This easy recipe for homemade cranberry sauce is the perfect way to impress your guests at Thanksgiving dinner! Made with just a few simple ingredients, this holiday favorite always wins rave reviews.
I still remember the first time I made homemade cranberry sauce. It was definitely more than a decade ago, and I was holding a copy of "The Joy of Cooking" in one hand, and a wooden spoon in the other.
Like this recipe, the one I used featured the addition of orange zest for a bright burst of seasonal flavor, and the guests could not stop raving about how delicious it was. So delicious in fact, I was asked to make it again for the upcoming Christmas dinner.
Now, there's nothing wrong with venturing out to the grocery stores at the last minute to pick up a can of jellied cranberry sauce (or whole berry, if you prefer), but there is something truly special about food you make from scratch.
This homemade cranberry sauce recipe is SO easy to make, with just a handful of ingredients and a mere 25 (inattentive) minutes spent at the stove. The recipe has evolved over many years, and it's simply delicious. I know your family will love it as much as mine has!
Why You'll Love It:
- Better than store-bought. Yes, the canned stuff is easy peasy, but homemade is simply delicious. It's something you must try at least once.
- Surprisingly easy to make. All you need is 5 simple ingredients (2 of those are salt and water) and about 25 minutes and you'll have the best cranberry sauce you've ever had.
- Can be made ahead. Since cranberry sauce is better chilled, it can be made up to 3 days before the big day (or even earlier and then frozen).
Ingredients
- Cranberries: Seek out fresh cranberries that are mostly red (but some flushes of pink and white are fine) and have little bruising. Discard any berries that have a damaged appearance.
- Sugar: I like to use white sugar for this recipe since it creates a neutral sweetness. If desired, swap the simple syrup (water and sugar) for 1 cup of pure maple syrup.
- Orange zest (and orange juice): I use the zest and juice from the same orange; first I zest the orange, then I divide it in two and juice one half, which is normally enough for the required 2 tablespoons of juice. If your citrus is very dry, you may need to juice both halves.
- Salt: This brings out the flavor in the other ingredients. Often a skipped-over ingredient, it's essential in helping the other flavors to shine more brightly. Don't leave it out!
- Water: To prepare a simple syrup you will need 1 cup of water. If using maple syrup, omit this ingredient.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Cranberry Sauce
- Add 1 cup of sugar and 1 cup of water to a medium saucepan.
- Heat over medium-high heat, whisking often, until the sugar dissolves.
- Add the cranberries (about 3 ⅔ cups), salt (¼ teaspoon), and fresh orange juice (2 tablespoons) and stir well. Bring to a simmer.
- Once a simmer is reached, reduce the heat to low-medium (or a low simmer) and cook for 12-14 minutes, stirring often.
Note: The cranberry sauce is done when most of the berries have burst and the sauce is well thickened; you should only see a few whole berries (unless you're making whole-berry cranberry sauce). - Add the zest of 1 large orange (about 1 tablespoon), and 1 tablespoon of sugar. Stir, then taste and add salt according to your taste.
How: Add a little salt at a time, then stir and taste. The goal is for the flavor to be bright and pronounced - some well-placed salt with achieve this, but it's important to taste, adjust, taste some more, then adjust again until it's perfect. - Chill and serve (or serve immediately, if a warm sauce is desired).
Top Tip: Chill Before Serving
For the best results, allow the cranberry sauce to chill before serving. The natural pectin will strengthen after cooling, creating a jellied consistency.
Let the sauce cool at room temperature for about 30 minutes, then transfer to a glass container (with a lid) and chill in the refrigerator.
Storing Leftovers
- For the best results, serve only as much at the table as you expect your guests to eat, and then refill the dish as needed.
- This prevents the leftovers from being contaminated with mashed potatoes, stuffing, etc.
- Transfer leftovers to an airtight container.
- Store in the refrigerator for up to 5 days total (deduct time if you made it a day or more ahead).
- Discard if there are any signs of spoilage.
Can You Freeze Cranberry Sauce?
Yes, cranberry sauce freezes very well!
I recommend transferring the chilled leftovers to a freezer-safe container (or freezer bag). Label, then freeze for up to 3 months.
Tip: Make a double batch of cranberry sauce at Thanksgiving, then portion and freeze so you can enjoy it throughout the holiday season - and for Christmas dinner too!
Variations
- With orange zest and ginger: In addition to the orange zest and orange juice used in the base recipe, add 1 teaspoon of freshly grated ginger (or ½ teaspoon of ground ginger), then add more (if needed) to your taste.
- With mandarin oranges: Swap the orange juice for 2 tablespoons of mandarin orange juice, and about 1 tablespoon of zest (about 1-2 mandarin oranges).
- Whole berry cranberry sauce: In jellied sauces, the cranberries are simmered until most burst open, while in whole-berry sauces, the berries are left mostly intact-thanks to a lower and shorter simmering time. To make whole-berry sauce, simmer the berries just for 5-8 minutes, then remove from the heat and cool before serving.
Can You Make Cranberry Sauce Without Sugar?
If you want to make a low-carb cranberry sauce, you can swap the sugar for your favorite sweetener that measures 1-to-1 with sugar. The orange juice can be omitted if you prefer (although the carbs are negligible), or you could add ¼ teaspoon of orange extract in their place. Be sure to add salt to taste, as sugar free foods sometimes need a little extra salt to brighten the flavor.
Can you swap the sugar for pure maple syrup?
If desired, you can swap the sugar and water syrup for pure maple syrup. Since maple syrup is liquid, you'll omit both the water and sugar, and instead use 1-1 ¼ cups of maple syrup. Adjust the sweetness according to your taste.
Ways to Use Leftover Cranberry Sauce
- In sandwiches, wraps, and paninis (paired with leftover turkey and stuffing)
- Baked brie (top your baked brie with warmed cranberry sauce and candied pecans)
- Boursin Dip with cranberries, hot honey, and pistachios (yum!)
- Phyllo cups (cranberry, brie, and pecan is an elite flavor combo!)
- Puff pastry shells
- Combined with ketchup to make a yummy sauce for meatballs or chicken thighs
- An ice cream topping
More Cranberry Recipes:
- Cranberry Bliss Bars (Starbucks copycat)
- Slow Cooker Cranberry Meatballs
- Cranberry relish - Tastes Better From Scratch
- Cranberry orange scones - A Latte Food
- Cranberry cream cheese spread - Dinner Then Dessert
- Cranberry pretzel salad
If you loved this recipe for homemade cranberry sauce, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Cranberry Sauce
Ingredients
- 12 oz fresh cranberries about 3 ⅔ cups
- 1 cup water
- 1 cup white sugar plus 1 tablespoon (for adding to the cooked sauce)
- 2 tablespoons freshly squeezed orange juice about half of 1 large orange
- Zest of 1 orange approximately 1 tbsp
- ¼ teaspoon salt plus more to taste
- Additional orange zest for serving (optional)
Instructions
- Combine the water and white sugar in a medium-sized saucepan over medium-high heat, whisking until the sugar is dissolved.
- Add the fresh cranberries, salt, and orange juice and bring to a simmer (you won't see large bubbles at first, but the cranberries will begin to crack and you will see lots of small bubbles)
- Reduce the heat to low-medium and simmer for 12-14 minutes, stirring often, or until the berries burst open and break down into sauce.
- Remove from the heat and stir in the orange zest and 1 tablespoon of sugar.
- Taste and adjust the amount of salt to your liking (add a little at a time until the flavors are bright and pronounced).
- Cool before serving (it will thicken with cooling). Garnish with additional orange zest (and/or a cinnamon stick) if desired.
Notes
Nutrition
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