Stovetop Cranberry Sauce
Simmer fresh cranberries with sugar and liquid until the skins pop and the mixture thickens into a glossy, jam-like consistency. It takes about 15 minutes of active cooking and benefits from resting to let the flavors balance.
The importance of the pop
Cranberries are naturally firm and tart. You are waiting for the heat to burst the skins, which releases the pectin and thickens the sauce without needing extra additives.
- medium saucepan
- wooden spoon
- fine-mesh sieve (optional)
What goes in.
- 12 ozfresh cranberries, rinsed and picked over
- 1 cupgranulated sugar
- 1 cupwater or orange juice
- 1 tsporange zest
- 1 pinchkosher salt
Watching the set
Keep the heat at a steady, gentle simmer rather than a rolling boil. This prevents the sugar from scorching and ensures the fruit breaks down evenly.
The method.
Combine the ingredients
Place the water or orange juice and sugar into the saucepan over medium heat. Stir until the sugar dissolves completely and the liquid begins to shimmer.
Add the fruit
Add the cranberries, zest, and salt. Increase the heat slightly until the liquid reaches a gentle boil.
Simmer
Reduce the heat to low. Let it cook for 10 to 12 minutes. You will hear small popping sounds as the skins split.
Thicken
Continue stirring occasionally. Use your spoon to mash a few of the berries against the side of the pan. Remove from heat when the sauce coats the back of a spoon.
Cool
Pour into a glass bowl. The sauce will thicken significantly as it reaches room temperature.
Other turns to take.
Spiced
Add one cinnamon stick or a star anise to the pot while simmering; remove before serving.
Texture-heavy
Fold in a handful of toasted pecans or orange segments after taking the sauce off the heat.
When it doesn't go to plan.
If you prefer a smooth sauce, press the finished mixture through a sieve to remove the skins.
Cranberry sauce sets firmer as it chills; make it at least four hours before you plan to serve it.
Do not overcook, or the pectin will break down and the sauce will turn thin again.
The ones that keep coming up.
Can I use frozen cranberries?
Yes. Add them directly to the liquid without thawing. They may take an extra minute or two to start the popping process.
How long does this last?
Keep it in a sealed container in the refrigerator for up to one week.
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