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This cranberry sauce recipe is sweet, tart and bursting with fresh orange flavor! Made with whole cranberries, orange juice, brown sugar and warm spices, it comes together in just 15 minutes of prep and cooking. It’s an easy, homemade Thanksgiving side dish that you can make ahead of time, so there’s one less thing to worry about on the big day!
Table of Contents
- Ingredients You’ll Need
- How to Make Cranberry Sauce
- Tips for the Best Cranberry Sauce
- Cranberry Sauce Troubleshooting
- How Do You Know When Cranberry Sauce Is Done?
- Can You Use Frozen Cranberries to Make Cranberry Sauce?
- Make Ahead, Storing and Freezing Cranberry Sauce
- What to Serve with Cranberry Sauce
- More Thanksgiving Side Dishes
- Watch this Video Tutorial
- Cranberry Sauce Recipe
I grew up thinking I didn’t like cranberry sauce. My dad loved the canned stuff, and every Thanksgiving my mom would open a can just for him. The rest of us? No thank you!
Then one day, I had a leftover turkey sandwich at a little sandwich shop, and everything changed. That sweet and tart cranberry sauce with the turkey?! I finally understood what I’d been missing!
Now, homemade cranberry sauce is a must-have at our Thanksgiving table. And trust me, once you try it with fresh orange juice and a little brown sugar, you might never go back to the canned stuff!
Why You’ll Love This Cranberry Sauce Recipe
- The perfect balance of sweet and tart: White sugar sweetens the cranberries while brown sugar adds a little richness that makes the sauce extra delicious.
- Fresh orange flavor: The orange juice brings out the natural fruitiness of the cranberries without overpowering them.
- A hint of holiday spice: Just a little cinnamon and cloves give this cranberry sauce a flavor that’s anything but boring!
- Everything cooks in one saucepan: No complicated steps or special equipment. Just simmer the ingredients together and let the cranberries work their magic!
Ingredients You’ll Need
You only need 7 simple ingredients to make this homemade cranberry sauce! The combination of fresh orange juice and warm spices makes it extra special.
- Cranberries: Fresh whole cranberries work beautifully, but frozen cranberries are great too! There’s no need to thaw them first.
- White Sugar: Balances the natural tartness of the cranberries.
- Brown Sugar: Adds a deeper, richer sweetness that takes this sauce to the next level.
- Fresh Orange Juice: The secret to that bright, fresh flavor! I highly recommend squeezing your own oranges.
- Water: Adds a little extra liquid to help the cranberries simmer and burst without overpowering their natural flavor.
- Cinnamon: Just a little adds a warm, subtle spice.
- Cloves: A tiny dash gives the sauce another layer of holiday flavor. A little goes a long way!
How to Make Cranberry Sauce
Making homemade cranberry sauce couldn’t be easier! Everything cooks together in one saucepan, and the cranberries naturally thicken the sauce as they cook.
- Combine: Add the cranberries, white sugar, brown sugar, orange juice, water, cinnamon and cloves to a medium saucepan.
- Simmer: Cook over medium heat, stirring occasionally, until the cranberries begin to pop and burst.
- Thicken: Continue simmering uncovered until most of the berries have burst and the mixture looks slightly thickened, about 10 minutes total. The sauce should still be a little loose while it’s hot.
- Cool: Remove from the heat and allow the sauce to cool.
- Serve: Transfer to a serving bowl and enjoy, or refrigerate until you’re ready to serve.
Watch the video below to see exactly how the cranberries pop and the sauce thickens!
Tips for the Best Cranberry Sauce
- Use fresh orange juice. It gives the sauce a brighter, fresher flavor than bottled juice.
- Keep the sauce at a gentle simmer. Stir occasionally so the sugars don’t scorch on the bottom of the pan.
- Go easy on the cloves. A little adds wonderful flavor, but too much can overpower the cranberries.
- Adjust the texture. Leave some berries whole for a chunky sauce, or gently mash them with a spoon if you prefer it smoother.
Cranberry Sauce Troubleshooting
First, let it cool! Cranberries contain natural pectin, so the sauce thickens considerably as it cools. If it’s still too thin after cooling, return it to the saucepan and simmer uncovered for a few more minutes.
It probably cooked a little too long. Stir in a tablespoon of water or orange juice at a time until it reaches your desired consistency.
Cranberries are naturally tart! If the sauce needs more sweetness, stir in a tablespoon of sugar while it’s still warm. Taste and repeat as needed.
A small squeeze of fresh lemon juice can help balance the sweetness. Start with just a little, taste and adjust.
They probably need a few more minutes! Keep simmering gently until most of the berries have softened and burst. Frozen cranberries may take a little longer.
How Do You Know When Cranberry Sauce Is Done?
Your cranberry sauce is ready when most of the berries have burst and the liquid looks slightly syrupy. It should still be a little loose when you remove it from the heat.
Here’s the trick: cranberries contain natural pectin, so the sauce thickens as it cools! There’s no need to add cornstarch or gelatin, and you don’t want to cook it until it’s super thick or it may become too firm after cooling.
Can You Use Frozen Cranberries to Make Cranberry Sauce?
Absolutely! Frozen cranberries work just as well as fresh cranberries in this cranberry sauce recipe. Add them straight to the saucepan without thawing. They may need a few extra minutes to cook, but the finished sauce will be just as delicious!
I love keeping a bag of cranberries in the freezer so I can make homemade cranberry sauce even when fresh cranberries aren’t in season.
Make Ahead, Storing and Freezing Cranberry Sauce
One of my favorite things about homemade cranberry sauce is that you can make it ahead of time! That means one less dish to think about on Thanksgiving morning.
- Make Ahead: Prepare the cranberry sauce 1–3 days before Thanksgiving. Keep it covered in the refrigerator until you’re ready to serve.
- Storing: Store cooled cranberry sauce in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze in a freezer-safe container for up to 3 months for best quality. Leave a little room for expansion.
- Thawing: Thaw overnight in the refrigerator and give the sauce a good stir before serving. If it seems watery after thawing, gently warm and stir to bring it back together.
Serving Tip: Cranberry sauce can be served chilled or at room temperature. We love making it the day before Thanksgiving so the flavors have time to come together!
What to Serve with Cranberry Sauce
Of course, cranberry sauce and Thanksgiving turkey are a match made in heaven! But don’t stop there. That sweet and tart flavor is delicious with all kinds of savory dishes.
Here are a few of our favorite recipes to serve with it:
- Oven Roasted Thanksgiving Turkey
- Creamy Mashed Potatoes
- Make Ahead Stuffing
- Sweet Potato Casserole
- Homemade Potato Rolls
And whatever you do, don’t throw away the leftovers! Spread cranberry sauce on Thanksgiving turkey sliders or use it to make our cranberry sauce muffins with cinnamon streusel. You might actually want to make extra cranberry sauce just for the leftovers!
Planning your whole holiday meal? Check out our Thanksgiving recipe roundup for all our favorite recipes, plus our Thanksgiving day guide to help you get everything on the table!
Once you see how easy it is to make this cranberry sauce recipe from scratch, you’ll never want to go back to the canned stuff! With fresh cranberries, orange juice, brown sugar and just a hint of spice, it’s sweet, tart and everything homemade cranberry sauce should be.
Make it ahead for Thanksgiving, save some for those leftover turkey sandwiches and don’t be surprised when it becomes a holiday tradition at your house too!
More Thanksgiving Side Dishes
- Sweet Potato Casserole
- Southern Macaroni and Cheese
- Loaded Sweet Potatoes
- Jiffy Corn Casserole
- Candied Cranberries
Watch this Video Tutorial
Cranberry Sauce
Ingredients
- 12 oz Cranberries
- ⅔ Cup White Sugar
- ⅓ Cup Brown Sugar
- ⅔ Cup Fresh Orange Juice
- ¼-⅓ Cup Water
- 1 Pinch Cinnamon
- 1 Pinch Cloves
Instructions
- Add all the ingredients to a saucepan and cook over medium heat until reduced and berries are popping.12 oz Cranberries, ⅔ Cup White Sugar, ⅓ Cup Brown Sugar, ⅔ Cup Fresh Orange Juice, 1 Pinch Cinnamon, 1 Pinch Cloves, ¼-⅓ Cup Water
- Cool before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
