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Best Ever Cranberry Sauce

Best ever cranberry sauce with a glossy, deep-red texture made by simmering fresh cranberries until most berries burst and the sauce thickens. Finished with bright orange zest and vanilla for a fragrant, spoonable side.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 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
  • 0.06 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 cast iron skillet

Method
 

Cook the syrup
  1. Combine granulated sugar, brown sugar, orange juice, water, cinnamon stick, and salt in a saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  2. Add fresh cranberries to the boiling mixture. Return to a boil, then keep the heat steady so the sauce bubbles.
  3. Reduce heat to maintain a gentle simmer and cook for 10-12 minutes, stirring often. Simmer until most of the berries burst and the sauce thickens, with a glossy, deep-red look.
Finish and chill
  1. Remove the saucepan from the heat. Stir in orange zest and vanilla extract, then discard the cinnamon stick.
  2. Cool the cranberry sauce to room temperature. The texture will thicken further as it cools, then chill until ready to serve.

Notes

For the best thick texture, keep stirring during the 10-12 minute simmer so the sauce cooks evenly and the berries burst throughout. Cool at room temperature before refrigerating; it will continue to thicken as it sets. Refrigerate in a covered container up to 5 days; freeze for up to 1 month if needed. For a no-sugar-added option, use an equal-measured sugar substitute that works for boiling/simmering to maintain the sauce’s set.