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Once you make cranberry sauce from scratch, it’s hard to go back to the can. Fresh cranberries simmer with sugar, orange juice, and orange zest until they pop and turn into a glossy, jammy sauce that’s sweet, tart, and bright.
It takes about 15 minutes and just a handful of ingredients, and it’s even better made a few days ahead. That means one less thing to do on Thanksgiving Day.
Why You’ll Love This Cranberry Sauce
- Fast and easy: one saucepan and about 15 minutes on the stove.
- Bright orange flavor: juice and zest balance the tart berries.
- Make-ahead friendly: it keeps for well over a week in the fridge and freezes well.
- Easy to customize: add a cinnamon stick, a splash of maple, or a little ginger.
Ingredients Overview
- Cranberries: fresh or frozen both work. There’s no need to thaw frozen berries.
- Sugar: ¾ cup gives a nicely tart sauce. Use up to 1 cup if you like it sweeter.
- Orange juice and zest: fresh-squeezed juice and a little zest make the sauce taste bright and fresh.
- Water: helps the sugar dissolve and the berries cook evenly.
- Cinnamon stick and salt: optional, but they add warmth and round out the flavor.
Equipment You’ll Need
- A medium saucepan.
- A Microplane zester for the orange zest.
- A silicone spatula for stirring and mashing.
- A potato masher if you like a smoother sauce.
- Airtight containers for storing and freezing.
How to Make Homemade Cranberry Sauce
1. Rinse the cranberries
Rinse the berries in a colander and pick out any that are soft, shriveled, or still have stems.
2. Make the orange syrup
Bring the sugar, orange juice, and water to a boil in a medium saucepan, stirring until the sugar dissolves.
3. Simmer until the berries pop
Add the cranberries, the orange zest from your zester, the cinnamon stick, and a pinch of salt. Bring it back to a boil, then lower the heat to a steady simmer. Cook, stirring now and then, for 10 to 12 minutes, until most of the berries have burst.
4. Mash to your liking
For a chunky whole-berry sauce, leave it as is. For a jammier sauce, press some of the berries against the side of the pan with a spatula or use a potato masher.
5. Cool and chill
Take out the cinnamon stick and let the sauce cool. It will look thin at first but sets up as it cools. Refrigerate in an airtight container until you’re ready to serve.
How to Serve Cranberry Sauce
- Spoon it next to our herb-roasted turkey breast on Thanksgiving.
- Serve it alongside these Thanksgiving side dishes for a bright, tart contrast.
- Spread it on leftover turkey sandwiches, sliders, or quesadillas.
- Spoon it over baked brie, cheesecake, yogurt, or oatmeal.
Storage and Food Safety
- Refrigerate promptly: chill the sauce within 2 hours of cooking.
- Fridge: it keeps in an airtight container for about 10 to 14 days, so you can make it a week ahead.
- Freezer: freeze it with a little headspace for up to 2 months, then thaw overnight in the fridge.
- Serving: don’t leave it on the table for more than 2 hours.
Photos in this post come from fellow food bloggers’ cranberry sauce recipes. Tap a photo credit to see each version.
Cranberry Sauce FAQ
Why is my cranberry sauce runny?
It just needs time. Cranberries are full of natural pectin, and the sauce thickens a lot as it cools. If it’s still loose once chilled, simmer it for a few more minutes next time.
Can I use frozen cranberries?
Yes. Add them straight from the freezer and simmer a minute or two longer.
How far ahead can I make cranberry sauce?
Up to a week ahead in the fridge, or up to 2 months ahead in the freezer.
Can I make it with less sugar?
You can cut the sugar to about ½ cup for a very tart sauce, or swap part of it for maple syrup or honey.
You might also like: leftover turkey recipes, sugared cranberries, Thanksgiving desserts, and brown sugar glazed ham.
Tools You Need
Homemade Cranberry Sauce with Orange
Ingredients
Equipment
Method
- Rinse the cranberries and pick out any soft or shriveled berries and stems.
- Combine the sugar, orange juice, and water in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Add the cranberries, orange zest, cinnamon stick, and salt. Return to a boil, then lower the heat to a steady simmer.
- Simmer, stirring occasionally, until most of the berries have popped and the sauce starts to thicken, about 10 to 12 minutes. Mash some of the berries with the back of a spoon for a jammier texture.
- Remove from the heat and take out the cinnamon stick. The sauce will look loose but thickens a lot as it cools.
- Cool for about 30 minutes, then transfer to an airtight container and refrigerate until chilled. Serve cold or at room temperature.
Notes
- Frozen cranberries work just as well. Add them straight from the freezer and simmer a minute or two longer.
- Taste after cooking and stir in a little more sugar while the sauce is still warm if you like it sweeter.
- Make it up to 1 week ahead. Refrigerate within 2 hours of cooking and keep it in an airtight container for up to about 10 to 14 days.
- To freeze, pack it into freezer containers with a little headspace and freeze for up to 2 months. Thaw overnight in the refrigerator.
