This simple classic Cranberry Sauce recipe combines cranberry and orange flavors for a real treat! Holiday dinners aren’t complete without it!
Cranberry Sauce recipe
If you are looking for the perfect Cranberry Sauce recipe to share with family and friends this holiday season, then you are going to love this recipe! Not only does it come together quickly, but it can be made ahead to make your holiday baking and cooking less stressful!
I don’t know about your family, but in ours, Thanksgiving and Christmas just aren’t complete without a bowl of homemade Cranberry Sauce! This homemade recipe tastes a million times better than anything in a can.
We don’t just reserve Cranberry Sauce as a holiday recipe either – we enjoy it throughout the year as a quick and easy side dish with chicken or turkey, ham, and pork!
How to make Cranberry Sauce
Ingredients
- granulated sugar – or your favorite sugar substitute
- fresh orange juice – you can use bottled orange juice in a pinch
- fresh or frozen cranberries
- orange zest
Instructions
- Place the cranberries in a colander and rinse them, removing and discarding any damaged or bruised cranberries.
- Place the cranberries, sugar, and orange juice in a saucepan. Stir to combine.
- Heat over medium-high heat until the sugar is completely dissolved and the cranberries begin to burst, about 5-7 minutes. Stir in the orange zest, and continue to cook for an additional 2-3 minutes.
- Remove the pan from the heat and allow the sauce to cool completely at room temperature.
- Transfer the sauce to a bowl to chill in the refrigerator for at least 2 hours before serving.
Cranberry Sauce FAQs
This sauce can be made up to one week in advance. Keep the sauce covered and refrigerated until serving.
Yes! You can freeze homemade Cranberry Sauce! Once it is completely cooled, transfer it to an airtight freezer-safe container and freeze for up to 2-3 months. To use, simply thaw it in the refrigerator overnight.
Recipe Tips
- The sauce will continue to thicken as it cools.
- If using frozen cranberries, use them straight from the freezer – no need to thaw!
- This sauce can be made up to one week in advance. Keep the sauce covered and refrigerated until serving.
- If the sauce hasn’t thickened up after you chill it, let it simmer on the stove for another 5 minutes or so. Then allow it to cool then rechill it.
- This is a great make-ahead recipe for Thanksgiving! It can be made several days ahead!
- You can freeze homemade Cranberry Sauce! Once it is completely cooled, transfer it to an airtight freezer-safe container and freeze for up to 2-3 months. To use, simply thaw it in the refrigerator overnight.
- If you see liquid starting to pool while storing this recipe, you can drain it off, then give the sauce a good stir.
- For a reduced-sugar cranberry sauce, start with half of the sugar called for, then taste and add more as needed.
- For a sugar-free cranberry sauce, substitute your favorite sugar replacement.
Other recipes you may enjoy
Cranberry Sauce
Equipment
Ingredients
- ¾ cup granulated sugar
- ¾ cup fresh orange juice
- 1 bag fresh or frozen cranberries 12 oz.
- Zest of one orange
Instructions
- Place the cranberries in a colander and rinse them, removing and discarding any damaged or bruised cranberries.
- Place the cranberries, sugar, and orange juice in a saucepan. Stir to combine.
- Heat over medium-high heat until the sugar is completely dissolved and the cranberries begin to burst, about 5-7 minutes. Stir in the orange zest, and continue to cook for an additional 2-3 minutes.
- Remove the pan from the heat and allow the sauce to cool completely at room temperature.
- Transfer the sauce to a bowl to chill in the refrigerator for at least 2 hours before serving.
Notes
- The sauce will continue to thicken as it cools.
- If using frozen cranberries, use them straight from the freezer – no need to thaw!
- This sauce can be made up to one week in advance. Keep the sauce covered and refrigerated until serving.
- If the sauce hasn’t thickened up after you chill it, let it simmer on the stove for another 5 minutes or so. Then allow it to cool, then rechill it.
- This is a great make-ahead recipe for Thanksgiving! It can be made several days ahead!
- You can freeze homemade Cranberry Sauce! Once it is completely cooled, transfer it to an airtight freezer-safe container and freeze for up to 2-3 months. To use, simply thaw it in the refrigerator overnight.
- If you see liquid starting to pool while storing this recipe, you can drain it off, then give the sauce a good stir.
- For a reduced-sugar cranberry sauce, start with half of the sugar called for, then taste and add more as needed.
- For a sugar-free cranberry sauce, substitute your favorite sugar replacement.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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