Cranberry sauce is a must-have holiday classic — tart, sweet, and the perfect complement to savory roasts and hearty sides. This homemade version is unbelievably easy, requiring just a handful of ingredients and less than 20 minutes on the stovetop. Whether you’re serving it with turkey at Thanksgiving or slathering it on leftover sandwiches, this vibrant, jewel-toned sauce adds a burst of flavor and color to every festive meal. Once you try it from scratch, you’ll never go back to the canned stuff.
Table of Contents
Why You’ll Love This Recipe
- 🍒 Fresh & flavorful – Made with real cranberries and natural sweetness
- ⏱️ Quick to make – Ready in under 20 minutes
- 🍊 Customizable – Add orange zest, cinnamon, or apples for your twist
- 🧊 Make ahead friendly – Keeps well in the fridge or freezer
- 🦃 Holiday essential – The perfect side for turkey, ham, or stuffing
- 🥪 Leftover gold – Amazing on sandwiches, toasts, or grain bowls
Ingredients
- 12 oz (about 3 cups) fresh or frozen cranberries
- ¾ cup cane sugar (adjust to taste)
- ½ cup water
- ¼ cup orange juice (fresh is best)
- 1 tsp orange zest
- Optional: pinch of cinnamon or grated ginger
Instructions
- Combine Ingredients
In a medium saucepan over medium heat, combine cranberries, sugar, water, and orange juice. - Bring to a Simmer
Stir occasionally as the mixture comes to a gentle boil. The cranberries will begin to pop. - Add Flavor & Simmer
Stir in orange zest and optional cinnamon or ginger. Reduce heat to low and simmer for 10–15 minutes until thickened. - Cool
Remove from heat and let cool. The sauce will thicken more as it cools. - Serve or Store
Serve chilled or at room temperature. Store in an airtight container in the fridge for up to 10 days.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6–8
- Difficulty: Easy
Nutrition Facts (Per Serving, Approximate)
- Calories: 90
- Fat: 0g
- Carbs: 24g
- Sugar: 20g
- Fiber: 2g
- Protein: 0g
Tips & Variations
- 🍊 Make it citrusy – Add lemon zest or swap orange juice for pineapple juice
- 🍏 Apple lovers: Add ½ cup chopped apple while simmering for extra texture
- 🌿 Herbal twist: Stir in fresh rosemary or thyme after cooking
- 🧉 Spiced version: Try star anise, cloves, or cinnamon stick for depth
- 🧊 Make ahead: Keeps in fridge 7–10 days or freezer up to 2 months
FAQs
Can I use frozen cranberries?
Yes! No need to thaw — just rinse and toss them right into the pot.
Why does my sauce seem too thin?
It thickens as it cools. Simmer 1–2 extra minutes if needed.
Can I reduce the sugar?
Absolutely. Start with ½ cup and add more to taste. Note: it may be tangier.
Can I can this recipe?
This is not a tested canning recipe. Store it chilled or frozen instead.
Cranberry Sauce
Equipment
- – Medium saucepan
- – Spoon or spatula
- – Airtight container
Ingredients
- – 12 oz fresh or frozen cranberries
- – ¾ cup cane sugar
- – ½ cup water
- – ¼ cup orange juice
- – 1 tsp orange zest
- – Optional: pinch of cinnamon or ginger
Instructions
- Combine cranberries, sugar, water, and orange juice in saucepan.
- Bring to a simmer over medium heat. Stir occasionally.
- Add zest and spices. Simmer 10–15 minutes until cranberries pop and sauce thickens.
- Cool and transfer to container. Chill before serving.
Notes
– Store up to 10 days in fridge
– Freezes well for up to 2 months
Conclusion
This cranberry sauce recipe brings homemade charm to your holiday spread in under 20 minutes. With its vibrant color, perfect balance of sweet and tart, and endless versatility, it’s the one side dish you’ll want to make year after year. Serve it warm, chilled, or straight from the fridge — it’s a tradition in the making.