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I love how this homemade Cranberry Sauce recipe is so quick and easy to make. Made with fresh cranberries, orange juice, and just a couple of other simple ingredients, I always serve this classic side for Thanksgiving and Christmas, and the best part, it only takes 15 minutes to prepare.
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Pin ItEasy Cranberry Sauce Recipe
In this recipe, I’ve taken whole cranberries mixed with sugar and orange juice, and cooked them down into a sauce to create an irresistible flavor and texture. It just wouldn’t be a holiday feast without this sweet and tart side dish.
Although I’ve created a fairly classic cranberry sauce, you can make adjustments to this recipe. For a slightly warmer flavor, swap some or all of the granulated sugar for brown sugar and add a dash of vanilla extract. Or, try adding orange liqueur instead of orange juice for an extra festive twist.
Cranberry Sauce Recipe
Ingredients
- ½ cup water
- ½ cup freshly squeezed orange juice (from 2 oranges)
- ¾ cup granulated sugar add ¼ more if you prefer it sweeter
- 12 oz. cranberries fresh or frozen, if using frozen, no need to thaw
- 2 strips orange zest optional
- 1 (3-inch) cinnamon stick optional
- ⅛ tsp kosher salt
Video
Instructions
- In a medium saucepan, bring the water, orange juice, and sugar to a simmer.½ cup water, ½ cup freshly squeezed orange juice, ¾ cup granulated sugar
- Stir in the cranberries, orange zest and cinnamon stick, if using, and salt. Bring the mixture back to a simmer. Cook, stirring and mashing the berries occasionally, until the sauce has thickened. Note that it will thicken more as it cools.12 oz. cranberries, 2 strips orange zest, 1 (3-inch) cinnamon stick, ⅛ tsp kosher salt
- Discard the cinnamon stick and orange zest strips. Transfer to a bowl, cover and chill until you are ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cranberry Sauce Step by Step
Simmer the liquid ingredients with the sugar: Bring ½ cup of water, ½ cup of orange juice, and ¾ cup of sugar to a simmer in a medium-sized pot.
Add the remaining ingredients: Stir in 12 oz. of cranberries, 2 strips of orange zest and one 3″ stick of cinnamon, if using, and ⅛ of salt. Bring the mixture back to a simmer and cook, stirring and mashing the berries, until the sauce has thickened. Cranberries have a lot of natural pectin, so make sure to cook them until they burst open and release that pectin. If you leave the fruit whole, you will likely end up with a runny sauce. And, note the sauce will thicken more as it cools.
Discard cinnamon stick and zest: Discard the cinnamon stick and orange zest strips, transfer the sauce to a bowl, cover, and chill until you are ready to serve.
How to Store
Store leftover cranberry sauce in an airtight container in the refrigerator for up to 10 days. I like to serve it warm with our holiday meal, but enjoy it chilled when eating leftovers.
Freeze this easy cranberry sauce in an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
My holiday table wouldn’t be complete without classic Thanksgiving dishes like turkey and turkey gravy. My favorite sides for the holiday feast are these classic mashed potatoes, and for vegetables, I like to add color to our plates, so creamed corn usually makes an appearance along with a green bean casserole.
