Fresh cranberries, orange juice, sugar, and cinnamon make this cranberry sauce the perfect sweet and tangy addition to your table!
Okay, let’s get real for a sec. Growing up, the cranberry sauce at our family table came straight out of a can. You know the one I’m talking about—the one with the ridges still imprinted on it as if to remind you, “Yep, I came from a factory.” I never questioned it. I mean, I thought that was cranberry sauce. Honestly? It wasn’t even my favorite part of the meal. I was all about the mashed potatoes.
Then, a few years ago, I spent Thanksgiving at a friend’s house, and she made homemade cranberry sauce. I’m pretty sure I rolled my eyes when she said she was making it from scratch. I was wrong. So wrong. One bite of her sauce—bright, tangy, sweet, and real—and I was completely converted. I remember thinking, “Why didn’t anyone tell me cranberry sauce could actually taste good?”
And now? Now I make this Cranberry Sauce every year and bring it to every gathering. No more can-shaped blobs in this house!
Why You’ll Love This Cranberry Sauce Recipe?
Look, I get it. There are about a million cranberry sauce recipes out there. But here’s why this one is the cranberry sauce:
- Super simple ingredients you probably already have (fresh cranberries, orange juice, sugar, and cinnamon).
- It’s done in 10 minutes, and that includes clean-up if you’re fast!
- It’s not too sweet, not too tart—just that Goldilocks “juuuust right.”
- Make it ahead! It gets better as it chills (kind of like me after a long day).
- It looks fancy enough to impress your in-laws, but it’s easy enough to whip up in your PJs.
And I’ve gotta say, when people taste it? They always ask for the recipe. Trust me. You’ll feel like a rockstar.
Ingredient Notes:
I could just list these, but where’s the fun in that? Let me tell you why each one matters.
- Fresh Cranberries (12 oz): You want them plump and glossy. They pop when they cook—and honestly, it’s weirdly satisfying.
- Orange Juice (½ cup): Freshly squeezed if you can swing it. Adds brightness and cuts through the tart.
- Granulated Sugar (¾ cup): Sweetens things up, but not too much. You want to taste the cranberries.
- Water (½ cup): Helps everything come together into a sauce.
- Cinnamon Stick (1): Adds warmth and coziness. I like to think of it as the “holiday hug” in the recipe.
- Orange Peel (one strip): Adds extra zing. Don’t skip it!
- Pinch of Salt: Because every sweet dish needs a little salt to make it sing.
How To Make Cranberry Sauce?
Step 1: Make Your Syrup Base
In a medium saucepan, combine the sugar, orange juice, and water. Give it a stir and put it over medium heat until the sugar’s all dissolved. You’re basically making a simple syrup here, but with more zing.
Step 2: Add the Stars of the Show
Toss in your cranberries, cinnamon stick, orange peel, and that little pinch of salt. The cranberries will start to pop—and that’s when the magic happens. Stir it now and then so nobody sticks to the bottom.
Step 3: Simmer Down Now
Let it simmer gently for about 10 minutes. The cranberries will burst, thicken the sauce naturally, and fill your kitchen with the best smell ever. Trust me, it’s like holiday potpourri but edible.
Want To Save This Recipe?
Step 4: Cool It
Remove from heat and let it cool for 30 minutes. It’ll thicken up even more as it sits, kind of like your favorite cozy sweater after a warm wash.
Step 5: Chill & Serve
Cover and refrigerate. You can make this a few days ahead, and it just gets better with time. (Don’t we all?)
Storage Options:
- Fridge: It’ll keep in an airtight container for 4-5 days.
- Freezer: Yup, you can freeze it! Up to 2 months. Defrost in the fridge overnight and give it a good stir before serving.
Variations and Substitutions:
Feeling creative? Here’s how you can play with the recipe.
- Add a splash of bourbon for an adults-only twist.
- Swap the cinnamon stick for star anise if you want a fancy licorice note.
- Maple syrup instead of sugar for a deeper flavor.
- Toss in some chopped nuts (like pecans or walnuts) for crunch right before serving.
- Cranberry-apple sauce? Add a diced apple in step 2 and cook it down with the cranberries.
What to Serve with Cranberry Sauce?
Sure, it’s a Thanksgiving classic, but cranberry sauce is way more versatile than we give it credit for.
- Turkey (duh), but also roast chicken, pork, or ham.
- Spread on a turkey sandwich with cream cheese. You’ll never look at leftovers the same.
- On a cheeseboard with brie or goat cheese. Fancy, right?
- Swirled into yogurt or oatmeal for breakfast.
- Spooned over vanilla ice cream. You heard me.
Frequently Asked Questions:
Can I use frozen cranberries?
Yep! No need to thaw—just throw them in. They’ll take an extra minute or two to cook.
How do I make it less sweet?
Start with ½ cup sugar instead of ¾. Taste it as it simmers—you can always add more.
Can I make it ahead of time?
Absolutely! Make it up to 3 days ahead. In fact, I recommend it. The flavors mellow and meld beautifully.
Honestly, if you’ve never made homemade cranberry sauce, this is the year to do it. You’ll never go back to the canned stuff. And when your guests ask if it’s homemade, you can casually say, “Oh, this old thing? Just whipped it up.”
If you give this a shot, I’d love to hear how it turns out! Got a twist on it you swear by? Drop it in the comments. Sharing is caring, after all!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
The Best Cranberry Sauce Ever
Ingredients
- ¾ c granulated sugar
- ½ c freshly squeezed orange juice
- ½ c water
- 12 ounces fresh cranberries rinsed
- A pinch of salt
- 1 cinnamon stick
- 1 strip of orange peel use a vegetable peeler or paring knife
Instructions
- Combine ¾ cup of sugar, ½ cup of orange juice and ½ cup of water, in a saucepan.
- Next, add 12 ounces of cranberries, a pinch of salt, one cinnamon stick and a strip of orange peel to the saucepan.
- Place the saucepan over medium heat. Stir frequently. Let the mixture simmer for 10 minutes or until most of the cranberries have burst open.
- Once cooked, remove the saucepan from the heat. Allow the sauce to cool for at least half an hour.
- After cooling down cover the sauce. Refrigerate it. It can be stored in the refrigerator for, up to three days before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
