Cranberry Sauce

4.80 from 5 votes

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

Prep Time10

Cook Time15

Chill Time2

Total Time2 25

Course: Side Dish

Cuisine: American

Servings: servings

Author: Jamie Sherman

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.

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.