Cranberry Sauce
This post may contain affiliate links. Read my full disclosure policy. Ditch the can and impress your guests with this easy homemade cranberry sauce recipe—ready to brighten your holiday table in just 15 minutes! I’ll admit, the jiggly, can-shaped cranberry sauce has a certain nostalgic charm, but homemade cranberry sauce is truly in a league of its own—and it’s so easy to make! Simply boil fresh (or frozen) cranberries with sugar, water, orange juice and zest, and in just 15 minutes, you’ll have a sauce bursting with bright, sweet flavors. The best part? You can make the sauce ahead of time and relax knowing it’ll stay perfectly fresh in the fridge for up to 10 days or in the freezer for two months. Serve it up alongside your favorite Thanksgiving turkey (I’m a fan of a dry-brined turkey) and turkey gravy, then give your post-feast turkey sandwiches a gourmet twist by mixing the leftover sauce with mayo for an irresistibly delicious spread. “I usually use the recipe on the Ocean Spray bag. This is so much better!” What You’ll Need To Make Homemade Cranberry Sauce Step-by-Step Instructions Begin by zesting one of the oranges. A rasp grater is the best tool but any grater with small holes will work—just be sure to leave the white pith behind as it’s quite bitter. Always zest the orange before squeezing the juice out, as it’s near impossible to do afterward. Combine the orange juice, water and sugar in a medium pot and bring to a boil. Add the cranberries, orange zest and salt. Boil gently for about 10 minutes. Most of the cranberries should burst open, creating a thick sauce. You may need to mash them a bit with a spoon. Transfer to a bowl and refrigerate until ready to serve. You May Also Like Video Tutorial RecipeComments (326)Add Comment Recipe Comments (326) Add Comment Ingredients ½ cup water ½ cup fresh orange juice, from two oranges ¾ cup plus 2 tablespoons sugar 1 (12 oz) bag fresh or frozen cranberries (do not use dried) Zest of one orange, about 2 teaspoons Pinch salt ½ cup water ½ cup fresh orange juice, from two oranges ¾ cup plus 2 tablespoons sugar 1 (12 oz) bag fresh or frozen cranberries (do not use dried) Zest of one orange, about 2 teaspoons Pinch salt Instructions In a medium sauce pan over high heat, bring the water, orange juice, and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.) Transfer sauce to a serving bowl. Cover and chill until ready to serve. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using. In a medium sauce pan over high heat, bring the water, orange juice, and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.) Transfer sauce to a serving bowl. Cover and chill until ready to serve. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using. Nutrition Information Powered by Serving size: about 1/3 cup Calories: 126 Fat: 0 g Saturated fat: 0 g Carbohydrates: 33 g Sugar: 28 g Fiber: 3 g Protein: 0 g Sodium: 43 mg Cholesterol: 0 mg Serving size: about 1/3 cup Calories: 126 Fat: 0 g Saturated fat: 0 g Carbohydrates: 33 g Sugar: 28 g Fiber: 3 g Protein: 0 g Sodium: 43 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Dairy-FreeFreezer-FriendlyGluten-Free AdaptableHolidaysMake-AheadSauces & DressingsVegetables & SidesAmerican Dairy-Free Freezer-Friendly Gluten-Free Adaptable Holidays Make-Ahead Sauces & Dressings Vegetables & Sides American