Introduction

Oh, cranberry sauce! Does anything scream “cozy holiday season” quite like it? For me, the aroma of simmering cranberries and spices instantly transports me back to childhood Thanksgivings and Christmases, gathered around the table with family. While the canned stuff has its place, there’s something truly magical about homemade cranberry sauce. And guess what? It’s ridiculously easy to make! This recipe is so simple, you’ll wonder why you ever bothered with anything else. Get ready to impress your taste buds and your guests!

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes, perfect for busy holiday prep!
Easy: Minimal steps and common ingredients mean anyone can make it.
Giftable: Portion it into cute jars, tie with a ribbon, and give the gift of deliciousness!
Crowd-pleasing: The perfect balance of sweet, tart, and warmly spiced makes it a universal favorite.

Ingredients

Let’s gather our goodies. You probably have most of these in your pantry already!

¾ cup granulated sugar: The base for sweetness. You can adjust this a bit depending on how sweet you like your sauce.
½ cup orange juice: This is our secret weapon for vibrant flavor and a little zing! Freshly squeezed is wonderful if you have it.
½ cup water: Helps everything simmer and meld together beautifully.
12 oz fresh cranberries, rinsed and picked through: The star of the show! Make sure to pick out any soft or bruised ones before you start.
Pinch of salt: Don’t skip this! It really makes all the flavors pop.
1 cinnamon stick: Adds that warm, comforting spice we all crave.
1 piece of orange peel (approximately 2 inches): Use a vegetable peeler to get a nice wide strip of the orange zest without the bitter white pith. This infuses a wonderful citrus aroma.

How to Make It

Alright, apron on? Let’s get cooking!

Step 1: Get the Simmer Started. In a medium saucepan, combine the sugar, orange juice, water, and that pinch of salt. Toss in your cinnamon stick and the strip of orange peel.
Step 2: Bring to a Boil. Place the saucepan over medium-high heat. Stir gently until the sugar is all dissolved. Once it’s dissolved, bring the mixture to a nice rolling boil.
Step 3: Add the Cranberries! Carefully pour in your rinsed cranberries. Give it a gentle stir to coat them with the sweet, fragrant liquid.
Step 4: Simmer and Burst. Reduce the heat to medium-low. Let it simmer, stirring occasionally, for about 10-15 minutes. You’ll see the cranberries start to pop and soften, and the sauce will begin to thicken up beautifully. It’s mesmerizing to watch!
Step 5: Remove the Spices. Once the cranberries have burst and the sauce has reached your desired consistency, carefully remove and discard the cinnamon stick and the piece of orange peel.
Step 6: Serve Your Masterpiece! And there you have it – the best ever cranberry sauce! You can serve it warm, which is heavenly with turkey, or let it chill in the fridge. It thickens up even more as it cools.

Substitutions & Additions

Feeling a little adventurous? Here are some fun ways to jazz up your cranberry sauce:

Sweetness Swap: You can use maple syrup or brown sugar instead of granulated sugar for a different flavor profile. Start with a little less and adjust to your taste.
Spice It Up: Add a tiny pinch of ground cloves or nutmeg along with the cinnamon for extra warmth. A thin slice of fresh ginger can also add a lovely subtle kick.
Fruity Fun: Mix in some chopped apples, pears, or even a handful of raspberries during the last 5 minutes of simmering.
Nutty Crunch: Stir in some toasted chopped pecans or walnuts right before serving for a delightful textural contrast.
Boozy Twist: A tablespoon or two of orange liqueur (like Grand Marnier or Cointreau) added at the very end can give it a sophisticated touch.

Tips for Success

A few little tricks up my sleeve to make your cranberry sauce perfect every time!

Picking Your Cranberries: Take a moment to really pick through your cranberries. Remove any that are soft, mushy, or have mold. You want firm, plump berries for the best texture.
Don’t Overcook: While you want the cranberries to burst, overcooking can make the sauce too jammy or even burnt. Keep an eye on it during the simmering stage.
Consistency Check: The sauce will thicken as it cools. If it seems a little thin after simmering, let it simmer uncovered for a few extra minutes. If it gets too thick, you can stir in a tablespoon of water or orange juice.
Prep Ahead Power: Cranberry sauce is a fantastic make-ahead dish! You can easily make it a day or two in advance, store it in an airtight container in the fridge, and then gently reheat it before serving.

How to Store It

Once your delicious cranberry sauce has cooled completely, transfer it to an airtight container. It’ll keep wonderfully in the refrigerator for up to a week. It’s also a great candidate for freezing! Let it cool, portion it into freezer-safe containers or bags, and it should last for about 2-3 months. Thaw it in the fridge overnight before enjoying.

FAQs

Q: Can I use frozen cranberries?

A: Yes, you absolutely can! You don’t even need to thaw them. Just add them directly to the simmering liquid. You might need to simmer them for a few minutes longer until they soften and burst.

Q: How do I get the orange peel without the bitter pith?

A: The best way is to use a vegetable peeler to carefully remove just the colored part of the peel. Avoid scraping any of the white pith underneath, as that’s where the bitterness comes from.

Q: My sauce is too thick. What can I do?

A: No worries! While it’s still warm, gently stir in a tablespoon or two of orange juice or water until you reach your desired consistency.

The Best Ever Cranberry Sauce

A ridiculously easy and flavorful homemade cranberry sauce recipe, perfect for holidays with a balance of sweet, tart, and warmly spiced flavors.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Equipment

Medium saucepan
Vegetable peeler for orange peel

Ingredients

Hauptzutaten

0.75 cup granulated sugar You can adjust this a bit depending on how sweet you like your sauce.
0.5 cup orange juice Freshly squeezed is wonderful if you have it.
0.5 cup water
12 oz fresh cranberries rinsed and picked through. Make sure to pick out any soft or bruised ones.
1 pinch salt Don't skip this! It really makes all the flavors pop.
1 stick cinnamon stick
1 piece orange peel approximately 2 inches, use a vegetable peeler to get a nice wide strip without the bitter white pith.

Instructions

In a medium saucepan, combine the sugar, orange juice, water, and salt. Add the cinnamon stick and the strip of orange peel.
Place the saucepan over medium-high heat. Stir gently until the sugar is dissolved. Bring the mixture to a rolling boil.
Carefully pour in the rinsed cranberries and stir to coat them.
Reduce heat to medium-low and simmer, stirring occasionally, for 10-15 minutes until cranberries burst and sauce thickens.
Remove and discard the cinnamon stick and orange peel.
Serve warm or chilled. The sauce thickens more as it cools.

Notes

This cranberry sauce is also giftable and can be made ahead of time and stored in the refrigerator for up to a week or frozen for 2-3 months.