Homemade Cranberry Sauce
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A simple recipe for fresh and easy homemade cranberry sauce. Made with real whole cranberries and just 3 other ingredients, this is an easy traditional must-have for your next holiday dinner.
This cranberry sauce is a holiday classic (like my roasted sweet potatoes) and deserves a place on your table. Be sure to check out the brief how-to video at the bottom of the post if you’re more of a visual learner!
Who here is hosting Thanksgiving dinner this year?
Don’t look at me, while I’d love to someday, my biggest contributions to holiday get-togethers usually land on the dessert table. Pecan pie , chocolate pie (with a side of homemade whipped cream!), these are my usual contributions, but recently I’ve branched out. This year, I’m on a mission to replace canned cranberry sauce everywhere with homemade cranberry sauce.
Do you know how easy it is to make homemade cranberry sauce? Just one saucepan and 4 ingredients (5 if you count water, does water count??), this recipe is easy.
No can necessary.
How Do You Make Fresh Cranberry Sauce
- Bring sugars (use a combination of brown and white for the best flavor!), water, and orange juice to a boil
- Add cranberries and return to simmer
- Cook until berries have burst and desired thickness has been reached.
- Transfer to a serving dish and chill for at least 2 hours in the refrigerator.
Some cranberry sauce recipes use just water, and no orange juice, but I strongly recommend using both. The juice adds a nice bright flavor that really makes this cranberry sauce shine.
How do You Make Cranberry Sauce Thicker?
When cooking your cranberry sauce, you can simmer it as long as needed after your berries burst until the desired thickness is reached. Do keep in mind that your sauce will seem runnier while it’s hot and will thicken as it cools and sets.
Can Cranberry Sauce Be Made in Advance??
Yes! Cranberry sauce requires a minimum of 2 hours in the refrigerator in order for it to thicken and set properly. However, you can make this holiday side dish up to a week in advance. Just be sure to store it in an airtight container.
And that’s all there is to making homemade cranberry sauce, no can required!
If you prefer a more visual guide you can check out my cranberry sauce video at the bottom of the post. If you enjoy these videos, please consider subscribing to my YouTube Channel! <3
Enjoy!
Homemade Cranberry Sauce
Ingredients
- ⅔ cup (133 g) sugar
- ⅓ cup (67 g) light brown sugar, tightly packed
- ⅓ cup (78 ml) water
- ⅔ cup (157 ml) orange juice
- 12 oz (340 g) cranberries, rinsed and picked through -- bad/bruised cranberries removed
Instructions
- Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved, and bring to a boil.⅔ cup (133 g) sugar, ⅓ cup (67 g) light brown sugar, tightly packed, ⅓ cup (78 ml) water, ⅔ cup (157 ml) orange juice
- Add cranberries and return to a boil.12 oz (340 g) cranberries
- Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing.
- Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.
- Cover and refrigerate at least 2 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I originally published this Cranberry Sauce recipe 11/20/2017, post has been updated to include tips and more information.
I’ve tried a lot of cranberry sauce recipes. This one is the favorite. Really delicious. I sometimes add orange and lime zest.
Just wanted to ask if this recipe calls for freshly squeezed orange juice or bottles? Ik most say freshly squeezed so that’s why I wanted to clarify.
I use either, depending on what I have available to me. 🙂
I’ve always used bottled, even used frozen concentrate (made into juice) and it’s delicious.
Yummy made for a community church dinner. Everyone loved it. Followed directions exactly. Can’t believe how easy it was to make, have always used canned cranberries. Definitely a keeper.
I have made this several years. I have made 2 changes since we all think adding 1-2 tsp for a double recipe. My adult children love that I run it through a fine mesh sieve.
Delicious and great on a turkey sandwich with a lead of lettuce
I pre-chopped the cranberries in my food processor to make this recipe! That is the only thing I did different and WOW!! YUMMY 😋!! I am making homemade from now on!!! I am going to make another batch and add cinnamon as someone suggested and see how that tastes!! Thank you so much for sharing ❤️
So easy and so good. Will be making homemade from now on!
Very easy and great
Excellent recipe 👌 I made a few tweaks for my family. My daughter tried it and said ” this taste like Christmas!”
This is delicious. I added 1/2 tsp of cinnamon
Yum! Enjoy, Phoenix 🩷
If I make this and let it cool. How long can it be frozen?
Hi Tammy! I haven’t personally frozen it, but I think it could be good for a few months in the freezer. 🙂
It was good but a little to sweet
excellent
Hi, I was looking for a cranberry sauce recipe and came across your highly rated one. I have a question, I would like to use it in a dessert I want to make. I need three cups. could you please tell me how many cups this recipe makes?
Hi Karen! This recipe will make about 2 ¼ cups total.
Thanks for your quick answer. It saved the day 😊. Excellent sweet(cranberry) sauce for dessert ( left the spices out).
You are so welcome! 🥰
Can you can and water bath this? Thank you.
Sure! Enjoy 🙂
Would I be able to make this ~a month in advance and freeze it till Thanksgiving week?
Hi Kate! That should work fine. 🙂
This is the best recipe I’ve ever found. I jar them with cinnamon sticks and give them way as gifts. We use it all year long as a pancake topping with yogurt or with granola parfaits. Best. Recipe. Ever.
I’m curious if you could add crushed pineapple to this and how you might need to adjust the recipe for it, suggestions?
Hi Chris! I haven’t tried it to advise on how to do it, but I think it would work. 🙂
How long will this stay good in the fridge?
Hi Rae! It should be good for about a week 😊
I use Tablespoons each of candied pineapple and candied ginger chopped into small pieces and it is a winner! Try it Sam.