Can you freeze cranberry sauce?

You can definitely freeze homemade cranberry sauce! In fact, we double the recipe at Thanksgiving and freeze half for Christmas! To freeze your sauce, let it cool completely and then seal and freeze it in a freezer bag, a freezer container with lid, or a mason jar (leave 1-inch of headroom at the top). When you're ready to use it later, let the cranberry sauce thaw in the refrigerator or use one of these 3 safe ways to defrost it . Warm it up over low heat on the stovetop or in the slow cooker or warm in 30 second increments in the microwave.

How far in advance can you make cranberry sauce?

You can make cranberry sauce ahead of time and store it for several days or even weeks, depending on how you plan to store it and your preferences. Here are your options for making it in advance: Refrigerator : Make it up to 2-4 days before serving, store in an airtight container, and keep chilled in the fridge. (Keep in mind, cranberry sauce typically thickens as it cools.) Freezer : Cranberry sauce can be frozen for up to 2-3 months. Cool compeltely and then freeze in an airtight, freezer-safe container or freezer bag. Thaw it in the refrigerator when you're ready to use it. When you're ready to use it later, warm it up over low heat on the stovetop or in the slow cooker or warm in 30 second increments in the microwave.

How much cranberry sauce per person?

On average, estimate about 1/4 to 1/3 cup (2-3 ounces) of cranberry sauce per person as a general guideline for a traditional Thanksgiving or holiday meal. Feel free to make more if you have a crowd of cranberry sauce enthusiasts, though.

Can you use frozen cranberries to make cranberry sauce?

Yes, you can use frozen cranberries instead of fresh to make homemade cranberry sauce. There's really no textural or flavor difference.

Is cranberry sauce good for you?

Cranberry sauce can be good for you, especially if you make it yourself. Canned cranberries is highly processed and contains a lot of sugar. But, our homemade Cranberry Orange Sauce is one of the healthier recipes you'll find on the internet. It includes fresh, antioxidant-rich, and fiber-rich cranberries, fresh orange juice and zest, anti-inflammatory pantry seasonings like cinnamon, and all-natural honey. We don't overdo the sweetener like many recipes. We also don't cook it for long, so the cranberries retain more nutrients.

How long does homemade cranberry sauce last?

If you're storing cranberry sauce in the refrigerator, it will last for 1-2 weeks, although I personally think it tastes best within the first few days. You can freeze it for up to 6-9 months in an air-tight container.

Cranberry Orange Sauce

Name: Cranberry Orange Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 12-ounce bag of fresh cranberries, rinsed and sorted (sub: frozen cranberries); 1⁄2 cup honey; Zest of 1 medium orange (about 1 teaspoon); 1 tablespoon freshly squeezed orange juice; 1⁄4 teaspoon cinnamon; Pinch of ground cloves; Pinch of ground nutmeg; 1 teaspoon fresh, finely minced rosemary (optional)

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Cranberry Orange Sauce

This cranberry sauce with fresh orange juice is made with all real food ingredients, comes together in just 10 minutes, and can be frozen ahead of time. So delicious!

Yield: 2 cups (6 servings) 1x

Prep: 5 minutesCook: 5 minutesTotal: 10 minutes

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Ingredients

12-ounce bag of fresh cranberries, rinsed and sorted (sub: frozen cranberries)
1/2 cup honey
Zest of 1 medium orange (about 1 teaspoon)
1 tablespoon freshly squeezed orange juice
1/4 teaspoon cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
1 teaspoon fresh, finely minced rosemary (optional)

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Instructions

Make It Now:

Stovetop Method:

In a medium saucepan, combine the cranberries, honey, 1/2 cup water, orange zest and juice, cinnamon, cloves, nutmeg, and optional rosemary.
Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low.
Cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5 to 10 minutes.

Instant Pot Method:

Add the cranberries, honey, 1⁄2 cup water, orange zest and juice, cinnamon, cloves, nutmeg, and optional rosemary to the Instant Pot.
Turn on the Sauté function. Bring the mixture to a boil.
Cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5 to 10 minutes.

Freeze For Later: Let sauce cool completely. Seal and freeze in a freezer bag or freezer container with lid. Seal and freeze.

Prepare From Frozen: Thaw in the refrigerator. Warm gently over low heat on the stove, in a crock pot, or in the microwave.

Notes/Tips

On average, estimate about 1/4 to 1/3 cup (2-3 ounces) of cranberry sauce per person as a general guideline for a traditional Thanksgiving or holiday meal.
If you’re storing cranberry sauce in the refrigerator, it will last for 1-2 weeks, although I personally think it tastes best within the first few days.
You can freeze it for up to 6-9 months in an air-tight container.
This sauce is not super sweet. If you like yours sweeter, feel free to add more honey at the end, stir, and taste.

Cuisine: American Method: Stove Top or Instant Pot

Find it online: https://thrivinghomeblog.com/make-ahead-10-minute-cranberry-sauce/