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This easy Cranberry Sauce Recipe is bright, tangy, and so much better than anything from a can. Fresh cranberries simmer with Granny Smith apple, orange, lemon, and sugar for a flavorful Homemade Cranberry Sauce with the perfect balance of sweet and tart.
It comes together easily on the stovetop and can be made several days ahead, making it perfect for Thanksgiving, Christmas, or any holiday dinner. Serve it chilled or warm alongside roast turkey, chicken, ham, or pork, then save the leftovers for sandwiches, breakfast, and desserts.
Table of Contents
- Kellie’s Note Don’t Forget the Cranberries
- WHY YOU’LL LOVE My Homemade CRANBERRY SAUCE
- Ingredients For Homemade Cranberry Sauce
- How to Make Cranberry Sauce
- Kellie’s Tips for the Best Cranberry Sauce
- Cranberry Sauce Troubleshooting
- Cranberry Sauce FLAVOR VARIATIONS
- Make-Ahead, Storage and Freezing
- What is Cranberry Sauce?
- What to Serve With Cranberry Sauce
- How to Use Leftover Cranberry Sauce
- More Easy Cranberry Recipes
- Homemade Cranberry Sauce Recipe
Kellie’s Note
Don’t Forget the Cranberries
For many years, the only cranberry sauce I knew of was the kind shaped like a can you find in many grocery stores. I LOVED it! The canned stuff is like eating jelly out of a jar with a spoon.
It wasn’t until I decided to make a basic cranberry sauce with real berries that I knew I would never go back to the can again.
This easy cranberry sauce has been a holiday staple for over 3 decades in my family and I never change a thing. It’s simple, quick and you can make it up to 5 days in advance. Who’s winning at the holiday planning game now?
WHY YOU’LL LOVE My Homemade CRANBERRY SAUCE
- Quick and easy – Everything comes together in one saucepan with very little prep.
- Fresh fruit flavor – Orange, lemon, and Granny Smith apple add brightness and extra depth.
- Naturally thickened – Cranberries and apple contain natural pectin, so there is no cornstarch needed.
- Make-ahead friendly – Prepare it up to 5 days before your holiday dinner.
- Easy to customize – Adjust the sweetness, texture, and flavor to make it your own.
- Versatile – Serve it with turkey, chicken, ham, or pork, or use leftovers on sandwiches, breakfast, and desserts.
Ingredients For Homemade Cranberry Sauce
- Cranberries – Fresh cranberries are my first choice, but frozen cranberries work well, too. Discard any soft or shriveled berries before cooking.
- Sugar – Granulated sugar balances the naturally tart cranberries. Brown sugar can also be used for a deeper, richer flavor.
- Granny Smith Apple – The tart apple adds another layer of flavor and natural pectin to help the cranberry sauce thicken.
- Orange – Fresh orange juice and zest add sweetness and bright citrus flavor.
- Lemon – Fresh lemon juice and zest balance the sweetness and keep the sauce tasting fresh.
- Water – Gives the cranberries enough liquid to begin cooking and bursting.
For the full ingredient amounts and instructions, see the recipe card below.
How to Make Cranberry Sauce
- Start the cranberries. Add the cranberries, sugar, and water to a large saucepan and cook until the cranberry skins begin to burst.
- Add the fruit. Stir in the chopped apple, orange zest and juice, and lemon zest and juice.
- Simmer. Continue cooking until most of the cranberries have burst and the mixture looks thick and sticky.
- Cool. Remove from the heat and let the cranberry sauce cool completely. It will continue to thicken as it cools.
- Chill or serve. Transfer to an airtight container and refrigerate until ready to serve, or serve warm if preferred.
Kellie’s Tips for the Best Cranberry Sauce
- Use fresh citrus. Fresh orange and lemon juice add much more flavor than bottled juice.
- Taste before adding extra sugar. Cranberries vary in tartness, so adjust the sweetness after the sauce has cooked.
- Do not worry if it looks a little thin while hot. Cranberry sauce thickens significantly as it cools.
- For a chunkier sauce, stop cooking once most of the cranberries have burst.
- For a smoother sauce, mash it lightly with a spoon or pulse it briefly with an immersion blender after it cools slightly.
- Add a small pinch of salt to help balance the sweetness and bring out the fruit flavor.
- Make it ahead. The flavor gets even better after a day or two in the refrigerator.
- Double the batch if you want extra for sandwiches, pork, chicken, breakfast, or desserts.
Cranberry Sauce Troubleshooting
- Cranberry Sauce Too Thin – Cranberry sauce naturally thickens as it cools, so give it time before deciding it needs more cooking. If it is still too thin, return it to the stove and simmer a little longer. The natural pectin in the cranberries and apple will help it thicken.
- Cranberry Sauce Too Thick – Stir in a small splash of water or fresh orange juice until the cranberry sauce reaches the consistency you like. Add only a little at a time.
- Cranberry Sauce Too Tart – Cranberries are naturally tart, but you can add a little more sugar if needed. A small pinch of salt can also help balance the flavor without making the sauce taste salty.
- Cranberry Sauce Too Sweet – Stir in a small amount of fresh lemon juice to bring back some of the tart cranberry flavor. Add a little at a time and taste as you go.
Cranberry Sauce FLAVOR VARIATIONS
- Vanilla Cranberry Sauce – Stir in 1/2 teaspoon vanilla extract after cooking.
- Maple Orange Cranberry Sauce – Replace half of the granulated sugar with pure maple syrup.
- Spiced Cranberry Sauce – Add a cinnamon stick, a few cloves, or a pinch of allspice while the sauce simmers.
- Red Wine Cranberry Sauce – Replace half of the orange juice with dry red wine.
- Jalapeño Cranberry Sauce – Stir in 1/2 finely chopped jalapeño for a sweet and spicy version.
Make-Ahead, Storage and Freezing
- Make ahead: Homemade Cranberry Sauce is perfect for holiday meal prep. Make it up to 5 days in advance and store it in an airtight container in the refrigerator.
- Store: Keep leftover cranberry sauce refrigerated in an airtight container.
- Freeze: Cool completely, then transfer to a freezer-safe airtight container and freeze for up to 2 months.
- Thaw: Thaw frozen cranberry sauce overnight in the refrigerator.
- Reheat: Cranberry sauce can be served chilled, at room temperature, or warm. To serve it warm, heat gently in a saucepan on the stovetop or microwave until warmed through.
What is Cranberry Sauce?
Cranberry Sauce, or Cranberry Jam, is a sauce made of fresh cranberries commonly found in North America. Cranberry Sauce is used as a condiment during the winter months and a holiday meal like Thanksgiving dinner and Christmas.
This recipe is very much like making a jam on the stovetop like my easy Blueberry Jam or this Strawberry Jam. It’s also know as Cranberry Compote in some areas of the country. It’s one of the staple side dishes for your Thanksgiving Turkey.
What to Serve With Cranberry Sauce
Homemade Cranberry Sauce is a classic with roast turkey, but there are plenty of other ways to serve it.
- Roast turkey or turkey breast
- Roast chicken
- Pork tenderloin or Quick and Juicy Grilled Pork Chops
- Swedish meatballs
- Leftover turkey sandwiches
- Charcuterie boards
- Biscuits or rolls
- Beef Tenderloin Roast with Creamy Horseradish Sauce
- Prime Rib Recipe (Standing Prime Rib Roast)
It is especially good with rich, savory dishes because the sweet-tart cranberry flavor helps balance them.
How to Use Leftover Cranberry Sauce
Do not let that extra cranberry sauce go to waste. It is one of my favorite holiday leftovers because you can use it for both sweet and savory recipes.
- Use as a filling for holiday thumbprint cookies or layered parfaits.
- Spoon over baked chicken breasts or pork tenderloin for a quick dinner glaze.
- Spread on turkey sandwiches with brie and arugula.
- Swirl into Greek yogurt or oatmeal for a tart-sweet breakfast.
- Serve alongside cheese boards as a festive touch.
More Easy Cranberry Recipes
If you have extra cranberries or just cannot get enough of that sweet-tart holiday flavor, try one of these favorites next:
- Cranberry Orange Muffins
- Cranberry Cream Cheese Bars
- Best Cranberry Relish Recipe
- Cranberry Bliss Bars
- Easy Cranberry Brie Bites
- Cranberry Orange Relish Recipe
- Cranberry Jalapeño Dip
Looking for even more easy holiday recipes? Follow us over on Instagram!
Homemade Cranberry Sauce Recipe
Equipment
- 1 saucepan
- measuring cup
- chef's knife
- cutting board
Ingredients
- 12 ounce bag fresh cranberries, rinsed and drained
- 1 3/4 cups granulated sugar
- 1 cup water
- 1 Granny Smith apple, peeled, cored, and chopped
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
Instructions
- In a large saucepan, cook the cranberries, sugar, and 1 cup water over low heat until the cranberry skins begin to pop open, about 5 minutes.
- Stir in the chopped apple, orange zest and juice, and lemon zest and juice. Continue cooking for another 15 minutes, until most of the cranberries have burst and the sauce is thick and sticky.
- Remove from the heat and let the cranberry sauce cool completely. It will continue to thicken as it cools.
- Transfer to an airtight container and refrigerate until ready to serve.
Video
Notes
• Freezing: Cool completely, then transfer to an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Sweetness Level: Cranberries can vary in tartness, start with the listed amount of sugar, then taste and add a little more if you prefer a sweeter sauce.
• Texture Options: For a chunkier sauce, cook it just until most of the berries burst. For a smoother sauce, mash lightly with a spoon or blend with an immersion blender.
• Flavor Boosts: Add spices like cinnamon, clove, or nutmeg for warmth, or stir in a splash of red wine, maple syrup, or vanilla extract for a twist.
• Serving Ideas: Serve with turkey, chicken, or pork, spread it on sandwiches, swirl it into yogurt, or spoon it over cheesecake for a festive dessert topping.
• Storage Tip: Always cool completely before sealing or refrigerating to prevent excess condensation and watery sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kellie,
This is SO delicious and was such a hit at Thanksgiving, that I’m just now making a double batch for Christmas, which I’ll bag & freeze. The only thing I’m doing differently on this double batch is, I added one cup of water, along with a cup of freshly squeezed orange juice. This is a great recipe, thank you for sharing!
Thank you for trying it!
This fresh made cranberry sauce was easy, quick, and delicious!
Thank you so much!
Best cranberry sauce I’ve ever had. Easy t o make.
Thank you so much! So happy you enjoyed it!
Kellie- I did a test run of this today- it’s still hot but it hasn’t thickened up. Is that normal? I followed the directions!
Hmmmm, you may not have cooked it long enough. It won’t be firm like jello but more like a jelly. When you make it again, just let it cook another 5-10 minutes to give the pectin time to get happy. That’s what will thicken the sauce. (Sorry for the late reply!)
I love homemade cranberry sauce. It’s so easy. There is not need to buy a can of it already made. Great photo’s by the way.
I LOVE homemade cranberry sauce, this one looks amazing!
Saved as a favorite, I like your site!
This is actually a lot of fun to make! It’s my favorite Thanksgiving side as lame as that may sound!
Mmm! I am hoping to make homemade cranberry sauce for the first time ever for Thanksgiving this year. This version sounds good! I don’t think I would like raisins in it either!