There’s nothing quite like the sweet-tart burst of homemade cranberry sauce on the table.
This recipe is simple, fresh, and brings just the right balance of citrus and spice.
It’s a holiday must-have but so good you’ll want to make it year-round.
Why You’ll Love This Recipe
It’s quick and ready in just 20 minutes.
Fresh cranberries add bright flavor with a natural tang.
Hints of orange zest and juice make it refreshing.
It can be made ahead, saving time during busy meals.
What You’ll Need (Ingredient Highlights)
Fresh cranberries bring tartness and vibrant color.
Sugar balances the sharp flavor and creates a glossy sauce.
Orange juice and zest add brightness and citrus aroma.
A cinnamon stick gives optional warm spice.
A pinch of salt enhances all the flavors.
Pro Tips Before You Start
Use fresh cranberries for best flavor, but frozen works too.
Don’t skip the cooling step—the sauce thickens as it rests.
For a smoother texture, press the sauce through a sieve.
Double the recipe if serving a large crowd.
How to Make Cranberry Sauce Recipe
Step 1 – Make the base
Combine sugar and water in a saucepan.
Cook over medium heat until sugar dissolves.
Step 2 – Add cranberries and flavorings
Stir in cranberries, orange zest, orange juice, cinnamon stick, and salt.
Step 3 – Simmer to perfection
Bring to a boil, then lower the heat.
Simmer 10–15 minutes until berries burst and sauce thickens.
Step 4 – Finish and cool
Remove from heat and discard cinnamon stick.
Let cool completely before serving.
What to Serve Them With
Perfect alongside turkey or roast chicken.
Spread on sandwiches for a sweet-tart kick.
Serve with cheese and crackers as an appetizer.
Pair with pancakes or waffles for a breakfast twist.
Variations / Substitutions
Swap orange juice for apple cider for a fall flavor.
Add chopped apples or pears for texture.
Use maple syrup or honey instead of sugar.
Mix in dried cranberries for extra chew.
Stir in a splash of brandy for a grown-up twist.
Storage & Leftovers
Store in the fridge up to 7 days in a sealed container.
Freeze for up to 2 months; thaw overnight in the fridge.
Stir well before serving after chilling.
FAQs
Can I use frozen cranberries?
Yes, just add them directly without thawing.
How do I make the sauce less sweet?
Reduce the sugar to ¾ cup or adjust to taste.
Can I make this ahead of time?
Absolutely—it tastes even better after a day or two.
What if I don’t have orange juice?
Lemon juice or apple juice works as a substitute.
How do I thicken cranberry sauce?
Let it simmer longer, or allow it to cool—it thickens naturally.
Can I make it smooth instead of chunky?
Yes, blend it or press through a strainer.
Is cranberry sauce served hot or cold?
It’s usually served chilled or at room temperature.
Can I add spices?
Yes, cloves, nutmeg, or allspice pair well with cranberries.
What dishes go well with it besides turkey?
It’s delicious with pork, ham, or even spread on toast.
Can I can this sauce for long-term storage?
Yes, but you’ll need proper sterilization and canning methods.
Final Thoughts
Homemade cranberry sauce is simple, festive, and packed with flavor.
It’s the kind of side dish that turns a holiday meal into something special.
Once you make it yourself, you’ll never go back to store-bought.
