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Freshly made cranberry sauce in a white bowl.

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


  • large pan
  • Knife


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


  • 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.


  • 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. 


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