This homemade cranberry sauce is bright, tangy and sweet, and so much better than canned cranberry sauce. It’s easy to make in 20 minutes and keeps in the fridge for up to one week!
Three Ingredients Make This Cranberry Sauce Unforgettable
Once you try my homemade cranberry sauce, you’ll never go back. Since it lasts for up to a week in the fridge, I always make it ahead for Thanksgiving. It’s perfect served with my Turkey Recipe, Mashed Potatoes and Gravy.
The secret to the making best cranberry sauce? I add a touch of orange, maple and cinnamon to my recipe, along with just enough granulated sugar to sweeten the cranberry sauce while letting the tart flavor of the cranberries shine. It’s sweet, it’s tangy, it’s so irresistible you’ll want to eat it by the spoonful! Too good to save just for the holidays, this recipe is one I make year-round with my freezer stash of fresh cranberries.
Seriously the BEST cranberry sauce recipe. I think it was actually my favorite dish on Thanksgiving! Thanks for the amazing recipe!
Aimee
Ingredient Notes
- Fresh Cranberries: Give them a rinse in a colander before using. You can also use frozen cranberries, no need to thaw them before using.
- Granulated Sugar: Since fresh cranberries can be very tart, we need enough sugar to sweeten the sauce. I find 3/4 cup to be the perfect amount. You can adjust to your tastes.
- Orange Zest & Orange Juice: I use both the zest and juice of an orange in this recipe to create the most irresistible cranberry-orange flavor. If you prefer less orange flavor, omit the orange zest.
- Water: To thin the sauce a bit and help the cranberries cook down. The cranberries will also release some liquid as they cook.
- Pure Maple Syrup: The maple complements the cranberry, orange and cinnamon flavors. If you are looking for a substitute, try an equivalent amount of water plus 1/2 teaspoon of vanilla extract.
- Cinnamon: The warm spice enhances the other flavors.
- Salt: To make all the flavors pop!
Find the full recipe with measurements below.
How to Make Cranberry Sauce
Combine all of the ingredients in a medium saucepan and stir.
Cook on the stove. Bring the cranberry mixture to a boil over medium heat, stirring occasionally. Then cook at a low boil, stirring often, until the cranberries burst and the sauce thickens. This will take about 7-10 minutes.
Taste and adjust. If you want the cranberry sauce sweeter you can stir in 1-2 more tablespoons of granulated sugar. Serve cranberry sauce warm or chilled.
To Make Ahead, Store and Freeze
The flavor of this cranberry sauce is even better on the second and third day, so it’s an ideal make-ahead side dish!
- To Store: Store in an airtight container in the refrigerator for up to one week.
- To Freeze: Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before using.
What to do with Leftover Cranberry Sauce
Besides serving it with leftover turkey, there are many delicious ways to use extra cranberry sauce.
- Use it as a sandwich spread for a turkey sandwich or Chicken Salad sandwich.
- Spread it on toast, Dinner Rolls or Biscuits.
- Swirl it into a bowl of Steel Cut Oatmeal or Instant Pot Steel Cut Oats.
- Enjoy it as a topping for Waffles, Pancakes or French Toast.
- Stir it into Greek yogurt and sprinkle on some Granola.
- Serve it with Baked Chicken, Baked Pork Tenderloin or Air Fryer Chicken Breast.
- Swap it for the strawberry filling in these Strawberry Oatmeal Bars.
More Thanksgiving Recipes
Here are a few more of my favorite Thanksgiving recipes:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Homemade Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries*
- ¾ cup granulated sugar
- 1 teaspoon orange zest*, from 1 orange
- ¼ cup fresh orange juice
- ¼ cup water
- 2 tablespoons pure maple syrup*
- ¼ teaspoon ground cinnamon
- 2 pinches salt
Instructions
- Combine all ingredients in a medium saucepan. Stir.12 ounces fresh cranberries*, ¾ cup granulated sugar, 1 teaspoon orange zest*, ¼ cup fresh orange juice, ¼ cup water, 2 tablespoons pure maple syrup*, ¼ teaspoon ground cinnamon, 2 pinches salt
- Heat over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce heat as needed to continue cooking at a low boil, stirring often, for 7-10 minutes, until the cranberries burst and the sauce thickens.
- Taste for sweetness. If you want the cranberry sauce sweeter you can stir in 1-2 more tablespoons of granulated sugar.
- Serve warm or chilled.
Notes
- Frozen cranberries may also be used. You do not need to thaw them first.
- For less orange flavor, omit or reduce the amount of orange zest.
- If you don’t have pure maple syrup, try an equivalent amount of water plus 1/2 teaspoon of vanilla extract.
- Cranberry sauce may be stored in an airtight container in the refrigerator for about 1 week, or in the freezer for 3 months.
I originally shared this recipe in November 2021. Post updated October 2025 with more helpful information.
It looks like you are adding pumpkin puree? In the picture, but it is not listed in the ingredients?
What is in the bowl above the sugar bowl?
Thanks!
Hi Andrea,
That is the orange zest!
Seriously the BEST cranberry sauce recipe. I think it was actually my favorite dish on Thanksgiving! Thanks for the amazing recipe!
Hey Kristine! I know I commented 3 years ago but I just HAD to add another comment to say that this is still my favorite Thanksgiving condiment and I make it every year. Seriously, perfect flavors! It’s a classic!
Hi Aimee! Wow! I am so happy to hear that this recipe has become such a favorite of yours. Thanks for taking the time to let me know! 🙂
This turned out amazing! I did a little less sugar and it’s perfect. Definitely my go-to for the next cranberry sauce.