No Thanksgiving table is complete without homemade cranberry sauce!
This timeless classic is a holiday must. And today, you’re in for a treat because I’m sharing my family’s secret recipe.
Infused with fresh orange juice, zest, and a hint of cinnamon, it’s top-notch.
In fact, it’s so delicious and easy, you’ll never reach for the canned stuff again!
Why You'll Love This Homemade Cranberry Sauce
Easy Prep: This homemade cranberry sauce is super quick and easy. So you can spend more time fussing over the roasted turkey!
Festive Appeal: The vibrant red hue adds a beautiful pop of color to your holiday table.
Sweet, Fruity Taste: Tart cranberries, sweet orange juice, and warm cinnamon create an irresistibly festive flavor.
Cost-Effective: With just a few simple ingredients, you get a gourmet sauce without breaking the bank.
Ingredients
- Fresh Or Frozen Cranberries: Either works. Be sure to rinse and discard any bruised cranberries before you begin.
- Granulated Sugar: Sweetens the cranberries, balancing their natural tartness. You may need to add more if the berries are particularly tart.
- Water: Helps dissolve the sugar and cook the cranberries.
- Orange Juice: Adds a bright, citrusy flavor that complements the cranberries.
- Orange Zest: Intensifies the citrus flavor and adds a festive touch.
- Cinnamon (Optional): Adds a warm, spiced note for a cozy twist.
How to Make Homemade Cranberry Sauce
Put down that canned cranberry sauce and make homemade instead!
It’s so insanely easy, not to mention it tastes 100 times better. Try it once and you’ll never look back!
1. RINSE the cranberries and remove any soft or discolored ones. Set some aside for later.
2. COMBINE the sugar, water, orange juice, and cranberries over medium heat. Stir until simmering.
3. SIMMER for about 10-15 minutes, stirring occasionally, until thickened.
4. STIR in the orange zest and cinnamon (if using), along with the reserved fruit.
5. COOL, serve, and enjoy!
Tips For the Best Homemade Cranberry Sauce
I make this homemade cranberry sauce every year for the holidays. So, I’ve picked up a few helpful tips along the way.
- Quality matters. For the best flavor and texture, select cranberries that are firm and bright in color. Avoid any that are soft or bruised.
- Adjust the sugar. I find 3/4 cup of sugar is the sweet spot. But feel free to add more or less to suit your taste preference.
- Try brown sugar. For a deeper, caramel-like taste, use light brown sugar instead of white (or a mix of the two!).
- Use more juice. For a stronger citrus taste, increase the orange juice slightly and decrease the water.
- Adjust the consistency. The sauce will thicken as it cools. If it's too thick and you want to serve it chilled, mix in a splash of water.
- Get creative. Beyond cinnamon, try adding nutmeg, ginger, or vanilla extract for a twist. You can also enhance the texture by adding chopped nuts (walnuts or pecans) or dried fruits (such as raisins or apricots).
- Fruity twist. The last time I made this, I swapped 1 cup of cranberries for 1 cup of blueberries. My family loved it!!
Ways To Use Cranberry Sauce
While cranberry sauce is most often served during the holidays, it doesn't have to end there!
This stuff goes with a number of main courses and sides.
Here are some of my top picks:
How to Store
Warm, chilled, or at room temperature, this cranberry sauce is delicious any way you serve it.
Plus, leftovers keep well, and you can easily make it ahead of time to save yourself some stress during the holidays.
To Store: Place the cooled cranberry sauce in an airtight container. Refrigerate for up to 1 week.
To Freeze: Pour the cranberry sauce into a freezer-safe container or resealable bag, leaving some space for expansion. Freeze for 2-3 months. Thaw in the refrigerator before serving.
To Reheat: Transfer leftovers to a saucepan and warm over low heat, stirring occasionally until warmed through. You can also microwave it in short intervals, stirring in between, until hot.
Worried about too many leftovers? Try these recipes with leftover cranberry sauce!
More Holiday Side Dishes
Mashed Rutabaga
Roasted Sweet Potatoes
Air Fryer Butternut Squash
Caramelized Brussels Sprouts
Homemade Cranberry Sauce
2
cups10
minutes20
minutes998
kcalThis quick and easy homemade cranberry sauce is a delightful blend of tart cranberries and sweet citrus. It’s the perfect side to any holiday meal!
Ingredients
12 ounces fresh or frozen cranberries, divided (about 4 cups)
3/4 cup granulated sugar
1/2 cup water
1/2 cup fresh orange juice
1 teaspoon orange zest
1/4 teaspoon cinnamon, optional
Instructions
- Rinse the cranberries and remove any soft or discolored ones. Set 1/2-1 cup aside for added texture.
- In a medium saucepan, combine the remaining cranberries, sugar, water, and orange juice over medium heat. Stir occasionally until the sugar completely dissolves and the liquid begins to simmer.
- Reduce the heat to medium-low and simmer for about 10-15 minutes, stirring occasionally. The cranberries will burst and release their juices, thickening the sauce.
- Remove the pot from the heat and stir in the orange zest, cinnamon (if using), and the reserved cranberries. Set aside to cool slightly.
- Transfer the cranberry sauce to a serving dish. Serve warm or cover and chill until ready to use. Enjoy!
Notes
- I find 3/4 cup of sugar is the sweet spot. But feel free to add more or less to suit your taste preference.
- The sauce will thicken as it cools. If it's too thick and you want to serve it chilled, mix in a splash of water.
24 Comments
This is delicious! My family always wants this type of sauce w/ whole berries in addition to a gelatin cranberry “salad,” so we make both! My mom loves this one, and my grandmother introduced the gelatin one and we’ve had it every year!
Follow package directions substituting orange juice instead of water. After cooking give a light pulse in food processor. The result is small pieces of cranberry instead of whole berries.
This is the most amazing dish for the holidays! My mother used to make it and we looked forward to it complimenting a wonderful Turkey Thanksgiving and Christmas family dinner! She never used cinnamon in her recipe but I sure am going to try it this holiday season! Thanks for posting this simple cranberry dish and reminding me of a cherished family recipe!
I do the same for mine, but I add chunk pineapple and a shot of Jack Daniel’s Whiskey
This is my favorite holiday recipe. My mother always fixed it this way, and I got her recipe when I married. Why would anyone use a can of cranberry sauce, when this recipe is so easy to make and tastes wonderful!!!
I love how easy it is to make cranberry sauce! I omit the cinnamon and add a little lemon zest and juice.
My brother in law wouldn’t eat cranberry sauce if it wasn’t in a can. I made this recipe and begged him to try it and he loved it. I reduced the sugar to a half a cup and brown sugar instead of orange juice, I used a small can of mandarine oranges. I also added a half cup of chopped pecans (walnuts will work as well). It was delicious. This is a keeper.
This sounds like my late husband’s cranberry sauce. It was always delicious! He passed this last May and I am so happy to have this recipe.
this is similar to how I make my Cranberry salad my salad differs in:
I use pineapples (CRUSHED) and pineapple juice in place of the orange and orange juice.
It gives a slightly sweeter taste. I replace the Vanilla extract for ALMOND extract it adds a nutty flavor. I add pecans, brown sugar instead of granulated sugar. I also add Turmeric, nutmeg, and ginger spices. ” note Turmeric is a natural blood thinner so if anyone is on prescription for blood thinner you may have to leave this out.”
Love homemade cranberry sauce. So much better than canned. Since I have been making mine my family makes me do a double batch so everyone can take some home to hmve with leftovers. I add my own little twist. At her very end of cooking time Zi add raspberries. either fresh or frozen. Adds a nice little sweetness. I also do not use cinnamon. They are delicious