Cranberry Sauce Recipe
- Published
- 26 comments
My homemade cranberry sauce comes together in about 30 minutes and tastes so fresh thanks to the cranberries, orange zest, sugar, and warm spices. I make it every holiday because it pairs perfectly with my juicy turkey. Once you try it, you will never want the canned version again.
Personally I love serving sauces with the meals I make, especially with meats, they add moisture, balance the richness, and elevate the flavor of the protein. For Thanksgiving, there is always turkey gravy and homemade honey mustard sauce sitting on my table for everyone to enjoy, and today I want to show you how I make my easy cranberry sauce that is a must during the holidays.
Homemade Cranberry Sauce
As a chef who likes sharing the stories behind the food I make, I have to mention that cranberry sauce has been part of American cooking for more than two centuries, starting with Native American preparations and later becoming a canned product in the 1940s, yet nothing compares to the fresh homemade version that brings real flavor to the table.
I remember that even when I was a kid, I did not enjoy the canned cranberry sauce my mom used to put on the table for Thanksgiving. That is why it is a must for me to make it from scratch using fresh cranberries, which are in peak season and at their freshest in early November.
My recipe is very simple because I understand that Thanksgiving or Christmas can be overwhelming with so much going on, especially if you are hosting. The prep only takes me about 5 minutes and the cooking time is around 20 minutes, which makes things easier while you work on other dishes. Check out my serving suggestions below to see how I love serving this cranberry sauce.
Ingredients and Substitutions
To make my easy cranberry sauce, you do not need many ingredients. The key is using fresh cranberries, so I highly recommend it.
- Sugar – I use plain granulated sugar to sweeten the cranberries.
- Cranberries – I prefer fresh cranberries, but frozen ones work well too.
- Orange – You will need the zest of a fresh orange.
- Spices – Some ground cinnamon and nutmeg will help elevate the flavors in this cranberry sauce.
- Water – I use regular tap or bottled water to help the cranberries cook down.
How to Make Cranberry Sauce
Boil the mixture: First thing I do is bring the water and sugar to a boil in a medium sized pot.
Add the cranberries: Next, I pour in the fresh cranberries and bring the mixture back to a boil.
Simmer the sauce: Once it starts boiling again, I cover the pot and let it simmer for about 15 minutes or until it becomes very thick.
Finish: I remove the pot from the stove and stir in the cinnamon, nutmeg, and orange zest.
Mix and cool: I use a rubber spatula to stir everything together and gently press the cranberries to help break them up. Then I place the sauce in the refrigerator to cool until it is completely chilled.
Chef Tip + Notes
You can see how easy this cranberry sauce is to make, so there is really nothing tricky about it, just a little patience while it simmers. It only needs about 20 minutes on the stove, so no excuses. When you let the cranberries burst slowly and thicken on their own, the sauce gets richer and smoother, and I promise your guests will come back for more, so make extra.
- Use a medium pot: Cranberries can pop while cooking, so I use a pot with higher sides. It keeps the little splatters inside the pot.
- Add extra water if needed: Sometimes the cranberries cook a little faster, so I add a splash of water if the pot looks too dry. It helps keep the sauce from sticking and burning.
- Let it chill fully: I always cool the sauce in the refrigerator before serving. It thickens great and tastes even better cold.
- Do not skip the zest: Orange zest brings a bright aroma and adds depth to the sauce. Lemon zest can work as well if you want a lighter citrus taste.
- Enhance the flavor further: You can add extra ingredients to make this sauce even more flavorful. Sometimes I mix in currants or golden raisins, and my favorite addition is a handful of crushed pecans which adds a nice crunch.
Serving Suggestions
I love pairing this cranberry sauce with my roasted turkey as the main dish and a big scoop of green bean casserole and creamy mashed potatoes on the side. The sweet tart flavor works incredible with the rich turkey, and the whole plate reminds me of the Thanksgiving dinners my grandma used to make.
Typically when I host, I like to start with a warm pot of my butternut squash bisque and a tray of fresh dinner rolls so everyone has something to enjoy while the turkey rests. When it is time for dessert, everybody is usually already full, but nobody can resist when I bring out my homemade pumpkin pie. That is all I am saying!
Make-Ahead and Storage
Make-Ahead: You can prepare this cranberry sauce up to 2 days in advance. I keep it covered in the refrigerator until I am ready to serve it.
How to Store: I cover the cranberry sauce and keep it in the refrigerator for up to 7 days. It also freezes well for up to 3 months, and I thaw it in the refrigerator until it softens.
More Sauce Recipes
- Easy Mushroom Gravy
- Mustard Sauce Recipe
- Beurre Blanc Sauce
- Balsamic Reduction
- Mushroom Bordelaise Sauce
Video
Cranberry Sauce Recipe
Ingredients
- 1 cup water
- 1 ¼ cup sugar
- 12 ounces or about 4 cups fresh cranberries
- zest of 1 orange
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions
- Add the water and sugar to a medium-size pot and bring the mixture to a rolling boil.
- Next, add in the cranberries and return them to a boil. The cranberries will begin to pop.
- Once boiling, cover and simmer for about 15 minutes or until it becomes very thick.
- Remove the pot from the stove and add in cinnamon, nutmeg, and orange zest and using a rubber spatula mix everything together but also press on the cranberries a little bit to help break them up more.
- Add the cranberry sauce to a container and cool in the refrigerator until cold, which takes about 30-45 minutes.
It was so easy! It turned out so good. Love this recipe.
have been making this for years – never puti n the spices so will have to try! That and orange ccranberry relish – my two favorites!
Thank you ChefBilly so tasty 😋 😁👋👌
Best cranberry sauce I’ve ever tasted! Didn’t make us pucker! Just perfect!
This is amazing! Always used canned before this…. I will make this year round! Thank you!
I just made this for our early family Thanksgiving dinner. I substituted honey for the sugar since I didn’t have any sugar on hand. It’s so easy and quick to make and absolutely delicious!!!
I’ve been making cranberry sauce this way for 50 years❤️ it’s perfect!
Trying to avoid sugar so used stevia granulated instead. Worked beautifully. So delicious! Homemade forever.
Just tasted the recipe, delicious. I did make one adjustment, used 1 cup apple juice instead of water…Wow!!!
Only problem is we don’t get fresh cranberries in India !