This homemade cranberry sauce recipe beats anything from a can. Whole cranberries simmer with sugar, water, and a cinnamon stick until they burst creating a sauce packed with holiday flavor.
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Holly’s Recipe Highlights
- Flavor: Bright, sweet-tart cranberries with a warm hint of cinnamon and a naturally jammy texture.
- Quick & Easy: Only 3 ingredients and 15 minutes.
- Skill Level: It’s super easy to make from scratch. No prep is needed.
- Technique: Simply simmer and stir.
Ingredient Basics
- Cranberries: Use either frozen or fresh cranberries. If using frozen, there is no need to thaw first.
- Sugar: Cranberries are very tart, so a little sweetness is needed to balance the flavor. White sugar or brown sugar works. You can also make this cranberry sauce recipe with a sugar replacement or maple syrup.
- Cinnamon: A cinnamon stick adds just a touch of spice. If you don’t have one, add a small pinch of ground cinnamon or apple pie spice!
- Liquid: Water produces a more traditional flavor, or replace it with orange juice for a more zesty flavor.
Favorite Variations
- Juices: Replace the water with orange juice, pineapple, or apple juice.
- Zest: Stir in some lemon or orange zest or orange peel for some extra flavor.
- Fruit: Add chopped apples, pears, a slice of ginger, or even chopped pecans.
- Spices: Play with the spices and add a pinch of nutmeg or allspice.
- Boozy: Substitute a tablespoon or so of the orange juice with something boozy, a splash of Grand Marnier, a dash of rum, or a bit of brandy.
How to Make Cranberry Sauce
- Combine all ingredients in a pot.
- Let simmer, uncovered, until thickened.
- Chill and serve!
Prep Note: This is a whole berry cranberry sauce; for a smooth sauce, place the warm mixture into a mesh strainer and press it with a spatula to strain it into a bowl.
Can You Make Cranberry Sauce in Advance?
This is an easy thing to prep ahead for Thanksgiving! Make it up to two weeks in advance and keep in the refrigerator to have ready to serve with Thanksgiving Turkey.
Store It, Freeze It, Love It
Serving Suggestion: Serve it this holiday season at Thanksgiving dinner, Christmas, or Easter. It goes great with roast turkey, goose, Cornish game hens, or even ham.
Storing: Store leftover cranberry sauce in an airtight container in the fridge for up to 2 weeks or freeze it for up to 3 months. If frozen, thaw in the fridge overnight to use.
Love it later as a topping on ice cream, cheesecake, or sponge cake. It’s great on leftover turkey sandwiches, layered into overnight refrigerator oatmeal, or on top of French toast, homemade waffles, or pancakes.
Ways to Use Cranberry Sauce
Did your family love this Cranberry Sauce? Leave a rating and a comment below!
Equipment
Ingredients
- 12 ounces cranberries fresh or frozen, about 3 cups
- 1 cup granulated sugar
- 1 cup water or orange juice
- 1 cinnamon stick
Instructions
- In a medium saucepan, combine cranberries, sugar, water, and the cinnamon stick.
- Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10 to 12 minutes uncovered.
- Remove the cinnamon stick and discard. Cool to room temperature and refrigerate until chilled. Serve chilled or room temperature.
Notes
- Frozen cranberries do not need to be thawed.
- Water produces a more traditional flavor, while orange juice makes it zestier.
- The cranberry sauce will thicken as it cools.
- This is a whole berry sauce. For a smooth texture, place the warm sauce into a mesh strainer and strain it into a bowl, pressing the cranberries to remove as much juice as possible.
- Make this sauce weeks (or months) ahead of time and freeze. Thaw overnight and serve for the big day.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Sauce, Side Dish
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I add fresh rasberrys and frozen bing cherries. Sometimes canned mandarin oranges. There is no limit to the choices of additional fruit you can add to the sauce.
Raspberries would be so good!
This is a good, basic recipe…to take it to the next level put a small can of mandarin oranges and a handful of pecans in the cranberries. They are yummy!
Can you can this cranberry sauce?
Hi Arlene, I have not tried canning this recipe and unfortunately am unable to say if this recipe is suitable for canning. Maybe one of our readers will have a suggestion for you!
You can also process it like jams & jellies for long term storage.
Would ground cinnamon work in place of the cinnamon stick? If so, how much ground cinnamon would you recommend?
Yes, you can, I would suggest about ⅛ teaspoon. You just need a little bit.
I’ve made this Cranberry sauce for a few years. It’s quick and easy and always a hit for those who love cranberry sauce! It freezes well, too.
This looks really good. I use a couple of large soup spoons full of marmalade instead of orange juice or orange rind, as well as 2 cups sugar and 2 cups water. The marmalade adds a nice texture and is not bitter. I bring to boil, skim off and cook for about 30 to 45 minutes on low. When it cools it has the consistency of canned cranberry sauce. Holds in the refrigerator for weeks. My husband loves it.
I haven’t heard of using marmalade, sounds delicious! Thank you for sharing!
Thank you so much for the crock pot way of cooking the dressing! You have saved myThanksgiving life!
So happy this recipe worked for you, Sherry!
Like your recipes would like to have them to my email box.
Penny, you can click here to sign up to receive emails. Look forward to sending you recipes!
I always add a little Grand Marnier, orange zest and while the sauce is simmering I put some orange rind peels in it. So good and freezes great!
That sounds amazing!
This is also great with some crunched up walnuts it!!!
That sounds delicious, Diane!
Cranberry sauce is so easy.
What garnish did you use for this cranberry recipe?
Hi Sarah, we garnished it with a sprig of rosemary.
This is my first time to do cranberry sauce and came excelente! Ty
So happy to hear that! Glad you enjoyed it!
I made this cranberry sauce and it’s too die for thank you it’s so awesome I put a little orange zest in also we like the tart that it has my favorite recipe. Ever. Lyndia from Lakeland fla
I am so glad you loved it! We love making this for the holidays too!
So glad you loved it Lyndia!
what can I do if I don’t have cinnamon stick?
You can leave it out or add a very small pinch of cinnamon (around ⅛ tsp or less).
I’ve learned it tastes much better the next day, so I make it at least a day ahead. Super easy and so good!
So glad you loved it Terry!
Hi. This looks great! Do the cranberries need to pop open when cooking?
Also, if using frozen cranberries do they need to thaw out before cooking?
THANK you!
You do not need to thaw the cranberries first. They will naturally pop open while simmering. Enjoy Lisa!
Hey I was wondering how far in advance to Thanksgiving cal the cranberry sauce be made. Thank you for sharing your recipe
This can be made 4-5 days in advance or up to a couple of months if you freeze it. This recipe freezes perfectly!
This’s is how I make it but I also add orange zest. Gives it just a little texture.
Yummy, thanks for sharing!
My ex mother in law use to make a jellied cranberry relish. It had chopped celery, nuts and cottage cheese. Don’t remember the other ingredients and she has passed away. Any ideas?
I don’t have anything close but I’m a big cottage cheese lover! I have some vintage recipe cards and books so if I happen to come across something similar, I’ll be sure to let you know!
Do you serve this cold, hot, room temperature, or what?
I usually serve it room temperature.