Homemade Cranberry Sauce Recipe
Prep time
Cook time
Total time
Serves: 2 cups
  • Fresh (Or Frozen) Cranberries 12 ounce Bag (336g)
  • Granulated Sugar 1½ cup (300g)
  • Cranberry Or Cherry Juice ½ cup (115g) (120ml)
  • Red or White Wine OR Water ½ cup (115g) (120ml)
  • Star Anise 4 pods (or 1 teaspoon ground anise)
  • Cinnamon Whole Stick 1 (or 1 teaspoon ground cinnamon)
  • Zest from 1 Orange
  • Vanilla Bean 1
  1. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  2. Add the cranberries and then return to a boil.
  3. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  4. Discard the anise pods, vanilla bean pod and cinnamon sticks.
  5. *I didn't mention this on the video but I also squeeze in the juice of that orange!
  6. If you like your sauce pureed, then immediately pour into a sturdy blender or food processor and blend until puree.
  7. I prefer to keep my berries whole.
Serve warm or cold but be sure to store cranberry sauce in the refrigerator for up to 2 weeks in an airtight container.

You may freeze cranberry sauce but it may separate upon thawing, you can rewarm to evaporate any excess water that may have formed during freezing
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/homemade-cranberry-sauce-recipe/