What could be easier than putting all ingredients together in one pan and cook until done?

It really is as simple as that.

Homemade cranberry sauce was one of the first things I learned how to make at the holidays when I was a child. While many in the family love the jellied canned sauce, I have always found it to be too sweet and too jiggly. I like texture and tartness, so if I make my own, I get to control the sugar. I also get to add other little enhancements: orange, lemon, lime, sage, even horseradish, which I always add.

My favorite way to make this is with lime zest and juice, but you can substitute lemon or orange here. I zest the citrus, squeeze the juice into a cup measure and top off with water to make a full cup.

12 ounces Vermont cranberries

1/2 cup granulated sugar, or to taste

1 cup lime juice

Zest of two limes 

1 tsp. vanilla extract OR 1 tbsp. prepared horseradish

Place cranberries, sugar, and juice in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes uncovered. Test for sweetness after a few minutes (careful to not burn your tongue) and add a little more sugar if desired.

Add the zest and extract and mix well. Cranberries have a great deal of natural pectin in them, so this will thicken up considerably as it chills.

This will make a little over a pint.

Cranberry Horseradish Sauce: Omit the vanilla at the end and add 1 tbsp. of prepared horseradish.

 © Copyright 2019 – or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with link and direction to this original post.

The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.

Member of Slow Food: