Cranberry Sauce Recipe (Fresh and Easy!) - Cooking Classy (2024)

Published November 9, 2019. Updated November 21, 2019

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Once you try this fresh Cranberry Sauce recipe you’ll never want to buy it canned again! This is so much better and incredibly easy to make! It’s perfectly sweetened, lightly tart, and has a deliciously bright cranberry and orange flavor.

It’s truly the perfect accompaniment to roast turkey or roast chicken.

Cranberry Sauce Recipe (Fresh and Easy!) - Cooking Classy (1)

The Best Cranberry Sauce Recipe!

Is there anything like a delicious, made from scratch Thanksgiving or Christmas meal? Chances are most of us have settled for the stuff that comes out of a can or a box, and that’s just it, it’s settling.

If you’ve been one of those people that has been settling, I would highly recommend this year you give the homemade alternative to the pre-packaged and processed Thanksgiving foods a try. The two are a night and day difference.

Canned cranberry sauce and homemade cranberry sauce just don’t even compare.

One comes in the shape of a can while it’s homemade opponent has a spoonable texture and tastes like fresh fruit. And the homemade sauce isn’t jelly like, it’s perfectly sauce-like, the way it’s meant to be.

I look forward to this every year! Try it and you’ll never look back, trust me!

Cranberry Sauce Recipe (Fresh and Easy!) - Cooking Classy (2)

What Ingredients go into Homemade Cranberry Sauce?

You’ll only need 4 ingredients (plus water):

  • Fresh cranberries – if you have some in the freezer those will work too, you can even start with frozen they’ll just need to simmer a little longer.
  • Oranges – only use fresh oranges here. Be sure to zest first before halving and juicing.
  • Granulated sugar – cranberries are super tart so the sugar is a must to sweeten it up. I sometimes juice raw cranberries and it’s a punch of tartness that’s hard to swallow. This is made to be enjoyable.
  • Light brown sugar – I like to use both types of sugar for that little bit of extra flavor you get from brown sugar, but use half white sugar so it’s not overpowering.

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How to Make Fresh Cranberry Sauce:

  • Combine all ingredients in a saucepan: In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar.
  • Boil then reduce to a simmer: Set over medium-high heat and bring mixture to a boil, then reduce heat to a simmer.
  • Cook until cranberries burst: Allow mixture to simmer about 10 – 12 minutes, stirring occasionally, until cranberries have popped.
  • Let cool and thicken slightly: Allow mixture to cool about 20-30, the natural pectins in the cranberries will thicken up the sauce a bit as it cools.

POSSIBLE VARIATIONS:

  • Simmer with a cinnamon stick and/or add a few pinches of ground nutmeg and cloves.
  • Substitute water with an unsweetened cranberry juice or a cranberry juice blend.
  • Add 1/2 tsp vanilla.
  • Mix in chopped pecans after cooling.

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Can I Freeze Cranberry Sauce?

Yes cranberry sauce can be frozen for up to 3 months. Freeze in an airtight container (be sure to leave the 1/2-inch gap on top for expansion as it freezes), thaw overnight in the fridge when ready to use then rewarm if desired.

And of course it can also be refrigerated for a few days if you want to make it in advance before the holidays.

What Can I Make with Leftover Cranberry Sauce?

Here’s a few random ideas if you happen to have any left over cranberry sauce after the holiday:

  • spread over toast or pancakes
  • serve warm over chocolate or vanilla ice cream
  • spread on a turkey sandwich
  • make into a dressing orvinaigrette
  • spread over a cream cheese slathered bagel
  • add to a fruit smoothie
  • use it as a dip for chicken nuggets/sticks
  • serve with rotisserie chicken or pork chops
  • make a tangy barbecue sauce with it
  • add atop cheesecake
  • swirl into a chicken or turkey salad
  • layer cheese slices or cream cheese over crackers and spread with cranberry sauce
  • mix in breakfast oatmeal and top with sweetened whipped cream

Cranberry Sauce Recipe (Fresh and Easy!) - Cooking Classy (5)

More Delicious Thanksgiving Recipes You’ll Love:

  • Apple Cranberry Rosemary Stuffing
  • Autumn Roasted Vegetables
  • Green Bean Casserole
  • One Hour Dinner Rolls
  • Roasted Garlic Mashed Potatoes
  • Sweet Potato Casserole

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

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Homemade Cranberry Sauce

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Once you try this fresh Cranberry Sauce recipe you'll never want to buy it canned again! It's so much better and incredibly easy to make! It's perfectly sweetened, lightly tart, and has a deliciously bright cranberry and orange flavor.

Servings: 10

Prep5 minutes minutes

Cook15 minutes minutes

Ready in: 20 minutes minutes

Ingredients

  • 1 (12 oz) bag fresh cranberries, rinsed
  • 1/2 cup water
  • 1 tsp orange zest
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar

Instructions

  • In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar.

  • Set over medium-high heat and bring mixture to a boil, then reduce heat medium-low.

  • Let simmer about 10 - 12 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.

  • Allow mixture to cool about 20 - 30 minutes to thicken up slightly. Store in refrigerator in an airtight container.

Notes

  • Frozen cranberries will work well here too.
  • Sauce can be frozen up to 3 months. Cool before freezing, leave 1/2-inch gap in container for expansion. Thaw overnight in the fridge when ready to use.
  • If you don't have any brown sugar all white sugar can be used.

POSSIBLE VARIATIONS:

  • Simmer with a cinnamon stick and/or add a few pinches of ground nutmeg and cloves.
  • Substitute water with an unsweetened cranberry juice or a cranberry juice blend.
  • Add 1/2 tsp vanilla.
  • Mix in some chopped pecans after cooling.

Nutrition Facts

Homemade Cranberry Sauce

Amount Per Serving

Calories 101

% Daily Value*

Sodium 4mg0%

Potassium 68mg2%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 23g26%

Vitamin A 45IU1%

Vitamin C 11mg13%

Calcium 13mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: condiment

Cuisine: American

Keyword: Cranberry Sauce

Author: Jaclyn

Recipe originally shared November 2012, photos have been updated.

Cranberry Sauce Recipe (Fresh and Easy!) - Cooking Classy (2024)

FAQs

What takes the bitterness out of cranberry sauce? ›

Try A Softer Sweetener

If you don't have maple syrup (pancake syrup WILL NOT do, y'all), try honey or a more neutral sweetener like agave syrup, brown rice syrup, or even simple syrup. All of these syrupy ingredients are a perfect quick fix for bitter cranberry sauce.

How to jazz up cranberry sauce? ›

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

How do I thicken my homemade cranberry sauce? ›

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

What's healthier homemade or store bought cranberry sauce? ›

Nutritional Facts Face-Off

The homemade cranberry sauce has nearly half the calories, carbohydrates, and sugars compared to the store brand. It also has more fiber as well as potassium!

How do you tame tartness in cranberry sauce? ›

Anything from a drizzle of honey to agave, maple syrup, or molasses will also fare well. After a few minutes of maceration, the sour fruit juices will mix with the sugar and alleviate some of the cranberries' natural tartness.

What thickens cranberry sauce? ›

Sugar helps the thickening process, and while it's nice to try to keep your cranberry sauce from being too sugary sweet, you will need at least some sugar to make it work well (about 1/2 cup sugar per 12-ounce bag of cranberries).

How do you upgrade canned cranberry sauce? ›

Stir-in one (or more) of the following add-ins to one can of whole or jellied cranberry sauce:
  1. 2 Tbsp. of orange juice plus 1 tsp. of finely grated orange peel.
  2. ½ can of mandarin oranges.
  3. ½ cup pineapple.
  4. ½ tsp. cinnamon.
  5. ½ cup chopped dried apricots.
  6. ½ cup toasted pecans.
  7. 2 Tbsp. Zinfandel Wine.
Aug 11, 2022

Why is my homemade cranberry sauce runny? ›

You must cook the sauce for at least 10 minutes at a full boil for the pectin to react with the sugar and create the proper gelled texture. It is also important to let the cranberry sauce cool at room temperature. Moving it to the refrigerator too soon may also affect the gel.

What if I put too much water in my cranberry sauce? ›

If you inadvertently added too much water, simply bring the cranberry sauce back to the stove top and bring it to a low boil, cooking it down just a bit to help thicken it up.

What are the two types of cranberry sauce? ›

Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid. The difference between the fluid sauce and the jelly versions comes down to pectin.

Why is my cranberry sauce seedy? ›

Why is my cranberry sauce so seedy? Cranberries do have seeds inside them. Sometimes, when using frozen cranberries, if it does not cook long enough, the seeds may not break down. This can cause the sauce to taste seedy.

Why is cranberry sauce so expensive? ›

But that's not the case for prepared cranberry sauces, where prices are up. Lochner pointed out that processors set those prices, not growers, and that there are higher input costs unrelated to berries — like “processing the fruit and getting it to market.”

How long does homemade cranberry sauce last in a mason jar? ›

When to Toss Cranberry Sauce. Cranberry sauce will last for two hours at room temperature. Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge.

Should homemade cranberry sauce be served warm or cold? ›

Should cranberry sauce be served warm or cold? You could, of course, serve it straight out of the pot, but I think it's best after it's chilled in the fridge. Chilling it helps it firm up some more in the fridge, plus, serving it this way means you can make it days ahead of a holiday.

How do you fix bitter cranberry juice? ›

I have found that half cranberry juice and half orange juice tastes good. The orange juice cancels out most of the bitterness, and the citrus of the orange juice goes very well with the sour of the cranberry juice.

How do you sweeten bitter cranberry juice? ›

Add agave nectar to the cranberry citrus mixture to your taste. I started with 1/2 cup and ended up with 1 cup of nectar to the 9 cups of juice. You could also use 1/2 cup of white sugar or 1/2 cup of honey for this. Just taste test as you go to achieve your desired sweetness.

Why are my cranberry bitter? ›

Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste, most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

Why do cranberries taste bitter? ›

One of the names Native Americans of that era called the fruit was “ibimi,” which translates literally as “sour” or “bitter berries.” The bitterness is due to compounds called tannins, which also impart health benefits to the berry.

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