{Simple and Amazing} Cranberry Sauce Recipe

cranberrysaucespoon {Simple and Amazing} Cranberry Sauce Recipe

If you’ve never made homemade cranberry sauce because you thought it was too complicated to make, I am going to show you just how easy it is.  Not only is this recipe easy, it is amazing!  I love this sauce because it is not overly sweet and the combination of cranberry and orange give it a nice tang.  The color of the sauce itself is so vibrant compared to its canned counterpart -one cannot even put them in the same category.

Trust me after you try this sauce, you will never ever buy canned again.  Be prepared when friends and family “Ooooh and Awwww” over the mere fact you made homemade cranberry sauce.  They will call you “Martha” and hate you for it.  But that’s okay.. you’re secret is safe with me – I won’t tell how you didn’t slave over making this.  In all honesty, if the world only knew how flippin’ easy this was.. no one would ever buy canned again!  Do yourself a favor and leave that good-for-nothing sauce in the can on the grocery store shelf and for this Thanksgiving make your own homemade cranberry sauce.  And for those of you who are wondering if you can make this in advance – YES!!!  Just heat before serving.  Enjoy!

cranberrysauce {Simple and Amazing} Cranberry Sauce Recipe

4.9 from 15 reviews
{Simple and Amazing} Cranberry Sauce Recipe
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
Make your own homemade cranberry sauce this year for Thanksgiving using fresh cranberries.This easy recipe is so simple yet yields amazing
  • 12 oz bag fresh cranberries
  • ¾ cup orange juice
  • ⅔ cup brown sugar
  • ⅓ cup white sugar
  • Optional: 2 oz gold rum
  1. Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

{Related Post: Cranberry Apple Crisp – This recipe uses this cranberry sauce as a base}

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  1. kariflack says

    excellent recipe. the balance of sweet : tart seems right on to me, but i think the difference might be to convert the volume of the ingredients to weights and weigh them accordingly–can make a huge difference with brown sugar especially. i used my immersion blender on most of it, delicious over stuffing and hopefully with the squab we’ll be eating later! thank you for this!

  2. Geri Stefenhagen says

    I have been making my own cranberry sauce for decades. I use 1 Cup water and 1 Cup Natra Taste Gold (like Splenda) and a 12 oz. bag of cranberries. It is the pectin in the cranberries that causes the mixture to thicken when the berries pop, more so than the sugar. This was my first year using a sugar substitute and the results were great. I used to gag on that brown-red stuff Mother used to get at the grocery store when I was a kid.

  3. Jennifer S says

    I have a question, I have never been fond of warm or hot or even room temperature cranberry sauce. Is it ok to serve chilled? or Will this ruin the recipe?

    • Michelle says

      Serving it chilled won’t ruin the recipe per se, but it might make the texture more like jam or jello than a sauce. Many people make their sauces beforehand (like the night before or the morning of the day they plan to serve it) and chill it in the fridge, then reheat it just before serving.

  4. mj says

    Hi, i don’t have any rum, but there is whiskey & also vodka or red wine in my cupboard, which would be the best choice? Also could only get dried cranberries, so should i pre-soak before hand? thank you. cheers MJ

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  6. Shirley says

    Love this! I put4 or 5 whole cloves and a cinnamon stick broken into 3 pieces into a large spice ball and placed it in the pan while the sauce was cooking. It took the sauce to a whole new level. Everyone loved it!

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  8. Eileen D says

    I just made this recipe. I added just one ounce of the gold rum, just in case I didn’t like it, but
    the recipe came out very well. Delicious!

  9. Jo-EE says

    Just finished making this. First time I’ve ever made homemade cranberry sauce and it looks amazing! Can’t wait to serve it up to our guests. Thanks for the recipe!

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