Cranberry Sauce
I’ve been making this homemade cranberry sauce for well over a decade now, and it’s the recipe my family requests every single Thanksgiving. First time I made it, I successfully turned my in-laws away from the canned cranberry sauce with one bite! I’ve tested this recipe and tweaked it every which way, adjusting sweetness, adding different spices, and trying both fresh and frozen cranberries. This version is the perfect balance of sweet, tart, and warmly spiced. It’s simple, reliable, and always turns out beautifully, even on the busiest holiday morning.
Key Ingredients and Tips
Cranberries – Make sure to only use ripe, fresh cranberries. You can tell cranberries have gone bad if they’re soft, shriveled, or have a foul odor. Substitution: you can use frozen cranberries without thawing.
Sugar: For a less sweet sauce, use ¾ cup and for a classic sweet-tart balance, use 1 cup. Remember, the best tool you have is the ability to taste and adjust. Start with less if you’re worries and add more after tasting.
Orange: Fresh orange juice + zest adds natural sweetness and citrus aroma. If you don’t have a zester, simply use the side of a cheese grater that has the smallest holes.
Spices – A medley of cinnamon, nutmeg, and allspice add the nicest touch of warmth to help balance the vibrant, citrus flavors. Add ground cloves or ginger for an extra warming note.
Salt – Just a pinch for balance.
How To Make Cranberry Sauce (Step by Step Instructions)
This recipe is quick, easy, and low-maintenance. On a crazy busy day like Thanksgiving or Christmas, isn’t that exactly what you need? Plus, you can easily prep it ahead of time, making your life even easier on the big day.
Combine it all. Combine everything together in a sauce pot. Heat it up on your stove top over medium heat. Stir everything together until combined.
Cook the cranberry sauce. Cook everything until the cranberries start to burst and the consistency looks more like jam. Overall, it should only take about 15 minutes.
Let it cool. Once the cranberries have all popped, you’ll notice that the sauce has thickened. Take it off the heat and let it cool to room temperature.
Expert tip: Does it look too thin to you? Don’t worry! Cranberry Sauce will thicken as it cools.
Make Ahead, Storing and Freezing Instructions
Make ahead: Cranberry sauce is the perfect side dish to make one or two days ahead of time and keep in the fridge! You can make it completely a day or two before you need to serve it. Make sure to cool it down to room temperature and store in an airtight food storage container in the refrigerator. No need to reheat it, simply pull it out of the refrigerator about 30 minutes before serving and let it slowly warm up on the counter.
You can store leftover Cranberry Sauce in an airtight food storage container, in the refrigerator, for up to two weeks. Make sure to use a clean spoon each time you need to get some out.
To freeze Cranberry Sauce, simply transfer it into a freezer friendly zip-top bag once it’s fully cooled. Get as much air out of the bag as you can, label it, and freeze for up to 3 months. Make sure to slow-thaw it in the refrigerator when you need it.
Variations to Try:
There are some great ways you can dress up your homemade cranberry sauce with more flavor:
- Feeling extra fruity? Toss in some diced apples or pears.
- You can make the sweet flavor a little richer by using half white granulated sugar and half dark brown sugar.
- Add a little crunch by tossing in some nuts! Just be sure to only add those after the sauce is fully done cooking.
- Play around with the spices. You can always add a pinch of ground cloves or ground ginger to make the spices even more pronounced.
- If you need to make this Cranberry Sauce sugar free, just swap the sugar with your favorite substitute. (Personally, we prefer monkfruit sweetener.)
Recipe FAQs
How far ahead can I make cranberry sauce?
Up to 5 days ahead when stored in an airtight container in the refrigerator. (Glass food storage container is best.)
Can cranberry sauce be frozen?
Yes! Cranberry sauce freezes beautifully for up to 6 months. Thaw in the fridge overnight and stir before serving.
Can I use frozen cranberries?
Absolutely, use frozen cranberries straight from the freezer without thawing.
How do I make cranberry sauce less sweet?
Use ¾ cup sugar instead of 1 cup or add an extra tablespoon of lemon juice for brightness.
How much cranberry sauce do I need per person?
Plan on ¼-⅓ cup per person at a holiday gathering.
Can I make cranberry sauce without sugar?
Yes, use a 1:1 sugar-free alternative such as monk fruit sweetener. I recommend starting with lesser amount and tasting before adding more.
What To Do With Leftover Cranberry Sauce
Cranberry sauce is one of the side dishes that has the most leftovers after the holiday dinner. Don’t worry, there are a ton of ways to use it:
- Breakfast: you can use it as topping for your pancakes, French Toast, or waffles. You can even incorporate some into the batter or as filling for doughnuts.
- Lunch: there are lots of different sandwiches you can incorporate it in. Try out Cranberry Turkey Brie Grilled Cheese, Asiago Turkey Sliders, Thanksgiving Turkey Sliders, and so much more.
- Dessert: you can use it to make the cranberry white chocolate fudge instead of cranberry jam, just pulse it in a blender first. You can use it to make bread pudding instead of fresh cranberries.
Troubleshooting Cranberry Sauce
My cranberry sauce is too thin. Let it cool! It thickens significantly as it comes to room temperature. If it’s still thin, simmer 3-5 more minutes.
My cranberry sauce is too thick. Stir in 1-2 tablespoons of water or orange juice until you reach your perfect consistency.
My sauce tastes bitter. This can happen if too much white pith gets zested or not enough sugar. Add another tablespoon of sugar or a splash of extra orange juice.
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Cranberry Sauce Recipe
Ingredients
- 12-14 oz fresh cranberries
- 3/4 cup water
- 3/4-1 cup white granulated sugar
- 1 large naval orange – zest and juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- pinch salt
Instructions
- Combine everything together in a sauce pot and place it on the stove over medium heat.
- Stir well and let it heat through and come to a simmer. Keep cooking everything until cranberries start burst and it start to look more like jam. It will take about 15 minutes all together.
- Once the cranberries popped and it started to thicken a bit. Take it off heat and let it cool down to room temperature.
- Note that cranberry sauce will thicken as it cools!
Notes
- Fresh or Frozen Cranberries: if needed, you can use frozen cranberries and use it straight from the freezer. No thawing needed.
- Sweetness Level: Start with ¾ cup sugar for a more tart sauce, or use up to 1 cup for a classic sweet-tart balance. Adjust to taste.
- Thickness Tips: The sauce thickens significantly as it cools. If it becomes too thick, stir in 1-2 tablespoons of orange juice or water.
- Make-Ahead: Cranberry sauce tastes even better after a day or two. Store up to 5 days in the refrigerator in air-tight container.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and stir well before serving.
- Serving Amount: Plan on ¼-⅓ cup per person for holiday meals.
Nutrition
More Recipes For The Perfect Holiday Dinner
- Perfect Oven Roasted Turkey Breast – Juicy, flavorful, and foolproof every time — ideal for smaller holiday gatherings.
- Stuffing Recipe – Soft, savory, and packed with herbs. The timeless Thanksgiving side everyone expects.
- Mashed Potatoes – Creamy, buttery mashed potatoes you can prep in advance without losing texture.
- Sweet Potato Casserole – Silky sweet potatoes topped with crunchy pecans and brown sugar crumble.
- Green Bean Casserole from Scratch – No canned soup here—just fresh green beans and a rich homemade mushroom sauce.
- Thanksgiving Turkey Sliders – A fun way to use leftovers with melty cheese, buttery rolls, and delicious cranberry sauce.
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is so good!