Cranberry Sauce
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Ditch the can and impress your guests with this easy homemade cranberry sauce recipe—ready to brighten your holiday table in just 15 minutes!
I’ll admit, the jiggly, can-shaped cranberry sauce has a certain nostalgic charm, but homemade cranberry sauce is truly in a league of its own—and it’s so easy to make! Simply boil fresh (or frozen) cranberries with sugar, water, orange juice and zest, and in just 15 minutes, you’ll have a sauce bursting with bright, sweet flavors. The best part? You can make the sauce ahead of time and relax knowing it’ll stay perfectly fresh in the fridge for up to 10 days or in the freezer for two months.
Serve it up alongside your favorite Thanksgiving turkey (I’m a fan of a dry-brined turkey) and turkey gravy, then give your post-feast turkey sandwiches a gourmet twist by mixing the leftover sauce with mayo for an irresistibly delicious spread.
“I usually use the recipe on the Ocean Spray bag. This is so much better!”
What You’ll Need To Make Homemade Cranberry Sauce
Step-by-Step Instructions
Begin by zesting one of the oranges. A rasp grater is the best tool but any grater with small holes will work—just be sure to leave the white pith behind as it’s quite bitter. Always zest the orange before squeezing the juice out, as it’s near impossible to do afterward.
Combine the orange juice, water and sugar in a medium pot and bring to a boil.
Add the cranberries, orange zest and salt.
Boil gently for about 10 minutes.
Most of the cranberries should burst open, creating a thick sauce. You may need to mash them a bit with a spoon.
Transfer to a bowl and refrigerate until ready to serve.
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Video Tutorial
Cranberry Sauce
Ditch the can and impress your guests with this easy homemade cranberry sauce recipe—ready to brighten your holiday table in just 15 minutes!
Ingredients
- ½ cup water
- ½ cup fresh orange juice, from two oranges
- ¾ cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
Instructions
- In a medium sauce pan over high heat, bring the water, orange juice, and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
- Transfer sauce to a serving bowl. Cover and chill until ready to serve.
- Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
Nutrition Information
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- Serving size: about 1/3 cup
- Calories: 126
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 33 g
- Sugar: 28 g
- Fiber: 3 g
- Protein: 0 g
- Sodium: 43 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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The fresh cranberry orange sauce was absolutely delicious. The orange juice added extra flavor. A touch sweet but other than that a perfect compliment to our Thanksgiving smoked turkey. I will be making this easy recipe every year.
I absolutely LOVE this recipe!! I hosted a small Thanksgiving dinner the Saturday before Thanksgiving and made this Cranberry Sauce and added 1/2 cup of brandy and it was a huge hit with my husband so I made a double batch on Thanksgiving day for my entire family and everyone raved about how smooth it was without the bitterness. THANK YOU!! This is my go-to Cranberry recipe from now on.
Did you substitute the brandy for water or add water and brandy? Many thanks
Excellent- will replace my former cranberry recipe. We loved it- easy to make and perfectly delicious.
Hi Jen, I have struck gold finding you on Pinterest! LOVE all of your recipes I’ve made so far. For this cranberry sauce, can you make it the day before Thanksgiving? Or do you recommend the day of for best taste? Thank you! Stephanie
Hi Stephanie, So glad you’re enjoying the recipes! It’s absolutely fine to make this a day (or even several days) ahead of time; taste will be the same.
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I use fresh or frozen red raspberries for a change. Really yummy.
Jenn, am I reading that correctly?? That only make 2servings???? How should I adjust the recipe for 16 people???
Thanks
Judee
Hi Judee, it should say it makes 2-1/4 cups. For 16, I would double the recipe. You may have extra but better safe than sorry 🙂
I have been using the same recipe for over 20 years. It is awesome! Have added a teaspoon of lemon zest to change it up. Awesome!
I would like to try substituting Stevia for the sugar…I wonder how much I should use?
So sorry, Peggy, I have never cooked with stevia so I can’t answer that.
I use stevia sometimes but find it leaves a little bit of a bitter after taste.
If you add less stevia and add some erythritol (recommend the organic variety), then you will not get the bitter aftertaste. Erythritol is about 70% of the sweetness value of sugar. It is a natural sugar alcohol, which does not get digested, but just passes through your gut. It normally has a slightly cold mouth feel to it but, when used with Stevia, they work together synergistically and cancel out one another’s “negative” aspects. No bitterness from the stevia, and no cold mouth feel from the erythritol. And no sugar spike or calories from either one. Additionally, erythritol and xylitol are the only two sugar alcohols that are least likely to cause gas and bloating in the gut.
Hi! This recipe is DELICIOUS! I shared the link to it on my Facebook page. Thanks for sharing! Have a blessed Thanksgiving!
Ruthie
Thank you, Ruthie! So glad you enjoyed it 🙂