If you’ve ever been intimidated to make your own cranberry sauce, I’m here to tell you it’s easier than you think—and oh, so worth it. This Easy Cranberry Sauce Recipe is my go-to for holidays and weeknight dinners alike, because it perfectly balances tart, sweet, and fragrant notes with just a few simple ingredients. Trust me, once you try this, store-bought cans won’t stand a chance!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples plus fresh orange for a bright, fresh flavor.
- Quick to Make: Ready in about 25 minutes, perfect for last-minute entertaining.
- Texture Perfected: Keeps half the cranberries whole for a delightful pop in every bite.
- Versatile Serving: Delicious warm, room temp, or chilled, fitting all kinds of meals.
Ingredients You’ll Need
Choosing the right ingredients really elevates your cranberry sauce. I always recommend fresher ingredients like real orange juice and zest—they bring brightness that canned sauces seriously lack. Brown sugar adds a mellow sweetness without overpowering the tart cranberries.
- Cranberries: Fresh or frozen, they provide that signature tangy burst. No need to thaw frozen ones fully; rinsing right before use works great.
- Water: The cooking base that helps soften the cranberries and meld flavors.
- Fresh Orange Juice: Gives the sauce a zesty brightness—squeeze it fresh for the best taste.
- Brown Sugar: A balanced sweetness; light or dark both work, depending on your preference.
- Orange Zest: Adds concentrated citrus aroma and flavor—don’t skip this step!
- Vanilla Extract: Just a hint brings warmth and complexity into your sauce.
Variations
I love how versatile this Easy Cranberry Sauce Recipe is—once you get the base down, it’s easy to switch things up depending on your mood or what’s in your pantry. Feel free to customize and make it your own!
- Add warmed spices: A pinch of cinnamon or cloves adds cozy warmth; I started adding cinnamon after a cold winter meal once, and now I never skip it.
- Swap citrus: Try lime juice and zest for a sharper tang, especially if you want a fresher, brighter twist.
- Make it boozy: Splash in a bit of bourbon or Cointreau at the end for a grown-up flavor that’s perfect for winter holidays.
- Go low sugar: Reduce brown sugar slightly and add a teaspoon of honey or maple syrup for a different sweetness profile.
How to Make Easy Cranberry Sauce Recipe
Step 1: Prep Your Citrus First
This is a little trick I discovered early on: zest the orange first, then cut it for juicing. Trust me, zesting a cut orange is way trickier and messier. You’ll want about half a large orange to get 1/4 cup of fresh juice. If your orange is small, juice the whole thing for best results.
Step 2: Rinse and Reserve Cranberries
Rinse your cranberries under cool water and then set aside about 1/2 cup whole cranberries. These will be stirred in at the end to add some lovely texture contrasts — a mix of smooth sauce with bursts of fresh berry.
Step 3: Combine and Simmer
In a medium saucepan, combine the remaining cranberries with water, fresh orange juice, and brown sugar. Place over medium heat and stir occasionally until it starts to simmer. Lower the heat to keep it at a gentle simmer and cook for about 15 minutes, stirring now and then, until most berries burst and the sauce thickens to a lovely jam-like consistency.
Step 4: Finish with Zest, Vanilla & Reserved Cranberries
Take the sauce off the heat and gently stir in the orange zest, vanilla extract, and the reserved cranberries you set aside earlier. This gives your sauce extra bursts of berry and fresh citrus aroma. The sauce will thicken more as it cools, which is a nice bonus.
Pro Tips for Making Easy Cranberry Sauce Recipe
- Fresh Citrus First: Always zest before juicing your orange to avoid a frustrating mess.
- Reserve Berries: Setting aside some cranberries to stir in at the end creates a wonderful contrast of textures.
- Watch the Simmer: Keep heat low-medium after the initial simmer to avoid burning and to let flavors develop.
- Cool to Thicken: Don’t worry if the sauce seems runny warm—it will naturally thicken as it cools.
How to Serve Easy Cranberry Sauce Recipe
Garnishes
I love adding a sprinkle of freshly chopped green herbs like rosemary or thyme on top for a pop of color and an herbal note that pairs beautifully with the tartness. Toasted orange zest curls are a lovely touch too if you’re serving for a special occasion.
Side Dishes
This sauce is a superstar alongside roasted turkey or chicken, but I also adore it with pork chops or even as a tangy topping on a creamy brie cheese board. Mashed potatoes and stuffing make an excellent backdrop, soaking up any extra sauce you drizzle.
Creative Ways to Present
For holiday dinners, try serving cranberry sauce in a small clear glass bowl so the vibrant red color shines through. I’ve also dolloped it over whipped cream cheese as a quick holiday appetizer. It makes even simple dishes feel festive and special!
Make Ahead and Storage
Storing Leftovers
I usually store leftover cranberry sauce in an airtight container in the fridge for up to five days. It tastes even better the next day once the flavors have had a chance to meld. Just give it a quick stir before serving again.
Freezing
I’ve found cranberry sauce freezes beautifully. Just cool it completely, then pop into a freezer-safe jar or bag for up to three months. When you’re ready to enjoy, thaw it slowly in the fridge overnight to keep the texture intact.
Reheating
To reheat, I prefer warming it gently on the stove over low heat with a splash of water if needed, stirring frequently. You can also microwave it in short intervals, stirring in between, to avoid overheating and breaking down the sauce too much.
FAQs
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Can I use frozen cranberries for this Easy Cranberry Sauce Recipe?
Absolutely! You don’t even have to thaw them fully before cooking—just rinse under cold water and toss them right into the pot. They’ll cook down beautifully the same way fresh berries do.
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How do I make cranberry sauce less sweet or more tart?
Simply reduce the brown sugar slightly, or add a splash more fresh orange juice or a squeeze of lemon juice at the end. I like to start with the recommended amounts and adjust after tasting because everyone’s preference is a little different.
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Can I make this sauce ahead of time?
Yes! This sauce can be made up to three days in advance. Just let it cool completely, cover tightly, and refrigerate. Give it a quick stir or warm it gently before serving, and it’ll taste freshly made.
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Why does cranberry sauce thicken as it cools?
Cranberries release natural pectin, which thickens the sauce as it cools. If it seems runny warm, don’t worry—it will firm up nicely once chilled or at room temperature.
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Can I add spices like cinnamon or cloves?
Definitely! I often add a cinnamon stick or pinch of ground cloves during cooking to give the sauce a cozy, festive depth—just be sure to remove any whole spices before serving.
Final Thoughts
Making your own cranberry sauce doesn’t have to be complicated, and I absolutely love how this Easy Cranberry Sauce Recipe turns out every time. It’s fresh, vibrant, and a perfect balance of sweet and tart that my family goes crazy for. I hope you give it a try—you’ll quickly see why this has become a staple in my kitchen, and I bet you’ll be hooked too!
Print
Easy Cranberry Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Description
This Easy Cranberry Sauce Recipe delivers a perfect balance of tart and sweet flavors with fresh orange juice and brown sugar. Ideal for holidays or anytime you want a quick, homemade cranberry sauce that’s bursting with vibrant citrus notes and a hint of vanilla, this sauce is simple to prepare on the stovetop and can be served warm or at room temperature.
Ingredients
Ingredients
- 12 ounce bag cranberries, rinsed
- 3/4 cup (150g) water
- 1/4 cup (60ml) fresh orange juice (about 1/2 large orange)
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare Oranges: Zest one large orange first and set the zest aside. Then cut the orange and juice about half of it to yield 1/4 cup of fresh orange juice. This ensures the zesting is easier and you have fresh juice ready.
- Rinse Cranberries: Rinse the cranberries under cold water using a colander. Set aside 1/2 cup of whole cranberries to stir in at the end for added texture.
- Cook Cranberries: In a medium saucepan, combine the remaining cranberries, water, fresh orange juice, and brown sugar. Place the pan over medium heat and stir occasionally as the mixture heats and begins to simmer.
- Simmer and Reduce: Once the mixture reaches a simmer, reduce the heat to low-medium. Continue cooking for about 15 minutes, stirring occasionally, until the cranberries burst, the liquid thickens, and the sauce reduces slightly.
- Add Final Ingredients: Remove the saucepan from heat. Stir in the reserved 1/2 cup cranberries, orange zest, and vanilla extract. This will add texture and enhance the flavor. The sauce will thicken more as it cools.
- Serve or Store: Serve the cranberry sauce warm or at room temperature. Store any leftovers in a covered container in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing: The sauce can be made up to 3 days ahead. Cool completely, cover tightly, and refrigerate. Rewarm gently on the stove or microwave before serving. To freeze, cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and rewarm before serving.
- Tools: Zester, citrus juicer, saucepan, wooden spoon are helpful tools for this recipe.
- Cranberries: One 12-ounce bag typically yields 3 to 4 cups. Both fresh and frozen cranberries work well and rinsing before use is recommended.
- Brown Sugar Sweetness: This recipe uses 3/4 cup brown sugar for a balanced sweetness. You can increase to 1 cup for a sweeter sauce.
Nutrition
- Serving Size: 1/4 cup (approximately 60g)
- Calories: 110
- Sugar: 24g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
