My favorite fresh cranberry sauce comes together in just minutes, filling your kitchen with the sweet aroma of simmering berries and citrus. With three simple ingredients, this glossy, ruby-red side adds brightness and tang to any holiday spread. Enjoy it with turkey, swirl it into breakfast oatmeal, or bring a festive twist to sandwiches all season long.
Cranberry sauce ingredients:
Cranberries, orange (zest and fruit), and sugar are all you really need for this sauce. With this simple trio, you get a bold, tart-and-sweet flavor that's way brighter than anything from a can.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions:
Sometimes, you want to make cranberry sauce on a whim or adapt for dietary needs:
- Fresh cranberries: Substitute with frozen cranberries-no need to thaw first.
- Sugar: Try honey, maple syrup, or brown sugar for a twist. Keep in mind the flavor differences: maple offers depth, brown sugar brings a touch of molasses.
- Orange: Use a regular orange, tangerine, clementine, or even store-bought orange juice in a pinch. For a different citrus note, lemon zest works too. Or replace orange juice entirely with apple juice for a sweeter, milder sauce.
Fresh or frozen Cranberries?
I feel fresh cranberries are best but frozen can be used if fresh is not available.
Another Option
Cranberry Salsa
Perfect for dipping with chips, serving over cream cheese!
How to make fresh cranberry sauce:
Making homemade cranberry sauce is as easy as it gets and ready in 5 minutes too. Photos with each step are a huge help for brand-new cooks!
Add Cranberries
Place the fresh or frozen cranberries in a medium saucepan.
Zest and Add Citrus
Zest 2 mandarins or 1 large orange, adding the zest to the pot. Peel and section the orange(s) and add the segments to the cranberries.
Add Sugar
Cook
Cook the mixture over medium to medium-high heat, stirring occasionally. The sauce should come together in under 5 minutes, as the berries burst and everything thickens.
Cool
Once thickened, transfer the sauce to a bowl and let it cool completely before serving. The Sauce will continue to thicken as it cools.
To Chunky?
If you want a smoother sauce, blend with an immersion blender once cooled. Prefer chunky? Just mash lightly with a fork or spoon!
Make Ahead Tip
Homemade cranberry sauce is a champion for the "plan ahead" crowd. Make it up to one week in advance! it actually gets better as the flavors meld in the fridge. For the best texture and taste, allow the sauce to cool completely before refrigerating. Chill in an airtight container and don't forget: cranberry sauce often thickens as it sits, thanks to natural pectin in the berries.
How does this sauce thicken?
First the juice from the oranges will start to steam, then the cranberries will start to steam, then the sugar will start to melt, the sauce will start to come together. There is no thickener or gelatin added because the cranberries have natural pectin in them that makes the sauce jell naturally.
Leftovers?
Cranberry sauce is almost as good as leftovers to use up! Keep it fresh in the refrigerator (in a sealed container) for up to 5 days. For longer storage, freeze in small batches: try freezing portions flat in zip-top bags or in silicone ice cube trays for quick defrosting. Defrost in the fridge overnight or gently on the stove or microwave with a splash of water.
Be sure to use any leftover cranberry sauce to spread on each bite of my favorite Thanksgiving leftovers recipe: Thanksgiving Egg Rolls or Thanksgiving Poutine.
Chef Tip
- I recommend using an organic orange because you are going to be using the zest of the orange. Once again I am putting to work my favorite Microplane Zester. I love that tool!
- Be sure to zest just the outer, dark orange part of the orange.
- This sauce will be slightly chunky in texture. If you feel it should be smoother, puree it with an immersion blender or in a food processor.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Ingredients
- 1 12 Ounce bag of fresh cranberries
- 1 large orange
- ½ Cup of sugar
Instructions
- Empty 1 12 ounce bag of fresh cranberries into a sauce pot.
- Zest 2 mandarin oranges or 1 large orange. Add the zest to the cranberries.
- Slice the oranges or separate the segments. Add them to the cranberries and the zest.
- Add ½ cup of sugar to the other ingredients.
- Over medium to medium high heat, cook the sauce. It should take less than 5 minutes. Stir from time to time to make sure nothing is sticking to the bottom of the pot.
- Allow to cool completely before serving.
Nutrition
Notes
Tips:
- Be sure to zest just the outer, dark orange part of the orange.
- This sauce will be slightly chunky in texture. If you feel it should be smoother, puree it with an emersion blender or in a food processor.
published November 17, 2013
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Melanie Clifford Webb says
This is very similar to my family's cranberry sauce recipe. only addition we have is cinnamon and a little bit of orange juice fresh squeezed
Sarah Mock says
Ooooh!! Cinnamon would be nice. Great suggestions.