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6 Comments

Best Homemade Cranberry Sauce

Kathleen

by Kathleen Pope Dec 17, 2024

Jump to Recipe

A spoon pulling up a serving of gooey, jammy sauce, the best cranberry sauce recipe for pinning.
Best Cranberry sauce recipe ever, showing finished sauce and sauce being made in saucepan, to pin.
Delicious bright jewel like cranberry sauce tha tis the best ever, in a serving dish and in a sauce pan, to pin.
Cranberry sauce in a pretty serving dish ready to serve, for Pinning.

Ditch the can and try this cranberry sauce recipe that might just steal the spotlight from the turkey! This easy recipe blends fresh orange zest, warm brown sugar, and a hint of vanilla for a perfectly sweet-tart flavor that’ll have everyone asking for seconds. If you’re looking for the best cranberry sauce recipe, this one is it, and it’s so simple to whip up!

Cranberry sauce served in a white serving bowl on a white plate with fresh cranberries around it.
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This is The Best Recipe For Cranberry Sauce

Let’s be honest—cranberry sauce often gets a bad rap as that jellied cylinder sliding out of a can with a telltale “plop.” Can I just say, EW!? But this homemade version? It’ll make you wonder why you ever settled for store-bought. The brown sugar adds a richer depth, while fresh orange juice and zest bring a bright, citrusy note that perfectly balances the cranberries’ tartness.

I still serve my beloved cranberry relish at every holiday meal—it’s the perfect palate cleanser and tummy settler. But I always make this traditional cranberry sauce too, since not everyone shares my love for raw cranberries. I have to admit, I love this one just as much! It’s gooey, jammy, perfectly sweet-tart, and balanced with warm citrus notes.

This recipe isn’t just for Thanksgiving or Christmas—try it on leftover turkey sandwiches, swirled into yogurt, or even as a topping for vanilla cheesecake. My favorite? Use it in this scrumptious baked Cranberry Cream Cheese Dip for a quick and easy appetizer!

What I love most about this cranberry sauce is that it comes together in just about 20 minutes, with most of that time being totally hands-off. It’s the easiest way to add a pop of color and sweetness, making it the true jewel of your holiday table—all with hardly any effort! Plus, you can even make it ahead; any holiday make-ahead dish is a win in my book.

Success Tips for the Best Cranberry Sauce Ever:

  1. Add a splash of orange liqueur, bourbon, or rum for a festive twist—trust me, it makes it even better!
  2. Use fresh cranberries for the best flavor and texture. If using frozen, don’t thaw them—just toss them into the pot frozen.
  3. Adjust sweetness to taste by adding more or less sugar, depending on your preference for tartness.
  4. Serve it warm or let it cool completely; the sauce thickens as it cools, giving it that perfect, jammy consistency.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Glass serving dish of cranberry sauce on a wooden board with fresh cranberries and an orange in the background.

Best Cranberry Sauce Recipe Ingredients

  • Fresh Cranberries: These tart little berries are the star of the show! When rinsing, sort through the berries, removing any soft or wrinkled ones.
  • Water: You need a little water so the sauce doesn’t turn out too thick.
  • Orange Juice and Zest: Fresh orange juice adds a bright, tangy flavor, and the zest oils add incredible aroma and flavor.
  • Brown Sugar: Adds a caramel note that regular sugar just can’t match. Dark or light sugar both work well here. I used dark brown sugar.
  • Vanilla Extract: I love using my bourbon vanilla extract. You can add 1 tablespoon of bourbon, orange liqueur, or even rum to the vanilla.
  • Salt: Just a pinch will make all the flavors pop!
  • Cinnamon Stick: Optional but recommended. It adds a subtle spice without being overpowering.

Get the full recipe in the recipe card below.

Overhead shot of ingredients needed for homemade cranberry sauce.
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How to Make Cranberry Sauce Homemade

Step 1 – Prep the Orange and Cranberries

Zest and juice the orange(s). This step is key for the best flavor, so zest the orange first (it’s much harder to zest after you’ve sliced it!) and then squeeze fresh juice.
Rinse the cranberries in a colander and discard any soft or damaged ones. It’s okay if they’re still damp. If you like a little texture to the sauce, set aside ½ cup of cranberries.

Step 2 – Cook the Sauce

Combine the remaining cranberries, water, orange juice, brown sugar, and cinnamon stick in a medium saucepan. Stir over medium heat until it comes to a simmer, then reduce to medium-low.

Let it simmer for about 15 minutes, stirring occasionally. The cranberries will pop and burst, thickening the sauce. If using frozen cranberries, allow a few extra minutes. Note: If you make it at high altitudes, you may need to cook a little longer!

Pouring orange juice into the cranberry and sugar mixture in a pot.
Add cranberries, brown sugar and orange juice.
Adding water to the cranberry mixture in a pot.
Add the water.
Cinnamon stick with cranberries simmering in a pot.
Add the cinnamon stick, if desired.

Step 3 – Add Final Ingredients & Serve

In the last 1-2 minutes of cooking, stir in the reserved cranberries, vanilla extract, orange zest, and a pinch of salt. Stir until the reserved cranberries start cracking and popping. Remove from heat. Remove the cinnamon stick and discard.

The sauce can be served warm or at room temperature. It will continue to thicken as it cools.

Adding fresh cranberries to the sauce with citrus zest.
Stir in additional ingredients.
Cranberry sauce in a large silver pot.
Simmer until desired consistency.

Homemade Cranberry Sauce Recipe Success Tips

  • Reserve some cranberries for the end. Adding some reserved fresh cranberries at the end gives the sauce a great texture!
  • Adjust the sugar to your taste, using up to 1 cup if you like it sweeter. And if preferred, use light brown or granulated sugar or a combination of the two.
  • It’ll thicken as it cools. It might look thin while hot, but cranberries have natural pectin that will thicken the sauce as it cools!
  • If you’re at a high altitude, the sauce might reach a simmer faster, but you might need to simmer it a bit longer. I’m 5280 feet above sea level and needed to simmer for about 17 minutes. 
  • You can use fresh or frozen cranberries here; there is no need to thaw frozen cranberries beforehand. You will need 3-4 cups of cranberries.

How to Thicken Cranberry Sauce

Thanks to the cranberries’ pectin, homemade cranberry sauce will naturally thicken as it cools. If you like an extra-thick sauce, you can simmer it for a few minutes longer until it reaches the desired consistency! The longer you simmer, the more liquid will evaporate from the sauce. Just be sure to watch it closely, stirring often.

If the sauce gets too thick after cooking, add a splash of water or orange juice and stir well to thin it out. If, after cooling, the sauce is too thin for your liking, add it back to the pot and simmer a bit longer!

Hand holding a spoon of cranberry sauce over a bowl full of cranberry sauce.

How to Serve the Best Cranberry Sauce

The most classic way to serve this cranberry sauce is with your Thanksgiving feast! The tartness of the cranberries perfectly balances the savory Thanksgiving turkey. I love serving it with roast turkey, Thanksgiving stuffing, giblet gravy, and sweet potato casserole!

What to do with leftover Cranberry Sauce

Leftover cranberry sauce can be used in so many different ways! Here are some of my favorite ways to re-purpose my leftover homemade cranberry sauce:

  • Cranberry Cream Cheese Dip
  • Turkey Sliders
  • On a Fall Charcuterie Board
  • Drizzled over Air Fryer Pork Tenderloin
  • Lemon Cranberry Bars
Cranberry sauce cooking in a large silver pot with a wooden spoon.

How to Store Cranberry Sauce

If you have leftovers that you want to store for later, here’s how to store it:

  • Refrigerate: Cool the sauce completely and store it in an airtight container in the fridge for up to 2 weeks.
  • Make-Ahead: Prepare 2-3 days ahead for best results.
  • Reheat: Bring to room temperature for about 30 minutes to serve again, or rewarm in a small saucepan.
Silver spoon scooping up some cranberry sauce from a serving dish.

Can you freeze Cranberry Sauce?

Yes, this best cranberry sauce recipe is freezer-friendly! To freeze, cool completely, then freeze in an airtight container or freezer baggie for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. You can reheat it on the stovetop or in the microwave if desired.e serving. You can reheat it on the stovetop or in the microwave if desired.

Our favorite cranberry recipes

  • Orange Cranberry Scones
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  • Cranberry Lemon Drop Martini
  • Cranberry Cream Cheese Dip Recipe
  • Cranberry Nantucket Pie Recipe
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  • Lemon Cranberry Bars
  • Cranberry Simple Syrup

Best Cranberry sauce recipe ever, showing finished sauce and sauce being made in saucepan, to pin.

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Recipe Card
Cranberry sauce served in a white serving bowl on a white plate with fresh cranberries around it.

Best Cranberry Sauce

5 from 3 readers
Author: Kathleen Pope
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 10 -8 servings
Print Pin SaveSaved!
Skip the can and learn how to make the Best Homemade Cranberry Sauce that will make everyone at your table ask for the recipe! This version hits all the right notes with fresh orange, warming brown sugar, and a hint of vanilla that transforms the humble cranberry into something truly special!

Equipment

  • All-Clad Professional Master Chef PFOA Free Saucepan 2-Quart, Silver
  • Olive Wooden Spoon set from Italy

Ingredients 
US Customary – Metric

  • 12 ounces fresh cranberries washed and sorted (see Note 1)
  • ยฝ cup water
  • ยฝ cup orange juice fresh squeezed, 1-2 medium oranges
  • ยพ cup brown sugar packed (light or dark, see Note 2)
  • 1 teaspoon orange zest about half a medium naval orange
  • ยฝ teaspoon vanilla extract see Note 3
  • 1 pinch salt
  • 1 cinnamon stick or ยฝ teaspoon ground cinnamon, optional
Get Recipe Ingredients

Instructions

  • Zest and juice the orange(s). This step is key for the best flavor, so zest the orange first (harder to zest a sliced orange) and then squeeze fresh juice.
  • Rinse the cranberries in a colander and discard any soft or damaged ones. It's okay if they're still damp. If you like a little texture to the sauce, set aside ½ cup of cranberries.
    12 ounces fresh cranberries
    Pouring orange juice into the cranberry and sugar mixture in a pot.
  • In a medium saucepan, combine the remaining cranberries, water, orange juice, brown sugar and cinnamon stick. Stir over medium heat until it comes to a simmer, then reduce to medium-low.
    ยฝ cup water, ยฝ cup orange juice, ยพ cup brown sugar, 1 cinnamon stick
    Cinnamon stick with cranberries simmering in a pot.
  • Let it simmer for about 15 minutes, stirring occasionally. The cranberries will pop and burst, thickening the sauce. If using frozen cranberries, allow a few extra minutes. Note: if making at high altitudes, you may need to cook a little longer (see Note 4)
    Simmering fresh cranberries in a pot to make cranberry sauce.
  • Add Final Ingredients: In the last 1-2 minutes of cooking, stir in the reserved cranberries, vanilla extract, orange zest, and a pinch of salt. Stir until the reserved cranberries start cracking and popping. Remove from heat. Remove the cinnamon stick and discard.
    1 teaspoon orange zest, ยฝ teaspoon vanilla extract, 1 pinch salt
    Adding fresh cranberries to the sauce with citrus zest.
  • The sauce can be served warm or at room temperature. It will continue to thicken as it cools.
    Glass serving dish filled with homemade cranberry sauce.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

  1. Cranberries: You can use fresh or frozen; no need to thaw frozen cranberries beforehand. You will need between 3-4 cups of cranberries.
  2. Sweetness Level: Adjust the sugar to your taste, using up to 1 cup if you like it sweeter. Use light brown or granulated sugar or a combination of the two if preferred.
  3. Flavor Variation: I love using my bourbon vanilla extract, if you like, add 1 tablespoon of bourbon, orange liquer or even rum, along with the vanilla.
  4. Altitude Adjustments: If you’re at a high altitude, the sauce might reach a simmer faster, but you might need to simmer it a bit longer. I’m at 5280 feet above sea level and needed to simmer it for about 17 minutes.

How to Store Cranberry Sauce

If you have leftovers that you want to store for later, here’s how to store it:
  • Refrigerate: Cool the sauce completely and store it in an airtight container in the fridge for up to 2 weeks.
  • Make-Ahead: Prepare 2-3 days ahead for best results.
  • Reheat: Bring to room temperature for about 30 minutes to serve again or rewarm in a small saucepan.
  • Freeze: To freeze, cool completely, then freeze in an airtight container or freezer baggie for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. You can reheat it on the stovetop or in the microwave if desired.
How to Thicken Cranberry Sauce: Cranberry sauce thickens naturally as it cools due to pectin. For a thicker sauce, simmer longer to evaporate more liquid, stirring often. If too thick, add water or orange juice; if too thin after cooling, return to the pot and simmer a bit more.

What to do with leftover Cranberry Sauce

Here are some of my favorite ways to use leftover homemade cranberry sauce:
  • Cranberry Cream Cheese Dip
  • Turkey Sliders
  • On a Fall Charcuterie Board
  • Drizzled over Air Fryer Pork Tenderloin
  • Lemon Cranberry Bars

Nutrition

Calories: 86kcal | Carbohydrates: 22g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 76mg | Fiber: 1g | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 0.3mg
Cranberry sauce served in a white serving bowl on a white plate with fresh cranberries around it.
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Kathleen Pope

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Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Jennifer R Bartel

    Wed, Dec 4, 2024 at 12:55 pm

    5 stars
    Never made a Fresh Cranberry Dish before and this was AMAZING!! I’ll never serve Cranberries from a can again! (Important note: Don’t add the Orange Zest until after the sauce has been removed from the heating process other wise it breaks it down and makes the whole dish bitter.

    Reply
    • KathleenKathleen Pope

      Wed, Dec 4, 2024 at 6:43 pm

      This makes me so happy Jennifer, thank you for your sweet comment and the tip!!

      Reply
  2. Heather Beach

    Sun, Nov 24, 2024 at 5:19 pm

    5 stars
    If Thanksgiving dinner were served in heaven, the cranberry sauce would taste like this Fresh Cooky recipe! Divine! The vanilla and cinnamon are inspired additions, and I added a tablespoon of Grand Marnier to mine to underscore the orange flavor.

    Reply
    • KathleenKathleen Pope

      Sun, Nov 24, 2024 at 7:50 pm

      Love that twist Heather!! A beautiful addition! Thank you. โ˜บ๏ธ

      Reply
  3. Tasia

    Mon, Nov 4, 2024 at 10:18 pm

    5 stars
    I’m pretty sure I could just eat this with a spoon! Love the addition of vanilla!

    Reply
    • KathleenKathleen Pope

      Tue, Nov 5, 2024 at 6:41 am

      It just takes it to another level!! Thanks, Tasia!!

      Reply

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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