If you’re looking to make the perfect cranberry sauce, you’re in the right place. This guide covers everything from the classic recipe to fun flavor twists, storage tips, and more. Whether it’s your first time or your fiftieth, this homemade cranberry sauce is going to be a holiday hit.
Jump to
- Why Cranberry Sauce Deserves a Spot at the Table
- What You’ll Need: Ingredients for Cranberry Sauce
- Step-by-Step: How to Make Cranberry Sauce
- Quick Cooking Tips to Keep in Mind
- Nutrition Facts and Dietary Inf
- Serving Ideas: What Goes with Cranberry Sauce?
- Make-Ahead, Storage & Freezing Tip
- Fun Variations to Try
- FAQs
- Related recipes
- Final Thoughts
Why Cranberry Sauce Deserves a Spot at the Table
First of all, cranberry sauce isn’t just a side dish—it’s a scene-stealer.
Here’s why it matters:
- It adds a tart-sweet pop that balances heavy holiday meals.
- You can tweak it: more citrus, less sugar, extra spice—totally up to you.
- It’s made with simple ingredients, in under 20 minutes.
- It stores well, freezes great, and tastes even better the next day.
And let’s be real: that deep ruby-red color makes your plate look amazing.
What You’ll Need: Ingredients for Cranberry Sauce
Main Ingredients
Here’s what goes into a good homemade cranberry sauce:
- 12 oz fresh cranberries – Tart, bold, and the star of the show.
- Zest and juice of 1 orange – Adds bright citrus flavor.
- ¼ cup water – Just enough liquid to help everything simmer.
- 3–4 tablespoons honey (or cane sugar) – For sweetness.
- 2 cinnamon sticks – Adds warm spice.
- Pinch of nutmeg – Optional, but delicious.
- Pinch of salt – Brings all the flavors together.
If you don’t have fresh cranberries, frozen will work too. Just don’t use dried ones—they won’t break down the same way.
Step-by-Step: How to Make Cranberry Sauce
This recipe takes about 5 minutes to prep and 15–17 minutes to cook. Here’s how to make it:
Instructions
- Combine the ingredients:
Add the cranberries, orange zest and juice, water, honey (or sugar), cinnamon sticks, nutmeg, and salt to a medium saucepan. - Bring to a simmer:
Set the heat to medium. Stir occasionally until it starts to bubble. - Simmer gently:
Once it’s simmering, lower the heat and let it cook for 15–17 minutes. Berries will start to pop—this is what you want. - Cool and store:
Turn off the heat and remove the cinnamon sticks. Let the sauce cool—it will thicken as it does. Then, transfer it to a container.
That’s it! You’ve just made homemade cranberry sauce from scratch.
Quick Cooking Tips to Keep in Mind
- Don’t let it boil too hard—gentle simmering brings out the best flavor.
- Only about half the cranberries should burst—this gives a mix of texture.
- Taste and adjust: Add more honey or citrus to match your preferences.
- Let it cool fully before storing. It thickens up as it cools!
Nutrition Facts and Dietary Inf
Here’s a quick breakdown per ¼ cup serving:
- Calories: 48
- Fat: 0g
- Sodium: 28mg
- Carbs: 12g (with 2g fiber and 9g natural sugar)
- Protein: 0g
This cranberry sauce is naturally:
- Gluten-free
- Dairy-free
- Nut-free
- Egg-free
- Grain-free
So, it’s friendly for most diets.
Serving Ideas: What Goes with Cranberry Sauce?
You’ve got options—cranberry sauce is super versatile.
Classic Pairings
- Roasted turkey
- Glazed ham
- Mashed potatoes
- Stuffing or dressing
Creative Uses
- Spread it on leftover turkey sandwiches
- Add it to a cheese board with brie or goat cheese
- Stir it into plain yogurt or oatmeal
- Drizzle it over vanilla ice cream
Need a great main dish to go with this? Pair it with this perfect roasted turkey from our recipe archive.
Make-Ahead, Storage & Freezing Tip
One of the best things about this recipe? It’s totally make-ahead friendly.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Just thaw overnight in the fridge.
- Reheating: Warm gently in the microwave or on the stove.
That means you can prep your cranberry sauce days before Thanksgiving, and focus on the turkey later.
Fun Variations to Try
Want to change it up? Here are some ways to make this cranberry sauce your own:
- Low-sugar option – Use less honey, or try maple syrup or monk fruit.
- Extra citrus – Swap orange for lemon or lime zest for a tangy kick.
- Add other fruits – Stir in diced apple, pear, or pomegranate seeds.
- Spiced up – Add ground ginger, cloves, or allspice.
- With nuts – Add toasted pecans or walnuts at the end.
- Savory twist – Add a sprig of thyme or rosemary while it simmers.
You’ll still get that signature cranberry zing—but with a twist that fits your style.
FAQs
Let’s clear up some common cranberry confusion.
Yes! Just rinse them first and toss them in frozen. You may need to simmer a minute or two longer.
You bet. Just use a larger saucepan and keep an eye on the simmering time.
Let it cook a little longer, or stir in a cornstarch slurry at the end (¼ tsp cornstarch + ½ Tbsp water).
Add more honey, sugar, or a splash of orange juice. Taste as you go.
Add a squeeze of lemon juice to bring back the tartness.
Related recipes
- Sweet Potato Casserole: A Festive Holiday Side Dish That Steals the Show
Pair it with this perfect roasted turkey - Broccoli Raisin Salad –Check out more Thanksgiving side dish ideas
- Maple-Pecan Roasted Sweet Potatoes –Serve with creamy mashed potatoes
Cranberry Sauce Recipe & Guide: Make the Best Homemade Cranberry Sauce for Holidays
- Total Time: 22 minutes
- Yield: 2 cups (serves 6–8) 1x
Description
A vibrant, tart-sweet, and aromatic cranberry sauce that elevates any holiday meal — easy, customizable, and make-ahead friendly.
Ingredients
- 12 oz fresh cranberries
- Zest of 1 orange
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/4 cup water
- 3–4 tablespoons honey or cane sugar (adjust to taste)
- 1–2 cinnamon sticks
- Pinch of ground nutmeg
- Pinch of salt
Instructions
- In a medium saucepan, combine cranberries, orange zest, orange juice, water, honey (or sugar), cinnamon sticks, nutmeg, and a pinch of salt.
- Heat over medium, stirring occasionally, until the mixture reaches a rapid simmer.
- Reduce heat to low and simmer gently for 15–17 minutes, stirring occasionally, until about half to two-thirds of the berries have burst and the sauce has slightly thickened.
- Remove from heat and discard cinnamon sticks. Let cool — the sauce will thicken more as it rests.
- Transfer to an airtight container for refrigeration or serve warm as desired.
Notes
Avoid overcooking to prevent bitterness or mushy texture. Taste toward the end and adjust sweetness or acidity. Great for turkey, sandwiches, cheese boards, and desserts.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 48
- Sugar: 9g
- Sodium: 28mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
Final Thoughts
This cranberry sauce checks all the boxes:
- Easy to make
- Customizable to your taste
- Holiday-ready
- Great with leftovers
- Stores beautifully
- Looks stunning on the plate
Plus, once you make it, you’ll never want to go back to the canned stuff again.
Make it ahead, tweak it as you like, and enjoy it from Thanksgiving all the way through New Year’s. Happy holidays—and happy cooking!
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