Looking for the best cranberry sauce recipe? This fresh, vibrant homemade cranberry sauce is made with just a handful of simple ingredients like cranberries, sugar, water, and a touch of orange zest. Plus, it takes only 15 minutes to make. It’s tart, sweet with real cranberry flavor, and so much better than anything you’ll find from a can. Plus, I’m sharing my tested and perfected variations to help you elevate this classic for Thanksgiving, Christmas, or anytime in between.
This cranberry sauce recipe is my go-to for holiday entertaining. It’s been on my table for years, and it’s loved by kids, picky eaters, and foodies alike. No gelatin, no fillers—just real ingredients and real flavor.
Table of Contents
- Why You Can Trust This Recipe
- A Little Story About This Recipe
- Why I Love This Recipe
- Ingredients You’ll Need
- How to Make Cranberry Sauce (Step-by-Step)
- 4 Variations to Elevate Your Cranberry Sauce
- How to Store + Make Ahead
- Final Thoughts
Why You Can Trust This Recipe
As a recipe developer, home and entertaining expert, and someone who’s hosted more Thanksgiving and Christmas dinners than I can count, I know what works and what doesn’t, especially when it comes to classic holiday dishes. I’ve tested dozens of cranberry sauce recipes over the years for both personal celebrations and brand recipe development projects. This is the version I come back to every single time.
This cranberry sauce is simple, unfussy, and consistently delicious. Whether you’re new to hosting or a seasoned pro, you’ll love how this recipe delivers big flavor with minimal effort and ingredients.
A Little Story About This Recipe
Growing up, cranberry sauce always came from a can and was served in perfectly sliced disks (you know the kind). When I started hosting my own Thanksgiving dinners, I knew I wanted something fresher, more flavorful, and homemade. But also, I didn’t want to overcomplicate things.
This recipe was the result of years of testing and tweaking. It’s everything I want in a cranberry sauce: vibrant, not too sweet, perfectly tart, and a little elevated with a kiss of orange zest. Now, it’s a must-have on my holiday table—and it’s often the first thing to disappear.
Why I Love This Recipe
- Only 3 main ingredients (plus one optional!)
- Takes just 15 minutes from start to finish
- Naturally gluten-free and vegan
- Perfect for make-ahead cooking
- Easy to customize (see variations below!)
Ingredients You’ll Need
- 12 oz fresh cranberries – Rinse and pick out any soft or shriveled berries.
- 1 cup granulated sugar – Balances the tartness of the cranberries.
- 1 cup water – You can substitute some of this with orange juice.
- Zest of 1 orange (optional) – Adds a subtle brightness that lifts the whole sauce.
Quick Tip
If fresh cranberries aren’t available, frozen work just as well—no need to thaw first!
How to Make Cranberry Sauce (Step-by-Step)
Ingredients
- 12 oz (1 bag) fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water (or ½ water, ½ orange juice)
- Zest of 1 orange (optional but recommended)
Instructions
- Combine Ingredients
In a medium saucepan, combine the cranberries, sugar, water (or orange juice), and orange zest if using. - Simmer
Bring to a boil over medium heat. Reduce to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until most of the cranberries have popped and the sauce thickens. - Cool
Remove from heat and let cool to room temperature. The sauce will continue to thicken as it cools. - Serve or Store
Serve immediately, or store in the fridge in an airtight container for up to one week.
4 Variations to Elevate Your Cranberry Sauce
- Cranberry Orange Sauce – Replace ½ cup of the water with fresh orange juice, and add 1 tsp of orange zest.
- Spiced Cranberry Sauce – Add 1 cinnamon stick, 2 whole cloves, and a pinch of nutmeg while simmering.
- Apple Cranberry Sauce – Stir in 1 peeled, diced apple before cooking. Fuji, Gala, or Honeycrisp work well.
- Maple Cranberry Sauce – Replace some (or all) of the sugar with pure maple syrup for a richer depth of flavor.
Recipe Tips
Don’t overcook – Once most cranberries have popped and the sauce looks glossy, it’s ready.
Taste and adjust – Add more sugar if too tart, or a squeeze of lemon if too sweet.
Make ahead – This sauce tastes even better after a day in the fridge!
Texture tip – For a smoother sauce, mash the cranberries with the back of a spoon as they cook. For chunkier sauce, stir gently and cook slightly less.
How to Store + Make Ahead
- Fridge: Store in an airtight container for up to 7 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
- Make ahead: This is a perfect make-ahead Thanksgiving side dish—make it 2–3 days in advance and check one thing off your list!
Cranberry Sauce FAQs
Final Thoughts
If you’ve never made homemade cranberry sauce before, this is the year to start. It’s one of the easiest, most impactful dishes you can add to your Thanksgiving or Christmas menu—and once you try it, you’ll never go back to the canned version again.
With a handful of ingredients, 15 minutes of your time, and a little citrus zest, you’ll have a fresh cranberry sauce that’s as beautiful as it is delicious. Whether you stick with the classic or try one of the easy variations, I know it’ll earn a spot at your holiday table.
Happy holidays and happy cooking!
Classic Homemade Cranberry Sauce Recipe
If you’ve never made homemade cranberry sauce before, this is the year to start. It’s one of the easiest, most impactful dishes you can add to your Thanksgiving or Christmas menu—and once you try it, you’ll never go back to the canned version again.
Ingredients
- 12 oz (1 bag) fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water (or ½ water, ½ orange juice)
- Zest of 1 orange (optional)
Instructions
- In a medium saucepan, combine the cranberries, sugar, water (or orange juice), and orange zest if using.
- Bring to a boil over medium heat. Reduce to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until most of the cranberries have popped and the sauce thickens.
- Remove from heat and let cool to room temperature. The sauce will continue to thicken as it cools
- Serve immediately, or store in the fridge in an airtight container for up to one week.
Notes
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
