The Best Homemade Cranberry Sauce
Alright, let’s talk about a little holiday hero that doesn’t get nearly enough love—cranberry sauce. But not just any cranberry sauce. This is The Best Homemade Cranberry Sauce, and once you make it yourself, you’ll never go back to the canned stuff again. It’s sweet, tangy, perfectly balanced, and just bursting with bold, fruity flavor. It comes together in minutes, but adds such a vibrant pop of color and taste to your plate, it feels like magic. Trust me—this one’s a game-changer!
Why You’ll Love This Cranberry Sauce
Versatile: It’s not just for Thanksgiving! Use it on sandwiches, pancakes, or as a glaze for meats.
Budget-Friendly: Made with just a handful of ingredients you likely already have.
Quick and Easy: Ready in under 20 minutes—no fuss, no stress.
Customizable: Sweeten it up, spice it up, or even spike it up—this sauce adapts to your vibe.
Crowd-Pleasing: A guaranteed upgrade to any holiday spread. The fresh, homemade taste is always a hit!
Ingredients in The Best Homemade Cranberry Sauce
Here’s what makes this sauce so special—it’s incredibly simple, but the flavors are big, bold, and bright:
Fresh Cranberries: The star of the show—tart, juicy, and beautifully vibrant when cooked down.
Orange Juice: Adds brightness and a citrusy twist that pairs perfectly with the cranberries.
Orange Zest: A touch of zest gives it a fragrant, sunny lift.
Sugar: Balances out the tartness and helps the sauce thicken as it simmers.
Water: Keeps everything smooth and gives the sauce its perfect consistency.
Optional Add-ins: Cinnamon sticks, vanilla, or a splash of bourbon—feel free to get creative.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Simmer the Base: In a medium saucepan over medium heat, combine sugar, orange juice, water, and any spices you’re using. Stir until the sugar is dissolved.
Add the Cranberries: Stir in the cranberries and bring the mixture to a boil. Then reduce heat and let it simmer.
Let it Pop: As the cranberries cook, they’ll start to pop—literally! This is when the sauce thickens and the magic happens.
Mash or Leave Whole: Use a spoon to mash the cranberries for a smoother texture, or leave them whole for a chunkier vibe.
Cool It Down: Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools.
Chill or Serve: Serve immediately or chill in the fridge for a few hours. The flavor deepens beautifully the longer it sits.
Nutrition Facts
Servings: 8
Calories per serving: 110
(Note: Nutrition values are estimates and can vary.)
Preparation Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
How to Serve The Best Homemade Cranberry Sauce
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve it warm or chilled alongside roasted turkey or chicken.
- Slather it on sandwiches (especially leftover turkey sandwiches).
- Use as a topping for pancakes, waffles, or even cheesecake.
- Stir into oatmeal or yogurt for a fruity kick.
- Mix with a bit of mustard for a sweet and tangy spread.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Taste as you go—add more sugar if it’s too tart.
- Add chopped apples or pears for extra texture.
- Store leftovers in an airtight container in the fridge for up to a week.
- Freeze in batches for later use.
- Want to impress guests? Add a cinnamon stick or a splash of red wine while simmering.
FAQ’s
1. Can I use frozen cranberries?
Yes! No need to thaw them—just add them straight into the saucepan.
2. Can I make this ahead of time?
Absolutely. In fact, it tastes even better after chilling for a few hours or overnight.
3. Is it too sweet? Too tart?
That’s totally up to you. Start with the suggested amount of sugar and adjust to your taste.
4. Can I skip the orange juice?
Sure, but it adds a beautiful citrusy note. You can sub in apple juice or even just use water.
5. How long does it last in the fridge?
Up to a week in an airtight container.
6. Can I freeze cranberry sauce?
Yes! It freezes well for up to 2 months. Just thaw in the fridge before serving.
7. What’s the best way to mash the cranberries?
A spoon or potato masher works great. For a smoother sauce, blend lightly after cooking.
8. Can I make it spicier or more savory?
Totally. Add a pinch of cayenne, some black pepper, or even minced shallots for a savory twist.
9. What if my sauce is too thick?
Add a splash of water or juice to loosen it up while it’s still warm.
10. Is this sauce only for the holidays?
Not at all! It’s amazing year-round—use it as a condiment, glaze, or dessert topping.
Conclusion
Once you try this Best Homemade Cranberry Sauce, there’s no turning back. It’s sweet, tangy, fresh, and makes every bite of your meal better. Whether it’s a holiday feast or just a Wednesday night dinner, this little bowl of ruby-red goodness brings something special to the table. Give it a try—you’re going to fall in love.
PrintThe Best Homemade Cranberry Sauce
This classic cranberry sauce is a must-have for your holiday table. Made with fresh cranberries, orange zest, and a hint of orange liqueur, it offers the perfect balance of sweet and tart flavors. Simple to prepare and bursting with vibrant color, it’s the ideal accompaniment to turkey and all your festive favorites.
- Prep Time: 5min
- Cook Time: 10min
- Total Time: 15min
- Yield: 8 servings
- Category: SideDish
- Method: Simmering
- Cuisine: American
- Diet: Vegan
Ingredients
– 12 oz (340g) fresh or frozen cranberries
– ¾ cup (150g) granulated sugar
– 1 cup (240ml) water
– 1 tablespoon orange zest
– 1–2 tablespoons orange liqueur (optional)
– Pinch of kosher salt
Instructions
1. In a medium saucepan, combine cranberries, sugar, water, orange zest, and a pinch of salt. If using, add the orange liqueur.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce the heat to medium-low and simmer for about 10 minutes, or until the cranberries burst and the sauce thickens.
4. Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools.
5. Transfer to a serving dish or airtight container and refrigerate until ready to serve.
Notes
This cranberry sauce can be made up to 5 days in advance and stored in the refrigerator. For a deeper flavor, consider substituting some of the granulated sugar with brown sugar. The addition of orange liqueur enhances the citrus notes but can be omitted for a non-alcoholic version.
Nutrition
- Serving Size: ¼cup
- Calories: 100kcal
- Sugar: 21g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
