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! I can’t wait for my family to try it! I love the taste of the orange in it.”
About Fresh Cranberries
As soon as the leaves start turning, fresh cranberries start popping up in stores, usually from mid-September through the end of the year. They’re harvested in a unique way—the bogs they grow in are flooded, and the cranberries float up to the surface, making them easy to scoop up. And cranberries aren’t just for sauces! They can brighten up desserts and baked goods, like Nantucket cranberry pie, cranberry orange bread, or apple cranberry crumble. You can even use them to make cranberry chutney. Find them fresh in the produce section during the fall, and grab a few extra bags to freeze so you can enjoy them year-round.
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 the sauce to a bowl and refrigerate until ready to serve.
How to Store Cranberry Sauce
Cranberry sauce should be cooled completely before storing. Transfer the sauce to a serving bowl and cover with plastic wrap or place it in an airtight container and refrigerate for up to 10 days.
How To Freeze Cranberry Sauce
Fresh cranberry sauce freezes beautifully, so you can make it a month or two ahead of time to get a jump start on your holiday cooking. Allow the sauce to cool completely and then store in an airtight container in the freezer for up to 2 months. Let the cranberry sauce thaw in the refrigerator overnight before serving.
Video Tutorial
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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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An excellent cranberry sauce recipe, although I added about a half teaspoon of vanilla to it.
I have been making this as part of our traditional Thanksgiving dinner for several years. My family (we have about 40) enjoyed it so much the next year I doubled the recipe. Also it is a great topping on turkey sandwiches.
This is the BEST Cranberry Sauce! The orange juice makes it perfect! The only recipe I use!
Can you add some sugar and can it? I’m looking for a good spiced orange cranberry jam to eat year long.
First time making cranberry sauce. Turned out great!
I did make this cranberry sauce for the holidays . I absolutely loved the orange added to it. I still had some left and debated whether to freeze it or heat it up and can it, but then decided to look for muffin recipes using leftover cranberry sauce. Tried 2 different ones and it was excellent in both muffins
Hi
I made this cranberry relish for a turkey i cooked recently. Minus the nuts as to family member restriction. We loved it and will be a regular from now on. I also like to serve with chicken or pork so is a great addition to my meal planning.we used maple syrup that my son collected and made so it was extra special. How Canadian! Cranberries from cranberry farm in Bala Ontario🍁
This was the first Once Upon a Chef recipe I tried, and it is what everyone asks me to bring now to Thanksgiving dinner. I have used it with bottled orange juice as well in a pinch, and it is still delicious.
I’m wondering how many days before Thanksgiving I can make this. And, if I make it way in advance, does it freeze well? TY!
Hi Helene, This 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. Enjoy!
How much salt and what kind
Hi Karen you’ll need just a pinch of salt (you really don’t need to get too specific with it, but if you want to measure it, it should fill about half of a 1/8 teaspoon. And you just need table salt for this. When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope that helps!
I made this today and it tastes amazing! However, I have a lot of seeds in the sauce. What did I do wrong? Did I boil it too high or too long?
Hmmm, I’m guessing a bit too long. If it’s too thick you can thin it with a bit of water.
Best Sauce Ever!
My family has me make this every season now. I’ve also had great luck with a bit of coriander added.
Loved it, I added 3 tbs of nice red wine and it took the bite out of it and added a mellow flavor
This is one of the few recipes I have physically printed out & put in my “mom’s go-to recipes binder”. I’ve made it for Thanksgiving two years in a row. It consistently converts “canned cranberry sauce” purists to the far more delicious fresh cranberry sauce team. I have always been partial to orange in my cranberry sauce, and this is a divine combo of zest & juice. Seriously, this your recipe is permanently a part of my family’s Thanksgiving dinner table, and they all just think *I* make a really good cranberry sauce… but I have you to thank. 🙂 So, THANK YOU!!!
Could I add some Jalapeño for a spicy sweet sauce ? If so, how much?
Love your recipes!!
Sure and the amount of jalapeno really depends on how much heat you want. I may try 1/2 to 1. Keep in mind that most of the heat comes from the ribs and seeds. I’d love to hear how it turns out!