Cranberry sauce with sugared cranberries is my new favorite way to eat cranberry sauce and it will be yours too once you try it. In this recipe, the sugared cranberries add a pop of freshness to each bite of cranberry sauce, fixing the problem of the boring texture that cranberry sauce often has.
The cranberry sauce recipe is a more traditional one with a little orange, sugar and vanilla added to the cranberries. I think these are the best flavors to add to cranberry sauce and they compliment the cranberries beautifully.
As with all homemade cranberry sauce, you need to start out with fresh cranberries. They are readily available during the Fall season and around Thanksgiving.
You could make this sauce anytime of year though and it is very refreshing!
The Sugared Cranberries:
The first thing you want to do to make this recipe is to make the Sugared Cranberries. Here is the link to make them: Sugared Cranberries.
You will end up making a little more than the recipe calls for but that is ok. These sugared cranberries are going to serve double duty at your holiday table.
First, they are going to be used in this cranberry sauce. Second, they can be added to your holiday cocktails or as a beautiful decoration to your table.
I really love snacking on these as is, so go ahead and make extra for just this reason. The other great part about making the sugared cranberries is you will have a beautiful simple syrup left over that you can use to make some holiday cocktails.
These cranberries are made ahead of time so it is the perfect holiday recipe to make your gathering more festive and your cranberry sauce more amazing.
Once you make the sugared cranberries, you can go ahead and move on tot he cranberry sauce part of the recipe. These can be made back to back since both need time to cool and then are refrigerated.
The cranberry sauce can be made up to 3 days ahead of time. Since this is served as a side dish, that makes it one easy one to prepare at the holidays since it frees up your main day of cooking at the holidays.
This cranberry sauce couldn’t be any easier and the taste is worth all the effort in making this side dish. It will change your mind about ever buying cranberry sauce again.
Cranberry Sauce with Sugared Cranberries
- 10 oz fresh cranberries
- 1 large orange juiced
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 cup sugar
- 10 oz fresh cranberries
- 2 cups sugar (1 cup for cooking the cranberries and 1 cup for rolling the cranberries in after cooking)
- water- enough to fill a small sauce pan
- Start off with making the sugared cranberries.
- Once you have finished making the sugared cranberries, start with your cranberry sauce.
- Add your fresh cranberries, orange juice, sugar, vanilla and salt to a medium sauce pan.
- Simmer on medium heat for 5 minutes.
- Reduce heat to low and simmer for another 20 minutes or until the cranberries begin to burst and the sauce thickens. To test for the right thickness of the sauce, dip a spoon into the cranberry sauce and coat it well. remove the spoon from the sauce and run your finger down the back of the middle of the spoon. If the line you made through the sauce on the spoon stays and does not fill up again with the sauce from the sides then it is ready.
- Once ready, remove from the stove and allow to come to room temperature. The sauce will thicken a bit at this point.
- Once it comes to room temperature, pour your sauce into a container with a lid and place in the refrigerator for at least 3 hours or overnight.
- When you are ready to serve the cranberry sauce, take 1 cup of your sugared cranberries and add them to your cranberry sauce.
- Gently fold the sugared cranberries into your cranberry sauce.
- Serve right away.