Learn how to make 3 deliciously different cranberry sauces – the classic sauce, orange-cranberry sauce, and the no-added-sugar maple-cinnamon sauce. They are all delicious, and I can’t choose a favorite! Cranberry sauce is a special treat we make once a year, and we’re serving all 3 with our turkey this year 😀 Happy Thanksgiving, and thanks to my sister for filling in for me while I’m out!
XOXO
– Amber
Classic Cranberry Sauce
My sister is in charge of making cranberry sauce every year because it is one of her favorite things about Thanksgiving/Springsgiving. She makes not one, not two, but three deliciously different cranberry sauces: classic sauce, maple-cinnamon sauce, and orange-cranberry sauce. They are all so good I can’t choose a favorite!
Total Time 10 minutes
Servings 2 cups
Ingredients
- 3/4 cup/150 g sugar
- 3/4 cup/175 ml water
- 1/4 teaspoon salt
- 12 ounces/340 g fresh cranberries washed and picked through
Instructions
-
In a nonreactive saucepan over high heat, bring all the ingredients, except the cranberries, to a boil so the salt dissolves.
-
Add the cranberries and bring back to a boil.
-
Lower the heat to medium and stir until most of the cranberries have popped and the sauce thickens.
-
Let cool in a bowl and serve. You can make this up to a week in advance and store it in the fridge.
Maple-Cinnamon Cranberry Sauce
My sister is in charge of making cranberry sauce every year because it is one of her favorite things about Thanksgiving/Springsgiving. She makes not one, not two, but three deliciously different cranberry sauces: classic sauce, maple-cinnamon sauce, and orange-cranberry sauce. They are all so good I can’t choose a favorite!
Total Time 10 minutes
Servings 2 cups
Ingredients
- 3/4 cup/175 ml pure maple syrup
- 1/4 cup/60 ml water
- 1/4 teaspoon salt
- 1 cinnamon stick
- 12 ounces/340 g fresh cranberries washed and picked through
Instructions
-
In a nonreactive saucepan over high heat, bring all the ingredients, except the cranberries, to a boil so the salt dissolves.
-
Add the cranberries and bring back to a boil.
-
Lower the heat to medium and stir until most of the cranberries have popped and the sauce thickens.
-
Let cool in a bowl and serve. You can make this up to a week in advance and store it in the fridge.
Orange-Cranberry Sauce
My sister is in charge of making cranberry sauce every year because it is one of her favorite things about Thanksgiving/Springsgiving. She makes not one, not two, but three deliciously different cranberry sauces: classic sauce, maple-cinnamon sauce, and orange-cranberry sauce. They are all so good I can’t choose a favorite!
Total Time 10 minutes
Servings 2 cups
Ingredients
- 1/2 cup/100 g sugar
- 3/4 cup/175 ml freshly squeezed orange juice
- 1/4 teaspoon salt
- 12 ounces/340 g fresh cranberries washed and picked through
Instructions
-
In a nonreactive saucepan over high heat, bring all the ingredients, except the cranberries, to a boil so the salt dissolves.
-
Add the cranberries and bring back to a boil.
-
Lower the heat to medium and stir until most of the cranberries have popped and the sauce thickens.
-
Let cool in a bowl and serve. You can make this up to a week in advance and store it in the fridge.
3 Comments on “How to Make Cranberry Sauce – 3 Ways”
Nice! I watched it. Lexi is too cute. Can you post a written recipe?
Carissa, the recipe are up now! Enjoy!
Thanks! I will try to get that up as soon as possible! 🙂