We’ve always loved how cranberry sauce brightens up holiday feasts, and Rachael Ray’s take adds a fun twist that’s both simple and irresistible. Drawing from her speedy kitchen hacks, this recipe turns fresh cranberries into a tangy delight perfect for Thanksgiving or any gathering.
As food enthusiasts, we’re excited to bring you this easy version that captures Rachael Ray’s bold flavors without the fuss. It’s the ideal side that elevates your meal while keeping things effortless.
Ingredients
In our exploration of Rachael Ray’s Cranberry Sauce Recipe, we start by assembling the key ingredients that bring out its tangy, vibrant flavors—perfect for elevating your holiday table. We’ll list them in the order we use them, with prep notes for precision and ease.
- Fresh cranberries: 12 ounces, rinsed under cold water and sorted to remove any stems or damaged berries—these form the base and provide that signature burst of tartness.
- Granulated sugar: 1 cup, measured precisely to balance the natural acidity and create a glossy finish.
- Orange juice: ½ cup, freshly squeezed from about 2 oranges for maximum zesty brightness that Rachael Ray loves to highlight in her bold style.
- Orange zest: From 1 orange, finely grated to infuse aromatic citrus notes without overpowering the mix.
- Ground cinnamon: ½ teaspoon, added for a subtle warm spice that enhances the sauce’s depth and ties into holiday themes.
- Water: ½ cup, used to help the mixture simmer and achieve the ideal consistency.
This selection ensures our cranberry sauce remains simple yet flavorful, aligning with Rachael Ray’s efficient approach to home cooking.
Instructions
Now that we have gathered our fresh cranberries granulated sugar orange juice and zest ground cinnamon and water let’s follow Rachael Ray’s straightforward method to create a vibrant tangy cranberry sauce that elevates any holiday table. We’ll break it down into simple steps for foolproof results.
Prepare Ingredients
Before we start cooking let’s ensure our ingredients are prepped perfectly to capture Rachael Ray’s efficient style. Follow these steps to get everything ready:
- Rinse the cranberries: Take 12 ounces of fresh cranberries and rinse them under cold water in a colander to remove any dirt or debris. Pat them dry with a clean kitchen towel for even cooking.
- Zest the orange: Using a microplane or fine grater zest one medium orange to yield about 1 tablespoon of zest. Be sure to only remove the outer colorful layer avoiding the bitter white pith beneath.
- Juice the orange: Cut the zested orange in half and squeeze it to obtain 1/2 cup of fresh orange juice. Strain out any seeds for a smooth texture.
- Measure other ingredients: In separate bowls measure out 1 cup of granulated sugar 1/2 teaspoon of ground cinnamon and 1/4 cup of water. This organization helps us move quickly just like in Rachael Ray’s fast-paced recipes.
Cook the Sauce
With our ingredients prepped let’s simmer them into a glossy sauce bursting with tart sweetness and aromatic spices. We’ll use a medium saucepan over medium heat for optimal control.
- Combine ingredients: In a medium saucepan add the rinsed 12 ounces of cranberries the 1 cup of granulated sugar the 1/2 cup of fresh orange juice the 1 tablespoon of orange zest the 1/2 teaspoon of ground cinnamon and the 1/4 cup of water. Stir gently to mix everything evenly creating a base that’s ready to transform.
- Bring to a boil: Place the saucepan over medium-high heat and bring the mixture to a boil. You’ll hear the cranberries popping and see the sauce starting to thicken filling your kitchen with an irresistible citrusy aroma.
- Simmer and stir: Once boiling reduce the heat to low and simmer for 10 to 15 minutes stirring occasionally with a wooden spoon. The sauce will deepen to a jewel-like red color and achieve a perfectly balanced tangy sweetness that coats the back of your spoon.
- Cool and serve: Remove the saucepan from the heat and let the sauce cool for 10 minutes. It will thicken further as it rests offering a smooth velvety texture ideal for pairing with your holiday turkey or desserts.
Make-Ahead and Storage
One of the beauties of Rachael Ray’s cranberry sauce is its flexibility for holiday prep—allowing us to make it in advance so we can focus on other dishes when the big day arrives. This vibrant, tangy sauce not only saves time but also lets the flavors meld and deepen, resulting in a more robust, jewel-like accompaniment that elevates our Thanksgiving table.
Making Ahead
We love preparing Rachael Ray’s cranberry sauce up to a week before serving, as it gives the tart cranberries and aromatic orange zest time to harmonize into a glossy, irresistible blend. Here’s how we do it:
- Step 1: After cooking the sauce according to our step-by-step instructions, remove it from the heat and let it cool completely at room temperature for about 30 minutes. This prevents condensation that could affect texture.
- Step 2: Once cooled, transfer the sauce to an airtight container, such as a glass jar or plastic container, to preserve its fresh, citrusy aroma and prevent oxidation.
- Step 3: Label the container with the date so we can track freshness—nothing beats a sauce that retains its bright, tangy punch for our gatherings.
Storage Tips
Proper storage ensures Rachael Ray’s cranberry sauce stays at its peak—thick, smooth, and bursting with holiday flavors. Below, we break down the best methods based on our tried-and-true experience.
For refrigeration and freezing durations, refer to the table below for quick reference:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 1 week | Store in the fridge at 40°F (4°C) or below; the sauce will maintain its glossy sheen and tart-sweet balance, but we recommend stirring before serving to restore that fresh, vibrant consistency. |
| Freezing | Up to 3 months | Portion into freezer-safe bags or containers to lock in the sauce’s jewel-like color and flavor; thaw overnight in the fridge for easy reheating, ensuring it regains its smooth, spoonable texture without separation. |
When storing, we always check for signs of spoilage, like off odors or mold, to keep our sauce safe and delicious. For reheating, gently warm it on the stovetop over low heat, stirring until it reaches that perfect, glossy state that Rachael Ray’s style is known for.
Conclusion
We’ve loved sharing Rachael Ray’s cranberry sauce recipe and how it brings a burst of flavor to your table. It’s a simple way to elevate any holiday spread with minimal effort.
As we wrap up, remember this sauce lets you focus on what matters most—gathering with loved ones. Give it a try and you’ll see why it’s our go-to choice for festive meals.
Frequently Asked Questions
What is Rachael Ray’s cranberry sauce recipe?
Rachael Ray’s cranberry sauce is a simple, tangy side dish that enhances holiday meals. It uses fresh cranberries, sugar, orange juice and zest, cinnamon, and water to create a vibrant, glossy sauce. This recipe embodies her efficient style, taking just minutes to prep and cook, making it perfect for Thanksgiving or any gathering.
What ingredients are needed for Rachael Ray’s cranberry sauce?
The key ingredients include fresh cranberries, granulated sugar, orange juice and zest, ground cinnamon, and water. These are selected for their fresh flavors and ease of use, creating a balanced, tangy sauce. Measure them accurately for the best results in this straightforward recipe.
How do I prepare Rachael Ray’s cranberry sauce?
Start by rinsing cranberries and prepping orange zest and juice. Combine all ingredients in a saucepan, bring to a boil, then simmer until thickened and glossy. Let it cool to set. This quick process takes about 15-20 minutes, aligning with Rachael Ray’s efficient cooking approach.
Can I make Rachael Ray’s cranberry sauce ahead of time?
Yes, you can prepare it up to a week in advance. Making it ahead allows flavors to meld, improving taste. Simply cook as directed, cool completely, and store in an airtight container in the fridge for easy holiday prep.
How should I store Rachael Ray’s cranberry sauce?
After cooling, store the sauce in an airtight container in the refrigerator for up to a week. For longer storage, freeze it for up to three months. Always check for spoilage before use, and reheat gently on the stove to maintain its glossy texture.
How long does homemade cranberry sauce last?
Refrigerated, it lasts up to a week; frozen, up to three months. Proper storage in airtight containers helps preserve its fresh flavor and texture. Always inspect for signs of spoilage, like off odors or mold, before serving.