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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this Cranberry Sauce recipe 11/20/2017, post has been updated to include tips and more information.
Andy
I’m a glutton for cranberry sauce since I was a kid. I can easily eat a can on my own. I made this for the first time last year and it was a huge success – I won’t be going back to the canned sauce for holidays anytime soon. I like to fresh squeeze a navel orange and add some of the zest to this recipe as well as a dash of nutmeg, cinnamon, a teaspoon of vanilla extract, and an oz or two of bourbon.
Sam
I am so thrilled to hear that it was such a success, Andy! Thank you so much for letting me know how it turned out, I appreciate it.
Susie
I will never buy canned cranberry sauce again. Best I’ve ever tasted.
Thanks so much!
Sam
I’m so glad you enjoyed, Susie! It really does beat canned cranberry sauce any day, doesn’t it!?
Lisa
I doubled the batch, and it came out perfectly! So easy to make, and it tastes delicious – not too tart! Happy Thanksgiving!
Sam
I am so glad you enjoyed it so much, Lisa! 🙂
Debra
Delicious 😋, hope you have a fantastic thanksgiving!
Debra
Sam
Thank you Debra! Same to you! 🙂
P. Sylvia
How much does this recipe yield ? I am just doing a turkey breast and I don’t want too much left over cranberry sauce.
Sam
Honestly I haven’t measured it out that way, but the bowl I pour it into in the video is a 24 oz bowl. I hope that helps. 🙂
Looking up recipes for my fresh cranberries and I loved the sound of this one thank you :-)Chrystle
Looking up recipes for my fresh cranberries and I loved the sound of this one thank you 🙂
Sam
I hope you love it! 🙂
Nancy
I tripled this recipe and cooked it in my Instantpot. It cooked for 20 minutes at a simmer. It came out rich and thick. I poured it into sterilized pint jars, and one half pint. It turned out very good. I hope my guests enjoy it also.
Sam
I am so glad you enjoyed it, Nancy! Thanks for the feedback using your instant pot. I’ll have to try that next time. 🙂
Lisa M.
First time making and it is (or was) awesome. I added orange zest and a cinnamon stick.
Sam
So glad you enjoyed the cranberry sauce, Lisa! Thank you so much for commenting! 🙂
Linda
Do you use fresh cranberries or can you use frozen?
Sam
Hi Linda! I use fresh, but frozen should work just fine here. 🙂
Ginny Aaron
This has been my daughters favorite recipe to make for the last few years!! She loves to cook and bake!! She just turned 12 and she does so much cooking and baking for the family!!
Sam
I am so glad everyone enjoyed it so much, Ginny! 🙂
Debbie
I was wondering if you don’t have an orange can u use a lemon ?
Sam
Lemon juice is quite sour so I’m not sure that I would recommend it. You can substitute the orange juice with water.
Greg
I wouldn’t recommend it either. The cranberry/orange combo works so good. Lemon MAY work, but I’d go light at first and taste. I’ve made variations of the sauce for years, and it’s always a hit. I also add nutmeg, cinnamon, and clove to taste.
E
Simmering away on the stove right now! I doubled the batch (so I can freeze for winter use!) added the zest and fresh-squeezed juice of 2 oranges, a dash of cloves, nutmeg, and a tiny splash of vanilla! Smells heavenly!!!
Sam
I hope you love it! 🙂
Heather
Can this be frozen? My family is spending this Thanksgiving in our travel trailer and I want to make as many things ahead of time as possible and keep them in the cooler on ice.
Sam
Absolutely! It can be frozen in an airtight container for several months. Enjoy!
Kelli Burns
I loved it. Added some rosemary, thyme and tarragon to even out the orange and sugar and it’s perfect. THANK YOU for sharing.
Sam
Yum! Love the sound of the additions, Kelli!! Thank you for commenting, I’m so glad you enjoyed the cranberry sauce! 🙂
Brittni
Super simple but so delicious! Even my husband (who isn’t a fan of cranberry sauce) really liked it.
Sugar Spun Run
I am so glad that you both enjoyed the cranberry sauce. Thanks for commenting, Brittni!