Cranberry sauce is one of my favorite Thanksgiving dishes. Until a few years ago, I would only eat the jellied version from a can. I would NEVER eat the “chunky” version even from a can. I wanted to expand my cranberry sauce horizons and convinced myself to make it from scratch. To my great surprise, I loved it! For a few years, after I started making my own cranberry sauce, I would still buy a can of jellied cranberry sauce to indulge myself but now I don’t have a taste for it. I would much rather eat my homemade cranberry sauce.
This recipe can be adjusted to your tastes by adding more or less sugar and more or less orange juice and zest. Enjoy!
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Gluten-Free, Dairy-Free Homemade Cranberry Sauce
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The Ingredients
- 12 oz cranberries, fresh
- 1 1/2 cups granulated sugar, if you like your cranberry sauce sweet, go up to 1.75 cups
- 1/3 cup water
- 1 stick cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1/2 small orange, zest and juice
The Process
- In a medium saucepan, combine the cranberries, sugar and water. Stir to blend and bring to a boil over medium heat.
- Once boiling, reduce the heat to a simmer (about medium low), add the cinnamon stick, nutmeg, and allspice, stir to blend, and cook for about 5-7 minutes or until you see some of the cranberries bursting. Some cranberries will remain whole and some will burst.
- Remove from the heat and add the orange juice and zest, stir to combine and let cool before serving. I like to chill my down significantly before serving. This can be made a day before and stored in the fridge. Enjoy!
