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Best Ever Cranberry Sauce

Best ever cranberry sauce with juicy whole berries and a glossy deep-red finish. Simmered until most berries burst, then brightened with orange zest and vanilla, and chilled for a thicker spoonable texture.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 12 oz fresh cranberries
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.75 cup orange juice
  • 0.25 cup water
  • 1 cinnamon stick
  • 1 tsp orange zest
  • 1 salt pinch
  • 1 tsp vanilla extract

Equipment

  • 1 Dutch oven

Method
 

Make the syrup
  1. Combine granulated sugar, brown sugar, orange juice, water, cinnamon stick, and salt in a saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.
  2. Add fresh cranberries to the boiling mixture. Return to a boil, then immediately reduce heat to maintain a steady simmer.
Simmer to thicken
  1. Simmer the sauce for 10-12 minutes, stirring often, until most berries burst and the sauce thickens. The mixture should look glossy and darker red as it reduces.
Finish and chill
  1. Remove the saucepan from heat. Stir in orange zest and vanilla extract, then discard the cinnamon stick.
  2. Cool the cranberry sauce to room temperature. Chill until it thickens further, then serve chilled or at cool room temperature.

Notes

Pro tip: Stir frequently during the simmer so the sugars dissolve evenly and prevent scorching at the bottom. Store covered in the refrigerator up to 5 days. Freezing is not recommended for the best texture. If you prefer a lower-sugar version, reduce granulated sugar and brown sugar by about 25% and expect a slightly looser set.