I am not kidding when I wrote the title of this recipe, it really is the best and easiest cranberry sauce! Once you try it, I am confident you will agree! We have a local grocery store here in Chattanooga called Publix and it is well known for making amazing sub sandwiches. One of the subs they offer this time of year is Turkey Cranberry Holiday Sub and is is soooo good! I have already ordered it several times this season and love the in house cranberry sauce they use. It reminds me of the homemade recipe I use because it has a subtle orange flavor that is there by faint. I decided that I really needed to make a batch of my favorite cranberry sauce, so I can recreate this delicious sub at home whenever my heart desires. I have been making this cranberry sauce for years but for some reason, I have never posted it. That needed to be remedied and with Thanksgiving next week, I thought this was a good time to get this simple but oh-so-good recipe on the blog!
How to make ‘The Best and Easiest Cranberry Sauce’:
This recipe truly could not be more simple. You can make this in about 15 minutes total and it is good in your fridge for over a week. Perfect to make ahead of time for Thanksgiving and of course to eat on Turkey Subs! This is seriously all there is to it:
*Rinse you cranberries and pick out any that look bad.
*Add to a sauce pan along with some orange juice, water, sugar and a little salt
*Optional, but I like to add a cinnamon stick and a little piece of orange peel–for some extra subtle flavors. You could also add a little vanilla too!
*Bring mixture to a boil until most of the cranberries have popped –8-10 minutes.
Ingredients you will need:
- fresh or frozen cranberries (no need to defrost if you are using frozen)
- Orange juice ( squeeze juice from a fresh orange that you have zested for garnish)
- Water
- Brown Sugar (this adds a rich flavor versus plain old white sugar)
- Salt
- Cinnamon and Orange peel (totally optional, but I love the subtle flavor they both add)
Of Note:
*There is no cornstarch or thickener needed. The cranberries release natural pectin when they pop which works perfectly to thicken the sauce as it cools.
*If you prefer a very sweet sauce, increase the sugar to 1 cup.
*Be careful adding too much orange zest before cooking. I think it can get bitter and over power the bright cranberry flavor. I usually add a little piece of peel while it cooks on the stove and if you want more orange flavor stir in some orange zest after as it cools.
Other Cranberry Recipes:
Cranberry Walnut Oat Bread
Cranberry Cake with Cream Sauce
Fresh Cranberry Muffins
Cranberry Pumpkin Bread
Apple Cranberry Pie Deluxe
My very favorite Thanksgiving Recipes found here.
The Best and Easiest Cranberry Sauce
- Total Time: 25 minutes
Description
Made with simple ingredients, comes together fast and tastes incredible! Enjoy this delicious sauce with your holiday turkey, on sandwiches or even swirled in yogurt or oatmeal! It really is the best!
Ingredients
- 12 oz fresh cranberries
- ¾ cup brown sugar
- ½ cup orange juice
- ½ cup water
- 1/4 tsp salt
- 1 cinnamon stick, optional
- 1 inch piece of orange peel, optional (use a potato peeler)
- Orange zest for garnish or stir in as it cools (if you want a stronger orange flavor)
Instructions
- First rinse cranberries and remove any that look bad
- Combine brown sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
- Add cranberries, salt, and cinnamon stick and orange peel (if using).
- Bring to a simmer over medium heat, stirring often.
- Continue cooking until it bubbles up and then get soft and jammy. This takes about 10 minutes. Most of the cranberries have popped by then. I like to mash it a bit with a spoon, but if you like them more whole then don’t mash and cook for les time –like 8 minutes.
- Let cool for at least 30 minutes. It will thicken as it cools
- Transfer to a covered container and store in fridge until ready to use.
- Can be made at least 5 days in advance (or more).
Notes
*There is no cornstarch or thickener needed. The cranberries release natural pectin when they pop with works perfectly to thicken the sauce as it cools.
*If you know you like a very sweet sauce, increase the sugar to 1 cup.
*Be careful adding too much orange zest before cooking. I it can get bitter and over power the bright cranberry flavor. I usually add a little piece of peel as it cooks and/or just stir in some orange zest after as it cools. Just depends on how much orange flavor you like. I like it subtle
*You can add a 1/2 tsp vanilla extract as it cools if you want. Make it your own–what you love!
- Prep Time: 15
- Cook Time: 10
Leave a Reply