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Here’s my go-to way for making 5-ingredient cranberry sauce that everyone in my family wants at holiday time. After loads of tests, I learned it’s better to keep things super simple. Brown sugar and fresh OJ give it this unbeatable sweet-tart flavor. Seriously—once you try it, canned stuff just won’t cut it anymore. Even better, it comes together in only 20 minutes!
Irresistible Reasons You’ll Want This Cranberry Sauce
Making this dish couldn’t be any easier, but the flavor is amazing every single time. Folks always ask me how it’s so good with just five ingredients! The shot of vanilla was actually a random discovery, and now I can’t skip it. You can prep it plenty early, which totally saves my sanity during holiday chaos.
What You Need for Awesome Cranberry Sauce
- Water: You just want enough for the berries to simmer down nicely.
- Fresh or Frozen Cranberries: Both work great—skip anything dried though.
- Vanilla Extract: Adds a special sweet touch you don’t want to miss.
- Orange Zest: Brightens up the whole thing so well.
- Brown Sugar: Rounds out that bold tartness with a little cozy sweetness.
- Fresh Orange Juice: Seriously, squeeze it yourself—it matters a lot!
Let’s Whip It Up
- Ready to Serve
- Let everything cool down, because the sauce sets up more as it gets cold.
- Getting Started
- I like to zest my orange first and keep out a few cranberries for a nice pop of texture at the end.
- The Main Event
- Things get good when the berries start popping and you watch the sauce turn thick. Your whole house will smell awesome!
- Final Touches
- Stir in vanilla and orange zest right at the end, so their flavors really shine.
Handy Tips You’ll Love
- Batch Cooking: Make a double batch—this stuff freezes great for later!
- Timing Matters: Save the zest for the end so it stays super zingy.
- Make It Your Own: Taste and tweak the sugar so it’s right for you.
- Watch That Heat: If it cooks too long, it turns watery—so keep an eye out.
Fun Ways to Use It
This is way more flexible than you’d think! Swirl some into your yogurt, toss it in grilled cheese or turkey sandwiches, or try it on warm brie. Sometimes, I even use it on crostini for a quick fancy snack. It’s always a crowd-pleaser!
How to Store and Keep It Nice
Just stash it in the fridge, and it’ll be tasty for up to five days. Want it to last longer? Freeze it! Pull it out when you need—just give it a good stir once it’s thawed so it’s smooth again.
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Frequently Asked Questions
- → Can I make this in advance?
- Absolutely! Prepare it up to 3 days before. Keep it in the fridge and let it warm to room temp before serving.
- → Are frozen cranberries okay?
- Yep, frozen works just fine. No need to thaw them completely either!
- → Is this sauce super sweet?
- Not overly sweet. You can add more sugar (1 cup total) if you like a sugary taste.
- → Can this be frozen?
- It freezes beautifully for 3 months. Just thaw in the fridge before serving.
- → Why keep some cranberries whole?
- Leaving a few uncooked cranberries adds a chewy texture to balance the smooth sauce.