Buy Now → Easy Homemade Cranberry Sauce
Easy homemade cranberry sauce combines fresh cranberries, orange marmalade, cinnamon, and lemon in a simple no-mess oven method perfect for the holidays.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 24 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
- 24 ounces fresh cranberries
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 12 ounces sweet orange marmalade
- 3 tablespoons lemon juice
- cooking spray
Instructions
Prepare Your Baking Dish:
- Preheat the oven to 350°F. Lightly spray a large baking dish with cooking spray to prevent sticking.
Add Cranberries, Sugar, and Cinnamon:
- Place 2-12 oz packages of fresh cranberries into the baking dish. Sprinkle with 2 cups of sugar and a teaspoon of cinnamon, ensuring an even coating over the cranberries.
Cover Tightly and Bake:
- Cover the dish tightly with foil and then secure it with a lid. This double layer prevents splattering as the cranberries cook. Place the dish in a preheated oven at 350°F and bake for 1 hour, until the cranberries soften and release their juices. Carefully remove the lid and foil, watching for hot steam.
Add Marmalade and Lemon Juice:
- Once out of the oven, immediately stir in one 12 oz jar of sweet orange marmalade and 3 tablespoons of lemon juice. Stir until the marmalade melts into the cranberries and the sauce is evenly combined.
Cool Completely:
- Allow the sauce to cool and thicken. Transfer to shallow storage containers if needed and refrigerate within 2 hours. Let it finish cooling completely in the refrigerator, and keep refrigerated until ready to serve.
Serve and Enjoy:
- Stir before serving to ensure all ingredients are well combined, then spoon into a beautiful serving dish. This cranberry sauce is the perfect addition to any holiday meal.
Notes
Beautiful 10-in-1 Electric Multi-Cooker Method
- Lightly coat the inner pot of Drew Barrymore’s Beautiful 10-in-1 Electric Multi-Cooker with cooking spray.
- Add the cranberries, sugar, and cinnamon. Select Slow Cook and cook on HIGH for about 2 hours, stirring once or twice if convenient, until the cranberries have burst and softened.
- Stir in the orange marmalade and lemon juice. Turn off the cooker and allow the sauce to cool before transferring it to a storage container. Refrigerate promptly, within 2 hours, until chilled and thickened.
The listed 1-hour cook time is for the oven method. Cooling and chilling are additional.
Substitutions
- Use frozen cranberries without thawing; allow a few extra oven minutes if needed.
- Orange preserves can replace sweet orange marmalade, with a slightly different texture.
- Fresh orange juice can replace part of the lemon juice for milder citrus flavor.
- Add a small pinch of nutmeg or cloves with the cinnamon for warmer spice.
Serving
Serve with roast turkey, baked ham, pork tenderloin, roasted chicken, or holiday dressing. Spread leftovers on turkey sandwiches, biscuits, toast, English muffins, or scones, or add to a cheese board.
Storage
Store in an airtight container in the refrigerator for up to 10 to 14 days. The flavor and texture improve after chilling. Always use a clean utensil and discard sauce with mold, fermentation, off odors, or other signs of spoilage.
Freezing
Freeze cooled sauce in an airtight freezer-safe container for up to 3 months. Leave a little room for expansion. Thaw overnight in the refrigerator and stir well before serving.
Nutrition
- Calories: 130
- Sugar: 33
- Sodium: 0.4
- Fat: 0.1
- Saturated Fat: 0.003
- Carbohydrates: 34
- Fiber: 0.1
- Protein: 0.02
Find it online: https://jennifercooks.com/cranberry-sauce/