Melissa Jo’s Pasta Carbonara
Easy Fresh Cranberry Sauce (Freezer-Friendly & Make-Ahead!)
If you’ve only ever had cranberry sauce from a can, get ready — this homemade fresh cranberry sauce is a total game changer. It’s bright, citrusy, lightly spiced, a little boozy (thanks to Grand Marnier!), and the perfect mix of tart and sweet. I’ve been making this exact recipe for years, and every single time, people ask for the recipe.
Ingredients
- 24 oz fresh cranberries Fresh or frozen both work — no need to thaw
- 2 cups granulated sugar Balances the tartness
- 1 cup orange juice Fresh-squeezed recommended — I use Natalie’s
- 1 cup water Helps it simmer and soften
- 1 tsp cinnamon Warm spice without overpowering
- 1/4 tsp kosher salt brings out the flavor
- 1 clementine (zest only) OR 1/2 orange zested if that’s what you have
- 25 ml Grand Marnier About ½ of a mini bottle — optional but amazing
Instructions
- Rinse the cranberries well and add them to a large pot.
- Add sugar, orange juice, water, and salt. Stir and bring to a boil over medium-high heat.
- Once the cranberries start popping, reduce heat to a simmer.
- Use a wooden spoon to gently press some of the berries against the side of the pot — this helps release pectin and naturally thickens the sauce.
- Add Grand Marnier and simmer for 10 minutes.
- Stir in cinnamon and clementine zest.
- Remove from heat and let cool in the pot for 30 minutes.
- Transfer to a container and refrigerate for 24 hours — it thickens as it chills.
- Freeze until needed. Thaw in the refrigerator the day before serving. Serve cold.
Nutrition
Calories: 116kcalCarbohydrates: 29gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 40mgPotassium: 35mgFiber: 0.1gSugar: 29gVitamin A: 33IUVitamin C: 8mgCalcium: 4mgIron: 0.1mg
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