Hello, holiday hosts! Thanksgiving isn’t complete without a classic cranberry sauce on the table. This festive favorite isn’t just a side dish – it’s a versatile addition that perfectly complements everything from savory turkey to sweet desserts. With a vibrant, sweet-tart flavor, cranberry sauce offers the ideal balance to rich holiday dishes and adds a beautiful pop of color to your plate.

Whether you’re serving it with roasted turkey, mixing it into a dessert, or spreading it on leftover turkey sandwiches the next day, this homemade version is a flavorful upgrade from store-bought. Made with fresh cranberries, orange juice, and optional spices, this easy recipe will bring an extra touch of warmth and sweetness to your Thanksgiving feast.

This close-up image highlights a bowl of thick, glossy cranberry sauce, placed on a rustic wooden slab that enhances the cozy, festive feel. The rich red color and chunky texture of the cranberry sauce are visually striking, with whole cranberries adding depth and texture. Fresh rosemary sprigs are arranged nearby, contributing a touch of greenery to the setup. The cranberry sauce looks enticing and perfect for a holiday meal, with the rustic background elements creating a warm, inviting presentation.

Best Cranberry Sauce Recipe

In this post, I’ll guide you through each step to create a delicious homemade cranberry sauce perfect for Thanksgiving! This recipe is complete with tips on customizing flavors and texture for your perfect holiday side.

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Full ingredient amounts and step by step instructions can be found below.

This image provides a close-up view of a spoonful of glossy cranberry sauce, showcasing its thick, chunky texture with whole cranberries and a beautiful deep red hue. The background is softly blurred, featuring a bowl filled with more cranberry sauce, set on a rustic wooden surface, adding warmth to the scene. Fresh rosemary sprigs and other seasonal decor are subtly visible, creating a festive and cozy holiday ambiance. The vibrant color and rich texture of the sauce are inviting, making it look delicious and perfect for a holiday spread.

Cooking the Cranberry Sauce

Start by rinsing the cranberries in cold water, discarding any that are soft or bruised. Gather your sugars, orange juice, and any optional spices like cinnamon or cloves for extra warmth.

In a medium saucepan, combine the cranberries , granulated sugar, brown sugar, and orange juice. Add optional orange zest, a cinnamon stick, or ground cloves for a cozy twist and a little extra flavor. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 10-12 minutes, stirring occasionally. The berries will start to pop, and the sauce will thicken as it cooks.

This is a four-panel series demonstrating the steps to make cranberry sauce. In the first image, a pot filled with fresh cranberries, granulated sugar, and brown sugar is shown on a stovetop. The second image shows orange juice being poured into the pot with the cranberries and sugars. In the third image, a red spatula stirs the mixture, which is now bubbling as the ingredients cook down, creating a thick, vibrant sauce. The final image presents the finished cranberry sauce transferred into a bowl, covered with plastic wrap, and left to cool, ready to be served or stored. Holiday decor in the background adds a cozy, seasonal touch.

Cooling and Storing

Once the sauce has thickened, remove it from heat and discard the cinnamon sticks, if used. To prevent a skin from forming, cover the sauce with plastic wrap pressed directly onto its surface. Let it cool to room temperature before transferring it to an airtight container.

Store the sauce in the refrigerator for up to one week, allowing the flavors to meld and deepen over time. If you’re preparing it ahead for a holiday meal, the sauce can be made 3-4 days in advance, making it a convenient and delicious addition to your festive spread. Enjoy it chilled, or gently warm it before serving if you prefer it closer to room temperature.

This image presents a beautifully styled bowl of cranberry sauce, thick and glossy with a deep red hue, placed on a rustic wooden slab that adds warmth to the display. The cranberry sauce looks chunky, with whole cranberries visible, inviting a rich and homemade texture. Surrounding the setup are sprigs of fresh rosemary and small bowls of cranberries in the background, enhancing the festive, holiday atmosphere. The combination of natural textures and vibrant colors creates an appealing and cozy presentation, perfect for a seasonal meal.

Tips & Tricks

Consistency Control: For a thicker, jam-like cranberry sauce, cook it a bit longer to reduce more liquid, or add a grated apple, which releases natural pectin to help thicken the sauce. If you prefer a looser, more pourable consistency, add a splash of water or orange juice at the end to thin it to your liking.
Storage: Store cranberry sauce in an airtight container in the fridge for up to 10-14 days. You can also freeze it for up to 2-3 months in a freezer-safe container.
Serving Options: Enjoy it cold, at room temperature, or gently warmed up.
Sweetness Levels: Adjust the sugars to your preference for a sweeter or more tart sauce.
Presentation Tips: For a lovely presentation, garnish the sauce with a few whole fresh cranberries, orange zest, or a small sprig of rosemary. If serving in a dish, you could sprinkle on a bit of sparkling sugar or a few candied nuts for a festive look.

The image captures a bowl of glossy, vibrant cranberry sauce with a thick and luscious texture, enhanced by whole cranberries and a rich red color. A golden spoon, held by a hand, is scooping a generous portion of the sauce, showcasing its thick consistency. Fresh rosemary sprigs are placed around the bowl, while small dishes with extra cranberries and cinnamon sticks are visible in the softly focused background, creating a cozy and festive ambiance. The composition beautifully highlights the holiday season’s warmth and flavor, making the cranberry sauce look delicious and inviting.

Variations

Maple-Infused: Swap out the sugar for 2/3 cup of maple syrup for a richer, earthy flavor.
Fruit & Spice: Use fig or apricot preserves along with a pinch of allspice for a unique twist.
Dried Cranberries: If fresh or frozen cranberries aren’t available, you can substitute with dried cranberries. Keep in mind that dried cranberries are sweeter and lack water content, so make the adjustments in the notes at the bottom of the recipe.
Add Texture with Mix-ins: After cooking, stir in mix-ins for extra texture and flavor. Chopped nuts like walnuts or pecans add a satisfying crunch, while dried fruits such as raisins, apricots, or cherries can provide a chewy sweetness that complements the cranberries.
Alcohol-Infused Flair: Add a splash of wine or liquor to enhance the sauce’s flavor in the final couple minutes of cooking. A tablespoon of red wine, port, or brandy can add depth and sophistication, while Grand Marnier or another orange liqueur will boost the citrusy notes.

How to use Leftover Cranberry Sauce

As delicious as this cranberry sauce, there’s always a little bit leftover. Here are a few ways you can use up this tasty side beside just throwing it in the freezer.

Level up your Breakfast: Top you normal bowl of oatmeal with this tart yet sweet cranberry sauce, or perhaps just spread it on toast.
Swap it for Apple Sauce: Many desserts use apple sauce in their ingredients, but did you know that cranberry sauce can be swapped in too? Obviously it will impart a cranberry flavor and pink color, but that’s half the fun. Make sure you adjust the recipe as needed.
Serve with Ice Cream: What a great way to sneak a little fruit in with your dessert! The creamy ice cream will complement the tart tang of the cranberry sauce perfectly.

The image shows a bowl of rich, vibrant cranberry sauce with a deep red color, indicating a thick and flavorful texture. A gold spoon rests in the sauce, ready for serving. Surrounding the bowl are fresh rosemary sprigs, adding a touch of greenery and a festive feel to the scene. In the background, small bowls hold extra cranberries and cinnamon sticks, contributing to a cozy, holiday ambiance. The setup includes rustic wooden elements and greenery, creating a warm and inviting presentation perfect for a seasonal spread.

If you like this recipe, you’ll love these other cranberry themed recipes!

I can’t wait to see how your cranberry sauce turns out! Share your creations with me on Instagram, and let’s make this holiday season extra tasty!

Cranberry Sauce

Camila Hurst

This classic cranberry sauce is a sweet-tart blend of cranberries, orange juice, and spices, perfect for adding holiday flavor to Thanksgiving dishes.

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Prep Time 5

Cook Time 10

Total Time 15

Course Dessert

Cuisine American

Servings cups

Calories 25 kcal

Ingredients

3½ cups cranberries 350 grams
½ cup granulated sugar 100 grams
⅓ cup brown sugar 73 grams
1 cup orange juice 240 ml
1 tbsp orange zest (optional)
1 cinnamon stick (optional)
¼ tsp ground cloves or allspice (optional, for extra warmth)

Instructions

Rinse the cranberries under cold water and discard any that are soft or bruised.
Place the cranberries, granulated sugar, brown sugar, and orange juice in a medium saucepan. If using the orange zest, cinnamon stick, and ground cloves or allspice, add those in as well.
Bring to a boil over medium-high heat. Once the mixture comes to a boil, reduce the heat, and continue to cook, stirring every so often.
Cook until the sugar dissolves and the cranberries begin to pop, about 10-12 minutes. At this point the sauce should be thick. It will also continue to thicken as it cools down.
Remove from the heat. Discard the cinnamon stick if you added it.
Cover the sauce with plastic wrap directly on the surface to prevent a skin from forming.
Let it cool down, then place it in the fridge until ready to use.
Before serving, give it a good stir. Cranberry sauce can also be enjoyed cold, at room temperature, or gently reheated if you prefer it warm.

Storage

Refrigerator: Place the cranberry sauce in an airtight container and refrigerate. It will keep well for up to 10-14 days.
Freezer: For longer storage, transfer the cranberry sauce to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 2-3 months. Thaw it in the refrigerator overnight when ready to use.

Notes

Maple Syrup: You can use 2/3 cup of maple syrup instead of sugar in this recipe.

Granulated and Brown Sugar: Feel free to use the combination suggested above in the recipe, or just use one or the other, substituting it for the same amount.

Cranberries: You can use fresh or frozen cranberries for this recipe.

Dried Cranberries: If fresh or frozen cranberries aren’t available, you can substitute with dried cranberries. Keep in mind that dried cranberries are sweeter and lack water content, so make the following adjustments:

Use 2 cups of dried cranberries in place of fresh cranberries.
Increase the liquid by using 3/4 cup water and 1 cup orange juice to help rehydrate the dried cranberries.
Reduce the sugar amount to 2/3 cup of sugar (you can use half brown sugar and half granulated, or use just granulated or just brown).
Follow the same cooking instructions, but the sauce may need an extra couple of minutes simmering, until the dried cranberries have softened and the sauce reaches your desired thickness. Add a bit more water or orange juice if needed.
The sauce will be slightly less tart and have a chewier texture than when using fresh cranberries but will still be delicious and flavorful!