Best Homemade Cranberry Sauce
This homemade cranberry sauce recipe is simple, adaptable, and way more delicious than anything that comes out of a can.
Whether you’re prepping for Thanksgiving or just want to add some brightness to your plate, this is the kind of recipe you’ll come back to again and again.
Once you make it from scratch, you’ll never look back.
I’ve been making this cranberry sauce for years. My family loves it—even though store-bought versions exist, nothing beats homemade made with fresh ingredients.
The Only Cranberry Sauce Recipe You’ll Ever Need (Easy, Fresh & Homemade)
Cranberry sauce is one of those dishes that doesn’t look like much on the table—but when it’s done right, it steals the show.
Whether you’re prepping for Thanksgiving, Christmas, or just want a punchy, tart-sweet side for roasted meats, this easy homemade cranberry sauce recipe will become your go-to.
Forget the can. Once you make it fresh, there’s no going back.
While store-bought versions are available, the homemade kind—flavored with cinnamon and freshly squeezed orange juice—is far better.
This cranberry sauce is one I make every year during the Christmas holidays.
It’s very easy and, above all, quick to prepare—it takes no more than 20 minutes.
The sauce shouldn’t be too runny; you’re aiming for a texture similar to jam. It will continue to thicken as it cools.
In the United States, cranberry sauce is sweet—more like a relish. In the UK, it’s traditionally made for Christmas dinner.
There are many variations: you can add orange or lemon zest, maple syrup, or cinnamon. It’s a perfect side for Thanksgiving or Christmas turkey.
Why Make Cranberry Sauce from Scratch?
If your only experience with cranberry sauce is the ridged, jelly-like cylinder that slides out of a can, it’s time to level up. Homemade cranberry sauce is:
- Brighter in flavor – fresh cranberries give it a tart zing that canned versions lack.
- Customizable – add orange, cinnamon, ginger.
- Ridiculously easy – we’re talking one pot, 15 minutes, done.
- Better texture – you control how chunky or smooth you want it.
Plus, it’s one of the few Thanksgiving side dishes you can make several days in advance. That’s a win in any holiday meal.
Tips :As the cranberries cook, the sauce will naturally thicken on its own—there’s no need to add cornstarch. |
Ingredients for Homemade Cranberry Sauce
- 12 oz (340 g) fresh cranberries – for the best flavor and texture
- 2/3 cup (155 ml) freshly squeezed orange juice – optional: add 1 teaspoon orange zest for extra brightness
- 2/3 cup (135 g) sugar – use granulated sugar or swap for brown sugar for a deeper taste
- 1 pinch of salt – balances the tartness
- 1/4 teaspoon ground cinnamon – adds subtle warmth
No cornstarch or other thickeners are needed—the sauce naturally thickens as it cools.
Step-by-Step: How to Make Cranberry Sauce
1. Combine Ingredients
In a medium saucepan, combine the cranberries, sugar, salt, cinnamon, and orange juice. Stir to dissolve the sugar.
2. Bring to a Boil
Turn the heat to medium-high and bring the mixture to a boil. The cranberries will start to pop—this is exactly what you want. Stir occasionally to keep it from sticking.
3. Simmer
Reduce the heat to low and simmer for about 15-20 minutes, or until the cranberries have burst and the sauce has thickened. If you like it smooth, mash with a spoon or blend. If you like it chunky, leave it as is.
4. Cool and Store
Remove from heat. The sauce will continue to thicken as it cools.
Transfer it to a container and refrigerate.
It keeps for up to 10 days, and the flavor gets better over time.
Why You’ll Love This Recipe:
- Quick : Ready in under 20 minutes.
- Easy : Just mix all the ingredients in a saucepan—no fuss.
- Delicious : A flavorful sauce everyone enjoys.
- Convenient : You can make it ahead of time and store it in the fridge. It’s served cold.
What to Serve It With
Cranberry sauce isn’t just for turkey. Try it with:
- Roast chicken or duck
- Sandwiches – especially leftovers with turkey, stuffing, and cranberry
- Cheese boards – it pairs beautifully with brie, goat cheese, or sharp cheddar
- And don’t forget it as a breakfast topping: on pancakes, waffles, oatmeal or even Greek yogurt.
Frequently Asked Questions
Can I make cranberry sauce without sugar?
Yes, but you’ll need a substitute like honey, maple syrup, or a sugar-free sweetener. Keep in mind that cranberries are extremely tart, so some kind of sweetness is essential.
Can I freeze cranberry sauce?
Absolutely. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before using.
How long does homemade cranberry sauce last?
Stored in the fridge in a sealed container, it lasts 7–10 days. The flavor actually improves after a day or two.
What if my sauce is too runny or too thick?
If it’s too runny, simmer it a little longer to reduce. If it’s too thick, stir in a bit of water or orange juice to loosen it up.
You can also Try :
Sauce brune : recette gravy maison
Sauce forestière aux champignons
Best Homemade Cranberry Sauce
Ingredients
- 3 cup cranberries fresh
- 2/3 cup sugar
- 1/4 tsp cinnamon
- 2/3 cup orange juice freshly squeezed
- 1 pinch salt
Instructions
- Rinse the fresh cranberries and place them in a saucepan.
- Add the sugar and freshly squeezed orange juice.
- Stir in a pinch of salt and a dash of cinnamon.
- Mix well with a wooden spoon, then set the saucepan over medium heat.
- Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes, stirring frequently to prevent sticking.
- Once the cranberries have burst and the sauce has thickened, remove from heat.
- Let the sauce cool completely before serving. It will continue to thicken as it cools.
