Fresh Cranberry Sauce
This fresh cranberry sauce combines whole cranberries with bright orange juice, zest, and warm cinnamon for a vibrant holiday side dish that comes together in under 15 minutes on the stovetop.
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This fresh cranberry sauce combines whole cranberries with bright orange juice, zest, and warm cinnamon for a vibrant holiday side dish that comes together in under 15 minutes on the stovetop.
Delivery in as fast as one hour.*
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In a medium skillet, combine the fresh cranberries and packed light brown sugar.
Zest one orange directly into the skillet, then add the freshly squeezed orange juice.
Add the ground cinnamon and a pinch of kosher salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce the heat to medium-low and let it simmer until the cranberries burst, about 8-10 minutes.
Once the cranberries have softened, use a potato masher to gently break them down to your desired consistency.
Remove the skillet from the heat and allow the sauce to cool completely. It will thicken as it cools.
Transfer to a serving bowl. Garnish with a sprig of fresh rosemary and additional orange zest before serving, if desired.
Refrigerate in an airtight container for up to 2 weeks or freeze for 3 months. Rewarm gently on the stovetop before serving.
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. It thickens further as it cools.
Yes, prepare it up to 5 days in advance and refrigerate. Reheat gently on the stovetop or serve cold.
Add more brown sugar, 1 tablespoon at a time, while simmering. The orange juice and zest also help balance acidity.
Frozen cranberries work well; no thawing needed. Fresh cranberries will yield a slightly brighter flavor and texture.
It should coat the back of a spoon and thicken further as it cools. If too thin after cooling, reheat and simmer 2–3 minutes longer.
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