How do you make homemade cranberry sauce?

Simmer 12 oz cranberries with 1 cup liquid (water/OJ) and 3/4–1 cup sugar for 8–12 minutes until berries burst and thicken; cool to set.

What organ is cranberry good for?

Primarily the urinary tract (bladder); may help reduce UTI risk.

Sweet–tart balance, a little citrus zest, gentle cook (don’t overcook), and a pinch of salt; optional cinnamon/vanilla.

Turkey, chicken, ham; sandwiches; cheese boards; pork/salmon glazes; yogurt/oatmeal; vinaigrettes and cocktails.

Scale

Optional variations (pick 1–2):

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Combine water, orange juice, and sugar in a medium saucepan; bring to a simmer, stirring to dissolve.
Add cranberries, orange zest, and salt. Return to a gentle simmer over medium heat.
Cook 8–12 minutes, stirring occasionally, until most berries burst and sauce thickens and turns glossy.
Remove from heat. Taste and adjust sweetness or acidity. Stir in vanilla/spirits (if using). Cool; it will thicken as it sets.
Chill at least 2 hours before serving.

Texture: For chunkier sauce, stop when ~2/3 of berries have burst. For smoother, mash gently or briefly blend.
Sweetness: If too tart, dissolve 1–2 tbsp sugar in a little hot water and stir in; or use honey/maple.
Make-ahead: Keeps 7–10 days refrigerated; freezes up to 3 months. Thaw in fridge, whisk, and re-simmer if needed.
Diet swaps: Use 1/2–2/3 cup allulose or a monk fruit blend for sugar-free; honey/maple for paleo-friendly.
Serving ideas: Turkey, chicken, ham, cheese boards, sandwiches, yogurt/oatmeal, glazes, vinaigrettes.