This homemade cranberry sauce is a classic addition to any holiday meal. It uses just a handful of simple ingredients and comes together quickly on the stovetop.
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Making cranberry sauce from scratch is very rewarding. It takes about 20 minutes of active time, and the flavor is much brighter and more complex than the kind from a can. You can make it days ahead to save time during holiday prep.
Why You'll Love This Recipe
- Dissolving the sugar first in the liquid creates a smooth syrup base, ensuring the final sauce has an even texture without any graininess
- Simmering the cranberries causes them to burst and release their natural pectin, which is the key to thickening the sauce without any added starch
- Cooling the sauce is an essential step
- The pectin firms up as the temperature drops, giving the sauce its characteristic jelly-like consistency
Essential Ingredients
- Cranberries: Both fresh and frozen cranberries work well. If using frozen, there is no need to thaw them first; just add them directly to the saucepan.
- Sugar: Standard granulated sugar is all you need. You can adjust the amount up or down based on how sweet you like your sauce.
- Orange Juice: Use your favorite type of orange juice. For an extra pop of flavor, add the zest from one orange along with the juice.
- Cinnamon: A small amount of ground cinnamon adds a nice warmth. You could also use a whole cinnamon stick and remove it before serving.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Make the Syrup: Start by combining the sugar, water, and orange juice in a medium saucepan. Cook this over medium-high heat, stirring a few times, just until the mixture comes to a boil and the sugar is fully dissolved. This creates the sweet base for your sauce.
Simmer the Cranberries: Once the syrup is boiling, carefully add the cranberries, cinnamon, and optional orange zest. Stir everything together and bring the sauce back to a gentle simmer. You will soon hear the cranberries start to pop as they cook.
Thicken and Cool: Let the sauce simmer for about 10 to 15 minutes, stirring it every so often to prevent sticking. The sauce is ready when the berries have broken down and the liquid has thickened enough to coat a spoon. Remove it from the heat and let it cool completely; it will set up much more as it chills.
You Must Know
- The sauce will look a bit thin when you take it off the heat, but it sets up considerably as it cools
- Don’t be tempted to overcook it
- For a smoother sauce, you can press it through a fine-mesh sieve after cooking to remove the berry skins
- Feel free to adjust the sweetness
- You can start with 3/4 cup of sugar and add more to your liking
- The cooling and chilling time is not included in the total time but is necessary for the sauce to set properly
Serving Ideas
This sauce is a traditional accompaniment for roasted turkey and chicken. It also pairs well with pork roast and can be used as a spread on sandwiches.
Storing & Reheating
Store the cranberry sauce in an airtight container in the refrigerator for up to 10 days. You can also freeze it for up to 3 months. Thaw it in the refrigerator overnight before serving.
FAQ
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work just as well as fresh. You do not need to thaw them before use; simply add them to the saucepan as directed. You may need to add a minute or two to the cooking time.
My cranberry sauce seems too thin. What should I do?
Cranberry sauce thickens significantly as it cools. If it seems thin right after cooking, that is normal. Let it cool completely, then chill it in the refrigerator. If it is still too thin after chilling, you can return it to the pan and simmer it for another 5 minutes.
How can I adjust the sweetness?
You can easily adjust the sweetness to your preference. For a tarter sauce, reduce the sugar to 3/4 cup. For a sweeter sauce, you can increase it to 1 1/4 cups. Taste the sauce near the end of cooking and stir in more sugar if needed until it dissolves.
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📖 Recipe Card
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Homemade Cranberry Sauce
- Total Time: 20 minutes
- Yield: Makes about 2 cups 1x
Description
Fresh cranberries simmered with sugar, orange juice, and a hint of cinnamon until thick and flavorful.
Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- 1/2 cup (120ml) orange juice
- 1 (12-ounce) bag fresh or frozen cranberries, about 3 cups (340g)
- 1/4 teaspoon ground cinnamon
- Optional: 1 teaspoon orange zest
Instructions
- In a medium saucepan, combine the sugar, water, and orange juice.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar has completely dissolved.
- Add the cranberries and ground cinnamon to the saucepan. If using, stir in the orange zest.
- Return the mixture to a simmer. Reduce the heat to medium-low and cook, stirring occasionally.
- Continue to simmer for 10 to 15 minutes. The cranberries will pop and the sauce will start to thicken.
- The sauce is done when it coats the back of a spoon. It will continue to thicken as it cools.
- Remove the saucepan from the heat and let the sauce cool to room temperature.
- Transfer the cooled sauce to a container, cover, and refrigerate for at least 2 hours before serving.
Notes
- The sauce will look a bit thin when you take it off the heat, but it sets up considerably as it cools. Don’t be tempted to overcook it.
- For a smoother sauce, you can press it through a fine-mesh sieve after cooking to remove the berry skins.
- Feel free to adjust the sweetness. You can start with 3/4 cup of sugar and add more to your liking.
- The cooling and chilling time is not included in the total time but is necessary for the sauce to set properly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
