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    Home » Recipes » Side Dishes » Cranberry Sauce

    Cranberry Sauce

    Published: September 29, 2020 · Modified: Sep 29, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Homemade cranberry sauce only takes 15 minutes to make and it's so delicious! This sweet tart dish is the perfect classic complement to your Thanksgiving turkey dinner and it's so much better than store-bought.

    A white bowl filled with homemade cranberry sauce.
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    cranberry sauce in a glass bowl
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    cranberry sauce in a glass bowl
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    cranberry sauce in a bowl
    cranberry sauce in a silver bowl
    cranberry sauce in a white bowl
    cranberry sauce in a square dish
    cranberry sauce in a white bowl
    A small glass bowl filled with homemade cranberry sauce.

    Making homemade cranberry sauce is such an easy thing to do and it always tastes great. No need to crack open a can when you can whip this up in just a few minutes.

    What You’ll Need for This Recipe

    Ingredients to make cranberry sauce on a marble counter.

    Cranberries: You can use fresh or frozen. 

    Orange: The peel and juice add a lovely bit of dimension to the flavor but you can skip this and just use more water instead if desired.

    How to Make Cranberry Sauce

    An orange getting juiced for cranberry sauce.

    1. Use a sharp knife to cut a thin piece of orange peel and then juice the orange. You’ll use about 1/4 cup although you can use all orange juice and no water if desired.

    2. Rinse the cranberries off and reserve a handful then transfer the rest to a large pan. Add the water, orange juice and peel, and sugar.

    Cranberries, sugar and orange juice cooking down in a large pan.

    3. Place over medium-low heat and stir occasionally for about 10 minutes then increase temperature to medium-high.

    4. Stir over medium-high heat for about 5 minutes or until the cranberries will burst and the juice thickens to the desired consistency. Add the reserved cranberries in toward the end of the cook time.

    Homemade cranberry sauce in a silver bowl.

    Pro Tips for this Recipe

    • Fresh or frozen cranberries work equally well. Fresh likely won’t be available in stores until mid-October.
    • If you’re using fresh orange peel then go ahead and use fresh orange juice as well. Your sauce will taste all the better.
    • When you increase heat for the final cook down look at the consistency, not the time. You can have a sauce with a thinner or thicker consistency, it’s really up to you.
    • Store your cranberry sauce in a sealed container in the refrigerator until ready to use. 

    A spoon lifting cranberry sauce from a bowl.

    Frequently Asked Questions

    What can I add to this recipe?

    You can add cinnamon and any of your favorite fall spices or try subbing some of the sugar out for honey or maple syrup. More orange juice will bring some added depth of flavor.

    Is cranberry sauce served cold or hot?

    It gan be served either way although I prefer to warm it before placing it in a serving dish. It can cool to room temp and be fine but cold is not my favorite.

    Can you make it in advance?

    Definitely. Your cranberry sauce will last for about four days in the refrigerator so it’s a really easy dish to make ahead.

    What should the consistency be? 

    This is totally up to you! You can make this more of a loose syrup by cooking it less or adding more liquid. If you want a thicker consistency then just cook the liquid down more. 

    If you love this recipe try these out!

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    If you’ve tried this Cranberry Sauce recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    Freshly made cranberry sauce in a white bowl.
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    5 from 5 votes

    Cranberry sauce

    Homemade cranberry sauce is zingy and sweet, so easy to make and always better than store bought.
    Course Side Dish
    Cuisine American
    Prep Time 2 minutes
    Cook Time 15 minutes
    Total Time 17 minutes
    Servings 12 servings
    Calories 84kcal
    Author John Kanell

    Equipment

    • large pan
    • Knife

    Ingredients

    • 1 cup sugar
    • ¼ cup orange juice
    • ¼ cup water
    • 16 oz cranberries fresh or frozen
    • 1 piece orange peel

    Instructions

    • Rinse the cranberries, reserve a handful and transfer to a large pan. Add a piece of orange peel, orange juice, water, and sugar. If using frozen cranberries you don't need to thaw before using.
    • Place over medium low heat stirring occasionally for about 10 minutes then increase temperature to medium-high and stir for about 5 minutes or until the berries burst and the liquid thickens the desired amount. Stir in the reserved berries toward the end.

    Notes

    • Fresh or frozen cranberries work equally well.
    • If you're using fresh orange peel then go ahead and use fresh orange juice as well. Your sauce will taste all the better.
    • When you increase heat for the final cook down look at the consistency, not the time. You can have a sauce with a thinner or thicker consistency, it's really up to you.
    • Store your cranberry sauce in a sealed container in the refrigerator until ready to use. 

    Nutrition

    Serving: 3tbsp | Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 42mg | Fiber: 2g | Sugar: 19g | Vitamin A: 33IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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