This easy homemade cranberry sauce recipe is the perfect combination of tangy, fresh cranberries, bright orange color, and warm spices. It’s simple to make and a tangy and sweet addition to your holiday table or cozy family meal.
Why We Love This Easy Homemade Cranberry Sauce
Skip the canned version forever with this perfect homemade cranberry sauce that even cranberry skeptics will love.
If you’ve never made cranberry sauce from scratch, this recipe will blow you away. This easy homemade cranberry sauce combines tart, juicy cranberries, bright citrus, and a hint of warm spice for a flavor that will make you feel like the holidays in every spoonful. It’s simple, kids love it, and it’s so much fresher than anything in a can.
This cranberry sauce has become a staple in my family at potlucks and gatherings. Once you taste the difference in fresh orange zest, you’ll understand why we never go back to the canned version.
This recipe taught me that some of the best family traditions start with the simplest kitchen experiments!
alternative:
- vanilla: For a deeper, more indulgent taste, switch to almond extract. (Use only 1/4 teaspoon. The flavor is strong!)
- sweetener: Replace brown sugar with honey, maple syrup, or white sugar. If using liquid sweetener, reduce the water by 1 to 2 tablespoons.
- Citrus fruits: If you’re short on orange, use lemon or lime zest/juice, or replace the juice with apple cider for a warmer fall flavor.
- spices: Try clove, nutmeg, star anise, or allspice for a different holiday profile.
- Frozen Cranberries: Use right out of the freezer without needing to defrost.
proposal:
Serve in a variety of ways: Pair with turkey, ham, chicken, pork, or top leftover sandwiches. It’s delicious mixed with yogurt or oatmeal, or on top of pancakes or waffles.
Prepare in advance: This sauce tastes even better the next day when the flavors combine. Perfect for busy pre-holiday meal prep.
Texture adjustments: If you want a thicker cranberry sauce, cook a little less. If you want a smoother sauce, mash it with a spoon or let it cool and put it in a blender for a while.
Use as a mixin: Add a few scoops to muffin batter, baked oatmeal, or a holiday charcuterie board for a festive twist.
tip:
- Don’t leave: Cranberries may foam or burst when popped. Stir occasionally to prevent the sauce from sticking or burning.
- Balance the sweetness. Taste it while it cools. If you prefer a sweeter sauce, add another tablespoon of sugar while it is still warm.
- Enhance the orange flavor. For a more intense citrus flavor, add ½ teaspoon zest or replace the water with orange juice.
- Allow to cool completely: The cranberry sauce will thicken considerably as it cools. Don’t worry if it looks watery in the pan.
Can I make homemade cranberry sauce in advance?
entirely. Cranberry sauce is one of the best make-ahead holiday dishes. make it 3-5 days ago Store in the refrigerator until serving.
What do I do if my cranberry sauce is too thick?
Mix in little by little water or orange juice (1 to 2 teaspoons at a time) until desired consistency is reached. If it’s too thin, boil for a few more minutes to allow the cranberries to pop more and release their natural pectin. It may thicken as it cools.
Can I reduce sugar?
yes. Just know that the sauce will be a little more tart and a little less thick. Reduce the sugar by 2-3 tablespoons first and adjust to taste.
How long does homemade cranberry sauce last?
refrigerator: Store cranberry sauce in an airtight container for up to 1 hour. 5 days. As it cools, the flavor continues to deepen and gets even better the next day.
Freezer: Place in a freezer-safe container or ziplock bag and freeze for up to 1 hour. 3 months. Lay the bags flat for easy stacking and faster defrosting.
How to Use Leftover Homemade Cranberry Sauce:
1. Spread for sandwiches
Use it in turkey or grilled chicken sandwiches, or enjoy it with cream cheese for a kid-friendly lunch.
2. Morning Booster
Mix leftover cranberry sauce into yogurt, oatmeal, or chia pudding for a sweet-and-sour flavor.
3. Pancake or waffle topping
Warm it up a bit and add it to pancakes, waffles, and French toast for a bright, fruity topping.
4. Muffin or quick bread mix-ins
Add a few spoonfuls to your muffin or banana bread batter for a festive look.
5. Swirl baked oatmeal
For a colorful and nutritious variation, add a mixture of cranberry sauce to baked oatmeal before baking.
6. Add to Cheese Board
Serve with cheddar, brie or goat cheese for a vibrant, crowd-pleasing pairing.
7. Glaze for meat
Mix in a little mustard or balsamic vinegar to make a quick glaze for chicken, pork, or meatballs.
8. Dessert upgrade
Use it as a topping for vanilla ice cream, cheesecake, or pound cake.
Looking for more cranberry recipes?
Easy Homemade Cranberry Sauce Recipe
This easy homemade cranberry sauce is a family-friendly recipe that balances tart fresh cranberries with bright orange and warm spices. It’s simple to make and adds a tangy and sweet flavor to your holiday table.
Serving Size: 8
- 12 oz. Fresh or frozen cranberries I washed and sorted it.
- 3/4 cup brown sugar
- 3/4 cup water
- 1/4 cup fresh orange juice
- 1 teaspoon fresh orange scent
- a pinch of salt
- 1/2 teaspoon vanilla extract optional
- 1 cinnamon sticks optional
Rinse and sort the cranberries, discarding any soft or damaged berries. Zest the oranges, then squeeze the juice and set aside the zest for later use.
In a medium saucepan, combine cranberries, brown sugar, water, fresh orange juice, and cinnamon stick (if using). Boil over medium heat, stirring occasionally.
Reduce the heat to low and cook, stirring occasionally, until most of the cranberries have popped and the sauce has thickened, 12 to 15 minutes. Remove cinnamon sticks.
Remove from heat and stir in reserved orange zest, vanilla extract (if using), and a pinch of salt. Allow the sauce to cool to room temperature to thicken.
Enjoy warm or at room temperature with your favorite dishes. Store leftovers, covered, in the refrigerator for up to 5 days.
- Always sort and rinse cranberries to avoid bitter taste caused by damaged fruit.
- To prevent bitterness, add orange peel at the end of cooking.
- Make the sauce ahead of time so the flavors blend better and improve.
- If desired, save the whole cranberries to stir in at the end for a chunkier texture.
- The sauce freezes well for up to 3 months.
