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Best Ever Cranberry Sauce

Best ever cranberry sauce made with a quick simmer: fresh cranberries burst into a glossy, deep red sauce. Stir in orange zest and vanilla after simmering for a bright finish and thick 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
Calories: 135
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 cast iron skillet

Method
 

Cook the cranberry 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.
  2. Add fresh cranberries and return to a boil, then keep at a steady boil for 1 minute while stirring so the berries heat evenly.
Simmer until thick
  1. Reduce heat to a gentle simmer and cook 10-12 minutes, stirring often, until most berries burst and the sauce thickens and looks glossy.
Finish, cool, and chill
  1. Remove from heat and stir in orange zest and vanilla extract; discard the cinnamon stick so the flavor stays warm but not woody.
  2. Cool to room temperature, then chill to thicken further as it sets into a spoonable sauce.

Notes

Pro tip: for a more textured sauce, stir less during the simmer; for a smoother spread, stir more and mash a few berries against the pan as they burst. Refrigerate in a covered container up to 5 days. Freeze up to 2 months; thaw overnight in the fridge and stir to restore sheen. If you want a lower-sugar option, swap the granulated and brown sugars with an equal-measure substitute made for cooking.