Nothing says the holidays quite like a homemade Cranberry Sauce Recipe! This sauce takes just four ingredients and a few minutes of prep, making it an easy addition to your holiday meal.
Serve it with a roast turkey, use it in turkey and stuffing roll-ups, or spoon it over leftover turkey sandwiches.
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Holly’s Recipe Highlights: Cranberry Sauce Recipe
- Flavor: It is the perfect balance of sweet and tart, with a hint of warm cinnamon and bright cranberry flavor.
- Why Make It: Just five minutes of prep and one saucepan, it’s easy to whip up with minimal cleanup. It can also be made a day ahead so it’s ready when you need it!
- Technique: The cranberry sauce naturally thickens as it cools, so there’s no need for added thickeners.
Total Time: 1 Hr 20 Mins (5 Min Prep) Servings: 8 Cooking Method: Stovetop
- Total Time:
- 1 hr 20 mins
- Serves:
- 8 servings
- Rating:
- 5.0/5
Ingredient Notes
- Cranberries: Use fresh or frozen whole cranberries. Rinse fresh berries and discard any soft or shriveled ones. Frozen cranberries can go straight into the saucepan without thawing.
- Sugar: Sugar balances the cranberries’ tartness and helps the sauce thicken as it cools. For the best flavor and texture, use the full amount listed. Reducing the sugar will make the sauce tarter and may affect how it sets.
- Water or Orange Juice: Water keeps the cranberry flavor front and center, while orange juice adds sweetness and a bright citrus note. You can also use half water and half orange juice for a milder orange flavor.
- Cinnamon Stick: Adds a hint of warm spice as the sauce simmers and is easy to remove before serving. Leave it out if you prefer a more classic cranberry flavor.
Variations
- Extra Orange Flavor: Stir in a little finely grated orange zest after cooking. Use a zester, and avoid the white pith, which can taste bitter.
- Smooth Sauce: Press the warm sauce through a fine-mesh strainer before chilling for a smoother texture.
- Extra Texture: Fold in chopped, toasted pecans after the sauce has cooled for a little crunch.
Store Your Cranberry Sauce
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze in an airtight container for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator and stir before serving.
- Serving: Serve chilled, at room temperature, or warm in a saucepan.
Save a little extra sauce for baked Brie with cranberries and pecans or easy cranberry Brie bites.
More Sweet Tart Cranberry Favorites
Did you enjoy this Cranberry Sauce Recipe? Leave a comment and rating below.
Cranberry Sauce Recipe
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.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
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.