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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This cranberry sauce can be eaten with a spoon it’s that good. It’s always a hit at holidays and everyone takes some home.
I made this for thanksgiving this year and it was such a hit! Everyone loved it. Super simple to make. I shared the recipe with everyone. Thank you!!!!
Have made homemade cranberry sauce since I was a kid, but without orange in it. This recipe takes it to the next level! A new Thanksgiving tradition for our family.
I make this every year! Simply the BEST, full stop! I follow the recipe exactly, quick and delicious, can’t wait to enjoy my Thanksgiving sandwich on Friday with this cranberry sauce on top of the stuffing (your recipe Jenn, the sausage/herb stuffing) on some good sourdough bread! Thank you!
Thank you, Jenn,
This recipe was easy and delicious. It will be on our Thanksgiving table.
Happy Holidays to you and your.
So good and I felt very cheflike. Used only the 3/4 cup of sugar and tossed in a cinnamon stick per suggestions. It was perfect!!
FANTASTIC FLAVOR!!!
The recipe I was using was always too tart( sorry Martha!).. But this is perfectly sweet/tart at the same time..
I made it today for thanksgiving but am eating it over a piece of almond/ blueberry cake that I made right now!! Thank you Jenn💙
Marlene
(AKA Oreo crust Marlene)!!