Sweet and Tangy Cranberry Sauce with Honey and Cranberries Recipe
This homemade cranberry sauce is a simple and delicious addition to your holiday meals, made with fresh or frozen cranberries, sweetened naturally with honey or maple syrup, and brightened with orange juice and zest for a perfect balance of tart and sweet flavors.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: About 2 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Cranberry Sauce Ingredients
- 4 cups (about a 12-ounce package) fresh or frozen cranberries
- ½ cup honey or maple syrup, or more as desired
- ½ cup orange juice
- ½ cup water
- Orange zest, optional
Instructions
- Prepare Ingredients: Rinse the cranberries under cold water if fresh, or measure out frozen cranberries directly. Gather your sweetener of choice, orange juice, water, and optional orange zest.
- Combine Liquids: In a medium saucepan over medium heat, combine the orange juice, water, and honey or maple syrup. Stir well until the sweetener is fully dissolved and the mixture begins to warm.
- Add Cranberries: Add the cranberries to the saucepan. Increase the heat slightly and bring the mixture to a gentle boil.
- Cook Cranberries: Once boiling, reduce heat to medium-low and simmer uncovered for about 10 minutes. Stir occasionally as the cranberries cook and begin to burst, releasing their juices and thickening the sauce.
- Add Orange Zest: Stir in the orange zest, if using, and continue to simmer for an additional 2 minutes to infuse the flavor.
- Cool and Serve: Remove the saucepan from heat and allow the cranberry sauce to cool to room temperature. The sauce will thicken more as it cools. Transfer to a serving dish or container and refrigerate until ready to serve.
Notes
- The sauce can be made ahead of time and refrigerated for up to one week.
- Adjust the sweetness by adding more or less honey or maple syrup to suit your taste.
- For a smoother sauce, pulse it briefly in a food processor or blender after cooking.
- Use fresh orange zest for optimal flavor, and avoid the white pith to prevent bitterness.
- If cranberries are frozen, there’s no need to thaw before cooking.
