Canned cranberry sauce is fine and all but it tastes, well, canned. If you want to level up your cranberry sauce this holiday season, try making this easy, no-fail recipe and taking it to Thanksgiving dinner. Your mother-in-law will be impressed.
Why we love this Homemade Cranberry Sauce
You can control the level of sweetness. If you prefer it less sweet and more tart, go ahead and cut back on the sugar by 2-3 tablespoons. Using real cranberries makes the sauce have a fresh and fruity flavor. Orange juice and the cinnamon stick give this homemade cranberry sauce a rich depth of flavor that is more interesting and complex than the Ocean Spray canned kind. You only need a few ingredients and just 10 minutes to make this sauce. I recommend making a double batch so you have plenty of extra to use in a cranberry jello salad!
Cranberry Sauce Recipe ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Granulated Sugar – This thickens the fruit into a sauce and makes it deliciously sweet. Orange Juice – Fresh orange juice is always best but use what you have. Bag of Cranberries (fresh or frozen) – One of those 12-ounce bags will do. Cinnamon Stick – Gives the sauce a rich spiced flavor. Vanilla Extract – Adds a warm sweetness to the sauce. Salt – To slightly intensify the flavors. Orange Zest – Use mixed into the sauce and also to garnish.
Best Cranberry Sauce Recipe substitutions
Use more cinnamon sticks if you want a more intense cinnamon flavor. You can use ½ teaspoon of ground cinnamon if you don’t have cinnamon sticks. Adding orange zest to the sauce is optional if you want a more citrusy sauce. You can also garnish the sauce with orange zest. Use lemon zest in a pinch. Substitute white sugar for brown sugar or pure maple syrup.
How to make Cranberry Sauce with Orange
Cranberry Sauce Recipe tips
If you like whole berries in your cranberry sauce, just reserve some cranberries and add them in during the last minute of cooking time. I love the extra burst of tartness in those whole-cranberry bites! You can use fresh or frozen cranberries for this recipe, and you don’t need to thaw frozen ones before making using them! If you prefer jellied cranberry sauce, simmer all the cranberries a bit longer until they are completely broken down, then pour it into a mold and chill well before unmolding and serving. Amp up the citrus factor with orange zest in addition to the orange juice called for in the recipe below, or leave it out if you don’t have an orange on hand. For a beautiful presentation, you can garnish with extra orange zest sprinkled on top or plate with rosemary sprigs or sugared cranberries around the bowl.
How to use Fresh Cranberry Sauce
If you have leftovers, here are some ideas for how to use it. You may just want to make a double batch while you’re at it just so you have some on hand to try these recipes!
Cranberry Jello Salad (seriously so yummy and one of the recipes I look forward to every year!) Leftover Turkey Sandwiches made with cranberry mayo (just mix equal parts cranberry sauce and mayo for an easy aioli!) Simple Cranberry Sauce Muffins (love this idea for a post-Thanksgiving breakfast!) Cranberry Baked Brie (makes an awesome Thanksgiving appetizer!)
Cranberry Sauce with Orange Juice storage
If you plan to use it within a week, let the cranberry sauce cool to room temperature, then transfer it to an airtight container or jar and place it in the refrigerator. For longer storage in the refrigerator, ensure the sauce is completely cooled before transferring it to an airtight container. Some suggest adding a layer of plastic wrap directly onto the surface of the cranberry sauce before sealing the container to prevent air exposure and maintain freshness for up to 2-3 weeks. Cranberry sauce also freezes well for up to 2-3 months. When ready to use, thaw frozen cranberry sauce in the refrigerator overnight. Reheat it gently on the stove or in the microwave, stirring occasionally until it reaches the desired temperature.
Can you freeze Fresh Cranberry Sauce?
Yes! You can freeze this by packing it into airtight containers or freezer-safe plastic bags for 2-3 months. Just thaw in the refrigerator overnight or on the counter for a few hours before you need it. If it seems watery, just put it in a pan on the stove and simmer for about 5 minutes for it to thicken up again.
More Thanksgiving Recipes
Green Beans with Bacon & Pine Nuts How to Make a Brined and Smoked Turkey Easy Homemade Pumpkin Pie Easy Southern Cornbread Dressing Sparkling Sugared Cranberries
This post was originally published in October, 2018. The photos and content were updated in November, 2021.
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Cranberry Jello Salad with Cream Cheese Topping
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