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Best Ever Cranberry Sauce

Best ever cranberry sauce made on the stovetop until most berries burst and the sauce turns glossy and thick. A quick simmer with orange juice, warm cinnamon, and a splash of vanilla finishes with bright orange zest.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 0.25 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 cast iron skillet

Method
 

Cook the syrup base
  1. Combine granulated sugar, brown sugar, orange juice, water, cinnamon stick, and salt in a saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves, about 2 minutes, with a thick syrupy look.
Simmer until berries burst
  1. Add fresh cranberries to the boiling mixture and return to a boil. Once it bubbles again, reduce heat to a gentle simmer (about 2/3 power) and cook 10-12 minutes, stirring often, until most berries burst and the sauce visibly thickens.
Finish and chill
  1. Remove from heat, then stir in orange zest and vanilla extract. Discard the cinnamon stick and keep stirring until the sauce looks uniformly glossy and smooth.
Cool and set
  1. Cool the cranberry sauce to room temperature. Then chill until it thickens further, about 2 hours, for a spoonable, sliceable texture.

Notes

For best texture, stir often during the 10-12 minute simmer so the cranberries burst evenly and prevent scorching on the bottom. Store covered in the refrigerator up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a less sweet option, reduce granulated sugar to 1/2 cup while keeping the brown sugar and orange juice the same.