Flavored with citrusy orange juice and the perfect amount of sugar, this is guaranteed the BEST Homemade Cranberry Sauce Recipe EVER! This sticky-sweet sauce is a must-have on your holiday table! It goes really well with Thanksgiving classics like Fried Turkey or Turkey Wings and Cornbread Dressing.
Let’s talk about Cranberry Sauce! Most folks rush right past cranberry sauce on the holiday table and head straight for the turkey, but they’re seriously missing out. This sweet-tart sauce adds a very necessary burst of color and flavor to an otherwise neutral-toned meal.
Although I’m not gonna knock a canned option, I’m also not gonna deny that homemade cranberry sauce is much better. I mean, if all you need is fresh cranberries, orange juice, and sugar to make an amazing sauce, why wouldn’t you?
The Homemade Cranberry Sauce Recipe that I’m sharing with y’all today is fool-proof! It only takes about 20 minutes, start to finish, and is the perfect combination of sweet and sour.
This easy to make cranberry sauce comes together so quickly! It’s most likely the simplest thing you’ll make this holiday season.
Ingredients
- Fresh Cranberries have a bright, tart flavor. When buying fresh cranberries, look for ones that are perky and bright red. Pale or faded color is an indication of an under-ripe cranberry.
- Water just helps to thin out the sauce!
- Orange Juice is sweet and citrusy, adding a unique zesty flavor to the cranberries. Fresh juice is best but the store bought kind is great too!
- Granulated Sugar is super important in this recipe. Cranberries have a large amount of pectin in them that combines with acid and sugar to thicken the sauce. Without sugar, you’re not going to get that jelly-like texture.
- Salt enhances flavor. Use kosher salt for the best result.
How To Make Cranberry Sauce
To make this flavorful sauce, bring water and orange juice to a boil in a saucepan. Whisk in the sugar and salt, allowing them to dissolve into the liquid.
Add the cranberries and bring the mixture to a simmer, stirring occasionally, for about 10-15 minutes.
Once the sauce has thickened up, remove it from the heat and allow to cool before serving or refrigerating.
Serving Suggestions
Cranberry Sauce is well-known for being served on the traditional American Thanksgiving table. I grew up enjoying this it with roasted chicken, mashed potatoes, collard greens, and lots of fluffy dinner rolls. Don’t forget the next-day turkey sandwiches! They’re best with a thick spread of leftover cranberry sauce.
Frequently Asked Questions
Can I Use Frozen Cranberries?
Absolutely- just thaw them first! I’d actually recommend buying a couple extra bags of fresh cranberries at the store when they’re in season and sticking them in the freezer for when you can’t get fresh ones.
Can I strain the sauce?
Yes. If you’re not a fan of the skins left behind by the cranberries, you can pass the sauce through a fine mesh sieve or strainer. Just be sure to do this while it’s still warm! The sauce thickens as it cools, which will make it harder to get through the sieve if you wait too long.
Can I freeze cranberry sauce?
Yes! Cranberry sauce can be frozen for up to one month. To freeze, store your leftover (and completely cool) sauce in a resealable freezer bag or airtight container, trying your best to remove any excess air.
Recipe Variations
This is a simple cranberry sauce recipe, but you can add different ingredients to create something a little more uniquely flavored.
These are my favorite customizations:
- Cranberry-Cherry Sauce- Add ½-1 cup of defrosted frozen black cherries to the cranberries before bringing them to a boil.
- Cranberry-Apple Sauce- Add 1 peeled and diced apple to the cranberries and use apple cider instead of water and orange juice.
- Brown Sugar Cranberry Sauce- use light or dark brown sugar instead of granulated sugar.
Can You Make Homemade Cranberry Sauce Ahead of Time?
You can prepare cranberry sauce up to 3 days before you plan to serve it. In fact, I like to make my cranberry sauce at least one day in advance because it gives the flavors more time to develop as they sit in the fridge.
Leftover Storage
Leftover cranberry sauce should be stored in an airtight lidded glass or plastic container. Properly stored, homemade cranberry sauce will keep in the refrigerator for up to 2 weeks.
Reheating Instructions
Simply reheat your homemade cranberry sauce over medium heat in a skillet until warmed through. If previously frozen, there will be a bit more water in the mix so your cranberry sauce will not be as thick as when it was originally cooked. Allow the sauce to simmer for about 5-6 minutes to let some of the liquid evaporate off and let it get thick again.
Grandbaby Cakes’ Best Holiday Recipes
This zesty Homemade Cranberry Sauce deserves to be served alongside a spread of decadent holiday dishes!
Try pairing this recipe with a few of my favorite Southern sides and mains:
- Turkey Legs
- Sweet Potato Casserole
- Seafood Dressing
- Green Bean Casserole
- Smothered Turkey Wings
- Au Jus and Prime Rib
Homemade Cranberry Sauce
Ingredients
- 2 cups fresh cranberries
- ½ cup water
- ¼ cup orange juice
- ½ cup granulated sugar
- Pinch of salt
Instructions
- Rinse cranberries thoroughly.
- Add water and orange juice to a medium pan over high heat and bring to a boil.
- Add sugar and salt and whisk in allowing them to dissolve into the liquid.
- Lastly, add rinsed cranberries and bring liquid back to a boil. Once boiling, lower heat and simmer cranberries for 12 minutes allowing the cranberries to burst. Turn off heat and allow cranberry sauce to cool to room temperature and serve.
Notes
- Cranberry-Cherry Sauce- Add ½-1 cup of defrosted frozen black cherries to the cranberries before bringing them to a boil.
- Cranberry Applesauce- Add 1 peeled and diced apple to the cranberries and use apple cider instead of water and orange juice.
- Brown Sugar Cranberry Sauce- use light or dark brown sugar instead of granulated sugar.
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thank you, always better from scratch, among other things, I like to dial down the amount of sugar a bit, so appreciate that as well!
This is going on the holiday table! So delicious and easy to make, much better than the store-bought version!
I never knew I liked cranberry sauce until I made it fresh!
perfect Homemade Cranberry for thanksgiving without the preservatives
Oh my, a sticky sweet sauce with the tart cranberries sounds wonderful. Definitely making this for my family.
This homemade cranberry sauce is so much better than the canned kind and it’s almost as easy as opening up a can! We love it!