Our family adores this cranberry sauce recipe, which is a simple yet delightful upgrade from store-bought options. It’s a perfect addition to any Thanksgiving feast.
With just 15 minutes of preparation time, this recipe is incredibly easy to make. Thanks to the high pectin content in cranberries, all you need to do is combine them with sugar in a saucepan, let them simmer for a few minutes, and voila – you have homemade cranberry sauce.
Our recipe includes a touch of orange juice and lemon juice, along with sugar to balance the tartness of the cranberries. It’s a quick, vibrant, and visually appealing addition to your holiday table, making it the perfect homemade cranberry sauce for Thanksgiving and roast turkey dinners. For more recipes, check out our favorite Thanksgiving dishes!
Key Ingredients
- Cranberries: Opt for fresh or thawed frozen cranberries. Dried cranberries are not suitable as they do not break down the same way.
- Sugar: A mix of granulated and brown sugar adds extra flavor. Cranberries are naturally tart, so a good amount of sugar is needed to balance the sauce. We prefer a slightly tart sauce, but if you prefer it sweeter, adjust the sugar to your taste.
- Orange: The classic pairing of orange and cranberries is enhanced by adding a small amount of fresh orange juice to the sauce.
- Lemon: A tablespoon of fresh lemon juice elevates the flavors and enhances the cranberry taste.
- Salt: A pinch of salt harmonizes the flavors and prevents the sauce from tasting flat.
Find the complete recipe with measurements below.
How to Make Cranberry Sauce
Tip 1: Simmer the cranberries. Combine the cranberries in a saucepan with sugars, orange juice, lemon juice, and salt. Heat over medium heat until the mixture simmers, then cook until the cranberries begin to burst, which usually takes 5 to 10 minutes. To expedite the process, use the back of a spoon to gently press some cranberries against the pan’s side until they burst.
Tip 2: Add orange zest. Once the cranberries have broken down into a sauce, stir in the orange zest. Start with about 1/2 teaspoon, as even a small amount enhances the orange flavor. For those who enjoy cranberry orange sauce, feel free to add more zest.
Tip 3: Chill before serving. We recommend serving the cranberry sauce chilled directly from the fridge. After the sauce reaches room temperature, transfer it to a bowl or airtight container and refrigerate. Cooling allows the sauce to thicken, set, and develop a richer flavor.
Make Ahead Tips
Cranberry sauce is an excellent dish for preparing in advance. Store it in an airtight container in the refrigerator for up to two weeks. It can also be frozen by transferring the cooled sauce to a freezer-safe container for up to 3 months. When ready to use, thaw the sauce overnight in the refrigerator.
Ways to Use Cranberry Sauce
Cranberry sauce is more versatile than many realize. Here are some creative ways to enjoy it beyond the Thanksgiving table:
- Serve with roasted meats: This classic pairing complements roast chicken, baked pork chops, and, of course, Thanksgiving turkey.
- Spread on sandwiches: Enhance leftover turkey sandwiches, grilled cheese, or turkey-and-brie paninis with a dollop of cranberry sauce.
- Use as a breakfast topping: Elevate yogurt, oatmeal, pancakes, waffles, or French toast by spooning leftover cranberry sauce on top.
- Swirl into baked goods: Incorporate it into muffin batter, swirl it into quick breads, or serve it alongside scones for a delightful treat.
- Pair with cheese boards: Cranberry sauce pairs excellently with soft cheeses like brie or goat cheese and is a delightful addition to holiday charcuterie boards.
More Homemade Sauce Recipes
Our Favorite Cranberry Sauce
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PREP
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We adore this cranberry sauce made with both orange juice and lemon juice. While orange enhances the cranberries, some recipes can overpower with its flavor. We provide a range for the orange zest below – we usually stick to the lower end, but feel free to adjust for a stronger orange taste.
Taste the sauce as it cooks, aiming for a bright, slightly sweet, and pleasantly tart flavor from the cranberries. For a sweeter sauce, add 1 to 3 tablespoons of sugar until it suits your preference.
Makes 2 cups
You Will Need
12 ounces fresh or frozen and thawed cranberries, not dried (340g)
½ cup granulated sugar (100g)
3 tablespoons brown sugar (38g)
½ to 1 teaspoon orange zest, to taste
¼ cup fresh-squeezed orange juice, from 1 orange (60ml)
1 tablespoon fresh-squeezed lemon juice
¼ teaspoon fine sea salt
Directions
1Cook the cranberries: Combine cranberries, granulated sugar, brown sugar, orange juice, lemon juice, and salt in a heavy-bottomed saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the cranberries burst, about 10 minutes. Use a spoon to help break down the cranberries as they cook.
2Cool it down: Stir in the orange zest. Turn off the heat, cover the pan, and let the sauce cool to room temperature.
3Refrigerate: Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
Adam and Joanne’s Tips
- Make ahead: You can prepare this sauce up to 2 weeks in advance. Store in an airtight container in the fridge. It can also be frozen for up to 3 months. Thaw in the refrigerator overnight before using.
- The provided nutrition facts are estimates.
Nutrition Per Serving
Serving Size
2 tablespoons
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Calories
42
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Total Fat
0g
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Saturated Fat
0g
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Cholesterol
0mg
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Sodium
37.3mg
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Carbohydrate
10.9g
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Dietary Fiber
0.8g
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Total Sugars
9.1g
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Protein
0.1g
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips. More About Us