This easy cranberry sauce is one my favorite make ahead Thanksgiving sides. It uses just 5 simple ingredients, takes about 15 minutes to make, and costs about $3.78 for the whole batch.
After more than 14 years of developing recipes, I still come back to simple classics like this cranberry sauce for the holidays. I love the tart cranberry flavor with turkey, and it is just as good on leftover turkey sandwiches the next day.
Why You’ll Love This Recipe!
- Lightly sweet, not sugary. We use just ½ cup of sugar for a whole bag of cranberries, so the tart cranberry flavor still shines.
- Make it days ahead. It actually needs time in the fridge to set, so it’s the perfect side to check off your Thanksgiving list early.
- Fresh or frozen berries both work. Stock up when cranberries go on sale and make this any time of the year.
- About $3.78 for the whole batch. That’s roughly 63 cents a serving for a homemade side your family will actually eat.
- Leftovers are a bonus. Spread on turkey sandwiches, swirl it into yogurt, or spoon it over cream cheese for an easy appetizer.
If you love this recipe, check out Easy Crockpot Cranberry Sauce Recipe, Fresh Cranberry Relish Recipe or Cranberry Jello Salad.
Ingredients
- Fresh Cranberries – One 12-ounce bag, fresh or frozen. There’s no need to thaw berries, add them straight to the pan. Rinse them and toss the soft ones.
- White Sugar – Plain white sugar balances the tartness and helps the sauce set as it cools.
- Orange Juice – Adds a bright, sweet citrus flavor. Fresh-squeezed or store-bought both work.
- Orange zest – Just a teaspoon gives the sauce a fresh orange flavor.
- Water – Thins the juice just enough so the cranberries can simmer and burst without scorching.
For the full list of ingredients and recipe, scroll to the bottom of the post to see recipe card.
How to Make Cranberry Sauce
Step 1 – First, add cranberries and the other ingredients in a sauce pan. Stir everything to combine it really well.
Step 2 – Next, heat the saucepan over medium heat. Continue heating it until the cranberry mixture is simmering.
Step 3 – Finally, let this continue to simmer uncovered for 10 to 15 minutes stirring occasionally. You want most of the cranberries to have popped and the everything starts to thicken. Do not cook on high heat or to boil. If you are not careful, it could burn.
Step 4 – last step is to take the pan off the heat and let it cool completely for 30 to 45 minutes. You want to allow it to come to room temperature.
Step 5 – Then put in the fridge covered until you are ready to serve.
Recipe Tips
- Adjusting the sweetness: This sauce is on the tart side. Since sugar helps it set, we don’t recommend using less than ½ cup. If your batch tastes too tart, stir in more sugar 1 tablespoon at a time while the sauce is still hot so it dissolves completely.
- For the canned-sauce fans: If someone in your family only likes smooth cranberry sauce, mash the cooked berries with a potato masher while the sauce is still hot. For a completely smooth sauce, press it through a mesh strainer with the back of a spoon before it cools.
- Too thin or too thick? If the sauce is still runny after chilling for a few hours, return it to the pan and simmer 3-5 more minutes, then cool again. If it set up too thick, stir in a splash of orange juice or water until it’s the consistency you like.
Variation Ideas
- If you do not like fresh orange juice: Substitute pomegranate juice instead. It will provide a similar taste to the recipe without using citrus.
- Maple Syrup: Cut the sugar in half and then add in pure maple syrup to a slightly different flavor. You can also substitute with honey instead of maple syrup.
- Spices – Feel free to add in additional spices for added flavor. We have added in allspice, pinch of salt, nutmeg, and cinnamon.
Serving Ideas
Cranberry sauce is traditionally served around Thanksgiving or Christmas.
- Roast Turkey and Crockpot Stuffing pair perfectly with this easy homemade cranberry sauce recipe.
- Stuffing Muffins – We love making stuffing muffins. They are the perfect size for kids.
- Slow Cooker Whole Chicken – Cranberry sauce isn’t just for turkey. Serve it alongside an easy whole chicken for a cozy Sunday dinner any time of year.
- Crockpot Spiral Ham – The tart cranberry flavor is perfect with salty ham.
How to Use Leftover Cranberry Sauce
- Appetizer or snack idea: Spoon leftover cranberry sauce over a block of cream cheese an sprinkle with chopped pecans or walnuts. Serve with crackers for delicious appetizer.
- Sandwiches- Try Turkey sandwiches with cranberry sauce. We also like to make sliders for the kids.
- Yogurt: Yes, top your favorite yogurt with leftover sauce and some granola. It is a delicious combination.
- Breakfast: Top your pancakes and waffles with leftover cranberry sauce. It is a great substitution for maple syrup or combined with maple syrup.
- Top Oatmeal – Homemade cranberry sauce is also delicious stirred into a hot bowl of oatmeal.
- More Leftover Ideas – Top it on an English muffin or a toast. Skip the jelly and try leftover cranberry sauce instead. See Leftover Cranberry Sauce Recipes.
Frequently Asked Questions
Yes! Let the sauce cool completely, then spoon it into a freezer-safe container or Ziploc bag, leaving a little room at the top. Freeze for up to 3 months. Thaw it overnight in the fridge and give it a good stir before serving.
Cranberries can be stored in the freezer up to 2 months. Just make sure to use a freezer container with lid. We like to stock up on fresh cranberries’ when we start seeing them in the store. Cranberries are good for other uses throughout the year, such as adding them to your favorite smoothie recipe.
A cup-for-cup sweetener like Splenda is the easiest swap. The sauce will be just as sweet but may set a little softer, since real sugar helps it thicken. Simmer it a couple of minutes longer if needed.
No. Dried cranberries won’t burst and break down the way fresh or frozen ones do, so you won’t get a sauce.
Yes! If your stovetop is full on Thanksgiving, try our Crockpot Cranberry Sauce.
Store ir covered in an airtight container in the fridge for up to 7 days. The sauce stays thick and actually tastes even better after a day or two as the flavors blend.
Yes, and we recommend it! Make it up to 5 days before your holiday dinner and keep it covered in the fridge. It needs at least a few hours to chill and set anyway, so making it early takes one thing off your list on the big day.
More Easy Cranberry Recipes
If you make this Cranberry Sauce, make sure to leave us a comment. We love hearing from you.
Cranberry Sauce
Ingredients
- 12 oz Fresh Cranberries
- ½ cup Sugar
- ½ cup Orange Juice
- 1 tsp Fresh Orange Zest
- ½ cup Water
See how we calculate recipe costs.
Instructions
- In a medium saucepan, combine the cranberries, sugar, orange juice, orange zest and water.
- Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally.
- Reduce the heat slightly and cook 10–15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened.
- Remove the saucepan from the heat and allow the cranberry sauce to cool for 30–45 minutes. The sauce will continue to thicken as it cools.
- Transfer to a serving dish or airtight container and refrigerate until chilled. Serve cold or at room temperature.
Recipe Notes
- Don’t worry if the sauce seems thin. Cranberries are naturally high in pectin, so the sauce thickens considerably as it cools.
- For a smoother sauce, mash the cranberries lightly with the back of a spoon before cooling.
- Cranberry sauce can be made 3 to 5 days ahead and stored covered in the refrigerator.
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
I have made your recipe for cranberry sauce for awhile now, I add orange and lemon zest to it, that is my different approach. As to little smokies, I wrap them in a pretzel dough (made from scratch) and serve them as appetizers with cheese balls, cut up cheeses, and crackers and vegetables (fresh) cut up with fresh dips. Sometimes fresh cooked and cleaned shrimp. Love your recipes keep it up!!
How many servings does this make
It makes 6 servings
Hi, Can this cranberry recipe be made with Splenda instead of sugar? Thanks, I’m diabetic and looking for ways to make regular recipes compatible with my issues so I can enjoy good food as well.
Yes, I think this recipe would work great with Splenda instead of sugar.