Cranberry Sauce
Homemade Cranberry Sauce is so much better than the canned version that you’ll wonder why you ever bothered opening that can with the ridges
Brown sugar and citrus juices simmer with fresh cranberries until they pop and turn into the perfect sweet-tart sauce that actually complements your turkey instead of just sitting there.
Some years I make this the day before Thanksgiving when I’m not stressed about timing six different dishes, and it just waits in the fridge getting better.
Cranberry Sauce Recipe Highlights
- Make ahead and forget about it
- Uses that bag of cranberries staring at you
- No special equipment or techniques
- Freezes for Christmas dinner too
- Actually gets eaten instead of ignored
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SUGAR – Brown sugar adds more flavor than white sugar thanks to the molasses content. Pack it firmly when measuring so you get a full cup. You need this much sugar because cranberries are seriously tart, and less than a cup makes sauce that’ll make your face scrunch up.
CRANBERRIES – Fresh or frozen both work fine, and you don’t need to thaw frozen ones first. Buy extra bags when they’re in season and freeze them because cranberries disappear from stores after December. The berries pop when they cook, releasing pectin that thickens the sauce naturally.
CITRUS – You need both juice and zest from the orange and lemon. The juice adds acidity that brightens the whole sauce, while the zest has oils that smell amazing when they hit the heat. Get the zest off before you juice them because it’s nearly impossible to zest a squeezed lemon.
VANILLA – Add vanilla after you turn off the heat so the alcohol doesn’t cook off and take the flavor with it. Pure vanilla extract costs more but actually tastes like vanilla instead of weird chemicals. Just a half teaspoon is enough.
CINNAMON – A quarter teaspoon of cinnamon adds warmth without making this taste like pie filling. Check that your cinnamon isn’t three years old because old spices lose their punch. Fresh cinnamon actually smells like cinnamon when you open the jar.
How To Make Cranberry Sauce
Please check the printable recipe card below for more detailed instructions.
- Heat brown sugar with water, orange juice and lemon juice until sugar dissolves.
- Add cranberries, bring to a simmer and cook until berries pop and sauce thickens.
- Stir in vanilla, cinnamon and zests off heat. Cool before serving or refrigerate.
Leftovers and Storage
STORE – Your Cranberry Sauce keeps covered in the fridge for up to 10 days, which means you can use it all week on everything from oatmeal to turkey sandwiches.
FREEZE – Portion into freezer bags or containers and freeze up to 3 months. Thaw overnight in the fridge when you remember you need cranberry sauce for Christmas.
MAKE AHEAD – This is actually better made 2-3 days ahead because the flavors settle and meld together. Make it Sunday for Thursday’s dinner.
REHEAT – Warm it gently on the stove if you want it warm, adding a splash of water if it’s too thick. Most people eat it cold or room temperature anyway.
More Easy and Delicious Recipes
Serving Suggestions
CHICKEN AND STUFFING CASSEROLE – The classic combination where the tart sauce cuts through all that butter and gravy on your plate.
LEFTOVER TURKEY SANDWICHES – Spread it on Turkey Sandwiches with cream cheese for the best day-after-Thanksgiving lunch.
CHEESE BOARD FRIEND – Put a bowl next to brie or sharp cheddar with crackers and watch it disappear at your holiday party.
PORK DINNER – Serve alongside Pork Chops because fruit and pork are meant to be together.
Recipe Success Tips
TEXTURE CONTROL – Stop cooking when most berries have popped but some are still whole for the best texture. Expert Tip – The sauce thickens a lot as it cools, so if it looks perfect in the pot, it’ll be too thick cold.
SWEETNESS LEVEL – Taste after it cools completely before adding more sugar since the tartness mellows out. Expert Tip – Add extra sugar one tablespoon at a time if needed, stirring and tasting between additions.
AVOID THE SPLATTER – Cranberries like to explode and redecorate your stovetop, so keep the heat at medium and use a splatter screen if you have one.
Commonly Asked Questions
Can I Make This Without Sugar?
You can use honey or maple syrup (about ¾ cup) but the texture changes and it won’t keep as long. Sugar-free sweeteners work but taste artificial.
Why Is My Cranberry Sauce Runny?
It thickens significantly as it cools. If it’s still thin after cooling completely, simmer it uncovered for another 5-10 minutes to reduce the liquid.
Do I Need Both Orange and Lemon?
The combination tastes best, but you can use just orange juice and zest from 2 oranges if you don’t have lemons.
How Do I Make It Smoother?
Mash it with a potato masher while warm for chunky-smooth, or run it through a food processor for completely smooth sauce.
Can I Double This Recipe?
Yes, just use a bigger pot and add about 5 extra minutes to the cooking time. Make extra and freeze it for Christmas.
More Easy and Delicious Recipes
Honey Roasted Sweet Potatoes – Simple and delicious
Crockpot Mac and Cheese – Creamy, cheesy crowd-pleaser
Honey Roasted Brussels Sprouts – Crispy and caramelized
Oatmeal Dinner Rolls – Warm, fluffy rolls for the table
Cranberry Sauce
Ingredients
- 1 cup brown sugar packed
- ½ cup water
- 1 large orange juiced and zested, keep juice and zest separate
- 1 large lemon juiced and zested, keep juice and zest separate
- 16 ounces cranberries fresh or frozen
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Heat a large saucepan over medium-high heat and add the brown sugar, water, orange juice, and lemon juice. Stir until the sugar dissolves.
- Add the cranberries and bring the mixture back to a simmer. Reduce the heat and cook for 15 to 20 minutes, stirring occasionally, until most of the berries burst and the sauce thickens.
- Stir in the vanilla, cinnamon, lemon zest, and orange zest. Remove from the heat.
- Let the sauce cool for about 20 minutes to thicken before serving, or refrigerate for at least 2 hours if you prefer it chilled.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.