Homemade Cranberry Sauce Recipe

Elevate your holiday meal with this fresh, vibrant, tangy Cranberry Sauce that impresses every time! This ruby-red stunner is ready in less than 20 minutes, can be prepared beforehand, and is easy to double or triple for a crowd. Best of all, it’s layered with a splash of orange juice, vanilla, and pinches of warming spices that make it the BEST Cranberry Sauce ever!

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up close of best cranberry sauce being spooned up showing the texture

Ditch the Can For This Homemade Cranberry Sauce

Perfect Balance of Sweet and Tart: Combining brown sugar, granulated sugar, orange juice, and orange zest creates a tantalizing fresh and tangy sweetness that pairs beautifully with turkey and more!
Unlike the Rest: A pinch of cinnamon, cloves, nutmeg, and ginger infuse the sauce with nuanced warmth and complexity.
Customizable: Make the recipe sweeter or tangier after it’s made with my easy technique, so it’s perfect for YOU!
Fresh! Made with real cranberries and fresh ingredients, this wholesome, homemade alternative will have you skipping the canned variety forever!
Easy to Make: Ready in less than 20 minutes from start to finish. All you need to do is stir!
Make-Ahead Friendly: The sauce can be prepared days in advance, and its flavors improve as it sits, ensuring a stress-free holiday win.

top view of homemade cranberry sauce garnished with orange zest

Best Cranberry Sauce Ingredients

Let’s take a closer look at what you need to make homemade cranberry sauce (measurements in the printable recipe card at the bottom of the post):

Cranberries: You will need one 12-ounce bag of fresh cranberries. Rinse and pick through for any soft or damaged berries. You can also use frozen cranberries with excellent results. Please take a look at the section below for tips on using frozen.
Water: Helps cook the cranberries and creates the sauce’s base.
Orange Juice: This adds acidity and a bright citrus note to cut through the sweetness of the sugars. Use freshly squeezed juice for the best flavor because we also need the zest! Zest only the outer skin to avoid the bitter white pith.
Brown Sugar: Adds sweetness and a hint of molasses for depth. Pack the sugar tightly when measuring for accurate sweetness.
Granulated Sugar: Balances the tartness with a clean, neutral sweetness. Adjust sugar quantities to suit your taste preferences.
Cinnamon Stick: This ingredient infuses the sauce with warm, aromatic spice. If you don’t have cinnamon sticks in your pantry, you can skip them and increase the ground cinnamon to taste.
Spices: A pinch of salt, ground cloves, nutmeg, and ginger add a warm, spiced complexity. Use more or less to taste.
Vanilla Extract: Just ¼ teaspoon adds a subtle, sweet, floral depth to the finished sauce. Stir in after cooking to preserve its delicate flavor.

Can I use Frozen Cranberries for Cranberry Sauce?

Yes! Frozen cranberries work just as well as fresh cranberries and often come pre-washed and ready to use. Frozen cranberries are typically flash-frozen at peak ripeness, so their flavor is very close to fresh berries. Here are a few tips to use them:

1. No Need to Thaw: Frozen cranberries can be added directly to the saucepan without thawing.
2. Adjust the Cooking Time: Frozen berries may take slightly longer to cook as they release more liquid when thawed. I suggest reducing the water to ½ cup and simmering until the berries burst and the sauce thickens.
3. Last-Minute Success: For easy last-minute sauce prep, keep a bag of frozen cranberries on hand during the holidays.

top view of cranberry sauce ingredients: fresh cranberries, orange juice, sugar, brown sugar, vanilla, cinnamon

How to Make Fresh Cranberry Sauce

Let’s take a closer look at how to make cranberry sauce with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Combine Ingredients. Add the cranberries to a medium saucepan with sugars, cinnamon stick, spices, water, and orange juice.

showing how to make cranberry sauce by adding fresh cranberries, orange juice, water, brown sugar, granulated sugar, spices, cinnamon to a saucepan

Step 2: Simmer. Cook over medium heat until the sauce boils, then reduce to medium-low. Gently simmer, stirring occasionally, for 10-15 minutes or until most of the berries have burst and the mixture has thickened.

a collage showing how to make cranberry sauce by simmering the sauce until the cranberries burst and thicken

Step 3: Stir in the Zest. Remove from the heat and stir in ½ cup reserved cranberries, orange zest, and vanilla.

showing how to make cranberry sauce by stirring in the orange zest, whole cranberries and vanilla

Step 4: Cool. Transfer the sauce to a bowl and cool for at least 20 minutes at room temperature.

showing how to make cranberry sauce by transferring to a bowl to cool

How to Thicken Cranberry Sauce

Cranberry sauce naturally thickens as it cools due to the pectin in the cranberries. If you want it thicker, you can simmer it longer to reduce the liquid or add a teaspoon of cornstarch dissolved in water and continue to simmer.

Fresh Cranberry Sauce Recipe Tips

Follow these tips to ensure your cranberry sauce turns out perfectly balanced, flavorful, and ready to impress:

Choose Fresh Cranberries: Use fresh or high-quality frozen cranberries for the best flavor.
Frozen Cranberries: These are a convenient and reliable option for delicious cranberry sauce! Adjust the cooking time as needed.
Prep Ingredients: Zest your orange before juicing it to make the process smoother- it’s much more challenging to zest a juiced orange!
Watch the Heat: After boiling, reduce to a simmer to avoid scorching and allow the berries to soften from the inside out.
Control the Consistency: To thicken the sauce, simmer longer. To thin it, stir in water a tablespoon at a time.
Add Reserved Cranberries at the End: This provides texture and a pop of freshness, but you can add them at the beginning if you don’t want varied textures.
Balance Flavors: Taste before serving and adjust sweetness with powdered sugar or tanginess with extra zest.
Chill for Best Flavor: To develop flavors, refrigerate the sauce for at least 2 hours, then bring it to room temperature for serving.

Cranberry Sauce variations

Classic Cranberry Sauce: Simple and traditional with cranberries, sugar, and water instead of orange juice.
Pineapple Cranberry Sauce: See my recipe for how to make this sweet and tangy version.
Apple Cranberry Sauce: Stir in diced apples for added texture and natural sweetness.
Maple Cranberry Sauce: Substitute all or some of the sugar with maple syrup for a rich, earthy sweetness.
Honey-Lime Cranberry Sauce: Sweetened with honey and brightened with lime juice and zest, this tangy option works particularly well with grilled meats.
Cranberry-Pomegranate Sauce: Replace some water with pomegranate juice and add seeds for a burst of texture.
Chunky Cranberry Relish: Use raw cranberries blended with oranges and sugar for a no-cook, zesty alternative, perfect as a condiment or side.
Savory Cranberry Sauce: Add caramelized onions, balsamic vinegar, and a pinch of chili flakes for a savory sauce perfect for grilled meats.
Ginger Cranberry Sauce: Stir in freshly grated ginger for a zesty, slightly spicy kick.
Cranberry Sauce with Nuts: Fold in toasted pecans, walnuts, or almonds for added crunch.

stirring fresh cranberry sauce showing its texture and consistency

How to Serve Homemade Cranberry Sauce

Presentation: Use a decorative serving bowl, vintage dish, or gravy boat. For individual servings, spoon the cranberry sauce into small ramekins.
Garnish for Style: Top with a touch of fresh orange zest, a sprig of rosemary, or a few whole cranberries.
Pairing Suggestions: Place the sauce near the turkey platter so guests can easily pair it with their main course or provide it alongside dinner rolls or cornbread for a unique, tangy spread. You can also offer it as a sweet-tart complement to brie, cheddar, or goat cheese as an appetizer.
Temperature: Cranberry sauce is traditionally served at room temperature, but it can also be chilled or warm depending on personal preference.

Storing Leftover Fresh Cranberry Sauce

Homemade cranberry sauce lasts about 10 days in the refrigerator when stored in an airtight container. If frozen, it stays fresh for up to 2 months.

What to do with Leftover Cranberry Sauce

Leftover cranberry sauce can be repurposed in many ways:

Spread on Sandwiches: Use it as a spread for turkey, ham, or grilled cheese sandwiches. These Turkey Sliders with Crunchy Apple Poppy Seed Slaw and melty cheddar cheese are spectacular!
Top Breakfast Foods: Serve with potato pancakes, waffles, French toast, or in crepes.
Serve with Cheese: Pair it with brie, cream cheese, or goat cheese as a topping or spread.
Make a Sauce or Glaze: Combine with hoisin sauce and a little mustard to create a glaze for meats.
Mix into Yogurt or Oatmeal: Stir it into plain yogurt or oatmeal for a tangy-sweet flavor boost.
Use in Baking: Swirl into muffin, cake, or cheesecake batter before baking.
Stuff Pastries: Use it as a filling for hand pies, puff pastries, or turnovers. These cranberry brie bites are always a showstopper.
Turn it into a Dessert: Layer it in parfaits, use it as pie filling, or mix it into ice cream.
Use it in BBQ Sauce: Blend it into barbecue sauce for a tangy, unique flavor.
Create a Salad Dressing: Whisk with olive oil and vinegar to make a fruity vinaigrette.

Can you freeze Cranberry Sauce?

Absolutely! Cranberry sauce freezes well for up to three months. Transfer the cooled sauce to a freezer-safe container or zip-top bag to freeze, removing as much air as possible. Thaw in the refrigerator overnight before using. You can also store it in ice cube trays and thaw as needed for small portions if using in baking, for a sauce, etc.

Cranberry Sauce Recipe FAQs

Can I make cranberry sauce ahead of time?

Yes! Cranberry sauce can be made up to a week in advance. Store it in an airtight container in the refrigerator. The flavors often improve over time as they meld together. Simply take it out of the fridge an hour before serving to bring it to room temperature.

How can I make cranberry sauce less sweet?

To reduce the sweetness, use less sugar or substitute with natural sweeteners like honey or maple syrup. Stirring in extra orange zest or adding a splash of orange juice, lemon, or lime juice can also balance the flavors. For a tangy twist, you can also experiment with unsweetened apple or pomegranate juice.

Can I make cranberry sauce without sugar?

Cranberry sauce can be made without sugar, but you will still need some type of sweetener. You can use natural sweeteners like honey, agave, or dates, or balance the tartness with fruit juices like apple or orange juice. Remember that cranberries are naturally tart, so adjust the sweetness to your preference.

Can I use frozen cranberries for cranberry sauce?

Absolutely! Frozen cranberries work just as well as fresh ones. There’s no need to thaw them beforehand; just add them straight to the saucepan.

Can I add other flavors to cranberry sauce?

Yes! You can customize cranberry sauce with orange juice or zest, spices like cinnamon or cloves (like in this recipe), or even add other fruits like apples, pineapple, or pears for a unique twist.

How do I make cranberry sauce less tart?

You can increase the sweetener in your recipe to reduce tartness. If your recipe is too tart after it’s simmered, stir in some powdered sugar that’s easier to incorporate than granulated.

Is cranberry sauce served hot or cold?

Cranberry sauce can be served either way, depending on your preference but it’s most commonly served at room temperature during holiday meals.

Can I double this cranberry sauce recipe?

This recipe can easily be doubled or tripled to serve a larger crowd. Adjust the cooking time slightly to ensure the cranberries break down properly and use a larger saucepan.

What’s the difference between cranberry sauce and cranberry relish?

Cranberry sauce is cooked, creating a soft, jam-like texture, while cranberry relish is typically uncooked and made by blending cranberries with other ingredients like orange and sugar for a fresh, tangy flavor.

recipe for cranberry sauce being spooned showing the texture

Looking for more Thanksgiving Recipes?

Roast Turkey
Green Bean Casserole
Stuffing Recipe
Pumpkin Pie
Apple Pie
Mashed Potatoes
Sweet Potato Casserole
Dinner Rolls
Apple Salad

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Tools Used in This Recipe

Sauce Pan 2.25 qt.

Citrus Zester

Citrus Press Juicer

See Favorite Tools

Servings: servings (2 ¼ cups)

Total Time: 2 20

Prep Time: 5

Cook Time: 15

Chillig 2

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Ingredients

12 ounce bag cranberries, divided
1/2 cup light brown sugar
1/3 cup granulated sugar
1 cinnamon stick (or increase ground cinnamon to taste)
1/4 tsp EACH sea salt, ground cinnamon
pinch -1/8 tsp EACH ground cloves, ground nutmeg, ground ginger
2/3 cup water
1/2 cup orange juice

ADD LAST

2 teaspoons orange zest
1/4 teaspoon vanilla extract, or to taste

Instructions

Combine: Reserve ½ cup of the cranberries to add at the end of cooking. Add the rest of the cranberries to a medium saucepan with sugars, cinnamon stick, spices, water, and orange juice.
Simmer: Cook over medium heat until the sauce boils, then reduce to medium-low. Gently simmer, stirring occasionally, for 10-15 minutes or until most of the berries have burst and the mixture has thickened. You can control the consistency by how long you simmer the sauce. The longer you simmer, the thicker it will be, noting it will also thicken upon standing.
Add Reserved Cranberries: Remove from the heat and discard the cinnamon stick. Stir in the ½ cup reserved cranberries, orange zest, and vanilla.
Cool and Adjust: Transfer the sauce to a bowl and cool for at least 20 minutes at room temperature. Adjust to taste by adding powdered sugar for sweetness or orange zest for tanginess. If the sauce becomes too thick, stir in water a tablespoon at a time.
Refrigerate: Time permitting, cover and refrigerate at least 2 hours before serving to allow the flavors to meld. Then, allow to come to room temperature before serving.

Notes

To Use Frozen Cranberries: Frozen cranberries can be added directly to the saucepan without thawing. They may take slightly longer to cook as they release more liquid when thawed. I suggest reducing the water to ½ cup and simmering until the berries burst and the sauce thickens.