Cranberry Sauce Recipe
This easy Cranberry Sauce Recipe brings bright, tangy flavor to your holiday table with minimal fuss. Whether you’re hosting a big Thanksgiving feast or just craving a simple, sweet-tangy side dish, this homemade cranberry sauce has you covered.
Let me tell you a bit about this dish. Cranberry sauce is one of those classic condiments that transforms leftover turkey slices into a festive bite. I first learned to make it on a chilly November afternoon, standing by my kitchen window as the leaves turned. This version simmers on the stovetop—no oven needed, just a pot, a wooden spoon, and a bit of patience. At 50 years old, I still love the ritual of stirring sweet cranberries and tart orange juice until they burst with flavor. Plus, cranberries are full of antioxidants and Vitamin C, so you’re sneaking in a healthy boost.
Why You’ll Love This Cranberry Sauce Recipe
- No oven required—just a simple stovetop method.
- Ready in under 30 minutes, perfect for a quick holiday condiment.
- Sweet and tangy balance that complements turkey, ham or even cheese plates.
- Uses pantry staples like sugar and cinnamon, plus fresh cranberries.
- Cozy citrus aroma (thanks to fresh orange zest) fills your kitchen.
- Gluten-free and vegan-friendly if you swap honey for maple syrup.
- Keeps well, making it a dreamy make-ahead side dish.
- Versatile: slather on sandwiches, stir into oatmeal, or gift in mason jars.
Ingredients for This Homemade Cranberry Sauce Recipe
- 12 oz (340 g) fresh or frozen cranberries (pick firm, bright berries; rinse and discard any stems)
- 1 cup granulated sugar (or coconut sugar for a deeper flavor)
- ½ cup freshly squeezed orange juice (about 1 large navel orange)
- Zest of 1 orange (organic if possible, for clean citrus notes)
- ¼ tsp ground cinnamon (optional, for warm spice)
- Pinch of salt (to brighten flavors)
- ¼ cup water (filtered or spring water)
- 1 Tbsp pure maple syrup or honey (for extra sweetness and gloss)
- 1 tsp vanilla extract (optional, adds depth)
Tips:
• Swap maple syrup for honey to keep it vegan.
• Use cold juice straight from the fridge to “shock” the berries and prompt popping.
• Add a cinnamon stick in step 3 if you love extra aroma.
Directions
-
Heat the Liquid
In a medium saucepan over medium heat, combine water and sugar. Stir until sugar dissolves—about 2 minutes—when the liquid looks clear and steamy. -
Add Cranberries
Pour in cranberries and orange juice, then stir gently. You’ll hear those berries pop—that’s your cue they’re cooking. -
Stir in Zest & Spices
Once bubbles form, add orange zest, cinnamon, and a pinch of salt. Drop in a cinnamon stick if you’d like. -
Simmer Gently
Lower heat to medium-low and let simmer 10–12 minutes, stirring occasionally so nothing sticks. -
Sweeten to Taste
Remove from heat and stir in maple syrup (or honey) and vanilla. Taste, and adjust sweetness if you prefer a bolder tang. -
Cool Down
Transfer to a heatproof bowl. Let it sit at room temperature for 20 minutes to thicken, then cover and chill at least 1 hour. -
Smooth or Chunky
For a silky sauce, press through a fine-mesh sieve or pulse briefly in a food processor. To keep it rustic, leave it as is. -
Serve & Enjoy
Spoon onto your Thanksgiving plate, swirl into yogurt, or pair with a cheese board. While it chills, why not peek at my Easy Mashed Potatoes?
Servings & Timing
Yield: About 2 cups (serves 8–10 as a side dish)
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Chill Time: 1 hour
Total Time: ~1 hr 30 min
Variations
- Ginger Zing: Stir in 1 tsp freshly grated ginger for a bright, spicy kick.
- Boozy Boost: Fold in 2 Tbsp Cointreau or Grand Marnier before chilling.
- Mixed Berries: Replace half the cranberries with fresh raspberries.
- Slow-Cooker Style: Combine all (minus vanilla) in a slow cooker on low for 2 hrs.
- Low-Sugar Swap: Use ¾ cup coconut sugar or a sugar substitute.
- Festive Pear: Add diced ripe pear in the last 5 minutes of cooking.
Storage & Reheating
Storing: In an airtight container, fridge for up to 10 days. Freeze in jars or bags for up to 3 months.
Reheating: Bring to room temp, then warm gently on the stove over low heat, stirring. Or microwave in 30-second bursts.
Make-Ahead Advice: Flavors deepen when made up to 3 days ahead—freeing up oven space on the big day.
Notes
• Consistency: Sauce thickens as it cools—if it seems thin, simmer a bit longer.
• Balancing Act: Taste before extra sugar—some cranberries are sweeter than others.
• Texture Tip: A slow simmer keeps skins from over-bursting, giving you a silkier finish.
• Glossy Finish: Stir in 1 tsp butter or coconut oil just before serving.
• Equipment: A medium nonstick saucepan and wooden spoon are ideal.
FAQs
Q: Can I use frozen cranberries?
A: Yes—no need to thaw. They cook just as well and save a trip to the store.
Q: My sauce is too runny. What now?
A: Simmer a few extra minutes on low heat, uncovered, until it thickens.
Q: Is this recipe gluten-free?
A: Absolutely—naturally gluten-free, dairy-free, and with a simple vegan swap it’s plant-based.
Q: How far ahead can I make this?
A: Up to three days—chilling only intensifies that sweet-tangy pop.
Q: How do I get a smooth sauce?
A: Press through a sieve or blitz briefly in a food processor.
Q: Can I add other spices like cloves?
A: Sure—1/8 tsp ground cloves or nutmeg adds a warm holiday scent.
Q: What’s the best way to serve leftovers?
A: Over pancakes, stirred into oatmeal, or layered in yogurt parfaits.
Q: How will I know when it’s done?
A: When most cranberries have burst and the mixture is glossy and slightly thickened.
Conclusion
This homemade cranberry sauce recipe is your go-to for a quick, tangy, sweet addition to any holiday spread—no oven needed, and it’s ready in under an hour. Give it a whirl at your next gathering, and let those citrusy, cinnamon notes shine. I can’t wait to hear how it turned out—leave a comment below or tag me on Instagram with #MyHolidaySauce!
Cranberry Sauce
Ingredients
- 12 oz (340 g) fresh or frozen cranberries pick firm, bright berries; rinse and discard any stems
- 1 cup granulated sugar or coconut sugar for a deeper flavor
- ½ cup freshly squeezed orange juice about 1 large navel orange
- Zest of 1 orange orange organic if possible, for clean citrus notes
- ¼ tsp ground cinnamon optional, for warm spice
- Pinch salt to brighten flavors
- ¼ cup water filtered or spring water
- 1 Tbsp pure maple syrup or honey for extra sweetness and gloss
- 1 tsp vanilla extract optional, adds depth
Instructions
- In a medium saucepan over medium heat, combine water and sugar. Stir until sugar dissolves—about 2 minutes—when the liquid looks clear and steamy.
- Pour in cranberries and orange juice, then stir gently. You’ll hear those berries pop—that’s your cue they’re cooking.
- Once bubbles form, add orange zest, cinnamon, and a pinch of salt. Drop in a cinnamon stick if you’d like.
- Lower heat to medium-low and let simmer 10–12 minutes, stirring occasionally so nothing sticks.
- Remove from heat and stir in maple syrup (or honey) and vanilla. Taste, and adjust sweetness if you prefer a bolder tang.
- Transfer to a heatproof bowl. Let it sit at room temperature for 20 minutes to thicken, then cover and chill at least 1 hour.
- For a silky sauce, press through a fine-mesh sieve or pulse briefly in a food processor. To keep it rustic, leave it as is.
- Spoon onto your Thanksgiving plate, swirl into yogurt, or pair with a cheese board. While it chills, why not peek at my Easy Mashed Potatoes?
Notes
• Balancing Act: Taste before extra sugar—some cranberries are sweeter than others.
• Texture Tip: A slow simmer keeps skins from over-bursting, giving you a silkier finish.
• Glossy Finish: Stir in 1 tsp butter or coconut oil just before serving.
• Equipment: A medium nonstick saucepan and wooden spoon are ideal.
