Description

This tangy homemade chunky cranberry sauce combines fresh cranberries with citrusy orange juice and warm spices, creating a vibrant and flavorful condiment perfect for holiday meals or as a versatile addition to various dishes. With optional nuts and dried fruits for added texture and sweetness, this easy stovetop recipe delivers a fresh twist on a classic favorite.

Ingredients

Scale

Primary Ingredients

12 oz (340 g) fresh or frozen cranberries
1 cup (200 g) granulated sugar
1 cup (240 ml) water
1/2 cup (120 ml) orange juice (freshly squeezed for the best taste)
Zest of 1 orange
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

Optional Ingredients

1/4 cup (40 g) pecans or walnuts, chopped
1/4 cup (40 g) dried cranberries or raisins

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Instructions

Rinse Cranberries: Begin by rinsing the fresh cranberries under cold water in a colander. If using frozen cranberries, there is no need to thaw them prior to cooking.
Combine Liquids and Sugar: In a medium-sized saucepan, combine the water, granulated sugar, and freshly squeezed orange juice. Stir the mixture over medium heat until it begins to boil.
Add Cranberries: Once it reaches a boil, add the rinsed fresh or frozen cranberries to the saucepan. Stir well to combine.
Simmer: Reduce the heat to a simmer and continue to cook the cranberries for about 10-15 minutes. The cranberries will start to burst and soften, resulting in a chunky sauce.
Add Spices and Zest: Incorporate the orange zest, ground cinnamon, ground ginger, and salt into the mixture. Stir thoroughly to distribute the spices evenly.
Add Optional Nuts and Dried Fruit: If desired, add the chopped pecans or walnuts and dried cranberries or raisins at this point for extra texture and sweetness. Stir to combine.
Cool the Sauce: Remove the saucepan from heat and let the cranberry sauce cool at room temperature. The sauce will thicken as it cools.
Store and Serve: Once cooled, transfer the chunky cranberry sauce into a serving bowl or airtight container. Store it in the refrigerator for up to a week. It is best served chilled or at room temperature.

Notes

For best flavor, use freshly squeezed orange juice and zest.
Optional nuts add a nice crunch, but the sauce is delicious without them.
Use frozen cranberries directly from the freezer without thawing for convenience.
Store leftover sauce in an airtight container in the refrigerator for up to one week.
This sauce pairs beautifully with turkey, chicken, or as a spread on sandwiches.