HOW TO MAKE HOMEMADE CRANBERRY SAUCE
If you’ve never made homemade cranberry sauce because you thought it was too complicated, I’m going to show you just how easy it is to make. This simple cranberry sauce recipe is perfect! All you do is add fresh cranberries, orange juice, and sugar (both brown and white) to a pan and cook the berries until the break down into a beautiful vibrant red cranberry sauce.
Served alongside roasted turkey an gravy, cranberry sauce is a favorite Thanksgiving recipe that is so easy to prepare and happens to be amazing! Only 15 minutes to cook, I love this sauce because it is not overly sweet and the combination of cranberry and orange give it a subtle citrus, sweet tang that makes a regular turkey dinner go from ordinary to extraordinary.
The vibrant deep red color and texture of the cranberry sauce is in stark contrast to the Ocean Spray canned cranberry sauce so many of us remember in its jellied molded form. One cannot even put them in the same category on many levels of comparison. From color, taste, texture, and overall pleasantness, homemade cranberry sauce wins by a landslide.
Trust me after you try this sauce, you will never buy canned cranberry sauce again. Be prepared when friends and family “Ooooh and Awwww” over the mere fact you made fresh cranberry sauce from scratch. They will call you “Martha” and hate you for it. But that’s okay.. your secret is safe with me.
I won’t tell how you didn’t spend hours over a hot stove making this. In all honesty, if the world only knew how easy this was cranberry sauce was to make, 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 homemade cranberry sauce.
For those of you wondering if you can make this in advance – YES!!! Up to two weeks sealed in a container and stored in the refrigerator!
Frequently Asked Questions
What is cranberry sauce?
Cranberry sauce is a popular condiment made with fresh cranberries, sugar, and water. It is most commonly served alongside turkey on Thanksgiving at room temperature but can also be served slightly warmed up.
Because cranberries are naturally low in sugar and tart in flavor, most cranberry sauce recipes include sugar to make the sauce both sweet and tart.
How long will the cranberry sauce keep?
Cranberry sauce will last two weeks in the refrigerator or up to two years if properly preserved and canned.
What can I do with leftover cranberry sauce?
- Spread a thin layer of cream cheese on sandwich bread followed by a layer of cranberry sauce when making turkey sandwiches like this Turkey Cranberry Sandwich recipe. The combination of cream cheese and cranberry sauce makes regular turkey sandwiches taste dull in comparison.
- Mix in a tablespoon or two into plain Greek yogurt along with granola, like my favorite Perfect Granola recipe, for a nice breakfast parfait.
- Add a spoonful to your favorite cocktail using vodka.
- Add a dollop of sauce to cottage cheese or oatmeal for breakfast or a snack.
- Replace cranberry sauce for any recipe calling for jam.
- Cranberry sauce over oven baked brie makes a great appetizer when served alongside crackers for your holiday gathering.
- Top off your favorite cheesecake recipe (like my Black Tie Cheesecake recipe) with cranberry sauce instead of the more common varieties of blueberry, cherry, raspberry, or strawberries. The sweet and tart flavor of the cranberry sauce compliments the richness of the cheesecake for a winning combination.
Other Cranberry Recipes to Consider
Apple Cranberry Crisp
Honey Satsuma Cranberry Sauce
- 12 oz bag fresh cranberries
- ¾ cup orange juice
- ⅔ cup brown sugar
- ⅓ cup white sugar
- Optional: 2 oz gold rum
- Add the cranberries, juice, sugars, and optional rum to a sauce pan.
- Cook the sauce on medium-high for 15 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries bursting open – don’t worry, that’s what you want them to do.
- Remove from the heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.
Victoria says
OMG! Third year making this as per request of all 30 guest as tradition (The Host now demands it).
Only 2 changes: ( 1 ) I double the recipe ( 2 ) about half way of the cooking I remove approx. half of the berries & put in the food processor for a few gentle pulses & put back in the pan to continue cooking.
OH! YUM. Try it… you will like it!
Meghan says
This Thanksgiving, I’ll be making this cranberry sauce for the third year in a row. It’s a family favorite now! The first time around, it was a bit too sweet, so now I use all of the brown sugar and add the white sugar to taste. That’s just me — I don’t want to mask those tart berries!
Val says
does the pan you use matter? non stick sauté, farberwarer…cast iron? Thanks!
Ali says
Figure about a half cup per person (4 oz), so you will have to double the recipe. It also doesn’t hurt to have leftovers
Lauren says
Did anyone double this recipe? How much does it make? There will be 7 of us for dinenr, so I am guessing a single recipe is plenty?
Kay says
I made a similar sauce last year but used about a quarter cup triple sec, and it was great.
Aimee says
This is a great recipe. I also add about 6oz frozen raspberries and add two table spoons of orange marmalade jam and just decrease the sugar a little.
Dedre says
Hi, all. I have been making my own Cranberry Sauce for years now as I have always hated that canned glop! Yuck! I laugh because my relatives think I am amazing, they have no clue as to how riduculously easy this is. I usually add diced apple to mine, but I’m thinking this year I’ll make it plain. You confirmed my thoughts. Have a great season all.
Sheryl says
Ugh- ignore me. The FB icon does give you a blank page, but the “Like” button above it works just fine….. *sigh*
Beautiful site, thanks!
Sheryl says
Hey – I was trying to “like” this on Facebook, but when I hit the icon I just get a blank pop-up.
Sally says
This was simple and delicious, made exactly as written (with the rum). Just the right amount of sweet and tang. Yummy! Thank you for the great recipe.
alice says
Hi Steve,
I like using a tablespoon or two.
Maureen Walker says
Love this recipie! Made it a few years back, now it is the request of the family…kinda get let off the hook for most of holiday cooking 🙂 Fantastic combination!
Steve says
How much Amaretto do you use? I am always looking to add alcohol into any recipe 🙂
TAMARA KNEPPER says
GREAT RECIPE…YOU HV GOT TO DO IT!!!
TAMARA says
SIMPLE CRANBERRY RECIPE….MUST DO!!!!
alice says
Amaretto sounds amazing! Thanks for sharing Debbie!
Debbie says
My Italian grandmother would add oranges and amaretto . The alcohol cooks off and leaves an amazing flavor.
Lori says
I use apple juice and one or two red apples in my homemade cranberry sauce. DELISH!!!
Cathleen says
Thank you so much! I decided to try making homemade cranberry sauce this year and found your recipe today. I made it after supper to try it out and it’s AMAZING! My 3 year old daughter is crazy for it too! I’m not sure this batch will last until Thursday, so I will be making more! Thank you so much for sharing it!
alice says
Hi Meredith, Thank you for including me on your site. You have a beautiful blog and I love your header!
alice says
Hi Angeline,
Yes, one batch should be enough for ten people, assuming that no one uses insane amounts on their turkey. With that said, I like to put insane amounts of this on my turkey. 🙂 If you’re concerned, I would make a double batch. The leftovers are great in sandwiches or on bagels.
Dawn Marie says
Thank you! This is really good. Making a batch right now. Happy Thanksgiving
Meredith says
Hello,
I found this recipe yesterday and made a batch and holy moly! I am a total homemade cranberry sauce convert! Thanks so much for sharing. I shared the experience with a link to your blog on mine — which is some cooking, some parenting, some pregnancy. Anyhow I’m glad to have found your blog. It’s lovely and delicious. Happy holidays!!
Meredith
Angeline says
Hi Alice, I will be making this for thanksgiving this year and am wondering if one batch will be enough for 10 people?