Equipment
Ingredients
Sauce Base
- 340 g fresh cranberries, whole
- 200 g granulated sugar
- 240 ml water, cold
- 6 g orange zest, finely grated
- 1 cinnamon stick, whole
- 1 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 94 kcal
- Protein
- 0 g
- Carbohydrates
- 24 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 21 g
- Sodium
- 41 mg
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 30 mg
- Calcium
- 8 mg
- Iron
- 0.1 mg
- Magnesium
- 3 mg
- Phosphorus
- 4 mg
- Zinc
- 0.0 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 54 g
Sources: USDA FoodData Central
Method
Place the cranberries in a colander and rinse with cool water. Pick through and discard any shriveled or mushy berries.
In a medium saucepan over medium-high heat, combine water, sugar, orange zest, salt, and the cinnamon stick. Stir occasionally until the mixture comes to a boil and the sugar has completely dissolved.
Stir in the rinsed cranberries. Reduce heat to low to maintain a gentle simmer. Cook for about 10-15 minutes, stirring occasionally.
Remove from heat. Discard the cinnamon stick. Transfer the sauce to a heat-proof serving dish or storage container.
Allow to cool completely at room temperature, then refrigerate. The sauce will continue to thicken significantly as it cools.
Chef's Notes
- Serving Suggestion: This sauce pairs classically with roast turkey, but is also excellent swirled into yogurt, served atop cheesecake, or spread on leftover turkey sandwiches.
- Cranberries are naturally very high in pectin. As they cool, the sauce will transition from a loose syrup to a firm gel. Do not judge the final thickness while it is still hot.
- For a smoother sauce, you can press the cooked mixture through a fine-mesh sieve, though this removes the rustic texture of the skins.
Storage
Refrigerator: 14 days — Store in an airtight container. The high acid and sugar content preserves it well.
Freezer: 2 months — Texture may become slightly more watery upon thawing; simmer briefly to restore.
Reheating: Serve chilled or at room temperature. If warm sauce is desired, heat gently on low.
Troubleshooting
Sauce is too runny after cooling
Cause: Undercooked (pectin didn't activate) or overcooked (pectin broke down)
Fix: If undercooked, simmer for 5 more minutes. If overcooked, stir in a cornstarch slurry (5g cornstarch + 5ml water) and boil for 1 minute.
Prevention: Simmer just until most berries pop and liquid coats a spoon
Sauce is bitter
Cause: Too much white pith included with the orange zest
Fix: Add a pinch of salt and 15ml maple syrup to mask bitterness
Prevention: Zest lightly, taking only the bright orange outer layer
Cultural Context
A staple of the North American Thanksgiving table, cranberry sauce utilizes one of the few fruits native to North America. The combination of tart berries and sugar has roots in Native American pemmican and early colonial preservation techniques.
