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This homemade cranberry sauce is sweet, tangy, and bursting with fresh flavor. It’s made with simple ingredients and comes together in under 30 minutes, perfect for Thanksgiving, Christmas, or any time you want to add something bright and festive to your meal.
Why I Love This Recipe
There are so many reasons to love this homemade cranberry sauce recipe, but here are a few that stand out.
- Fresh flavor: The combo of cranberries and orange gives this sauce a sweet-tart zing you won’t get from a can.
- Easy to make: It’s a one-pot wonder and comes together in just a few steps.
- Make-ahead friendly: It stores well in the fridge or freezer, which means less holiday stress!
- Crowd favorite: Even people who don’t think they like cranberry sauce end up loving this version.
Table of Contents
Recipe Ingredients
- Water: Helps dissolve sugar and cook the cranberries evenly.
- Sugar: Adds sweetness to balance the tart cranberries.
- Cranberries: Rich in antioxidants, tangy, and vibrant in flavor.
- Orange juice: Gives this dish a citrusy flavor.
- Orange zest: Adds both depth and aroma to the cranberry sauce.
Variations
Add a variety of spices if you would like add a little warmth to the recipe. Spices like cinnamon, cloves or nutmeg or even a bit of pumpkin spice will add to your recipe. I like to do this when I serve my cranberry sauce on the side of pork roast.
You can jar this sauce as you would if you were making jam. Don’t allow the cranberry sauce to cool. Simply pour it, when it is hot, into a sterilized jar. Leave a little room (about a 1/2 inch) in the jar for expansion. Put the lid on it when it is still hot and the heat should seal the jar. Once sealed, your sauce can last a year in a cool, dark spot in your house. Pop a ribbon on top and it is perfect for a gourmet holiday gift!
How to Make Homemade Cranberry Sauce
- In a large saucepan, heat the water and sugar over high heat until the sugar mixture begins to boil and all the sugar has dissolved, about 5 minutes.
- Decrease the temperature to low and add the cranberries, orange juice and orange zest. Simmer for 15 minutes. The cranberries will have burst and be very soft.
- Remove from heat and cool completely in the pot. It will thicken as it cools down. Once the pot is at room temperature, transfer the cranberry sauce to a bowl and chill in the fridge for at least 30 minutes.
- Scoop the cranberry sauce into a serving dish and top with a little garnish before serving.
Tips for Success
Follow these tips for the best homemade cranberry sauce.
- Use fresh or frozen cranberries: Both work beautifully. No need to thaw frozen ones before cooking.
- Make it ahead: This is a perfect make-ahead side dish. It tastes even better the next day.
- Adjust the sweetness: Taste after simmering and add a bit more sugar if it’s too tart for your liking.
- Don’t skip the zest: The orange zest adds amazing depth and aroma.
- No fresh orange?: Bottled orange juice will work in a pinch.
Recipe FAQs
Yes! Let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Homemade cranberry sauce will last for 10 to 14 days in an airtight container in the refrigerator.
If frozen properly, it can last up to 3 months in the freezer. In the fridge, 1–2 weeks is safe.
Aside from turkey, try it with pork chops, roast chicken, baked brie, yogurt, or even on sandwiches and wraps.
More Side Dish Recipes
We love this dish over the holidays, but you can use it for so much more! While it is most famously paired with roast turkey, it also makes an excellent jam for toast, swirled into a cheesecake, mixed into a yogurt parfait, or try as a glaze on pork.
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Homemade Cranberry Sauce
Ingredients
- 1 cup water
- 1 cup sugar
- 4 cups cranberries, fresh or frozen
- 3 Tablespoons orange juice
- 1 Tablespoon orange zest
Instructions
- In a large saucepan, heat the water and sugar over high heat until the sugar mixture begins to boil and all the sugar has dissolved, about 5 minutes.
- Decrease the temperature to low and add the cranberries, orange juice and orange zest. Simmer for 15 minutes. The cranberries will have burst and be very soft.
- Remove from heat and cool completely in the pot. It will thicken as it cools down. Once the pot is at room temperature, transfer the cranberry sauce to a bowl and chill in the fridge for at least 30 minutes.
- Scoop into a serving bowl and garnish before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The perfect addition to any holiday table.