Homemade cranberry sauce is delicious and easy to make. You can make it on stovetop or in your slow cooker.
I remember when I was little my grandma would have two different kinds of cranberry sauce on the Thanksgiving dinner. A homemade cooked one like this recipe I am going to share and then the canned jelly kind for my grandpa. I have always been a fan of cranberry sauce, there is just something so delicious about that sweet, tangy flavor that I love with my turkey and stuffing.
This recipe is so easy to make and only consist of a few ingredients. It is most definitely not the canned jelly stuff (sorry grandpa), I know if he was still here with us I am pretty sure he would approve.
Just throw together into a pot on your stove and cook it down. What is even great is you can add it to your crockpot and cook on high for 3-4 hours or low for 2-3. I don’t have an Instant Pot yet (gasp), but I bet you could put in in there for like 3-5 minutes. If you give that a try, let me know how it works out.
Throw in your beautiful cranberries. I always make the full batch because everyone eats it and it is delicious on the rolls, pancakes, ice cream…really its so good.
Orange juice and syrup. Be sure to use REAL maple syrup, don’t be using any pancake syrup.
Cook on medium until soft. Usually around 15 minutes. Be sure to stir occasionally.
It is so easy and delicious. You can make this up to a week early and keep in refrigerator until Thanksgiving.
Be sure to save the recipe on PINTEREST for later.
- 24 ounces fresh cranberries
- 1 1/4 cups granulated sugar
- 1 cup pure maple syrup
- Zest of one orange about 1 tablespoon
- 1/4 cup orange juice
- Stir all the ingredients together in a medium pot. Cook on medium heat for 15-20 minutes, be sure to stir often. Cook until cranberries are soft. Remove from heat. Refrigerate.
I like to mash mine a little bit with a potato masher or spoon, but that is totally optional. The sauce will thicken and gel as it cools; it can be made and refrigerated up to a week in advance.