This homemade cranberry sauce is made with fresh cranberries, orange juice, orange zest, and warm fall spices. It is sweet, tart, and ready in about 20 minutes, using just one pot.
Once you try it, you will never go back to the canned kind. It is a must-have side for Thanksgiving dinner, and it is great with Pressure Cooker Turkey Breast.
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Why You'll Love This Cranberry Sauce
- Quick and easy: About 5 minutes of prep and 15 minutes on the stove.
- Just the right balance: Sweet and tart, with a bright orange flavor.
- Warm spices: A little cinnamon, allspice, and nutmeg make it taste like the holidays.
- Make-ahead friendly: It keeps in the fridge for up to 2 weeks, so you can cross it off your list early.
Ingredients You'll Need
Here is what goes into this cranberry sauce. You will find the exact amounts in the recipe card below.
- Cranberries: Fresh or frozen both work. No need to thaw frozen cranberries.
- Orange juice: Fresh-squeezed or store-bought.
- Orange zest: Adds a fresh citrus flavor. Grate only the orange part of the peel, not the bitter white part.
- Water and white sugar: They make a simple syrup that the cranberries cook in.
- Vanilla extract: Adds a warm, sweet aroma.
- Spices: Ground cinnamon (or a cinnamon stick), allspice, and a pinch of nutmeg. If you don't have allspice, you can skip it.
- Salt: Just a pinch to balance the sweetness.
How to Make Homemade Cranberry Sauce
Here is a quick overview with step photos. The full instructions are in the recipe card below.
1. Rinse the cranberries
Place the cranberries in a colander and rinse them well. Throw away any that are soft or bruised.
2. Make the syrup
In a saucepan, combine the water, sugar, and orange juice. Bring it to a boil over medium-high heat, stirring now and then, until the sugar dissolves.
3. Cook the cranberries
Turn the heat down to medium. Add the cranberries, orange zest, vanilla, spices, and salt. Cook for about 10 minutes, stirring now and then, until most of the cranberries pop.
4. Let it cool
The sauce will look a little runny at first. Don't worry. It thickens as it cools.
Tips for the Best Cranberry Sauce
- Choose good berries: Look for shiny, firm cranberries.
- Don't overcook it: Take it off the heat when most of the berries have popped. It keeps thickening as it cools.
- Adjust the sweetness: Cranberries are very tart. Taste the sauce and add a little more sugar if you like it sweeter.
- For more vanilla flavor: Stir in ½ teaspoon of vanilla after cooking instead of 1 teaspoon during cooking.
How to Store and Freeze Cranberry Sauce
- Fridge: Let the sauce cool, then keep it in an airtight container for up to 2 weeks.
- Freezer: Pour the cooled sauce into a freezer bag and press out the air. Freeze it flat on a baking sheet, then stand the bag up to save space. It keeps for up to 3 months.
- Thaw: Move it to the fridge the night before you need it, and stir before serving.
Ways to Use Leftover Cranberry Sauce
- Spread it on a leftover turkey sandwich.
- Spoon it over yogurt, oatmeal, or pancakes.
- Serve it with cheese and crackers.
Frequently Asked Questions
Yes. Add them straight from the freezer. They may need an extra minute or two to start popping.
You can make it up to 2 weeks before Thanksgiving and keep it in the fridge. It tastes even better after a day or two.
It is normal for the sauce to look runny while it is hot. It thickens as it cools. If it is still thin after cooling, simmer it for a few more minutes.
Cranberry sauce is cooked until the berries pop and soften, like this recipe. Cranberry relish is usually made with raw cranberries chopped in a food processor.
More Holiday Side Dishes
- Easy Stuffing Recipe
- Creamy Mashed Potatoes
- Green Bean Casserole
- Easy Dinner Rolls with Herb Butter
- Roasted Sweet Potatoes
- Instant Pot Mashed Sweet Potatoes
- Roasted Brussels Sprouts with Pancetta and Apple
- Hasselback Butternut Squash
- Cheesy Scalloped Potatoes
If you make this recipe, please leave a comment and a star rating below. For new recipes every week, subscribe to my newsletter and follow me on Pinterest.
📖 Recipe
Homemade Cranberry Sauce
Ingredients
- 12 oz fresh or frozen cranberries
- ½ cup orange juice
- ½ cup water
- ¾ cup white sugar
- 1 tablespoon fresh orange zest
- 1 teaspoon pure vanilla
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground all-spice
- a pinch of ground nutmeg
- a pinch of kosher salt
Method
- Place the cranberries in a colander and rinse well. Throw away any soft or bruised berries.
- In a large saucepan, combine the water, sugar, and orange juice. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce the heat to medium. Add the cranberries and all the remaining ingredients. Cook for about 10 minutes, stirring occasionally, until most of the cranberries have burst.
- Remove from the heat and let the sauce cool. It will thicken as it cools. Serve at room temperature or chilled.
Jesse says
This homemade cranberry sauce is SO much better than store bought. Love this recipe!
Cathleen says
My mom used to make homemade cranberry sauce all of the time, but whenever I ask for the recipe she says she just wings it and has no real recipe. So I am going to have to try this out to see if I can recreate hers. Thanks for the recipe!!
Rika says
Hi Cathleen,
She sounds just like my mom! 🙂
Dannii says
You can't beat homemade cranberry sauce. It really is worth the effort.
Rika says
Thanks, Dannii!
Jacqueline Meldrum says
I am thinking this would be rather wonderful with sausages! I am off to plan!
Rika says
With sausage? It sounds perfect for me too!
Amanda Wren-Grimwood says
Homemade cranberry sauce is so delicious and this one is so easy to do too!
Rika says
Thanks, Amanda! I am glad that you enjoyed it!