This sweet tart Ina Garten Cranberry Sauce is made with fresh cranberries and citrus juices, ready in 25 minutes. Watching the bright red berries burst and thicken into a glossy jam over the stove is deeply satisfying. I love how the fresh orange zest cuts through the sugar.
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Why This Classic Works
I used to rely strictly on canned jelly until I realized how simple boiling fresh berries could be. The addition of a diced Granny Smith apple provides natural pectin, which creates a beautifully thick texture.
My biggest mistake early on was not tasting for sweetness after adding the citrus juices. Now I always let it cool slightly before adjusting the sugar if the lemons are overly tart.
Ina Garten Cranberry Sauce Ingredients
- 1 (12-ounce) bag fresh cranberries, washed
- 1 3/4 cups granulated sugar
- 1 Granny Smith apple, peeled, cored, and chopped
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
How To Make Ina Garten Cranberry Sauce
- Combine ingredients: Place the cranberries, sugar, chopped apple, orange zest, orange juice, lemon zest, and lemon juice in a medium saucepan.
- Cook the sauce: Cook the mixture over medium-low heat for 15 minutes, stirring occasionally to prevent burning.
- Watch for bursting: Wait until the cranberries burst and the mixture thickens into a jam-like consistency.
- Cool and chill: Remove from the heat, let it cool completely in the pan, and refrigerate until ready to serve.
Recipe Tips
- Check your fruit: Remove any soft or mushy cranberries before cooking to ensure the best flavor and texture.
- Adjust the sugar: If you prefer a tarter sauce, start with 1 1/2 cups of sugar and add more as needed.
- Make it ahead: The natural pectin will continue to thicken the sauce as it chills in the fridge overnight.
What To Serve With Cranberry Sauce
This bright sauce pairs naturally with roasted turkey or chicken, cutting through the rich, savory meat. I also enjoy spooning it over leftover roast pork or spreading it onto sandwiches the next day.
How To Store
Store the cooled sauce in an airtight container in the refrigerator for up to one week. You can also freeze it for up to three months and thaw it overnight in the fridge before serving.
FAQs
Can I use frozen cranberries?
Yes, you can use frozen cranberries without thawing them first. Just add a couple of extra minutes to the cooking time to allow them to break down.
Why did my sauce turn out runny?
It likely needs more time to simmer and reduce, or it has not cooled enough. The sauce will thicken significantly as it chills in the refrigerator.
Can I reduce the sugar?
You can reduce it slightly, but remember that sugar helps preserve the sauce. It also balances the extreme tartness of the fresh cranberries and lemon juice.
Nutrition
- Calories: 180 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 2mg
- Total Carbohydrate: 46g
- Protein: 0g
Try More Recipes:
- Ina Garten Eggplant Parmesan Recipe
- Ina Garten Summer Garden Pasta Recipe
- Ina Garten Turkey Meatloaf Recipe
Ina Garten Cranberry Sauce
6
servings10
minutes15
minutes25
minutesIna Garten Cranberry Sauce features sweet, tart flavors with fresh cranberries, apples, and bright citrus zest. Ready in 25 minutes, this simple stovetop recipe is an easy make-ahead side dish for your holiday table.
Ingredients
1 (12-ounce) bag fresh cranberries, washed
1 3/4 cups granulated sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zested and juiced
1 lemon, zested and juiced
Directions
- Combine ingredients: Place the cranberries, sugar, chopped apple, orange zest, orange juice, lemon zest, and lemon juice in a medium saucepan.
- Cook the sauce: Cook the mixture over medium-low heat for 15 minutes, stirring occasionally to prevent burning.
- Watch for bursting: Wait until the cranberries burst and the mixture thickens into a jam-like consistency.
- Cool and chill: Remove from the heat, let it cool completely in the pan, and refrigerate until ready to serve.
