Cranberry Sauce with Frozen Cranberries
Cranberry sauce with frozen cranberries needs no thawing and only a short stovetop simmer. Whole berries burst into a sweet-tart sauce, with a little orange juice and a clear reminder to judge thickness after cooling.
Equipment
- 1 Medium saucepan and wooden spoon
Ingredients
- 12 oz frozen whole cranberries 340 g; no thawing
- 1/2 cup granulated sugar 100 g; more to taste
- 1/2 cup water 120 ml
- 1/4 cup orange juice 60 ml
- 1 tsp orange zest optional
- 1 pinch fine salt
Instructions
- Place frozen cranberries, sugar, water, orange juice and salt in a medium saucepan. If needed, briefly rinse ice crystals from berries in a colander, then drain. Do not thaw on the counter.
- Bring to a simmer over medium heat, stirring as the sugar dissolves. Lower heat enough to prevent splattering. Simmer uncovered 12–18 minutes until most berries burst, stirring frequently.
- Mash a few berries with the spoon for a thicker texture, leaving some whole. Remove from heat and stir in optional zest. The warm sauce should still be a little loose; it thickens as it cools.
- Let stand about 30 minutes before serving, or refrigerate promptly in a covered container. Taste a cooled spoonful and add a little more sugar to the warm pot if you prefer a sweeter sauce.
Notes
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.