Homemade Cranberry Sauce from Scratch | 10-Minute Induction Recipe
Once you try this cranberry sauce recipe, you won’t go back to cranberry sauce in the can. You can make this on your cooktop in a matter of just minutes.
Using induction, we created this sauce in a matter of just 10 minutes.
Here is what you’ll need in this recipe:
- 1 lb fresh cranberries
- 3 whole oranges
- 2 cinnamon sticks
- 1 tsp vanilla
- 1 tbsp pumpkin pie seasoning
- 1 tbsp white vinegar
- 2 ½ cups brown sugar
- 2 cups water
Start by adding your water to a pot and bringing it to a simmer on low heat. Mix in the brown sugar and let it dissolve. Then add two cinnamon sticks and balance the sweet out with 1 tablespoon of white vinegar. Incorporating a zesty punch, peel some of the orange rinds and place them into the pot. You’ll also want to juice 3 whole oranges which will complement the cranberries. If you wanted to also incorporate lemon, you could do 2 lemons juiced and 1 orange instead.
Once everything is added, bring the pot to a boil before adding in your cranberries. You’ll boil these on high heat for 3 to 5 minutes. Cranberries will start to burst or pop as they’re cooked. This will release the starchiness of the cranberry, and the sauce will start to thicken. As you see the skin split, you’ll see the inner white of the cranberries, and you can bring the heat back down to a simmer.
Let this simmer on low for a few more minutes, which will thicken the sauce. This cranberry sauce will ensure you never go back to the canned alternative. Try this recipe out for your next holiday meal!
Method:
- Bring water to simmer on low heat
- Mix in brown sugar until it dissolves
- Add cinnamon sticks, vinegar, and orange rind
- Juice oranges (or lemons/oranges) into pot
- Bring mixture up to a boil, then add in cranberries
- Boil on high until cranberries start to split revealing white inside
- Bring back down to a simmer and let this cook on low until sauce thickens
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