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Cranberry sauce is a must-have for every holiday table, and this Easy Homemade Cranberry Sauce comes together in just minutes! Made with fresh cranberries, orange juice, and sugar, this simple recipe bursts with bright, tangy flavor that’s so much better than store-bought.
Whether you’re serving it with roasted turkey, spooning it over chicken or pork, or spreading it on leftover turkey sandwiches, this is the only cranberry sauce recipe you’ll ever need. Updated for 2025 with new step-by-step photos and even more tips for perfect results every time!
Table of Contents
- WHY YOU’LL LOVE My Easy CRANBERRY SAUCE
- Ingredients For Homemade Cranberry Sauce
- How To Make Cranberry Sauce
- Cranberry Sauce FLAVOR VARIATIONS
- What is Cranberry Sauce?
- KELLIE’S TIPS FOR THE BEST CRANBERRY SAUCE
- MAKE-AHEAD, STORAGE & FREEZING
- What To Serve With Cranberry Sauce
- HOW TO USE CRANBERRY SAUCE (BEYOND TURKEY!)
- More Easy Cranberry Recipes
- Homemade Cranberry Sauce Recipe
WHY YOU’LL LOVE My Easy CRANBERRY SAUCE
- Ready in under 20 minutes from start to finish
- Made with just 5 ingredients.
- Naturally thickened as the cranberries burst, no cornstarch needed
- Make-ahead friendly, perfect for Thanksgiving, Christmas, and leftovers
- Versatile: Serve warm, chilled, or even as a glaze for chicken and pork
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.
For that reason, I never really knew the joy of the “Thanksgiving Leftover Turkey Sandwich” the way I do now. And it all started with the canned cranberry sauce…because I knew no other. I was brave one day (or intoxicated) and mixed some of the cranberry sauce with some mayonnaise….next think I knew I was grilling my turkey sandwich with the cranberry mayo, sausage stuffing and gravy. It was crazy! And ridiculously amazing!
Ingredients For Homemade Cranberry Sauce
- Cranberries – Fresh cranberries are best but I’ve made this with frozen cranberries with great results.
- Sugar – White sugar is used for its neutral sweetness but brown sugar is a great substitute. You can also swap the sugar for pure maple syrup.
- Apples – I love the tart flavor of a Granny Smith but any firm, crisp, tart apple will work.
- Orange – Fresh orange juice and orange zest impart sweetness and fresh flavor.
- Lemon – Lemon juice and lemon zest balance the tartness of the cranberries perfectly.
For the full ingredient list and instructions, see the recipe card below.
How To Make Cranberry Sauce
Making fresh cranberry sauce from scratch is a very easy recipe. Basically, all you’re doing is stewing a bag of cranberries, fruit and sugar until everything breaks down into a sticky, thick sauce.
The original recipe used orange juice, sugar and cranberries. It was pretty good but over the years as I learned what the heck I was doing in the kitchen I tweaked it and revamped it and finally settled on this version of Easy Whole Cranberry Sauce recipe. This is an adaptation of Ina Garten’s Cranberry Compote. It’s one of my favorite Thanksgiving recipes.
The natural pectin in the apple helps it gel up like a quick jam recipe. Ina adds raisins and nuts but I leave them out.
- Rinse the cranberries and discard any soft or shriveled berries.
- Stir all the ingredients together in a medium saucepan and bring to a boil over medium-high heat.
- Lower to medium heat and simmer your cranberry sauce until it starts to bubble and the cranberries begin to pop.
- Keep cooking until the mixture is thick and sticky.
- Remove the saucepan from the stovetop and allow let the sauce cool. The cranberry sauce will thicken as it cools.
You should serve your cranberry sauce chilled as it has a thicker consistency when it’s cold. It makes an amazing glaze for ham when warm or as a syrup for your Sunday pancakes.
Cranberry Sauce FLAVOR VARIATIONS
- Vanilla Cranberry Sauce: Add ½ teaspoon of vanilla extract after cooking for a mellow sweetness.
- Maple-Orange Cranberry Sauce: Replace half the sugar with pure maple syrup.
- Spiced Cranberry Sauce: Add a cinnamon stick, clove, or pinch of allspice while simmering.
- Red Wine Cranberry Sauce: Swap half the orange juice for a dry red wine for a sophisticated twist.
- Jalapeño Cranberry Sauce: Stir in ½ finely chopped jalapeño for a spicy kick.
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.
KELLIE’S TIPS FOR THE BEST CRANBERRY SAUCE
• Always use fresh orange juice and zest, it brightens the flavor and balances the tartness of the cranberries.
• Taste as you go! Cranberries vary in tartness from batch to batch, so adjust the sugar at the end if needed.
• Let the sauce cool completely before serving; it thickens naturally as it cools.
• For a smoother texture, pulse the sauce with an immersion blender once it’s slightly cooled.
• Add a pinch of salt, it quietly enhances the fruit flavor without making the sauce salty.
• Make it ahead a few days before the holidays to save time; the flavor actually improves as it sits.
• Double the batch! It freezes beautifully and makes a great topping for chicken, pork, sandwiches, or even cheesecake.
MAKE-AHEAD, STORAGE & FREEZING
- Reheat: Warm gently on the stovetop or in the microwave if you prefer it served warm.
- Make ahead: Prepare up to 5 days in advance. Store in an airtight container in the refrigerator.
- Freeze: Transfer leftover cranberry sauce to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What To Serve With Cranberry Sauce
We love to serve the best Homemade Cranberry Sauce recipe alongside my favorite Roast Turkey recipe or this easy to make Crock Pot Ham. It’s also great with these easy Swedish Meatballs since they’re similar in flavor to lingonberries that you get at IKEA!
It also pairs well with The Best Beef Tenderloin Roast and Prime Rib Roast.
HOW TO USE CRANBERRY SAUCE (BEYOND TURKEY!)
This sauce is incredibly versatile, here are a few favorite ways to enjoy it:
- 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.
Once you’ve made cranberry sauce from scratch, you’ll never go back to the canned kind!
This quick and easy recipe delivers bold flavor, gorgeous color, and endless versatility.
Try one of the flavor twists or use it as a simple glaze for your next chicken or pork dinner — it’s holiday magic in a bowl.
More Easy Cranberry Recipes
But if you do forget and you find yourself with a big stash of it after the holiday you can whip up these Cranberry Cream Cheese Streusel Bars or these amazing Jalapeño Poppers!
If you want a no cook option, this easy Cranberry Relish is ready with just a few pulses of the food processor!
- Cranberry Orange Muffins
- 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
Ingredients
- 1 12- ounce bag of fresh cranberries, rinsed and drained
- 1 3/4 cups granulated sugar
- 1 granny smith apple, peeled, cored and chopped
- 1 orange, zest and juice
- 1 lemon, zest and juice
Instructions
- In a large saucepan, cook the cranberries, sugar and 1 cup of water over low heat until the skins begin to pop open, approximately 5 minutes.
- Stir in the apples, zest, and juices and continue to cook for another 15 minutes. Remove from the heat and let cool.
- Transfer to an airtight container and store in the refrigerator.
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!