Homemade Cranberry Sauce- The Little Shop of Olive Oils

Homemade Cranberry Sauce


  • 12 oz (1 bag) Fresh or Frozen Cranberries
  • ¾ cup Granulated Sugar
  • ½ cup Orange Juice (freshly squeezed preferred)
  • ½ cup Water
  • 2 Tbsp Cranberry Pear White Balsamic Vinegar
  • 1 Tbsp Orange Zest
  • ½ tsp Vanilla Extract (optional)
  • Pinch of Salt


  • Rinse the cranberries under cold water and discard any that are soft or wilted.
  • Zest the orange before juicing it.
  • In a medium saucepan over medium heat, combine the cranberries, granulated sugar, orange juice, and water.
  • Bring the mixture to a boil, then reduce the heat to low and simmer.
  • Allow the mixture to simmer for about 10-15 minutes, stirring occasionally. The cranberries will burst, and the mixture will thicken.
  • Be cautious as the mixture bubbles and splatters as the cranberries pop.
  • Once the cranberries have popped and the sauce has thickened slightly, stir in the Cranberry Pear White Balsamic Vinegar, orange zest, vanilla extract (if using), and a pinch of salt.
  • Allow the sauce to simmer for an additional 5 minutes, stirring occasionally.
  • Remove the saucepan from the heat and allow the cranberry sauce to cool to room temperature. It will continue to thicken as it cools.
  • Once cooled, transfer the cranberry sauce to a serving dish or an airtight container.
  • Garnish with orange peel or zest if desired and enjoy! 
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