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 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!