This bright and tangy cranberry sauce is a classic holiday dish that adds a pop of flavor to any meal. Made with fresh cranberries, orange juice, and a hint of spice, it’s irresistible!
Honestly, this sauce is so good that I could eat it by the spoonful! It’s super easy to whip up, and the colors make any table look festive. Just simmer, cool, and serve—so simple!
Key Ingredients & Substitutions
Cranberries: Fresh is best for this sauce, as they offer the right tang and texture. If fresh cranberries aren’t available, you can use frozen cranberries—just don’t thaw them beforehand.
Orange Juice: Freshly squeezed orange juice adds a bright flavor. If you’re in a pinch, bottled juice works too, but fresh always tastes better!
Sugar: This recipe uses granulated sugar for sweetness. If you’re avoiding refined sugar, consider using honey or maple syrup. Just adjust to taste since these are sweeter than sugar.
Rosemary: The rosemary adds a unique flavor twist. For a milder taste, you can skip it or substitute it with mint, which also complements cranberries well.
How Do You Get the Perfect Consistency for Cranberry Sauce?
Getting the right thickness in your cranberry sauce is essential for that enjoyable texture. The cooking process helps break down the cranberries, which thickens the sauce naturally. Here’s how to make it just right:
- Simmer the sauce gently—don’t rush it. Keep the heat low to avoid burning the mixture.
- Stir occasionally to help the cranberries burst and release their juices.
- Cook the sauce until it thickens to your liking; this usually takes about 10-15 minutes.
- If it’s too thick after cooling, feel free to stir in a splash of water or orange juice to loosen it.
How to Make Alton Brown’s Cranberry Sauce
Ingredients You’ll Need:
- 12 ounces (about 3 cups) fresh cranberries
- 1 cup water
- 1 cup sugar
- 2 tablespoons fresh orange juice (about half an orange)
- 1/2 teaspoon finely grated orange zest
- 1 small rosemary sprig (for infusion)
Estimated Time Needed:
This recipe will take about 20 minutes to prepare, plus cooling time in the fridge. It’s quick to make and perfect for any holiday feast!
Step-by-Step Instructions:
1. Preparing the Cranberries:
Start by rinsing the cranberries under cold water. Take a moment to inspect them and discard any that are damaged or bruised. This helps ensure your sauce tastes great!
2. Dissolving the Sugar:
In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. This will create a sweet syrup that will blend beautifully with the cranberries.
3. Combining the Ingredients:
Add the fresh cranberries, orange juice, and orange zest to the sugar water. These ingredients will give the sauce a fresh and vibrant flavor!
4. Adding Flavor with Rosemary:
Next, add the small rosemary sprig to the saucepan. This herb will infuse a subtle flavor into the sauce as it cooks.
5. Cooking the Mixture:
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook while stirring occasionally, until the cranberries burst and the sauce thickens. This should take about 10-15 minutes.
6. Final Touches:
Once the sauce has thickened to your liking, remove the rosemary sprig and discard it. Transfer the cranberry sauce to a bowl or jar to cool. Let it sit at room temperature before refrigerating it.
7. Ready to Serve:
Chill the cranberry sauce in the fridge until you’re ready to serve! If you like, garnish it with a fresh rosemary sprig for an attractive touch right before serving.
Enjoy this tangy, sweet, and slightly herbal cranberry sauce alongside your holiday meals!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can! Frozen cranberries work well in this recipe. There’s no need to thaw them beforehand—just add them directly to the pot and adjust the cooking time slightly if needed.
How Can I Adjust the Sweetness of the Sauce?
If you prefer a less sweet cranberry sauce, simply reduce the amount of sugar. Start with 3/4 cup and taste as you go, adding more if desired. Remember, the balance of tart and sweet is key!
How Long Can I Store Leftover Cranberry Sauce?
Store any leftover cranberry sauce in an airtight container in the fridge for up to 1 week. It also freezes well, so you can keep it for up to 3 months in the freezer—just thaw it in the fridge before serving!
Can I Omit the Rosemary?
Absolutely! If you’re not a fan of rosemary, feel free to leave it out. The sauce will still be deliciously tart and sweet without it. Alternatively, you could infuse it with another herb like thyme for a different flavor twist!
