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!
Let’s swap out the old-school canned cranberry sauce for something fresher and tastier, shall we? I’ll admit, the jiggly, can-shaped version has its nostalgic charm, but homemade cranberry sauce is truly in a league of its own—and so easy to make! Simply boil fresh (or frozen) cranberries with sugar, water, orange juice, and orange 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 recipe (I love 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 the leaves start to turn, fresh cranberries make their seasonal debut, available from mid-September through the end of the year. These tart little gems are harvested in a unique way—the bogs they grow in are flooded, and the cranberries float to the surface for easy collection. But 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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Is it suppose to be soupy
Hi Hannah, It should not be too soupy but keep in mind it thickens up a lot as it cools.
It looks soupy at first, but as it cooks it will thicken.
I have made this recipe now for many years. I used to be the one that would never go near cranberry sauce…until this recipe! As I’ve grown more comfortable making it I”ve adulterated it in all kinds of ways and its always amazing. Sometimes I put figs in it (so yummy, plus fun texture), sometimes I put in ruby port, sometimes I put in ginger, sometimes red wine, and sometimes I combine many of these! A very flexible recipe to say the least and it is always spectacular. Something to note; when I used figs and red wine, I also put in a couple cranks of fresh cracked pepper- you might cringe at this but it was SO good.
Where I live they don’t have fresh cranberries but they have the dried ones, how do I calculate how much I would need for this recipe? or how can I make this recipe?
Unfortunately, dried cranberries won’t work here, Lorena- I’m sorry! You can use frozen cranberries if they carry them in your store.
Hi Lorena, Having lived abroad I had to make a cranberry sauce from dried ones and succeeded! I recommend soaking the cranberries in orange juice for as long as possible (1 day ideally or a few hours). Then cook them as you would normally in this recipe. You’ll still be able to make a sauce but because this is way off from using fresh, monitor your pot closely and adjust the liquids until you get the consistency you want. Good luck.
I’m curious about adding a bit of booze to this. Brandy, whisky, rum? Thoughts?
Sure, Casey – I think that’d work.
I add an orange liquor called Gran Marnier. It’s awesome!
Rosemary I’m going to follow your suggestion but use some Gran Gala I already have on hand. About how much would you say you add, a teas.? Or tables.? Or more? 🙂 Thanks!
I agree. I always add a liqueur to this recipe, and Grand Marnier is my favorite.
I have a similar recipe and I add a splash of Grand Marnier to the “adults ” serving bowl. It takes it over the top!
What is the serving size? How many servings can I make?
Hi Catherine, This recipe makes enough for about 16 servings.
I brought this to Thanksgiving dinner with friends who don’t like cranberry sauce. They didn’t even taste it, but I left some at their house anyway. The next day I got a text: “OMG this cranberry sauce is amazing! We had no idea!” Yep. Now they request it every year. It’s especially good on turkey sandwiches. 🙂
Just made this and it is the most flavorful and fantastic recipe I have ever had!! I did add a cinnamon stick to it while in the second boil. Fabulous!!!!
Just made this…..
It is now chilling….
The flavor while warm is amazing.
Can’t wait to taste it chilled!
It was very easy to make.
I Love this simple recipe! So easy to make and everyone Loves it! So much better than the canned stuff! I also put the left over in a pie with cherry pie filling. It was tangy and very good!