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This Cranberry Sauce is the a classic make-ahead cranberry recipe with notes of orange. It’s super easy to make it yourself and it tastes a million times better than store bought!
Cranberry Sauce is a staple for so many people during the holidays. Alongside meat, veggies, and stuffing it’s a classic Thanksgiving recipe! It’s made with fresh cranberries and it has hints of orange, which adds such a freshness. I thought I hated cranberry sauce until I made it at home from scratch – it’s unbelievably easy and delicious! PLUS you can make it ahead of time and store in the fidge or freezer – making the holiday much easier.
Ingredients Needed
- Cranberries: I used fresh cranberries, but you could use frozen thawed cranberries.
- Orange: Orange zest and juice add the best hint of tang and citrus that goes so well with the sweet cranberry.
- Cinnamon: Cinnamon is a classic holiday spice – you could also add a cinnamon stick during cooking and remove it once it cools.
- Sugar: Granulated sugar adds the sweetness needed to counteract the tartness of the berries.
- Variations: Add chopped pecans, vanilla extract, or a pinch of nutmeg at the end of cooking.
You’re not missing anything – there is no cornstarch in this recipe. The pectin in the fruit, along with the sugar, are all the thickeners you need.
How to make Cranberry Sauce
- Add sugar, orange zest, water, and orange juice to a medium pot. Cook over medium-high heat until it comes to a boil.
- Once boiling, add cranberries and cook until they pop and thicken. For a thinner sauce, cook less time. For a thicker sauce, cook the full time.
- Place in a bowl and let come to room temperature, then cover and chill until ready to use. It will thicken more as it cools.
Ways to Use Cranberry Sauce
There are so many ways to use this sauce beyond the traditional side dish:
- Add it to a charcuterie board as a dip or topping for the cheese.
- Make Cranberry Brie Bites.
- Top pancakes or waffles, or even as jam on toast.
- Have it as dessert over ice cream.
- Make a turkey sandwich with leftover turkey and stuffing.
- Add it to oatmeal or yogurt!
Expert Tips
- If you use frozen berries, make sure to pat them dry after defrosting.
- If you want a thicker jam, cook for the full time. Cook for less time if you like a thinner sauce.
- Store cooled cranberry sauce in an airtight container and store in the refrigerator for about 3-4 days or freeze for a month, making it the perfect make ahead side dish.
FAQs
We prefer it sweeter, which is why I add sugar.
Cranberry Sauce Recipe
Ingredients
- 1 cup (200g) granulated sugar
- 1 teaspoon orange zest
- ½ cup water
- ½ cup fresh orange juice
- 1 (12-ounce) bag cranberries
- ¼ teaspoon ground cinnamon
Instructions
- Add sugar, orange zest, water, and orange juice to a medium saucepan. Stir to combine and then cook over medium heat until it comes to a boil.
- Once boiling, add cranberries and cook, stirring often, until they pop and thicken, approximately 8-12 minutes. For a thinner sauce, cook less time. For a thicker sauce, cook the full time.
- Place in a bowl and let come to room temperature, then cover and chill until ready to use. It will thicken more as it cools.
Recipe Notes
- Store in an airtight container in the refrigerator for several days or freeze for up to a month.
