There’s something wonderfully festive about homemade cranberry sauce.
It’s tangy, sweet, and has just the right hint of citrus to brighten up any holiday meal.
Best of all, this recipe comes together in under 20 minutes.
Why You’ll Love This Recipe
It’s quick and easy, made with just a handful of ingredients.
The balance of tart cranberries and sweet sugar makes it irresistible.
Fresh orange zest and juice add a citrusy brightness.
It’s perfect for Thanksgiving, Christmas, or any roast dinner.
What You’ll Need (Ingredient Highlights)
Fresh cranberries provide a tart base that cooks down into a rich sauce.
Granulated sugar balances the tartness and helps the sauce set.
Orange zest and juice add freshness and depth of flavor.
A cinnamon stick gives a warm, spiced note (optional but recommended).
A pinch of salt enhances all the flavors.
Pro Tips Before You Start
Use fresh cranberries for the best texture, but frozen works in a pinch.
Don’t overcook—once the berries burst and the sauce thickens, it’s ready.
The sauce thickens as it cools, so remove it from the heat while still a bit loose.
Make it ahead of time; flavors deepen after a day in the fridge.
Add spices like nutmeg or cloves for a holiday twist.
How to Make Cranberry Sauce
Step 1 – Make the simple syrup
In a medium saucepan, combine sugar and water over medium heat. Stir until dissolved.
Step 2 – Add cranberries and flavorings
Add cranberries, orange zest, orange juice, cinnamon stick, and a pinch of salt.
Step 3 – Simmer the sauce
Bring to a boil, then reduce to low heat.
Simmer 10–15 minutes until cranberries burst and sauce thickens. Stir occasionally.
Step 4 – Cool and serve
Remove from heat, discard cinnamon stick, and let cool.
The sauce will thicken as it sets.
What to Serve It With
Classic roast turkey or chicken.
Holiday hams or pork roasts.
Sandwiches made with leftover turkey.
Cheese boards with brie, goat cheese, or cheddar.
Variations / Substitutions
Swap orange juice for apple cider for a different sweetness.
Stir in dried cranberries or raisins for added texture.
Add a splash of bourbon or red wine for depth.
Use honey or maple syrup instead of sugar.
Storage & Leftovers
Refrigerate in an airtight container for up to 10 days.
Freeze for up to 2 months; thaw in the fridge overnight.
Serve chilled, at room temperature, or slightly warmed.
FAQs
Can I make cranberry sauce ahead of time?
Yes, it actually tastes better after a day or two as the flavors meld.
Can I use frozen cranberries?
Absolutely, no need to thaw—just cook a few minutes longer.
How do I know when it’s done?
When most cranberries have burst and the sauce coats the spoon, it’s ready.
Can I reduce the sugar?
Yes, but keep in mind cranberries are very tart. Adjust gradually to taste.
Can I make it without orange?
Yes, substitute lemon juice and zest or just omit the citrus entirely.
How do I fix sauce that’s too runny?
Simmer a bit longer until it thickens, or mash some cranberries to release pectin.
What if my sauce is too thick?
Stir in a splash of water or juice until desired consistency.
Can I add spices?
Yes, cinnamon, nutmeg, cloves, or star anise all work beautifully.
Is cranberry sauce served hot or cold?
It’s usually served chilled or at room temperature, but warm is also delicious.
Can I can this cranberry sauce?
Yes, with proper sterilization and canning methods, it can be preserved longer.
Final Thoughts
Homemade cranberry sauce is one of the easiest and most rewarding holiday dishes.
It’s fresh, vibrant, and far better than anything from a can.
Once you try this recipe, it’ll become a staple at your holiday table.
