This easy recipe for Homemade Cranberry Sauce explains how to make a bright, fresh cranberry condiment from simple ingredients. Skip the canned version and prepare a quick, homemade batch for your holiday table that’s free of preservatives and full of natural flavor.
Cranberry sauce is traditionally made from cranberries, sugar, and citrus, occasionally with warm spices. It’s a Thanksgiving classic served alongside turkey, but it’s also excellent as a dip, spooned over ice cream, or used to top cakes and yogurt.
Making cranberry sauce at home is fast and straightforward. A simple syrup of granulated and brown sugar is flavored with orange juice and zest, then simmered with fresh cranberries until they burst and the mixture thickens. After cooling in the refrigerator the sauce sets to a spreadable consistency.
The sweet-tart balance of cranberry sauce complements poultry and richer dishes by cutting through heavy or gamey flavors, which is why it’s become a holiday staple. This recipe keeps things uncomplicated while delivering fresh, bright results.
How To Make Homemade Cranberry Sauce
- Dissolve the sugar: In a medium saucepan combine the granulated sugar, light brown sugar, orange juice, water, orange zest, and a cinnamon stick. Warm over low heat, stirring, until the sugars are fully dissolved.
- Add the cranberries: Add the fresh cranberries and increase the heat to medium-low. Simmer gently for about 15–20 minutes, stirring occasionally, until the cranberries pop and the mixture begins to thicken.
- Thicken and cool: When the sauce has thickened to your liking, remove it from the heat and discard the cinnamon stick. Allow it to cool on the counter for at least 30 minutes, then transfer to a heatproof container and chill in the refrigerator for at least 2 hours before serving.
Recipe Tips
- Substitute for cinnamon stick: If you don’t have a cinnamon stick, use ¼ teaspoon ground cinnamon added with the liquid ingredients.
- Cook gently: Use medium-low heat to avoid scorching the sugars; high heat can make the sauce bitter.
- Be careful of splatter: When cranberries pop they can splatter hot juice—stand back and stir carefully to avoid burns.
- Choose fresh cranberries: Look for firm, vibrant red berries without bruising or browning for the best texture and flavor.
- Don’t worry if it seems thin: The sauce often looks loose when it comes off the stove because the pectin needs time to set. It will thicken as it cools.
- Use fresh citrus: Fresh orange juice and zest make a noticeable difference—fresh citrus brightens the sauce more than bottled juice.
Variations
- Swap orange for lemon, lime, or grapefruit juice and zest for a different citrus profile.
- Add chopped pecans or almonds for crunch and a toasty note.
- Stir in dried raisins, currants, or golden berries for extra texture and natural sweetness.
- Steep a slice of fresh ginger with the syrup for a warm, spicy kick.
- If you prefer a stronger cranberry taste, reduce the amount of sugar by half to increase tartness.
Storing and Freezing
Storing: Keep homemade cranberry sauce in an airtight container or sealed jar in the refrigerator for 2–3 weeks.
Freezing: Because this sauce relies on natural pectin and a fresh texture, freezing and thawing can make the cranberries watery. For the best texture, freezing is not recommended.
More Side Dish Recipes
- Whole Roasted Cauliflower
- Herb Stuffing
- Roasted Asparagus
- Brie Mashed Potatoes
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Cranberry Sauce
What You’ll Need
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅔ cup orange juice
- ⅓ cup water
- 1 tablespoon orange zest
- 1 cinnamon stick
- 12 ounces cranberries, fresh
How to Make It
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Combine the sugars, orange juice, water, orange zest, and cinnamon stick in a medium saucepan. Heat over low until the sugars dissolve.
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Add the cranberries and turn the heat to medium-low. Stir occasionally and cook 15–20 minutes until the berries pop and the mixture thickens.
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Remove from heat, discard the cinnamon stick, and let cool for at least 30 minutes. Transfer to a heat-safe bowl and chill in the refrigerator for at least 2 hours before serving.
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See notes above for storage and variations.
Suggested Equipment
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Saucepan
Notes
*Refer to the recipe tips above for more tips, substitutions, and answers to common questions.
Nutrition
Meet Kim
Hi, I’m Kim Vargo. I enjoy making from-scratch meals and comforting desserts that feel a little nostalgic. Simple, unfussy cooking is the focus here.
