Nothing brightens a holiday meal like fresh cranberry sauce! Whether you are hosting Thanksgiving dinner or a group gathering this holiday season, this easy recipe is a must-make. The homemade sweet-tart flavor and festive color are a delicious accompaniment to roasted turkey. You won’t want to return to the canned stuff ever again!
Plus, this is a great recipe to make ahead of time, leaving you with less to worry about amidst the bustle of holiday celebrations. If you can’t find fresh cranberries, this recipe also works well using frozen cranberries! For more Thanksgiving side dish recipes, try my cornbread dressing, green bean casserole, or candied yams.
Ingredients
Cranberries — find fresh cranberries in the grocery store produce section near the berries when they are in season during the fall and early winter months. Or, use frozen cranberries if fresh ones are unavailable. Either type works very well!
Sugar — use granulated white sugar to add a classic sweetness or light brown sugar to add a subtle caramel flavor.
Orange Juice — fresh orange juice to adds the most robust citrus flavor–one orange will yield about ¼ cup of juice. Zest the orange first before juicing.
Orange Zest — the zest of one orange to adds brightness and a concentrated orange flavor to teh sauce. Use a zester, microplane, or fine grater to remove the brightly colored outer rind of a washed orange, carefully avoiding the underlying bitter white pith.
How To Make Homemade Cranberry Sauce
1. Zest the orange with a zester or microplane. Then, juice the inside of the orange. If you prefer or don’t have a zester, you can use a sharp knife to cut a thin piece of orange peel to use in place of the zest.
2. If using fresh cranberries, rinse the cranberries and discard shriveled or brown ones. Reserve a handful of cranberries and place the rest in a medium saucepan. Add the sugar, orange juice, water, and orange zest or peel to a medium saucepan.
3. Place the saucepan over medium heat and cook, stirring occasionally, until the cranberry mixture simmer, for about 10 minutes.
4. Decrease the heat to medium-low and stir occasionally, cooking until the berries burst and the liquid thickens the desired amount, about 5-10 minutes. Keep in mind the texture will thicken as the sauce cools. Remove the orange peel if added, and stir in the reserved berries. Remove the saucepan from the heat. Serve warm, at room temperature, or cold, as desired.
Substitutions And Variations
- Sugar swap: Swap the sugars with ¾ cups of pure maple syrup for a deeper caramel flavor or honey for a floral sweetness. Adjust the cooking time accordingly, as liquid sweeteners can change the sauce’s texture and make it thinner.
- Skip the water: Instead of water, use apple cider to add extra sweetness and depth of flavor.
- Use other fruit juices: Substitute the orange juice with pomegranate juice, cranberry juice, or grapefruit juice for a different fruity, tart twist.
- Spices: Include a whole cinnamon stick, a few whole cloves, or star anise in the saucepan when cooking the sauce for added festive flavor. Or, add up to ¼ teaspoon of ground cinnamon or ⅛ teaspoon of nutmeg and cloves. You can also add a splash of vanilla extract!
- Add a splash of alcohol: For an elevated, add a tablespoon or two of port wine, brandy, or Grand Marnier to enhance the sauce with a boozy depth of flavor. The alcohol will cook out of the sauce.
Ways To Use And Serve Cranberry Sauce
This is the best cranberry sauce to pair with Thanksgiving foods like roasted turkey and air fryer turkey breast or classic sides like mashed potatoes and gravy.
You can also enjoy leftovers in a new way! Use it to top breakfast foods like waffles and gingerbread pancakes or desserts like a slice of classic cheesecake. It also makes a delicious alternative filling for apple turnovers or a replacement for raspberry jam in a Monte Cristo sandwich.
How To Make Ahead And Store
Refrigerating: Allow the cranberry sauce to cool completely to room temperature before transferring it to an airtight container and storing it in the refrigerator for up to 7 days. The flavors will deepen as it sits.
Freezing: Place cooled sauce in an airtight, freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight the day before you plan on serving it.
Reheating: If you’d like to enjoy stored cranberry sauce warm, heat it in a small saucepan over low heat, stirring occasionally, until heated through–for about 5-7 minutes. Add a splash of water if needed to thin out the sauce. It’s also delicious served cold, so this is totally optional.
Pro Tips For Making This Recipe
- Adjust the texture. If you prefer a chunkier sauce, reserve a handful of whole cranberries to stir in after cooking. For a smoother sauce, use an immersion blender or potato masher to break down the berries further after cooking. For a thinner sauce, add more water, orange juice, or cider to thin it out.
- Avoid overcooking. The cranberry sauce will naturally thicken as it cools. Remove the saucepan from the heat once the cranberries burst and the liquid reduces. Overcooking the sauce can create a gummy or overly thick texture.
- Balance the flavor. Add a pinch of fine salt to balance the flavors if you find the sauce is too tart for your taste.
Frequently Asked Questions
Yes, you can use frozen cranberries, and there’s no need to thaw them first! Simply add the directly to the sauce and cook the recipe as outlined.
Yes, feel free to adjust the sugar depending on your taste preference. Reduce the sugar by up to ¼ cup for a tarter flavor, or increase by ¼ cup for added sweetness. Taste and adjust as you go to find your perfect sugar ratio.
The temperature to serve this sauce is based on your personal preference! It is delicious served cold, at room temperature, or warm. The heated sauce is ideal for pairing with warm turkey, while cold leftover cranberry sauce is the perfect condiment for sandwiches or used as cranberry relish.
If you love this recipe try these out!
If you’ve tried this Cranberry Sauce recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Cranberry Sauce Recipe
Ingredients
- 1 cup sugar (granulated, light brown) (200g)
- ¼ cup orange juice (1 orange) (60ml)
- ¼ cup water (60ml)
- 1 (12-ounce/338g) bag cranberries fresh or frozen
- 2 teaspoons orange zest (1 orange)
Instructions
- If using fresh cranberries, rinse the cranberries and discard and shriveled or brown ones. Reserve a handful of cranberries and place the rest in a medium saucepan. (If using frozen cranberries, you don’t need to rinse or thaw them.)
- Add the sugar, orange juice, water, and orange zest. Place over medium heat and cook, stirring occasionally, until the cranberry mixture starts to simmer, about 10 minutes.
- Decrease the heat to medium-low and stir occasionally, cooking until the berries burst and the liquid thickens the desired amount, 5 to 10 minutes. (Keep in mind the sauce will thicken as it cools.) Stir in the reserved berries. Remove from the heat. Serve warm, at room temperature, or cold.
Notes
- Adjust the texture. If you prefer a chunkier sauce, reserve a handful of whole cranberries to stir in after cooking. For a smoother sauce, use an immersion blender or potato masher to break down the berries further after cooking. For a thinner sauce, add more water, orange juice, or cider to thin it out.
- Avoid overcooking. The cranberry sauce will naturally thicken as it cools. Remove the saucepan from the heat once the cranberries burst and the liquid reduces. Overcooking the sauce can create a gummy or overly thick texture.
- Balance the flavor. Add a pinch of fine salt to balance the flavors if you find the sauce is too tart for your taste.
Hi John,
we used your recipe as a substitute for lingonberries with a venison tenderloin and it worked beautifully. Thank you for the great recipe.
Love, Sandra