This Trader Joe’s Cranberry Sauce Recipe is a tangy and fresh sauce, which is made with fresh cranberries and orange juice. It’s the perfect holiday side dish, ready in about 15 minutes.
Jump to RecipeTrader Joe’s Cranberry Sauce Ingredients
- ½ cup water
- ½ cup fresh orange juice, from two oranges
- ¾ cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
How To Make Trader Joe’s Cranberry Sauce
- Boil the liquids: In a medium saucepan over high heat, bring the water, fresh orange juice, and sugar to a rolling boil, stirring to dissolve the sugar.
- Cook the cranberries: Add the fresh or frozen cranberries, orange zest, and a pinch of salt to the pan. Return the mixture to a boil, then reduce the heat to medium and boil gently for 10 to 12 minutes.
- Thicken the sauce: Continue to cook, stirring occasionally, until most of the cranberries have burst open and the sauce has started to thicken. You can gently mash some of the berries with the back of a spoon to help the process along.
- Chill and serve: Transfer the sauce to a serving bowl. Cover and chill in the refrigerator until completely cool and set. The sauce will continue to thicken as it cools.
Recipe Tips
- How do I know when the sauce is done? You’ll hear the cranberries start to pop as they cook. The sauce is ready when most of them have burst and the sauce has thickened enough to coat the back of a spoon.
- Can I adjust the sweetness? Absolutely. This recipe has a nice balance of sweet and tart, but you can reduce the sugar by a couple of tablespoons for a tarter sauce, or add a bit more if you prefer it sweeter.
- Can I add other spices for more flavor? Yes, this recipe is a great base. For a warm, spiced version, add a cinnamon stick, a star anise, or a few whole cloves to the saucepan along with the cranberries. Just remember to remove them before serving.
- How can I get a smoother sauce? For a smoother, more jelly-like sauce, you can press the cooked mixture through a fine-mesh sieve with the back of a spoon to remove the skins.
What To Serve With Cranberry Sauce
While it’s a must-have for a Thanksgiving turkey, cranberry sauce is also delicious with:
- Roasted chicken or pork loin
- Spread on a leftover turkey sandwich with cream cheese
- Served on a cheeseboard with brie or cheddar
- Swirled into a bowl of Greek yogurt or morning oatmeal
- As a topping for meatballs or meatloaf
How To Store Cranberry Sauce
- Refrigerate: Cranberry sauce will keep for up to 10 days in a covered container in the refrigerator. The flavor gets even better after a day or two.
- Freeze: It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
Cranberry Sauce Nutrition Facts
- Serving size: about 1/3 cup
- Calories: 126
- Fat: 0 g
- Carbohydrates: 33 g
- Sugar: 28 g
- Fiber: 3 g
- Protein: 0 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. The recipe works perfectly with either fresh or frozen cranberries. There is no need to thaw the frozen berries before adding them to the saucepan.
Cranberries are naturally high in pectin, which helps the sauce thicken as it cools. If it still seems too thin, you can return it to the heat and simmer for another 5 minutes. Remember, it will thicken up significantly in the refrigerator.
This homemade version has a much fresher, brighter flavor and a more textured consistency than the jellied, canned variety. The fresh orange juice and zest make a big difference.
Try More Recipes:
- Trader Joe’s Cookie Butter Recipe
- Trader Joe’s Chicken Curry Salad Recipe
- Trader Joe’s Chantilly Cake Recipe
Trader Joe’s Cranberry Sauce Recipe
Course: Side DIshCuisine: AmericanDifficulty: Easy8
servings5
minutes12
minutes126
kcalA bright, tangy, and incredibly easy homemade cranberry sauce with a fresh orange flavor that beats the canned version every time.
Ingredients
½ cup water
½ cup fresh orange juice
¾ cup plus 2 tbsp sugar
1 (12 oz) bag fresh or frozen cranberries
Zest of one orange
Pinch of salt
Directions
- In a saucepan, bring water, orange juice, and sugar to a boil.
- Add the cranberries, orange zest, and salt.
- Return to a boil, then reduce heat and simmer gently for 10-12 minutes.
- Cook until most of the cranberries have popped and the sauce has thickened.
- Transfer to a bowl to cool.
- Cover and chill in the refrigerator until set.
- Serve cold.
Notes
- The sauce will thicken considerably as it cools, so don’t worry if it looks a bit thin while it’s still hot.
- For the best flavor, use freshly squeezed orange juice and fresh zest rather than bottled juice.
- This sauce is the perfect make-ahead dish for the holidays, as it can be made up to 10 days in advance.
- Don’t overcook the sauce, or the pectin can break down and prevent it from setting properly.
