Classic Sweet-Tart Cranberry (Printable)

A sweet-tart cranberry blend perfect as a flavorful complement to holiday dishes.

# What You'll Need:

→ Fruit

01 - 12 oz fresh or frozen cranberries

→ Sweetener

02 - 1 cup granulated sugar

→ Liquid

03 - 1 cup water

→ Optional Flavorings

04 - 1/4 tsp salt
05 - 1 tsp orange zest
06 - 1/2 tsp vanilla extract

# How To Make It:

01 - Rinse the cranberries, removing any stems or damaged berries.
02 - In a medium saucepan, combine water and sugar; bring to a boil over medium heat, stirring until sugar dissolves.
03 - Add cranberries and salt, along with orange zest if using; return to a boil, then reduce heat to a simmer.
04 - Cook uncovered for 10 to 12 minutes, stirring occasionally, until most berries burst and mixture thickens.
05 - For a smooth texture, blend the hot sauce using a blender or immersion blender until completely smooth.
06 - Transfer sauce into a lightly oiled 15 oz can or loaf mold to achieve the classic shape.
07 - Allow to cool to room temperature, then refrigerate for at least 4 hours until fully set.
08 - To unmold, run a thin knife around the edges, invert onto a plate, slice, and serve chilled.

# Tips from dashanddishes:

01 -
  • It takes just twenty minutes from start to simmering, yet tastes like you fussed for hours
  • You control the sweetness and tang, unlike that tinny canned version we all grew up with
  • It's naturally vegan and gluten-free, so everyone at your table can enjoy it without worry
  • The whole-berry option gives you flexibility depending on your mood and what you're serving
02 -
  • Don't skip the step of discarding bruised berries—I learned this the hard way when one bitter berry somehow made the entire batch taste slightly off
  • If your sauce seems too thick after cooling, it means you cooked it a touch too long. Just stir in a tablespoon of water at a time until you get the consistency you love
  • The orange zest or vanilla extract might seem optional, but one of them will absolutely transform this from good to the sauce people ask you to bring every year
03 -
  • If you want extra tang and brightness, add a splash of fresh lemon juice after cooking. I learned this from a cooking magazine and it completely changed my approach
  • Keep the immersion blender in your kitchen arsenal—it makes smoothing sauces so much easier than transferring to a blender and back

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