Introduction

Oh, cranberry sauce! Just saying the words brings back memories, doesn’t it? I can almost smell the cinnamon and the sweet-tart burst of cranberries, a sure sign that the holidays are just around the corner. While many store-bought versions are… well, let’s just say “fine,” there’s nothing quite like the homemade kind. And guess what? It’s surprisingly simple to make the absolute best cranberry sauce. This recipe is a lifesaver – it’s quick, uses just a few pantry staples, and the flavor is so much brighter and more delicious than anything from a can. Get ready to impress everyone (including yourself!) with this vibrant, homemade goodness.

Why You’ll Love This Recipe

Fast: Seriously, you can whip this up in under 20 minutes. Perfect for last-minute holiday prep!
Easy: No fancy techniques required. If you can stir, you can make this cranberry sauce.
Giftable: Portion it into cute jars, tie a ribbon around it, and you’ve got a thoughtful homemade gift that’s always appreciated.
Crowd-Pleasing: It’s a universally loved side dish that pairs perfectly with turkey, chicken, pork, and even breakfast treats.

Ingredients

Gathering your ingredients is the first step to cranberry sauce bliss. Here’s what you’ll need:

¾ cup sugar: The sweetness to balance out the tart cranberries. You can adjust this a bit to your liking.
½ cup orange juice: This is our secret weapon for a brighter, more complex flavor. Freshly squeezed is amazing if you have it!
½ cup water: To help everything cook down beautifully.
12 oz fresh cranberries, rinsed and picked through: Make sure to rinse them well and discard any soft or bruised ones. Fresh is best here!
Pinch of salt: A little salt enhances all the other flavors. Don’t skip it!
1 cinnamon stick: For that warm, cozy aroma and flavor that screams holiday.
1 piece of orange peel (use a potato peeler or paring knife): This adds a beautiful citrusy depth without making it taste overwhelmingly like orange juice. Just the zest, no pith!

How to Make It

Alright, let’s get cooking! This is where the magic happens. It’s really as simple as tossing everything in a pot.

Step 1: Combine the Liquids and Sugar. In a medium saucepan, pour in your ¾ cup sugar, ½ cup orange juice, and ½ cup water. Give it a little stir to start dissolving the sugar.
Step 2: Add the Flavor Makers. Now, toss in your 12 oz of fresh cranberries. Add that pinch of salt, the cinnamon stick, and the piece of orange peel. Everything is going into the pot together!
Step 3: Bring to a Boil. Place the saucepan over medium-high heat. Keep an eye on it, and bring the mixture to a nice, rolling boil.
Step 4: Simmer and Thicken. Once it’s boiling, immediately reduce the heat to low. Let it simmer gently for about 10-15 minutes. You’ll see the cranberries start to pop and burst, and the sauce will begin to thicken up beautifully. Stir occasionally to make sure nothing sticks.
Step 5: Remove the Spices. Once the sauce has reached your desired consistency (it will thicken more as it cools!), carefully remove and discard the cinnamon stick and the piece of orange peel. I usually use a fork or slotted spoon for this.
Step 6: Cool and Serve. Let the cranberry sauce cool down completely before serving. This is key for it to thicken properly and for the flavors to meld together. It’s delicious served warm or chilled!

Substitutions & Additions

While this recipe is fantastic as is, feel free to get a little creative! Here are some ideas:

Sweetener Swap: If you’re not a fan of white sugar, you can try maple syrup or honey. You might need to adjust the amount to taste. Brown sugar also adds a lovely caramel note.
Citrus Twist: Feeling adventurous? Swap out half the orange juice for cranberry juice or even a splash of pomegranate juice for a different fruity profile.
Spice it Up: A tiny pinch of ground cloves or a star anise can add an extra layer of warmth. Just be careful not to overdo it!
Boozy Addition: For an adult-friendly version, stir in a tablespoon or two of Grand Marnier, Cointreau, or even a good quality brandy after cooking.
Fruity Fun: Add a handful of chopped apples or pears along with the cranberries for a chunkier, more complex sauce.

Tips for Success

Want to guarantee a perfect batch every time? I’ve got you covered:

Don’t Overcook: While you want the cranberries to burst, overcooking can make the sauce too jammy and lose its fresh flavor. Keep an eye on the time!
Rinse and Pick: This is crucial! You want to make sure you’re only using good quality, firm cranberries for the best texture and flavor.
Cooling is Key: Remember that cranberry sauce thickens significantly as it cools. If it seems too thin when you take it off the heat, don’t panic! Let it cool, and it will likely be perfect.
Prep Ahead: This cranberry sauce can be made a day or two in advance! In fact, I think it tastes even better when the flavors have had a chance to meld overnight. Store it in an airtight container in the refrigerator.

How to Store It

Once your delicious cranberry sauce has cooled, you can transfer it to an airtight container or a pretty jar. It will keep in the refrigerator for about 1-2 weeks. This makes it a fantastic make-ahead item for busy holiday seasons!

FAQs

Here are a few questions you might have about this wonderful sauce:

Q: Can I use frozen cranberries?
A: Yes, you absolutely can! Just add them to the saucepan frozen, and they’ll thaw and cook in the liquid. You might need to simmer for a few extra minutes.

Q: My sauce seems too thick. What should I do?
A: If it’s cooled and still too thick for your liking, you can gently reheat it and stir in a tablespoon or two of water or orange juice until you reach your desired consistency.

Q: How long does it last in the fridge?
A: Properly stored in an airtight container, it should last for about 1 to 2 weeks in the refrigerator.

Q: Can I freeze cranberry sauce?
A: Yes, homemade cranberry sauce freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It should last for up to 3 months.

Best Ever Cranberry Sauce

A quick, easy, and incredibly flavorful homemade cranberry sauce that's perfect for holidays and beyond. Made with simple pantry staples, this recipe delivers a brighter, more delicious taste than store-bought versions.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Servings 8 servings

Equipment

Medium saucepan
Potato peeler or paring knife For removing orange peel
Fork or slotted spoon For removing spices
Airtight container or jar For storage

Ingredients

Main ingredients

0.75 cup sugar Adjust to taste
0.5 cup orange juice Freshly squeezed is amazing
0.5 cup water
12 oz fresh cranberries Rinsed and picked through
1 pinch salt Enhances flavors
1 stick cinnamon stick For aroma and flavor
1 piece orange peel Just the zest, no pith

Instructions

In a medium saucepan, combine sugar, orange juice, and water. Stir to begin dissolving the sugar.
0.75 cup sugar
Add fresh cranberries, salt, cinnamon stick, and orange peel to the saucepan.
0.75 cup sugar
Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until cranberries pop and the sauce thickens.
Remove and discard the cinnamon stick and orange peel.
0.75 cup sugar
Let the cranberry sauce cool completely before serving. It will thicken further as it cools.

Notes

This cranberry sauce can be made up to two days in advance and tastes even better when the flavors have a chance to meld overnight. It can also be frozen for up to 3 months.