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:
Cranberry Sauce
Serves 8
I love to make this easy homemade cranberry sauce for Thanksgiving. It’s deliciously tart, not too sweet, and packed with fresh, bursty cranberries. It keeps well in the fridge for up to a week, so it’s a great holiday side dish to make ahead.
- 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
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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.
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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.
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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.
