Cranberry Sauce is a classic side dish that brings bright, tangy sweetness to any holiday table. Made with fresh cranberries, a touch of sugar, and citrusy notes, it’s simple to prepare and far more flavorful than anything from a can. I love how it cuts through rich dishes and adds a festive pop of color to the plate.
Why You’ll Love This Recipe
I love this cranberry sauce because it’s quick, easy, and made with just a few ingredients. It takes less than 15 minutes on the stove, and I can customize it to be as sweet, tart, or spiced as I like. Whether I serve it warm or chilled, it always tastes bright and fresh, and it pairs perfectly with turkey, stuffing—even sandwiches the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh or frozen cranberries
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Granulated sugar
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Orange juice (fresh is best)
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Water
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Orange zest (optional)
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Cinnamon stick or ground cinnamon (optional)
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Pinch of salt
Directions
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I combine the cranberries, sugar, orange juice, water, and a pinch of salt in a saucepan over medium heat.
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I bring the mixture to a simmer, stirring occasionally, until the cranberries begin to pop—about 10–12 minutes.
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I reduce the heat slightly and let it simmer for a few more minutes until it thickens to my liking.
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I remove it from the heat and stir in orange zest or cinnamon if using.
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I let it cool to room temperature, then transfer it to the fridge to chill and thicken further before serving.
Servings and timing
This recipe serves about 6–8 as a side dish.
Prep time: 5 minutes
Cook time: 12–15 minutes
Total time: 20 minutes
Variations
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I add chopped apples or pears for extra fruitiness and texture.
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I stir in a splash of balsamic vinegar or red wine for a more savory version.
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I replace half the sugar with maple syrup or honey for a different kind of sweetness.
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I add a pinch of cloves, ginger, or allspice for a warm, spiced flavor.
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I stir in chopped pecans or dried cranberries for texture after cooking.
Storage/Reheating
I store cranberry sauce in an airtight container in the fridge for up to 10 days. It can also be frozen for up to 2 months. I thaw it in the fridge overnight before serving. I usually serve it cold or at room temperature, but I can warm it gently in a saucepan if I prefer it hot.
FAQs
Can I use frozen cranberries?
Yes, I use frozen cranberries straight from the freezer without thawing. They cook down just like fresh ones.
Is cranberry sauce supposed to be sweet or tart?
It’s all about balance. I start with the base recipe and adjust the sugar to taste depending on how tart the cranberries are.
Can I make this ahead of time?
Absolutely. I often make it 2–3 days in advance—it actually tastes better after sitting, as the flavors meld beautifully.
Can I use other juices besides orange?
Yes, I sometimes use apple juice, pomegranate juice, or even a splash of cranberry juice for a different twist.
Why isn’t my cranberry sauce thickening?
It thickens as it cools. If it still feels too thin after cooling, I simmer it a bit longer next time or reduce the added liquid slightly.
Conclusion
Cranberry Sauce is one of those small but essential sides that makes a big impact on the plate. I love how easy it is to make from scratch, and once I started doing it myself, I never looked back. It’s bright, fresh, and endlessly customizable—a must-have at any holiday meal and just as good the next day in leftovers.
Print
Cranberry Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Cranberry Sauce is a bright and tangy holiday side dish made with fresh cranberries, citrus, and a touch of sweetness. Quick to prepare and endlessly customizable, it’s the perfect complement to rich festive meals.
Ingredients
- 12 oz fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1/2 tsp orange zest (optional)
- 1 cinnamon stick or 1/4 tsp ground cinnamon (optional)
- Pinch of salt
Instructions
- In a medium saucepan, combine cranberries, sugar, orange juice, water, and salt.
- Bring to a simmer over medium heat, stirring occasionally, until cranberries begin to pop (about 10–12 minutes).
- Reduce heat and simmer for another 2–3 minutes until thickened to desired consistency.
- Remove from heat and stir in orange zest or cinnamon if using.
- Let cool to room temperature, then refrigerate until chilled and thickened further before serving.
Notes
- Use frozen cranberries straight from the freezer—no need to thaw.
- Adjust sugar based on cranberry tartness and personal taste.
- Add chopped apples or pears for texture and sweetness.
- Replace part of the sugar with honey or maple syrup for variation.
- Store up to 10 days in the fridge or freeze for 2 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 18g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
