This cranberry sauce is the easiest holiday side dish you’ll ever make — and honestly, it tastes way better than anything from a can. It’s sweet, tart, and thick with just the right pop from the berries. You only need a few ingredients and about 15 minutes on the stove. This is one of those recipes that looks fancy but is actually super chill. Perfect for Thanksgiving or just when you want something special on the table.
What You’ll Need
- 12 oz fresh cranberries (rinsed and drained)
- 1 cup granulated sugar
- 1 cup water
- Zest of 1 orange
- 2 tbsp fresh orange juice
- 1/4 tsp ground cinnamon (optional)
Why I Love This Recipe
This cranberry sauce takes me straight back to my grandma’s kitchen. She made it every year, and I still remember standing next to her, watching the berries pop in the pot. It’s one of the first recipes I ever learned, and I still make it every holiday season.
- You only need 15 minutes
- It uses real fruit and no preservatives
- You can make it ahead of time
- It’s great warm or cold
- Leftovers are amazing on sandwiches
Makes
About 2 cups (serves 6–8)
Total Time
15 minutes
Macros (Per Serving, out of 8)
- Calories: 110
- Carbs: 28g
- Sugars: 25g
- Fiber: 2g
- Fat: 0g
- Protein: 0g
Why This Recipe Works (Quick Science)
Cranberries are naturally high in pectin, which helps the sauce thicken without needing gelatin or cornstarch. The sugar breaks down the berries and pulls out moisture, while the heat helps them burst and soften. The orange adds natural acidity and brightness to balance the sweetness.
Common Mistakes
- Not rinsing the cranberries: Some might have stems or shriveled ones that need tossing.
- Undercooking: The sauce needs a good 10–12 minutes to thicken and for all berries to soften.
- Skipping the sugar: Don’t cut the sugar too much — cranberries are super tart and need balance.
- Overcooking: If you cook it too long, it can turn jammy and lose that fresh texture.
What to Serve With
- Roast turkey or chicken
- Pork tenderloin
- Brie and crackers
- On toast or biscuits
- In leftover sandwiches
FAQ
Can I use frozen cranberries?
Yes! No need to thaw — just toss them in the pot.
Can I reduce the sugar?
A little, but don’t cut too much. Cranberries are very tart.
How long does it last in the fridge?
Up to 10 days in an airtight container.
Can I freeze it?
Yes. Let it cool fully first, then freeze up to 2 months.
Tools You’ll Need
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Citrus zester
- Small bowl for juice
Substitutions and Variations
- Use brown sugar for a deeper flavor
- Add a splash of vanilla after cooking
- Stir in chopped pecans or walnuts
- Use lemon zest instead of orange
- Skip the cinnamon or add a pinch of nutmeg
Make Ahead Tips
Make this 3–4 days ahead and keep in the fridge. It actually tastes better the next day after the flavors settle.
How to Make Homemade Cranberry Sauce
Step 1: Combine Water and Sugar
Pour 1 cup of water and 1 cup of granulated sugar into a medium saucepan over medium heat. Stir until the sugar is completely dissolved.
Step 2: Add Cranberries
Add 12 oz fresh cranberries (rinsed and drained) to the pot. Stir gently.
Step 3: Add Orange Zest, Juice & Cinnamon
Stir in the zest of 1 orange, 2 tbsp fresh orange juice, and 1/4 tsp ground cinnamon (optional).
Step 4: Simmer Until Berries Pop
Let everything simmer for 10–12 minutes, stirring occasionally. The cranberries will burst and the sauce will thicken up.
Step 5: Cool and Serve
Take the pan off the heat and let it cool for at least 15 minutes. Sauce will thicken more as it cools. Spoon it into a serving bowl.
Leftovers & Storage
Store in an airtight container in the fridge for up to 10 days. Tastes even better after a day or two. You can also freeze it for up to 2 months — just thaw in the fridge overnight before serving.
Hope You Love It
I hope you try this cranberry sauce and see how easy and tasty it is! If you make it, leave a comment and let me know how it turned out — or drop any questions you’ve got.
