You cannot have Thanksgiving dinner without cranberry sauce. It’s like the signature dish! What other day of the year do you eat it? Probably never!
This Simple Homemade Chunky Cranberry Sauce can be made days before and refrigerated, making it a very convenient recipe. The tiny bit of orange juice adds a nice citrus touch! We like it chunky so it spreads like fruity jam on dinner rolls or even better, these Rosemary-Maple Cornbread Muffins! So if it’s your first time making cranberry sauce from scratch, not just the canned kind, this is a no-fail cranberry sauce recipe.
Simple Homemade Chunky Cranberry Sauce
Yield 8
Ingredients
- 1 pound fresh cranberries
- 1 cup sugar
- 1 1/2 cups apple juice
- 2 Tablespoons fresh orange juice
Instructions
- In a large saucepan, whisk cranberries with apple juice, orange juice and sugar.
- Simmer over low heat until the berries burst and the sauce is thick and still chunky, about 20 minutes.
- Refrigerate until cool.