“Learn how to make homemade cranberry sauce using fresh cranberries. A splash of orange and pomegranate juices takes this from-scratch cranberry sauce to the next level! Easy and quick to make!”
Watch me make this homemade cranberry sauce from start to finish!!
Hey, don’t forget the cranberry sauce!!! Thanksgiving is just not the same without it in my family. It really completes the meal to have that dark, ruby, sweet, tangy stuff stashed on the side of your plate.
Cranberry sauce is so easy and quick to make that there really isn’t a reason why everyone shouldn’t make it homemade. It blows that canned, jelly stuff out of the water.
However, I won’t lie to yall, I use to love that canned cranberry sauce as a kid. It was so cool how it use to slowly plopped out of the can and still had that canned shape. Although I could never eat very much of it, way too sweet. I can eat this homemade cranberry sauce by the spoonful!
This homemade cranberry sauce is super easy, sweet, tangy, and delicious!! You just can’t beat the taste of fresh cranberries. No siree Bob! The pomegranate juice goes so well with it too! I’ve convinced that cranberry and pomegranate are like the best couple ever! They belong together and compliment each other flavor beautifully.
If you’re not a fan of pomegranate juice then I highly suggest you use cranberry juice as a replacement. It tastes just as good, but without the pomegranate aftertaste that some folks dislike. You can also use water as a last resort. And I do mean VERY last result.
*TIP* Becca on my Facebook fan page said she replaced the pomegranate juice with fresh granny smith apple juice and she was “IN FREAKING HEAVEN” I just had to share to this tip because I LOVE apple with cranberry and will def. try out both on Thanksgiving!! Thanks Becca!!
Homemade Cranberry Sauce
- 12 oz fresh cranberries
- 3/4 cup sugar can add more or less
- 1/2 cup fresh orange juice juice of 2-3 oranges
- 1/2 cup 100% pomegranate juice
- In a saucepan over medium heat, add cranberries, sugar, orange juice and pomegranate juice.
- Stir to dissolve the sugar.
- Let simmer over medium heat until almost all of the cranberries have popped.
- Stir occasionally and continue cooking until sauce has thickened and most of the liquid has evaporated.
- Pour into a serving dish.
- Sauce will thicken and set as it cools and gets better the next day.
Replace the pomegranate juice with cranberry or apple juice or water if desired.
This gets better as it sits so make it ahead.
It will also thicken and set as it cools. Don't skip that FRESH orange juice.