Thanksgiving falls on November 26 this year, and the smartest cooks start with the dishes that taste better when made early. Homemade cranberry sauce is the easiest of them: one pot, six ingredients, ten minutes, and it keeps well in the fridge. Fresh cranberries are tart, so orange juice and a little sugar balance them into a bright, glossy sauce that is far better than anything from a can.
Why make it ahead
The flavors of orange, cinnamon and berry settle and deepen after a day or two in the fridge, and the sauce thickens as it cools. Making it three or four days before the holiday also frees up stove space and attention on the big day, when the oven and burners are busiest.
Tips for the best texture
- Stop when most berries have popped. The sauce looks thin in the pot but sets as it cools. Cooking too long makes it bitter and stiff.
- Use the zest wisely. Take strips of orange peel with a peeler, avoiding the white pith, and remove them before serving.
- Adjust sweetness at the end. Cranberries vary in tartness. Taste once the sauce is warm and add a spoonful of sugar or honey if needed.
- Keep some texture. Press a few berries against the pot with a spoon for a mix of whole fruit and smooth sauce.
Variations
- Spiced: add a pinch of ground ginger or two cloves while it simmers.
- Less sweet: reduce the sugar to 1/2 cup (100 g) and serve it with rich meats, where the tartness is welcome.
- With nuts: stir in toasted chopped walnuts or pecans after cooking for crunch.
- Pomegranate twist: replace a quarter of the orange juice with pomegranate juice for a deeper color.
- Cranberry relish: pulse raw cranberries, a peeled orange and sugar in a food processor for a fresh, uncooked version.
Serving ideas for the Thanksgiving table
Spoon it next to roast turkey or chicken, add it to a leftover turkey sandwich, or serve it on a cheese board with brie and crackers. It is also lovely over plain yogurt or warm oatmeal the next morning, and it works as a topping for pancakes.
Storage
Cool completely, then keep in a covered jar in the refrigerator for up to 10 days. It also freezes well for up to 3 months; thaw overnight in the fridge and stir before serving. Making a double batch is easy, and a small jar makes a thoughtful host gift.
Recipe
Make-Ahead Cranberry Orange Sauce for Thanksgiving
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Calories
- 102
Ingredients
Method
Combine the orange juice, sugar, orange zest, cinnamon stick and salt in a medium saucepan and bring to a simmer, stirring until the sugar dissolves.
Add the cranberries and cook over medium heat for 8 to 10 minutes, stirring now and then, until most of the berries have popped.
Press a few berries against the side of the pot for texture. Taste and add a little sugar if needed.
Remove the zest and cinnamon stick. Cool completely; the sauce thickens as it cools.
Transfer to a jar and refrigerate for at least 2 hours, or up to 10 days.
Tips
- Do not overcook; the sauce sets as it cools.
- Make it 3 to 4 days ahead for deeper flavor.
- Freezes well for up to 3 months.
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