Ingredients
Equipment
Method
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.
Notes
🧊 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.
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.