Ingredients
Scale
- 12 oz fresh cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- Optional: 1/4 teaspoon ground cloves
Instructions
- Step 1: Prep and Wash – Empty the bag of cranberries into a colander. Rinse them thoroughly under cold water. Sort through the berries and discard any that are soft, shriveled, or bruised. Place the cleaned berries into a medium saucepan.
- Step 2: Simmer and Pop – Add the sugar, orange juice, water, orange zest, and cinnamon stick to the saucepan with the berries. Set the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 to 12 minutes. You will hear the cranberries “pop” as they burst open. Stir occasionally until the sauce thickens and coats the back of a spoon.
- Step 3: Cool Completely – Remove the saucepan from the heat and take out the cinnamon stick. Allow the sauce to cool to room temperature. This is the most critical step for the freezer hack; putting hot sauce in the freezer creates steam and ice crystals, which will ruin the texture.
- Step 4: Package and Freeze – Transfer the cooled cranberry sauce into a heavy-duty freezer-safe bag or an airtight container. If using a bag, squeeze out as much air as possible and lay it flat to save space. Label the bag with the date and “Thanksgiving Sauce.” Place it in the freezer for up to 3 months.
- Step 5: Thaw and Serve – Two days before Thanksgiving, move the cranberry sauce from the freezer to the refrigerator. Allow it to thaw slowly. Give it a good stir before serving to redistribute the juices. You can serve it chilled or slightly at room temperature.
- Cook Time: 20 minutes