Homemade Cranberry Sauce

November 9, 2019

Once you try this fresh Cranberry Sauce recipe you’ll never want to buy it canned again! This is so much better and incredibly easy to make! It’s perfectly sweetened, lightly tart, and has a deliciously bright cranberry and orange flavor.

It’s truly the perfect accompaniment to roast turkey or roast chicken.

Cranberry Sauce in a serving bowl set over a wooden platter. Sauce garnished with fresh mint.

The Best Cranberry Sauce Recipe!

Is there anything like a delicious, made from scratch Thanksgiving or Christmas meal? Chances are most of us have settled for the stuff that comes out of a can or a box, and that’s just it, it’s settling.

If you’ve been one of those people that has been settling, I would highly recommend this year you give the homemade alternative to the pre-packaged and processed Thanksgiving foods a try. The two are a night and day difference.

Canned cranberry sauce and homemade cranberry sauce just don’t even compare.

One comes in the shape of a can while it’s homemade opponent has a spoonable texture and tastes like fresh fruit. And the homemade sauce isn’t jelly like, it’s perfectly sauce-like, the way it’s meant to be.

I look forward to this every year! Try it and you’ll never look back, trust me!

Ingredients needed to make cranberry sauce shown here.

What Ingredients go into Homemade Cranberry Sauce?

You’ll only need 4 ingredients (plus water):

  • Fresh cranberries – if you have some in the freezer those will work too, you can even start with frozen they’ll just need to simmer a little longer.
  • Oranges – only use fresh oranges here. Be sure to zest first before halving and juicing.
  • Granulated sugar – cranberries are super tart so the sugar is a must to sweeten it up. I sometimes juice raw cranberries and it’s a punch of tartness that’s hard to swallow. This is made to be enjoyable.
  • Light brown sugar – I like to use both types of sugar for that little bit of extra flavor you get from brown sugar, but use half white sugar so it’s not overpowering.

Adding cranberry sauce ingredients to a medium saucepan.

How to Make Fresh Cranberry Sauce:

  • Combine all ingredients in a saucepan: In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar.
  • Boil then reduce to a simmer: Set over medium-high heat and bring mixture to a boil, then reduce heat to a simmer.
  • Cook until cranberries burst: Allow mixture to simmer about 10 – 12 minutes, stirring occasionally, until cranberries have popped.
  • Let cool and thicken slightly: Allow mixture to cool about 20-30, the natural pectins in the cranberries will thicken up the sauce a bit as it cools.

Stages of cranberry sauce simmering on stovetop shown here.

Can I Freeze Cranberry Sauce?

Yes cranberry sauce can be frozen for up to 3 months. Freeze in an airtight container (be sure to leave the 1/2-inch gap on top for expansion as it freezes), thaw overnight in the fridge when ready to use then rewarm if desired.

And of course it can also be refrigerated for a few days if you want to make it in advance before the holidays.

What Can I Make with Leftover Cranberry Sauce?

Here’s a few random ideas if you happen to have any left over cranberry sauce after the holiday:

  • spread over toast or pancakes
  • serve warm over chocolate or vanilla ice cream
  • spread on a turkey sandwich
  • make into a dressing or vinaigrette
  • spread over a cream cheese slathered bagel
  • add to a fruit smoothie
  • use it as a dip for chicken nuggets/sticks
  • serve with rotisserie chicken or pork chops
  • make a tangy barbecue sauce with it
  • add atop cheesecake
  • swirl into a chicken or turkey salad
  • layer cheese slices or cream cheese over crackers and spread with cranberry sauce
  • mix in breakfast oatmeal and top with sweetened whipped cream

Cranberry sauce spread over chicken.

More Delicious Thanksgiving Recipes You’ll Love:

Homemade Cranberry Sauce

5 from 4 votes

Once you try this fresh Cranberry Sauce recipe you'll never want to buy it canned again! It's so much better and incredibly easy to make! It's perfectly sweetened, lightly tart, and has a deliciously bright cranberry and orange flavor.

Servings: 10
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 (12 oz) bag fresh cranberries, rinsed
  • 1/2 cup water
  • 1 tsp orange zest
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar

Instructions

  1. In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar. 

  2. Set over medium-high heat and bring mixture to a boil, then reduce heat medium-low. 

  3. Let simmer about 10 - 12 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.

  4. Allow mixture to cool about 20 - 30 minutes to thicken up slightly. Store in refrigerator in an airtight container.

Recipe Notes

  • Frozen cranberries will work well here too.
  • Sauce can be frozen up to 3 months. Cool before freezing, leave 1/2-inch gap in container for expansion. Thaw overnight in the fridge when ready to use.
  • If you don't have any brown sugar all white sugar can be used.
Nutrition Facts
Homemade Cranberry Sauce
Amount Per Serving
Calories 101
% Daily Value*
Sodium 4mg0%
Potassium 68mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 23g26%
Vitamin A 45IU1%
Vitamin C 11mg13%
Calcium 13mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: condiment
Cuisine: American
Keyword: Cranberry Sauce
Author: Jaclyn
Recipe originally shared November 2012, photos have been updated.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

28 Comments

  • DAMON A RUNYON

    HI JACLYN,
    I LOVE THIS RECIPE FOR CRANBERRY SAUCE. TRY A LITTLE REVISION ON YOUR RECIPE. TRY USING ONLY WHITE SUGAR AND REPLACE THE WATER AND ORANGE JUICE WITH AN INEXPENSIVE SAUTERNE WINE. WHEN IT IS FINISHED, YOU CAN SERVE IT AS IS OR CHILLED OR YOU CAN PUT IT IN A BLENDER AND THEN THEN REFRIGERATE FOR A SMOOTH JELLIED CRANBERRY SAUCE. I’M SURE YOU WILL LOVE THIS.
    HAPPY COOKING AND HAPPY THANKSGIVING!
    DAMON

  • Janine Milner

    we don’t get fresh canberries here in South Africa can I Use dried Cranberries

    • Jaclyn

      Jaclyn Bell

      Not with these ratios specifically but if you search “cranberry sauce dried cranberries” on google you’ll get many options to choose from.

  • Jessica

    Thank you for this delicious homemade recipe! I’ve been making it for the 4 years every Thanksgiving and has been aadded as traditional side dish to the rest of the other dishes I make for thanksgiving! HAPPY THANKSGIVING!

    • Jaclyn

      Jaclyn Bell

      I’m so glad to hear you’ve made it every year! Thanks for leaving a review Jessica! Happy Thanksgiving!

  • Annie

    This is the perfect cranberry sauce recipe, in my opinion, It was absolutely delicious!Thank you for the recipe!

  • Renae

    Looks great, but for heaven’s sake, why can’t you list the number of servings? If you did, where might I find that info?

  • Kathryn

    I use the same recipe but omit the brown sugar and use less granulated sugar. The tart cranberries and the sweetness of the sugar is perfect; allthough, I might try substituting Vodka for the water during Christmas Holidays.

    Happy Holidays!

  • Phil

    I have a similar variation that you should try. Replace the water with an equal amount of flavored vodka and the flavor combination will blow you away! Obviously the Vodka cooks off but the flavoring remains and is amazing.

  • Amy G

    I grew up in a home where my mother and my grandmother made it from scratch.. I still make my cranberries and my recipe is almost identical to yours.
    Thank you for sharing I find your pages are full of many wonderful ideas..
    I hope your thanksgiving and all holidays are blessed .