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

Homemade Cranberry Sauce

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


  • 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


  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.