This holiday season, say NO to the can! We’re talking about canned cranberry sauce. Instead, why not make it from scratch? After all, cranberries are in season throughout fall. Homemade cranberry sauce is easy and tastes SO much better than processed alternatives. What’s more, we liven up our cranberry sauce recipe with persimmons, orange, spices and more!
Building on the Basics
The simplest version of this sauce is cranberries cooked in water and sugar until the berries pop and the sauce thickens. However, there are plenty of simple things you can do to expand the flavors. Here are our tips for upping your cranberry sauce game!
- Use Persimmons: homemade cranberry sauce is often heavy on the sugar. Our recipe is still sweetened, but persimmons replace some of the processed sugar. Persimmons mature in the late fall, so they’re ready just in time! However, if you can’t find them, you can easily replace them with apples. Note: make sure you get the non-astringent Fuyu variety for this recipe.
- Add fresh ginger: ginger has a flavor that complements both cranberries and persimmons, so it’s an obvious choice for our homemade cranberry sauce.
- Make it (orange) Zesty: orange is a classic ingredient in cranberry sauce, and we love this flavor combination.
- Spice it up: cranberries love to hang out with cinnamon, cloves, and ginger. So, to keep things easy we chose the perfect ready-made ingredients – pumpkin pie spice! Not only does this mix perfect your cranberry sauce recipe – it’s also full of all the flavors we crave in fall!
- Brown Sugar: the persimmons replace some of the sugar in this recipe, but not all of it. We find that brown sugar works best for homemade cranberry sauce. Brown sugar us more complex that white, adding caramel flavors and a touch of bitterness. In other words, it gives the sauce more depth!
How to Make Cranberry Sauce
The recipe for putting all this together into delicious cranberry sauce is easy! First, start with fresh cranberries – or whole frozen ones if they’re out of season when you make this.
Next, prepare the persimmons but chopping them into pieces about the same size as the cranberries. This step ensures that everything cooks at the same speed. While you cut the fruit, bring the water and sugar to a boil in a pot. Add all of the fruit to the pot. Now cook it until:
- The cranberries pop
- The persimmon is broken down
- The sauce has thickened to your desired consistency
- This process takes 10-15 minutes.
To finish it off, mix in all the spices and a pinch of salt. Yay, your homemade cranberry sauce is ready to serve!
I hope you enjoy this Homemade Cranberry Sauce recipe! As the holidays approach I’m giving thanks for my friends, family, and for all of you – my readers! Let’s be kind to the animals, to the earth, and to ourselves!Print
This post contains affiliate links, which means I’ll make a small commission if you purchase using these links. The price you pay as a consumer does not change.