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 made this Cranberry Sauce for Thanksgiving, then froze the leftovers, and served again on Christmas Day. A little goes a long way. I still have alot of leftovers. The recipe states that you can freeze the leftovers, but will this still be good next year for Thanksgiving & Christmas?
There is no danger in leaving it that long, it can deteriorate in flavor a little bit so I’d suggest trying to remove as much air as possible. It’s also great spooned over yogurt or ice cream for dessert, added to smoothies or spooned over brie or even cream cheese for a snack (it goes well in turkey sandwiches too). Hope that helps!
Thank you Holly! I will try some of your suggestions.
I loved this sauce. How long does it keep in the fridge.?
You can keep it about a week in the fridge. It also freezes beautifully if needed.
Do u need to use the cinnamon stick?
You can leave it out if you’d prefer.
Thank yoy
Thank you
Delicious & easy!!!
Added zest and juice from 2 mandarins and used half water half apple juice. Everyone loves it.
Thank you for another winner! I love your recipes. I added about 1/8 tsp of orange zest and used brown sugar instead of white, the juice of one navel orange and enough water to make 3/4 cup liquid. I was hoping to use less sugar, but you were right on the mark, it really does require a full cup. I don’t like it overly sweet, and this was perfect! Sweet and tart. Love it!
I’m so glad you loved it, homemade is so good and so easy!
Oops, I meant in addition to the 1 cup sugar (not 2 cups)
Sooooo GOOD! I made as directed, added 1/4 cup brown sugar in additionto the 2 cup cane sugar. I used Honeycrisp style apple juice for the liquid. I added a about 1/3 tsp of dried orange peel with the cinnamon stick. Cooked as instructed. Removed the cinnamon stick and used my hand held emulsifier to blend. Just waiting for it to cool so I can freeze it til the big day! THANK YOU for such a great recipe!!! I’ve made homemade sauce before, but THIS is the BEST EVER! DEF a keeper for all future holiday meals
Delicious!!!
how would one go about making this into the jellied version? my son prefers that and I would love to be able to make him some!
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. This will not create a texture the same as jellied but it will be smoother and delicious.
Food mill !!
So EASY !!
Oxo stainless steel.
You won’t be stuck with it because you can use it for so many other things like applesauce.
I loved the ease of the recipe but this was WAY too sweet for me. If you like cranberry sauce on the tarter side, use 1/2 -3/4 cup sugar.
I use 2 tbls of water for each 12 ounce bag and add 2 or 3 strips of orange zest and sugar of course. Comes out perfect every year.
be careful using the recipe doubler/tripled. I was rushed and tripled the recipe. the about 3 cups of cranberries never tripled. the ounces tripped but not the measuring amount. like a dummy I did 3 3 3 of everything. anyone know what to make with this almost cranberry syrup
Oh no S, I can see how that would be confusing. I have moved the measurement to the notes to avoid confusion. You could certainly add more cranberries and reboil it.
I love this recipe. Delicious and simple. I like using orange juice and used cinnamon. I made it today to have for dinner tonight with pork loin and baked sweet potatoes.
So I could make it the night before or maybe two nights before?
Hi Anne, that would work great with this sauce!
My husband likes to use dark brown sugar and 1:1 Jack Daniels and Water along with the cinnamon stick and lemon zest. I think this year I’ll try dark rum. :)
Sounds delicious, I would love to hear what you think of it!
Great recipe for traditional cranberry sauce. Very easy recipe!
Absolutely delicious
Delicious and easy recipe. I will never buy can cranberry sauce ever again. BTW I’ve done several of your recipes and they never disappoint. :) thank you
I am so glad you have been enjoying the recipes Erica!
Absolutely fabulous! I use pear juice for the liquid which makes it very special!!!
Pear juice would be so good in this!
Can I add pineapple chuncks to it ?
Sure you can!