopped pecans
- ¼ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp ground cloves
- ¼ cup orange juice
Instructions
- Cook Cranberries: Combine water and fresh cranberries in a large saucepan. Bring the mixture to a boil, then cover the pot, reduce the heat, and let it simmer gently for 6 to 8 minutes until the cranberry skins pop, signaling they are cooked through.
- Prepare Orange and Add Ingredients: While the cranberries are cooking, peel, seed, and dice the orange. Add the diced orange along with the sugar, peeled diced apples, raisins (if using), chopped pecans, cinnamon, ginger, cloves, and orange juice to the saucepan with the cranberries.
- Simmer and Thicken: Continue cooking the mixture over medium-low heat, stirring frequently to prevent sticking, for about 30 minutes or until the sauce thickens to your desired consistency.
- Cool and Refrigerate: Remove the saucepan from heat and allow the cranberry sauce to cool completely. Transfer to an airtight container and refrigerate until ready to serve, allowing flavors to meld.
Notes
- You can adjust the sugar amount according to your taste preference or to balance the tartness of the cranberries.
- For a nut-free version, omit the pecans.
- Adding raisins is optional but adds extra texture and sweetness to the sauce.
- This sauce can be made several days ahead and kept refrigerated.
- If you prefer a smoother sauce, pulse it lightly in a blender after cooking.
