Homemade Cranberry Sauce Recipe (Ready in 15 Minutes, Make-Ahead)

This homemade cranberry sauce takes 15 minutes, uses four main ingredients, and tastes brighter than anything from a can. Thanksgiving is less than three weeks away, and this is the one side dish you can make now and keep in the fridge until the big day.

Why make homemade cranberry sauce

• It is fast. The berries simmer for about 10 minutes, and the sauce sets as it cools.
• You control the sweetness. Start with 3/4 cup sugar and add more only if you want it.
• It is a true make-ahead side. It keeps in the fridge for up to 10 days, so it is one less job on Thanksgiving morning.
• Leftovers are useful. Spread it on turkey sandwiches, spoon it over brie, or stir it into yogurt.

Cranberry sauce is on our list of easy Thanksgiving side dishes, and now it has its own recipe.

What you need

• Fresh cranberries: one 12-ounce bag (about 3 cups). Frozen cranberries work too; do not thaw them first.
• Granulated sugar: 3/4 cup (150 g). Use up to 1 cup if you like it sweeter.
• Orange juice: 1/2 cup (120 ml), fresh or from a carton.
• Water: 1/2 cup (120 ml).
• Orange zest: from 1 orange (about 1 teaspoon). Optional, but it makes the sauce smell amazing.
• Salt: a small pinch. It brings out the fruit flavor.
• Cinnamon stick: 1, optional, for a warm holiday flavor.

How to make homemade cranberry sauce

1. Rinse the cranberries. Put them in a colander, rinse, and pick out any soft or shriveled berries.
2. Heat the liquid. In a medium saucepan, stir the sugar, orange juice and water over medium heat until the sugar dissolves, about 2 minutes.
3. Add the berries. Add the cranberries, salt and cinnamon stick (if using). Bring to a boil, then lower the heat to a steady simmer.
4. Simmer. Cook for 10 to 12 minutes, stirring now and then, until most of the berries have burst and the sauce looks thick and glossy. Press some berries against the side of the pan if you want a smoother sauce.
5. Finish. Take the pan off the heat, remove the cinnamon stick, and stir in the orange zest.
6. Cool. Let the sauce cool in the pan for 30 minutes, then move it to a bowl or jar. It thickens a lot as it cools and sets fully in the fridge in about 2 hours.

Tips for the best cranberry sauce

• Do not overcook it. Cranberries have natural pectin. If you cook the sauce until it looks thick in the pan, it can turn into a stiff jelly once cold. Stop when most berries have burst.
• Taste after cooling. Cold sauce tastes less sweet than hot sauce. Stir in a little more sugar or a spoon of maple syrup while it is still warm if needed.
• Want it smooth? Blend the warm sauce with a stick blender, or push it through a sieve for a jellied style.
• Want it chunky? Take it off the heat as soon as about two thirds of the berries have popped.

Easy flavor ideas

• Maple: swap 1/4 cup of the sugar for 1/4 cup maple syrup.
• Ginger: add 1 teaspoon grated fresh ginger with the berries.
• Spiced: add 2 whole cloves and a pinch of nutmeg with the cinnamon stick (take the cloves out at the end).
• Apple: add 1 small peeled, diced apple with the cranberries.
• Spicy: for a party dip with a kick, try our cranberry jalapeño dip instead.

Make ahead and storage

• Fridge: Keep homemade cranberry sauce in a covered jar or container for up to 10 days. That means you can make it the weekend before Thanksgiving.
• Freezer: Freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and stir before serving.
• Serve cold or warm. Most people serve it cold. To warm it, heat gently in a small pan with a splash of water.
• Leftovers: The USDA guide to leftovers and food safety explains how fast to chill food after a big meal.

What to serve with cranberry sauce

Homemade cranberry sauce belongs next to roast turkey, but it is just as good with our easy whole roast chicken or brown sugar glazed ham. Put it on the table with garlic mashed potatoes, green bean casserole from scratch and warm dinner rolls. Leftover sauce is also great spooned over a cranberry baked brie. For the full Thanksgiving plate, add a pan of our easy homemade stuffing.

Serving it with turkey? Our easy roast turkey has thawing times, roasting times by size and carving tips.

Frequently asked questions

Homemade Cranberry Sauce

Easy homemade cranberry sauce with fresh cranberries, sugar, orange juice and orange zest. Simmer for about 12 minutes; it thickens as it cools. Makes about 2 1/2 cups.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Chilling (optional) 2 hours hrs

Total Time 20 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 12 ounces fresh or frozen cranberries one bag, about 3 cups, rinsed
• 3/4 cup granulated sugar 150 g; up to 1 cup for a sweeter sauce
• 1/2 cup orange juice 120 ml
• 1/2 cup water 120 ml
• 1 teaspoon orange zest from 1 orange, optional
• 1 pinch salt
• 1 cinnamon stick optional

Method

 

1. Rinse the cranberries and pick out any soft or shriveled berries.
2. In a medium saucepan over medium heat, stir the sugar, orange juice and water until the sugar dissolves, about 2 minutes.
3. Add the cranberries, salt and cinnamon stick (if using). Bring to a boil, then reduce to a steady simmer.
4. Simmer for 10 to 12 minutes, stirring now and then, until most of the berries have burst and the sauce is glossy.
5. Remove from the heat, take out the cinnamon stick and stir in the orange zest.
6. Cool for 30 minutes, then move to a bowl or jar. Serve warm or chill for about 2 hours until set.

Notes

• Make ahead: keeps in a covered container in the fridge for up to 10 days, or in the freezer for up to 2 months.
• The sauce thickens a lot as it cools. Do not cook it until thick in the pan or it can set very firm.
• Frozen cranberries: add them straight from the freezer.

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.