The World's Easiest Thanksgiving Cranberry Sauce
A bright, tangy cranberry sauce that cooks down quickly on the stovetop and can be adjusted thicker or looser before serving.
Prep 5 min · Cook 15 min · Total 50 min · Makes 8 servings
Ingredients
- 1 bag fresh or frozen cranberries
- 1 cup sugar
- 1/2 cup water
- 2 strips zest and 2 tablespoons juice from 1 orange, optional
- 1 cinnamon stick, optional
- Pinch kosher salt
Directions
- Add all of the ingredients to a medium saucepan. Set it over medium-high heat and bring the mixture to a boil, then lower the heat so it settles into a simmer.
- Cook the cranberries, stirring now and then, until they begin to burst. Use a wooden spoon to mash the berries against the side of the pan, then keep cooking and stirring occasionally until the fruit has fully collapsed and the sauce looks jammy, about 10 minutes total.
- Take the pan off the heat and let the sauce cool for about 30 minutes. If you want a looser texture, stir in water in 1-tablespoon increments until it is where you like it.
- Serve the cranberry sauce right away, or transfer it to the refrigerator and store it for several months.