🎉 Introduction
Nothing says the holidays quite like the sparkle of a fresh cranberry sauce on the table. 🌟
This Homemade Cranberry Sauce is bright, tangy, and perfectly sweetened — the ideal complement to roasted turkey, chicken, or any festive main dish. It’s made with simple, wholesome ingredients: fresh cranberries, orange juice, cinnamon, and sugar.
Unlike the canned version, this sauce bursts with real flavor — you can taste the natural tartness of the cranberries balanced beautifully by citrus and a hint of spice. It’s ready in just about 15 minutes, but tastes like a recipe passed down for generations.
Whether you’re making it for Thanksgiving, Christmas, or just to spread on toast, this cranberry sauce brings a pop of color and holiday cheer to every meal.
🧰 Equipment Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Fine mesh strainer (optional, for smoother sauce)
- Glass jar or airtight container for storage
🛒 Ingredients
🍇 Main Ingredients
- 1 (12 oz) bag fresh cranberries
- ½ cup orange juice
- ½ cup water
- ⅔ cup granulated sugar
- ¼ tsp ground cinnamon
- 1 cinnamon stick
- ¼ tsp salt
👩🍳 Directions
Step 1 – Rinse the Cranberries
Rinse the cranberries under cool water and pick out any that are soft or bruised. Fresh, firm berries will give your sauce the best texture and flavor.
Step 2 – Combine the Ingredients
In a medium saucepan, combine cranberries, orange juice, water, sugar, ground cinnamon, cinnamon stick, and salt. Stir to mix evenly.
Step 3 – Simmer the Sauce
Place the pan over medium heat. Bring the mixture to a gentle boil, stirring occasionally. You’ll soon hear the cranberries pop as they begin to burst — this is where the magic happens!
Step 4 – Reduce and Thicken
Once the cranberries have softened and popped (after about 7–10 minutes), reduce the heat to low. Stir frequently and let the sauce simmer until it thickens to your desired consistency.
Step 5 – Remove from Heat
Remove the cinnamon stick. Taste and adjust the sweetness — if you prefer it less tart, add an extra spoonful of sugar while the sauce is still warm.
Step 6 – Cool and Store
Allow the sauce to cool completely before transferring it to a jar or airtight container. It will thicken more as it cools.
Serve chilled, at room temperature, or gently warmed — whichever suits your meal best.
🍽️ Servings & Timing
- Servings: 6–8
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 15–20 minutes
🧊 Storage & Reheating
- Refrigerator: Store in an airtight container for up to 10 days.
- Freezer: Freeze for up to 3 months — thaw in the refrigerator overnight before serving.
- Reheating: Warm on the stove over low heat, stirring occasionally.
💡 Tip: This sauce tastes even better the next day as the flavors meld together — perfect for make-ahead holiday prep!
🥄 Variations
- Maple Cranberry Sauce: Replace sugar with pure maple syrup for a deeper, caramel-like sweetness.
- Citrus Twist: Add a bit of orange zest or lemon zest for extra brightness.
- Spiced Cranberry Sauce: Include a pinch of nutmeg, cloves, or allspice for a warm, festive touch.
- Honey Version: Substitute sugar with honey for a naturally sweetened variation.
- Apple Cranberry Blend: Add ½ cup of diced apples for texture and natural sweetness.
- Ginger Kick: Stir in ½ tsp of grated fresh ginger for a bold flavor twist.
- Chunky Style: Lightly mash cranberries while cooking for a thicker, rustic texture.
- Smooth Sauce: Blend the cooled mixture for a silky, jam-like finish.
❓ 10 FAQs
1. Can I use frozen cranberries?
Yes! No need to thaw — just add them directly to the pan and cook as directed.
2. How do I make the sauce less tart?
Add a bit more sugar or a drizzle of maple syrup after cooking.
3. Can I use bottled orange juice?
Fresh juice tastes best, but bottled works in a pinch. Choose one without added sugar.
4. What if my sauce is too thick?
Stir in 1–2 tbsp of water or orange juice to loosen it up.
5. What if it’s too thin?
Let it simmer for a few extra minutes — it thickens naturally as it cools.
6. Can I make it ahead of time?
Absolutely! It keeps well for up to 10 days in the fridge, so it’s a great make-ahead dish.
7. Can I skip the cinnamon stick?
Yes — just add a little more ground cinnamon or a pinch of nutmeg instead.
8. Can I reduce the sugar?
Yes, though the sauce will be tangier. You can always sweeten to taste at the end.
9. How should I serve cranberry sauce?
It’s perfect with roast turkey, chicken, or ham — or as a topping for yogurt, pancakes, or oatmeal.
10. Why do the cranberries pop while cooking?
As they heat, steam builds inside their skins — when it escapes, they burst open, naturally thickening the sauce!
🏁 Conclusion
This Homemade Cranberry Sauce is the perfect balance of sweet, tart, and spiced. It adds a burst of color and freshness to any holiday meal — and once you try it, you’ll never go back to store-bought again.
With its glossy, jewel-toned look and cozy aroma of cinnamon and citrus, this sauce is more than just a side — it’s the flavor of the holidays in every spoonful. 🍂✨
Make it once, and you’ll find yourself stirring up a batch long before Thanksgiving — just to enjoy its tangy-sweet magic on toast, oatmeal, or desserts all season long.
Homemade Cranberry Sauce — Tangy, Sweet & Perfect for the Holidays
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Ingredients
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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Equipment
Method
- Rinse the cranberries under cool water and pick out any that are soft or bruised. Fresh, firm berries will give your sauce the best texture and flavor.
- In a medium saucepan, combine cranberries, orange juice, water, sugar, ground cinnamon, cinnamon stick, and salt. Stir to mix evenly.
- Place the pan over medium heat. Bring the mixture to a gentle boil, stirring occasionally. You’ll soon hear the cranberries pop as they begin to burst — this is where the magic happens!
- Once the cranberries have softened and popped (after about 7–10 minutes), reduce the heat to low. Stir frequently and let the sauce simmer until it thickens to your desired consistency.
- Remove the cinnamon stick. Taste and adjust the sweetness — if you prefer it less tart, add an extra spoonful of sugar while the sauce is still warm.
- Allow the sauce to cool completely before transferring it to a jar or airtight container. It will thicken more as it cools.
- Serve chilled, at room temperature, or gently warmed — whichever suits your meal best.
Notes
Yes! No need to thaw — just add them directly to the pan and cook as directed. 2. How do I make the sauce less tart?
Add a bit more sugar or a drizzle of maple syrup after cooking. 3. Can I use bottled orange juice?
Fresh juice tastes best, but bottled works in a pinch. Choose one without added sugar. 4. What if my sauce is too thick?
Stir in 1–2 tbsp of water or orange juice to loosen it up. 5. What if it’s too thin?
Let it simmer for a few extra minutes — it thickens naturally as it cools. 6. Can I make it ahead of time?
Absolutely! It keeps well for up to 10 days in the fridge, so it’s a great make-ahead dish. 7. Can I skip the cinnamon stick?
Yes — just add a little more ground cinnamon or a pinch of nutmeg instead. 8. Can I reduce the sugar?
Yes, though the sauce will be tangier. You can always sweeten to taste at the end. 9. How should I serve cranberry sauce?
It’s perfect with roast turkey, chicken, or ham — or as a topping for yogurt, pancakes, or oatmeal. 10. Why do the cranberries pop while cooking?
As they heat, steam builds inside their skins — when it escapes, they burst open, naturally thickening the sauce! 🏁 Conclusion This Homemade Cranberry Sauce is the perfect balance of sweet, tart, and spiced. It adds a burst of color and freshness to any holiday meal — and once you try it, you’ll never go back to store-bought again. With its glossy, jewel-toned look and cozy aroma of cinnamon and citrus, this sauce is more than just a side — it’s the flavor of the holidays in every spoonful. 🍂✨ Make it once, and you’ll find yourself stirring up a batch long before Thanksgiving — just to enjoy its tangy-sweet magic on toast, oatmeal, or desserts all season long.
