Cranberry Sauce

This simple classic Cranberry Sauce recipe combines cranberry and orange flavors for a real treat! Holiday dinners aren’t complete without it!

Cranberry Sauce recipe

If you are looking for the perfect Cranberry Sauce recipe to share with family and friends this holiday season, then you are going to love this recipe! Not only does it come together quickly, but it can be made ahead to make your holiday baking and cooking less stressful!

I don’t know about your family, but in ours, Thanksgiving and Christmas just aren’t complete without a bowl of homemade Cranberry Sauce! This homemade recipe tastes a million times better than anything in a can.

We don’t just reserve Cranberry Sauce as a holiday recipe either – we enjoy it throughout the year as a quick and easy side dish with chicken or turkey, ham, and pork!

How to make Cranberry Sauce

Ingredients

• granulated sugar – or your favorite sugar substitute
• fresh orange juice – you can use bottled orange juice in a pinch
• fresh or frozen cranberries
• orange zest

Instructions

1. Place the cranberries in a colander and rinse them, removing and discarding any damaged or bruised cranberries.
2. Place the cranberries, sugar, and orange juice in a saucepan. Stir to combine. 
3. Heat over medium-high heat until the sugar is completely dissolved and the cranberries begin to burst, about 5-7 minutes. Stir in the orange zest, and continue to cook for an additional 2-3 minutes. 
4. Remove the pan from the heat and allow the sauce to cool completely at room temperature.
5. Transfer the sauce to a bowl to chill in the refrigerator for at least 2 hours before serving.

Cranberry Sauce FAQs

Recipe Tips

• The sauce will continue to thicken as it cools.
• If using frozen cranberries, use them straight from the freezer – no need to thaw!
• This sauce can be made up to one week in advance. Keep the sauce covered and refrigerated until serving.
• If the sauce hasn’t thickened up after you chill it, let it simmer on the stove for another 5 minutes or so. Then allow it to cool then rechill it. 
• This is a great make-ahead recipe for Thanksgiving! It can be made several days ahead!
• You can freeze homemade Cranberry Sauce! Once it is completely cooled, transfer it to an airtight freezer-safe container and freeze for up to 2-3 months. To use, simply thaw it in the refrigerator overnight.
• If you see liquid starting to pool while storing this recipe, you can drain it off, then give the sauce a good stir.
• For a reduced-sugar cranberry sauce, start with half of the sugar called for, then taste and add more as needed.
• For a sugar-free cranberry sauce, substitute your favorite sugar replacement.

Other recipes you may enjoy

• Cranberry Pecan Sweet Potato Casserole
• Cranberry Orange Crispy Treats
• Five Layer Bars
• Cranberry Jam
• Cranberry Relish
• Holiday Potpourri with FREE Printable Gift Tags

4.80 from 5 votes

Servings: 8 servings

Cranberry Sauce

By Jamie Sherman

This simple classic Cranberry Sauce recipe combines cranberry and orange flavors for a real treat! Holiday dinners aren't complete without it!

Prep: 10 minutes mins

Cook: 15 minutes mins

Chill Time: 2 hours hrs

Total: 2 hours hrs 25 minutes mins

SaveSaved Pin Rate Print

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Equipment

• extreme freeze deli food containers with lids
• extreme freeze deli food containers with lids
• Stainless Steel 5-Quart Colander
• zester or microplane
• measuring cups and spoons
• rubber spatula or wooden spoon
• Simply Calphalon Nonstick 10 Piece Cookware Set

Ingredients 

1x2x3x

• ▢ ¾ cup granulated sugar
• ▢ ¾ cup fresh orange juice
• ▢ 1 bag fresh or frozen cranberries, 12 oz.
• ▢ Zest of one orange

Cook ModePrevent your screen from going dark

Instructions 

• Place the cranberries in a colander and rinse them, removing and discarding any damaged or bruised cranberries.
• Place the cranberries, sugar, and orange juice in a saucepan. Stir to combine. 
• Heat over medium-high heat until the sugar is completely dissolved and the cranberries begin to burst, about 5-7 minutes. Stir in the orange zest, and continue to cook for an additional 2-3 minutes. 
• Remove the pan from the heat and allow the sauce to cool completely at room temperature.
• Transfer the sauce to a bowl to chill in the refrigerator for at least 2 hours before serving.

Notes

• The sauce will continue to thicken as it cools.
• If using frozen cranberries, use them straight from the freezer – no need to thaw!
• This sauce can be made up to one week in advance. Keep the sauce covered and refrigerated until serving.
• If the sauce hasn’t thickened up after you chill it, let it simmer on the stove for another 5 minutes or so. Then allow it to cool, then rechill it. 
• This is a great make-ahead recipe for Thanksgiving! It can be made several days ahead!
• You can freeze homemade Cranberry Sauce! Once it is completely cooled, transfer it to an airtight freezer-safe container and freeze for up to 2-3 months. To use, simply thaw it in the refrigerator overnight.
• If you see liquid starting to pool while storing this recipe, you can drain it off, then give the sauce a good stir.
• For a reduced-sugar cranberry sauce, start with half of the sugar called for, then taste and add more as needed.
• For a sugar-free cranberry sauce, substitute your favorite sugar replacement.

Nutrition

Calories: 102kcal, Carbohydrates: 26g, Protein: 0.4g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.02g, Sodium: 1mg, Potassium: 81mg, Fiber: 2g, Sugar: 22g, Vitamin A: 72IU, Vitamin C: 18mg, Calcium: 6mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!