Best Homemade Cranberry Sauce

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.

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!

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.

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!

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

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.

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.