Homemade Cranberry Sauce

An easy homemade cranberry sauce, made with fresh cranberries and just a handful of other ingredients.
Course Side Dish
Cuisine American
Keyword cranberry sauce, cranberry sauce with orange juice, holiday side dish, homemade cranberry sauce, thanksgiving dish
Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 20 minutes
Servings 6 servings
Calories 159kcal
Author Sam Merritt


  • 2/3 cup sugar 133g (133g)
  • cup light brown sugar, tightly packed (67g)
  • 1/3 cup water (78ml)
  • cup orange juice (157 ml)
  • 12 oz cranberries rinsed and picked through -- bad/bruised cranberries removed (340g)


  • 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.  
  • Add cranberries and return to a boil. , reduce heat cook 10-15 minutes until berries have popped (careful, there’s some splatter) and mixture slightly reduced
  • Reduce heat to 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.  



Cranberry sauce can be prepared up to a week in advance; keep refrigerated in an airtight container.


Serving: 1serving | Calories: 159kcal | Carbohydrates: 42g | Sodium: 2mg | Potassium: 104mg | Fiber: 3g | Sugar: 37g | Vitamin A: 500IU | Vitamin C: 29.7mg | Calcium: 10mg | Iron: 0.2mg