Homemade Cranberry Sauce

Once you make cranberry sauce from scratch, it is hard to go back to the can. It takes about 15 minutes, needs only a handful of ingredients, and tastes bright and fresh next to rich holiday food like turkey and mashed potatoes.

Cranberries are full of natural pectin, so the sauce thickens on its own as it cools. Orange juice and a little zest balance the tartness, and you can adjust the sugar to your taste.

It is also one of the best make-ahead holiday dishes. Cook it up to a week before and it will be ready and waiting in the fridge.

Why You’ll Love This Recipe

• Ready in about 15 minutes
• Only 4 main ingredients
• Make up to a week ahead
• Sweet-tart flavor you can adjust

Ingredient Notes

Cranberries: Fresh or frozen both work. There is no need to thaw frozen cranberries; just add a minute or two to the cooking time.

Sugar: 3/4 cup gives a balanced sweet-tart sauce. Use up to 1 cup if you like it sweeter, or swap part of it for maple syrup.

See the recipe card below for full measurements.

How to Make Homemade Cranberry Sauce

1. Dissolve the sugar

   In a medium saucepan, stir together the sugar, orange juice, water and salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves.

2. Add the cranberries

   Add the cranberries and the cinnamon stick, if using. Return to a boil, then lower the heat to a gentle simmer.

3. Simmer

   Simmer for 10 to 12 minutes, stirring now and then, until most of the berries have burst and the sauce looks glossy. Press some berries against the side of the pan if you like a smoother sauce.

4. Finish

   Remove from the heat, discard the cinnamon stick and stir in the orange zest. The sauce will look loose but thickens a lot as it cools.

5. Cool

   Cool to room temperature, about 1 hour, then serve or refrigerate. It is good at room temperature or chilled.

Tips for the Best Results

• Do not cook it too long. Over-reduced sauce turns thick and jammy once it cools.
• Use a large enough pan; the berries pop and can splatter.
• Taste once it is cool and stir in a little more sugar or orange juice if needed.
• Leftovers are great on turkey sandwiches, yogurt or toast.

Common Mistakes to Avoid

Substitutions

• Orange juice: Apple juice or all water with extra orange zest.
• Granulated sugar: Brown sugar, maple syrup or honey (start with a little less and adjust).
• Cinnamon stick: A pinch of ground ginger or a few cloves.

What to Serve With It

• Easy roast turkey
• Creamy mashed potatoes
• Roast chicken
• Turkey leftover sandwiches

Storage and Reheating

Fridge: Store in a covered container for up to 10 days.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and stir before serving.

Reheat: Serve chilled or at room temperature. Warm gently on the stove if you prefer it warm.

Tools That Make This Easier