Homemade sauces are a great way to add extra flavor to any meal, and cranberry sauce is one of our holiday favorites! With its sweet and tart taste, this vibrant sauce is perfect for Thanksgiving and Christmas meals, adding a classic touch to roasted turkey, glazed ham, and more.
What You’ll Find On This Page
Making cranberry sauce from scratch is surprisingly easy—just 30 minutes and a few basic ingredients are all you need. Plus, you can prepare it ahead of time, as the flavors deepen as it sits, making your holiday prep even simpler.
Today, I’ll walk you through an easy recipe for homemade cranberry sauce. With fresh or frozen cranberries, sugar, and orange juice, you can make a sweet and tangy sauce that’s much better than store-bought. Feel free to customize it with spices like cinnamon, cloves, or even a dash of vanilla for your own special twist.
This cranberry sauce isn’t just for holiday meals—it’s versatile! Use any leftovers to add flavor to sandwiches, drizzle over pancakes, or enjoy with other treats. This simple recipe is a seasonal favorite that’s sure to create lasting memories with loved ones.
Enjoy More Delicious Thanksgiving Recipes:
- Roasted Chicken
- Mashed Potatoes
- Baked Sweet Potato
- Roasted Pumpkin
- Mac and Cheese
- Pumpkin Cheesecake
- Pumpkin Bread
- Sweet Potato Casserole
- Butternut Squash Soup
Ingredients and Substitutions Overview
The ingredients for this cranberry sauce are simple—just fresh or frozen cranberries and a few basic pantry staples. Let’s take a closer look at each one below:
- Cranberries: These are the key ingredients, bringing that bold, tart flavor to the sauce. You can use either fresh or frozen cranberries—both work nicely. If you’re using frozen cranberries, no need to thaw them; just give them a quick rinse and add them straight to the sugar mixture.
- Orange Juice: This adds a nice citrusy touch that balances the tartness of the cranberries. You can also swap in lemon juice if you’d like a sharper citrus flavor, or apple juice for a milder sweetness.
- Sugar: For this recipe, I use both white and brown sugar. White sugar makes the sauce sweet and keeps the flavors light, while brown sugar adds a gentle warmth. If you prefer, you can use just one type—it works well either way!
How to Make Cranberry Sauce at Home?
Let’s make a classic cranberry sauce together! I’ll show you how to cook fresh or frozen cranberries in a sugar syrup to get the right consistency. The steps are simple, but it’s good to keep an eye on the cranberries as they cook to get the best texture. To make things easier, I’ve included step-by-step photos and a video for you to follow along. Let’s get started!
Explore World of Sauce and Party Dip Recipes:
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Cranberry Sauce
Ingredients
- 16 oz Cranberries, fresh or frozen
- 1 cup Orange Juice
- ½ cup White Sugar
- ½ cup Brown Sugar
Instructions
Making Cranberry Sauce
- Start by pouring the orange juice into a pan over medium heat. The orange juice adds a bright citrus flavor that balances the tart cranberries. If you want a milder taste, use water or a mix of half water and half orange juice for a lighter citrus touch.
- Next, add the brown and white sugars to the orange juice. Stir until the sugar is fully dissolved. Keep the heat moderate here—no need to bring it to a boil. Boiling could caramelize the sugar too early, which might affect the sauce's texture. Heating gently ensures a smooth, even sweetness.
- Now, add the fresh or frozen cranberries to the sugar mixture. If using fresh cranberries, rinse them under cold water first. For frozen cranberries, just a quick rinse will do—no need to thaw. They’ll cook perfectly from frozen.
- Let the cranberries cook in the sugar-orange mixture, stirring occasionally. Fresh cranberries will start to pop as they cook, which can cause some splatters. Frozen cranberries will pop too, but with less splatter. To keep your stovetop cleaner, use a splatter guard over the pan. Stir gently to keep any mess to a minimum.
- As the cranberries break down, they’ll release their juices, thickening the sauce. Keep a steady simmer and stir occasionally. If you prefer a smoother sauce, you can mash the cranberries with a spoon or potato masher. For a chunkier texture, let them cook down naturally, as I did here.
- Continue cooking until the sauce has slightly thickened. Stir well, then remove from heat. The sauce will thicken more as it cools. Your cranberry sauce is ready to enjoy! If you’re not serving it right away, let it cool to room temperature, then refrigerate for later.
Serving
- Serve the cranberry sauce garnished with a few orange peels alongside roasted turkey, chicken, or glazed ham for a classic holiday meal. For more pairing ideas, check out our Serving Suggestions section below!
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Recipe Video
Chef's Notes and Tips
- Choose Quality Cranberries: Since cranberries are the main ingredient, picking the best ones will give you a more flavorful sauce. For fresh cranberries, look for firm, plump berries with a deep red color. Avoid any with dark spots or mold. Some cranberries may look slightly pink or white—that’s normal!
- Choosing Frozen Cranberries: For frozen cranberries, look for bags without ice crystals or freezer burn, as this can affect the flavor. The berries should be loose and not clumped together, which shows they were frozen properly. Frozen cranberries are flash-frozen at peak ripeness, so they work just as well as fresh. I used frozen cranberries for this recipe, and they turned out perfect!
- Monitor the Heat: Keep the heat at a moderate level while cooking. Too high, and you risk burning the sugar or overcooking the berries, leading to a bitter taste. Too low, and the cranberries may not break down enough, making the sauce too watery or chunky. A gentle simmer works best to release the juices and thicken the sauce.
- Don’t Overcook: After the cranberries pop and release their juices, they only need a few more minutes to thicken. Overcooking can make the sauce too thick, more like jam. You want it thick enough to coat a spoon but still with some chunks. Remember, it will thicken a bit as it cools, so stop cooking just before it’s your ideal texture.
- Adjust the Sweetness: This recipe provides a nice balance of sweet and tart flavors, but feel free to adjust the sugar to suit your taste. For a sweeter sauce, add a little more sugar; for a more tart flavor, use a bit less. It’s all about what you prefer.
- Add a Pinch of Salt: Just a tiny pinch of salt can enhance the sweetness and bring out the flavors of the cranberries. It’s a subtle addition, but it makes a noticeable difference.
- Make It a Day Ahead: Cranberry sauce actually gets better with time, so I suggest making it 2-3 days in advance. This allows the flavors to deepen, making it even tastier. Just store it in an airtight container in the fridge. When you’re ready to serve, bring it to room temperature or warm it gently on the stove. It’s a great way to reduce last-minute holiday prep!
- Use a Splatter Guard: Cranberries pop as they cook, which can create splatters. Using a splatter guard over the pan will keep your stovetop cleaner and save on cleanup time.
- Customize to Your Preference: While I kept this sauce simple and classic, feel free to make it your own! Stir in chopped apples, pears, or dried fruits like raisins or currants for extra flavor and texture.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Cranberry sauce is a versatile addition that works as a dip, side, or topping for many dishes. Here are some of my favorite ways to enjoy it, bringing a perfect balance of sweet and tart to any meal.
- Roasted Turkey or Chicken: A classic pairing, especially for Thanksgiving or festive meals. The tangy cranberry sauce tastes amazing with the savory flavors of roasted turkey or chicken.
- Pork Tenderloin or Ham: Cranberry sauce also goes well with pork and ham. It balances the saltiness of the meat and adds a bit of sweetness to each bite.
- Mashed Potatoes: Add a spoonful of cranberry sauce to mashed potatoes for a pop of flavor and a sweet contrast to the creamy texture.
- Roasted Vegetables: Try pairing it with roasted veggies like Brussels sprouts, asparagus, or carrots. The sweet-tart sauce contrasts nicely with their earthy flavors.
- Salmon Dishes: A dollop of cranberry sauce on grilled or baked salmon, like honey-glazed salmon, adds a nice contrast, balancing the savory fish with a hint of sweetness.
- Breakfast Dishes: Drizzle cranberry sauce over pancakes, waffles, or even oatmeal for a festive breakfast twist!
- Brie or Goat Cheese: For a special touch on a party platter, serve cranberry sauce with warm brie or crumbled goat cheese. It’s great with crackers or crusty bread.
- Stuffing or Savory Bread: Pair the sauce with stuffing or spread it on warm, savory bread. It adds a cozy, holiday-inspired flavor.
- Grilled Cheese or Turkey Sandwiches: Spread cranberry sauce inside a grilled cheese or leftover turkey sandwich. It’s a tasty way to use up leftovers!
- Baked Brie Puff Pastry: Wrap brie in puff pastry, add a dollop of cranberry sauce on top, and bake it. This makes a crowd-pleasing appetizer with a delicious mix of sweet and savory.
Storage Suggestions
Cranberry sauce tastes even better as it sits and thickens, so it’s ideal to make ahead for Thanksgiving or other holiday gatherings. If you have leftovers or want to make a big batch, it stores well in both the fridge and freezer. Here’s how to keep it fresh:
- In the Fridge: After making the cranberry sauce, let it cool to room temperature first. This step helps prevent condensation, which can affect the texture. Once cooled, store it in a clean, airtight container, and it will stay fresh in the fridge for up to a week.
- In the Freezer: Let the sauce cool completely, then transfer it to freezer-safe bags or containers. It will keep well for up to a month. To make it easier, portion out serving sizes before freezing, so you can thaw only what you need later.
- Reheating: When you’re ready to use the sauce, thaw frozen portions in the fridge overnight. Reheat gently on the stovetop or in the microwave, stirring occasionally to heat it evenly and prevent sticking.
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