Cranberry Sauce Recipe (5 Ingredients)

This Thanksgiving Cranberry Sauce recipe is a Turkey Day essential at my house, and it’s surprisingly easy to make from scratch.

With just 5 simple ingredients and 30 minutes on the stove, you can create a fresh, flavorful sauce that’s even more flavorful and healthier than the canned version (no BPA-filled liners here!).

Thanksgiving Cranberry Sauce is one of those recipes that every family likes a certain way. I’m big on a traditional Thanksgiving spread (don’t ever mention mushrooms in stuffing to me!), so the recipe here is a classic cranberry sauce. I’ve also included tips for customizing your cranberry sauce based on variations I’ve seen and tried over the years to make it perfect for your family.

Ingredients for Thanksgiving Cranberry Sauce

• 1 (12-ounce bag) cranberries, fresh or frozen (rinsed if fresh)
• 1 1/4 cup water
• 1 cup sugar* (or substitute with brown sugar, honey, or maple syrup if you like)
• 1 teaspoon orange zest from a fresh navel orange
• 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)

*Note: White sugar gives you the best result here. For a naturally sweetened version, use honey instead of sugar. Since I have this one or two days a year, and it’s a condiment, I don’t mind using white sugar to get that classic cranberry sauce texture.

Want more of a cranberry relish texture? Check out my Cranberry Chutney Recipe here.

Cranberry Sauce Recipe

I highly recommend making this a few days before Thanksgiving (at least 1 day!) so it can thicken and set. (And, it will make your life easier.) However, if you forgot, no big deal. Try to make it at least an hour before you eat so it can thicken as it cools.

1. Prep the Cranberries

If using fresh cranberries, rinse them in a colander, picking out any bruised or damaged ones (I hardly ever see any). Frozen cranberries also work great.

2. Dissolve the Sugar in Water

In a medium saucepan, bring 1 cup of water and 1 cup of sugar to a boil over medium-high heat. Stir occasionally until the sugar completely dissolves. You’re essentially making a simple syrup then simmering the cranberries and aromatics in it.

3. Add the Cranberries and Simmer

Add the cranberries to the pot and bring it back to boil, then reduce the heat to a simmer and let it cook for about 15 minutes, or until some of the cranberries have burst and the sauce has thickened. You can use a potato masher to mash the cranberries or leave them whole. While it’s hot, it will still be runny. As it simmers, the cranberries will release pectin, a natural thickener, and the sauce will thicken considerably as it cools to room temperature over the next hour, and get thicker the longer it sits.

4. Customize Your Cranberry Sauce (Optional)

Once the cranberries have burst, you can keep the sauce simple or mix in some tasty extras based on your preferences. I prefer the recipe as-written here, but mix it up based on what your family likes:

• Add Nuts: Try ½ cup chopped pecans or walnuts for a little crunch.
• Add Citrus: Add more orange zest for extra brightness. Some people like to use orange juice in place of water for a stronger orange flavor.
• Add Berries or Dried Fruit: Toss in a handful of raisins, currants, or blueberries for added sweetness.
• Spice It Up: Add a pinch of nutmeg, ginger, or allspice for a warm holiday flavor. Some people like to add a touch of vanilla, but I don’t love that with the flavors of Thanksgiving dinner.

5. Cool Completely

Remove the pot from heat and let the sauce cool to room temperature. Transfer it to a bowl, cover, and refrigerate until ready to serve. It will thicken considerably as it sits.

Storage Tips for Cranberry Sauce

• Refrigerator: Store covered in the fridge for up to 7 days.
• Freezer: Freeze in an airtight container for up to 3 months. Just thaw in the fridge when you’re ready to serve.

Print

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Description

Learn how to make easy homemade cranberry sauce with just 5 ingredients and 30 minutes! This holiday staple is fresh, customizable, and perfect for Thanksgiving. This recipe makes about 2.5 cups of cranberry sauce, which will serve as a condiment for 8-10 people. Scale up as needed.

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Make Ahead Tip: Make this at least a day before Thanksgiving if you can—this allows it to thicken and set, plus it makes the day-of prep easier. If you’re in a pinch, just be sure to make it at least an hour before serving.

Instructions

1. Prep the Cranberries:
Rinse fresh cranberries in a colander, picking out any bruised ones. Frozen cranberries work just as well!
2. Dissolve Sugar in Water:
In a medium saucepan, bring 1 cup of water and 1 cup of sugar to a boil over medium-high heat, stirring to dissolve the sugar completely. This makes a simple syrup that will sweeten the cranberries.
3. Add Cranberries and Simmer:
Add the cranberries, orange zest and cinnamon stick to the pot, bring back to a boil, then reduce to a simmer. Cook for about 15 minutes, or until some of the cranberries have burst and the sauce has started to thicken. You can’t see it, but while it simmers, the cranberries will release pectin, which helps thicken the sauce. (Optional: use a potato masher to mash the cranberries for more texture gently.) The sauce will thicken as it cools.
4. Customize Your Cranberry Sauce (Optional)
Mix in extras based on what your family enjoys:
   1. Nuts: ½ cup chopped pecans or walnuts for crunch
   2. Citrus: Extra orange zest, or replace water with orange juice
   3. Berries or Dried Fruit: Add raisins, currants, or blueberries for sweetness
   4. Spices: Try a pinch of nutmeg or allspice for a warm holiday flavor
5. Cool Completely:
Remove from heat and discard the cinnamon stick. Let the sauce cool to room temperature. Transfer to a bowl, cover, and refrigerate. The sauce will thicken more as it sits.

Store in the refrigerator, covered, up to 7 days, or freeze up to 3 months.

Notes

Note: For a naturally sweetened option, you can use honey instead of sugar, but I personally use white sugar for this holiday classic since I only have it once or twice a year!

Cranberry Sauce FAQs

What Does Cranberry Sauce Taste Like?

Cranberry sauce has a balanced sweet-tart flavor. The fresh cranberries provide a tangy bite, which is mellowed by the sugar. Orange zest adds a hint of citrus, and the cinnamon brings a warm, comforting aroma to the sauce.

What Are You Supposed to Eat Cranberry Sauce With?

Cranberry sauce pairs perfectly with roasted turkey on Thanksgiving but it’s also great with chicken, pork, and even as a sandwich topping. Try adding it to oatmeal or yogurt for a festive flavor boost.

Is This Cranberry Sauce Recipe Healthy to Eat?

Cranberries are packed with antioxidants and vitamin C. I think this cranberry sauce recipe is healthier than the stuff in a can, because it doesn’t contain additives or preservatives, and it’s not sitting in a BPA-filled can liner. Of course, be mindful of the added sugar—feel free to adjust it to your taste or substitute it with honey for natural sweetness. Since this is a condition and typically eaten infrequently, I think it’s perfectly healthy to have on Thanksgiving.

What Is the Difference Between Cranberry Sauce and Jellied Cranberry Sauce?

Cranberry sauce has a chunky texture because it’s made with whole cranberries that soften and burst as they cook. Jellied cranberry sauce, on the other hand, is smooth and solid, often set in a mold.

What if I want Smooth Cranberry Sauce from a Can texture?

I like the texture of the whole cranberries, but if you want to make a smooth cranberry sauce, you can follow these steps to achieve that classic jellied texture:

1. Cook the Cranberries: Follow the recipe as usual, simmering cranberries in water and sugar until they burst and soften, usually about 10 minutes. Add any desired flavorings, such as orange zest or cinnamon, during this stage.
2. Blend the Sauce: After cooking, remove the pot from heat and let the sauce cool slightly. Use an immersion blender directly in the pot to puree the sauce until it’s smooth. If you don’t have an immersion blender, transfer the sauce to a regular blender and blend in batches.
3. Strain for Extra Smoothness: For an even smoother, jellied texture, pour the blended sauce through a fine-mesh sieve or strainer into a bowl. Use a spatula to press the sauce through the strainer, removing any skins or pulp. This step is optional but helps achieve that classic smooth, jellied consistency.
4. Chill to Set: Transfer the smooth sauce to a serving dish or container, cover, and refrigerate for at least 2 hours. The sauce will thicken and set as it cools, giving you a smooth, jellied cranberry sauce.

This method gives you a silky, spreadable cranberry sauce that’s perfect for holiday tables!

How Long Does Homemade Cranberry Sauce Last in the Refrigerator?

Homemade cranberry sauce will keep in the refrigerator for up to 1 week when stored in an airtight container. You can also freeze it for up to 3 months; just thaw in the fridge when you’re ready to use it.

Enjoy this homemade cranberry sauce with your holiday meal, as a sweet-tart topping, or even as a spread on toast. With fresh cranberries, a touch of citrus, and a hint of spice, it’s a versatile sauce that’s easy to make and even easier to enjoy!