Grandma's Old-Fashioned Cranberry Sauce
Old-Fashioned Cranberry Sauce
A bright, gently spiced cranberry sauce made the old-fashioned way with whole cranberries, orange, sugar, and a short stovetop simmer.
Grandma's Old-Fashioned Cranberry Sauce is the kind of holiday side that proves simple recipes often stay on the table for a reason. Whole cranberries simmer until they pop, releasing enough natural pectin to turn sugar, citrus, and berry juice into a glossy spoonable sauce.
This version keeps the flavor clean and familiar: tart cranberries, fresh orange juice, a little zest, and one cinnamon stick for warmth. The spice should sit in the background, not turn the sauce into jam or dessert topping.
The sauce thickens as it cools, so take it off the heat while it still looks a little loose. After an hour in the refrigerator, it settles into the soft, old-fashioned texture that works beside turkey, ham, stuffing, or even a leftover sandwich.
You can make it several days ahead, which is one reason it belongs in a busy holiday menu. Serve it chilled for a firmer set or let it stand at room temperature for a softer spoonful with brighter aroma.
Nutrition (per serving)
Directions
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1
Rinse the cranberries in a colander, discard any soft or shriveled berries, and drain well.
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2
Combine the sugar, water, orange juice, orange zest, cinnamon stick, and salt in a medium saucepan.
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3
Set the pan over medium heat and stir until the sugar dissolves and the liquid begins to simmer.
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4
Add the cranberries, stir once, and return the mixture to a steady gentle simmer.
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5
Cook for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce looks glossy but still slightly loose.
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6
Remove the pan from the heat, lift out the cinnamon stick, and lightly mash a few berries with the back of a spoon if you prefer a thicker texture.
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7
Let the sauce cool in the pan for 20 minutes, then transfer it to a bowl or jar.
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8
Cover and refrigerate for at least 1 hour before serving; stir once before bringing it to the table.
Ingredients
- fresh cranberries, rinsed and picked over:12 oz
- granulated sugar:3/4 cup
- water:1/2 cup
- fresh orange juice:1/2 cup
- finely grated orange zest:1 tsp
- cinnamon stick:1
- fine salt:1 pinch
Tips & Notes
- For a tarter sauce, reduce the sugar to 2/3 cup; for a sweeter table, use the full 3/4 cup.
- Do not cook until the sauce is stiff in the pan. It will thicken noticeably as it cools.
- The sauce keeps well in a covered container in the refrigerator for up to 5 days.
