Homemade Cranberry Sauce Recipe — Easy from Scratch
I still remember the first time I made homemade cranberry sauce: my grandmother handed me a dented saucepan and a jar of orange marmalade, smiling like she’d shared a secret. The smell of citrus and sugar bubbling together filled the kitchen, and I knew this would be a holiday staple. I love Homemade Cranberry Sauce because it’s bright, forgiving, and somehow both nostalgic and modern — a spoonful of tart-sweet comfort that goes with everything from roast turkey to grilled cheeses. Historically, cranberries have long been part of North American cuisine, cherished by Indigenous peoples and later adopted into colonial cooking; their natural tartness and rich color made them perfect for preserves and sauces. If you enjoy simple, soulful cooking, this recipe will become a go-to. For another savory comfort recipe you might like, check out this cracked garlic steak tortellini.
Who is this recipe for?
- This recipe is for busy home cooks, beginners who want an easy win, and anyone who loves a bright condiment to lift their meals.
Core ingredients overview:
- This simple sauce combines Fresh cranberries, Orange juice, Sugar, Water, and optional Cinnamon to create a tangy, lightly sweet condiment that’s ready in about 20 minutes.
Tools & Ingredients
Tools (you’ll need):
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Fine-mesh sieve or potato masher (optional, for smoother texture)
- Heatproof jar or airtight container for storage
Ingredients (with a short benefit for each):
- Fresh cranberries – tart, full of natural pectin to help the sauce gel
- Orange juice – bright citrus flavor and natural sweetness
- Sugar – balances tartness and helps preserve the sauce
- Water – adjusts consistency and helps dissolve the sugar
- Cinnamon (optional) – adds warm spice and depth of flavor
For inspiration on pairing sauces and sides, see this other savory dish here: cracked garlic steak tortellini.
Instructions
- In a medium saucepan, combine the cranberries, orange juice, sugar, and water. Use fresh cranberries for the best texture and flavor.
- Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Be attentive so the mixture does not boil over.
- Reduce the heat to a simmer and cook for about 10–15 minutes, or until most cranberries have burst and the sauce has thickened to your liking. Stir occasionally.
- Stir in cinnamon if desired, tasting and adjusting a pinch at a time so the spice doesn’t overpower the cranberries.
- Allow the sauce to cool at room temperature before transferring to a jar or airtight container and refrigerating.
FAQ
Q: Can I freeze this cranberry sauce?
A: Yes — spoon cooled sauce into a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Q: What can I use instead of orange juice?
A: You can substitute apple juice or a splash of lemon juice mixed with a little honey for a different flavor profile. If using lemon, reduce the amount to avoid overpowering tartness.
Q: Can I make this less sweet?
A: Absolutely. Reduce the sugar by 25–50% and taste as it cooks; remember the sauce will taste slightly tarter when chilled.
Q: How smooth or chunky should the sauce be?
A: That’s up to you. For a smoother sauce, press through a fine-mesh sieve or mash the berries more as they cook. For a rustic texture, leave whole bursts and larger pieces.
Tips & Tricks
- Tip 1: Start with a gentle boil and keep an eye on the pot to prevent sticky boil-overs; a splash guard helps if you have one.
- Tip 2: Taste as you go—sugar and acidity levels can vary by cranberry batch and orange juiciness, so adjust gradually.
- Tip 3: For a silkier sauce, mash softened cranberries with a potato masher or press through a sieve while still warm. If you prefer a chunkier relish, let the bursts remain.
- Tip 4: Make it ahead — cranberry sauce often tastes better after a day in the fridge. If you want to pair it with hearty mains, try this other recipe for inspiration: cracked garlic steak tortellini.
Conclusion
If you want to explore variations or compare techniques, check out Homemade Cranberry Sauce – Sugar Spun Run for another approachable take, or view a classic orange-forward method at Cranberry Sauce with Orange Juice Recipe. For a deep dive into simple, reliable cranberry recipes, see this guide at Cranberry Sauce Recipe.
Enjoy this bright, homemade cranberry sauce with your favorite meals and share it with people you love.
Always add
tag after Directions.
Homemade Cranberry Sauce
Ingredients
- 12 oz Fresh cranberries Tart, full of natural pectin to help the sauce gel
- 1/2 cup Orange juice Bright citrus flavor and natural sweetness
- 1 cup Sugar Balances tartness and helps preserve the sauce
- 1/2 cup Water Adjusts consistency and helps dissolve the sugar
- 1/2 tsp Cinnamon (optional) Adds warm spice and depth of flavor
Method
- In a medium saucepan, combine the cranberries, orange juice, sugar, and water.
- Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Be attentive so the mixture does not boil over.
- Reduce the heat to a simmer and cook for about 10–15 minutes, or until most cranberries have burst and the sauce has thickened to your liking. Stir occasionally.
- Stir in cinnamon if desired, tasting and adjusting a pinch at a time so the spice doesn’t overpower the cranberries.
- Allow the sauce to cool at room temperature before transferring to a jar or airtight container and refrigerating.
