This easy cranberry sauce recipe is tart, lightly sweet, and scented with orange. Ready in 15 minutes, it's a classic, delicious holiday side dish!
Meet my best cranberry sauce recipe! Easy to make with 5 ingredients in under 15 minutes, it’s delectably tart, not too sweet, and studded with whole cranberries. I’m not a turkey eater, and I still spoon this sauce all over my Thanksgiving plate—it’s just that good.
This homemade cranberry sauce is an updated version of a recipe I shared a few years ago. I’ve added more orange juice and zest for bright, fruity depth of flavor and shortened the cook time, which is 1) convenient and 2) means that more cranberries stay intact. If you ask me, their bursty texture is what takes this classic sauce to the next level.
I hope you try it for Thanksgiving or another festive dinner this holiday season. Infinitely better than canned cranberry sauce, it’ll add a bold pop of color and flavor to your table!
How to Make Cranberry Sauce
This cranberry sauce recipe calls for 5 simple ingredients:
- Water and orange juice – They help the cranberries cook down into a spoon-able sauce. The orange juice adds natural sweetness too. Squeeze it yourself for the freshest, brightest flavor.
- Whole cranberries – Fresh cranberries and frozen cranberries both work well here.
- Cane sugar – It sweetens the sauce and helps it thicken.
- And orange zest – I list it as optional, but I definitely recommend using it. It adds lovely citrusy depth.
To make the sauce, you’ll essentially start by making a simple syrup. Combine the water, orange juice, and sugar in a medium saucepan and stir until the sugar dissolves.
Bring the mixture to a boil and add the cranberries. Reduce the heat to maintain a simmer, then cook, stirring occasionally, until the sauce is dark red. You want most of the berries to pop but still retain their shape. The sauce might still seem thin at this point, but don’t worry—it will thicken as it cools.
Stir in the orange zest and remove the sauce from the heat. Let it cool for at least 20 minutes before serving.
That’s it!
Find the complete recipe with measurements below.
Recipe Tips and Variations
- Don’t overcook it. If you’re making homemade cranberry sauce for the first time, you might be surprised how thin it is when you take it off the heat. Don’t be tempted to keep cooking it—the sauce will thicken to the perfect consistency as it cools. I love the bursty texture of the whole cranberries in this sauce. If you cook it for too long, they’ll lose their shape.
- Let it cool before serving. It needs time to thicken! Let it cool for at least 20 minutes at room temperature, or better yet, make it ahead (see below).
- Make it sweeter. I use slightly less sugar than many classic recipes do. If you prefer a sweeter cranberry sauce, increase the orange juice measurement to 1/2 cup and the sugar measurement to 1 cup.
- Make it your own. This simple cranberry sauce recipe lends itself well to all sorts of variations! Add spices like cinnamon or nutmeg, stir in dried cranberries or pecans for texture, or use brown sugar instead of white. I love mixing in a teaspoon of grated fresh ginger along with the orange zest.
Making Cranberry Sauce Ahead
Leftover cranberry sauce keeps well for up to a week in an airtight container in the refrigerator, so it’s a great holiday side dish to make ahead.
You can also freeze it for up to 3 months. Just allow it to thaw overnight in the fridge before serving.
I hope you love this recipe as much as I do!
More Thanksgiving Side Dishes
Planning your Thanksgiving dinner? Add these classic side dishes to your menu too:
- Best Stuffing
- Green Bean Casserole
- Best Mashed Potatoes
- Sweet Potato Casserole
- Or any of these 50 Best Thanksgiving Side Dishes!
Cranberry Sauce
Ingredients
- ½ cup water
- ¼ cup fresh orange juice, or more water
- ¾ cup sugar
- 12 ounces fresh or frozen cranberries
- Zest of 1 orange, optional
Instructions
- Combine the water, orange juice, and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then bring to a boil.
- Add the cranberries and reduce the heat to medium. Simmer, stirring occasionally, for 5 to 10 minutes, or until the sauce is a deep red and the cranberries have popped but still mostly retain their shape. The sauce will thicken as it cools.
- Remove from the heat and stir in the orange zest, if using. Allow to cool to room temperature, then transfer to an airtight container and store in the refrigerator until ready to serve.
I always add a few sprinkles of allspice or cardamon to this recipe for a zingier, unique flavor. Use to taste. Too much is not good!
Can you use dried cranberries? – neither fresh or frozen are available in NZ
It will be a lot different, but you can try! I would reduce the sugar (as dried are often sweetened) and increase the liquid. You might also add a can of cranberry sauce to help it have a similar texture, since dried won’t give it the same body. Good luck!
I have made this recipe multiple times. It’s delicious and has replaced the canned cranberries of my childhood. Sometimes if I’m feeling spicy, I add chopped jalapeños.
Makes an incredible filling for homemade cranberry pop tarts, with leftover pie crust.
I’m so glad it you’ve enjoyed it!
What a great idea!!!! I’m just thawing some pie crust and didn’t know what to do with it!!!
Love the plant-based recipes
Cannot believe how easy to make and delicious this cranberry sauce is! I was like – is that it! Am a total convert. Nothing like the canned stuff which I’ve had, is usually sweet. This will def be on our table every year.
Have no inclination to add anything or change ingredients as just a perfect balance of berries to orange zest. Made it for Christmas Day yesterday, as we don’t have Thanksgiving over here.
Great with any mains (meat or veggie) and cheese and biscuits course (if not vegan). A classic. Very long post all (v. sorry) but feel it really deserves it.
Thanks Janine.
I’m so glad you loved it!
I LOVE the simplicity of this recipe. Couldn’t find my microplane grater to zest the orange so I peeled thick strips and added them while cooking then removed after. Also added a splash of Grand Mariner.
I want to try this recipe too. It looks really beautiful.
I check your blog every year for Thanksgiving ideas. Thank you for always being consistent with the posts! I cannot wait to try making this… My grandmother’s recipe uses canned cranberries. I will try to convert her recipe to one with fresh instead!! I hope you are staying healthy.
Aww, I’m so glad you’ve been loving our thanksgiving recipes! I hope you enjoy the cranberry sauce.
Ohh I agree I LOVE Cranberry Sauce!! this looks lovely – the orange is such a lovely addition:)
I add one orange in small dices in my sauce and I love Cranberry Sauce with plain yogurt or Vanilla or Chocolate ice cream. It is delicious with your Healthy Banana Bread or your Zucchini Chocolate Bread. It is also good with beans or with meats like chicken or duck or veal (for non-vegetarians). Thanks for your delicious recipes. I share your Web site with my friends and they love it too.
Stir into plain yogurt tart and sweet at the same time!
Pomegranate juice is delicious for the liquid part.
Love all of great recipes, l love cranberries and beets. Their taste with no added sweetener is my favorite!!!
I love cranberry sauce any way I can get it! (Even from a can!) You are right – making cranberry sauce couldn’t be easier. I love adding a bit of ginger and chopped apples – it pairs really well. You can’t have Thanksgiving without cranberry sauce!
I AGREE!!!!!!!!!!
good