Salsa de Arandanos Rojo (also known as cranberry sauce) is a sweet and tangy condiment made with cranberries, sugar, and sometimes orange zest or cinnamon.
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It's traditionally served with turkey during Thanksgiving in the United States.
This Salsa de Arándanos recipe is incredibly easy and quick to make. I keep it simple-using only water, sugar, salt, and fresh cranberries-to create a clean, balanced sauce that's naturally thick and bursting with bright flavor.
It's perfect for Thanksgiving or Christmas, and it pairs well with our Dry-Brined Turkey.
You can make it ahead of time, add your own twist with warm spices or a hint of orange zest, and have it ready in just 15 minutes-an effortless, flavorful addition to your holiday table.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Water: Helps the cranberries cook evenly and form a smooth sauce.
- Sugar: Balances the tartness for a sweet-tart flavor.
- Salt: Enhances and deepens the cranberry flavor.
- Cranberries: Provide natural pectin, vibrant color, and classic tart taste.
How to Make Salsa de Arándanos Rojo
Note: Full instructions are provided in the recipe card below.
- Bring water, sugar, and salt to a boil in a medium, nonreactive saucepan over high heat, stirring occasionally to dissolve the sugar.
- Stir in cranberries; return to a boil. Reduce the heat to medium; simmer until the sauce is saucy, slightly thickened, and about two-thirds of the berries have popped open, about 5 minutes. Transfer to a nonreactive bowl, cool to room temperature, and serve.
Hint: Keep an eye on the cranberries as they simmer-once most of them pop and the sauce starts to thicken, it's ready. The mixture will continue to set as it cools, so don't overcook it.
Storage, Make Ahead, & Freezing
Storage: Refrigerate in an airtight container for up to 7 days. Bring to room temperature before serving.
Make Ahead: It can be prepared up to a week in advance; the flavor gets better as it sits.
Freezing: I don't recommend freezing this sauce, as it's best enjoyed fresh.
Camila's Tips & Variations
- The cooking time in this recipe is for fresh cranberries. If using frozen, don't thaw them-just pick through and add about 2 extra minutes to the simmering time.
- For a citrusy twist, add a strip of orange zest or a splash of orange juice while the sauce simmers.
- Want a warm, spiced note? Toss in a cinnamon stick or a pinch of nutmeg or allspice during cooking.
- For a smoother consistency, blend the sauce once cooled until silky.
- Try using leftovers as a spread for toast, a topping for yogurt or pancakes, or even as a glaze for roasted meats.
- Let the sauce cool completely-it naturally thickens as it rests.
Frequently Asked Questions
Can I use frozen cranberries?
Absolutely. Don't thaw them-just cook straight from frozen and add about 2 extra minutes to the simmering time.
Why did my cranberry sauce turn too thick?
It was likely cooked a bit too long. Simply stir in a tablespoon or two of water to loosen the texture.
Can I make it less sweet?
Yes. Reduce the sugar slightly to taste, but keep enough to balance the natural tartness of the cranberries.
❤️ Love this Salsa de Arándanos recipe?
Check out our Cranberry Sauces Collection for more easy and delicious holiday ideas.
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Recipe
Salsa de Arandanos Rojo
Equipment
- Medium nonreactive saucepan
- Wooden Spoon or Heatproof Spatula
- Mixing bowl (nonreactive)
- Airtight container for storage
Ingredients
- 1 (12-ounce) bag cranberries, picked through
- ¾ cup water
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
Instructions
- Bring water, sugar, and salt to a boil in a medium, nonreactive saucepan over high heat, stirring occasionally to dissolve the sugar.
- Stir in cranberries; return to a boil. Reduce the heat to medium; simmer until the sauce is saucy, slightly thickened, and about two-thirds of the berries have popped open, about 5 minutes.
- Transfer to a nonreactive bowl, cool to room temperature, and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
