Cranberry Sauce (English)

Cranberry Sauce

Cranberry sauce is not commonly eaten in the United States, but it is during Thanksgiving. Cranberries are a fruit that were originally native to the United States. The Native Americans would not only eat cranberries regularly, but would also use them to dye their clothes. It is believed that cranberry sauce was served at the first Thanksgiving between the Pilgrims and Native Americans. This is why this dish has become a part of a traditional Thanksgiving meal.


  • 12 ounces fresh cranberries
  • 1/2 cup honey
  • 1/2 cup water
  • Zest of 1 medium orange (about 1 teaspoon)
  • Optional: 1/2 teaspoon ground cinnamon and/ or 1/4 cup of fresh orange juice


  1. Rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
  2. In a medium saucepan, combine the cranberries, honey, and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
  3. Remove the pot from heat and stir in the orange zest. If you'd like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart, add more orange juice, honey, or maple syrup to taste.
  4. The sauce will continue to thicken as it cools. It will keep for up to two weeks if placed in a refrigerator covered.

Genaral Affairs Department, Planning & Coordinatiing Division (Coordinator for International Relations)
70, Minamiinayazuma, Kitajiri, Seika-cho, Soraku-gun, Kyoto 619-0285


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