Cranberry sauce is a must-have on the holiday table, especially for Thanksgiving and Christmas dinners. Its sweet-tart flavor pairs beautifully with savory mains like roasted turkey, ham, and even roast beef. While the canned version is widely available, making cranberry sauce from scratch is surprisingly easy and infinitely more flavorful.
Why Make Cranberry Sauce from Scratch?
Store-bought cranberry sauce often comes in a can, shaped like the can, and lacks the vibrancy of homemade. When you make it yourself:
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You control the sweetness
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You can add fresh ingredients like citrus, spices, or wine
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The texture is customizable—smooth or chunky
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It tastes fresher and brighter
Fresh vs. Frozen Cranberries
Both fresh and frozen cranberries work equally well for this recipe. If using frozen, there’s no need to thaw beforehand—just rinse them and toss them right into the pot.
Ingredients List
To make a basic cranberry sauce, you only need a few ingredients:
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12 oz (about 3 cups) fresh or frozen cranberries
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1 cup granulated sugar
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1 cup water or orange juice
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Optional: zest of 1 orange, pinch of cinnamon or nutmeg, splash of vanilla extract
Timing & Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Step-by-Step Instructions for Cranberry Sauce
Step 1: Combine Ingredients
In a medium saucepan, combine:
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12 oz cranberries
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1 cup sugar
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1 cup water or orange juice
Bring the mixture to a boil over medium-high heat.
Step 2: Simmer and Stir
Once boiling, reduce the heat and simmer for about 10-15 minutes. You’ll hear the cranberries pop—this is normal and means they’re breaking down into sauce.
Step 3: Add Optional Flavors
Stir in orange zest, spices like cinnamon or cloves, or even a splash of vanilla extract to enhance the flavor.
Step 4: Cool and Thicken
As the cranberry sauce cools, it will thicken. Let it come to room temperature, then refrigerate for at least 2 hours before serving.
Flavor Variations
Orange Cranberry Sauce
Use orange juice instead of water and add a teaspoon of orange zest. This gives the sauce a citrusy brightness that complements roast meats.
Spiced Cranberry Sauce
Add a pinch of ground cinnamon, nutmeg, or cloves for a warming, aromatic touch—especially great for holiday meals.
Maple Cranberry Sauce
Swap out the granulated sugar for ¾ cup pure maple syrup for a more natural sweetness and complex flavor.
Wine-Infused Cranberry Sauce
Replace half the water or juice with red wine or port for a rich, elegant twist.
Texture Tips: Smooth vs. Chunky
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Chunky: Cook just until most cranberries have popped, leaving some whole.
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Smooth: Blend the sauce with an immersion blender or push it through a sieve for a refined texture.
You can even do a half-and-half mix to please everyone.
Can You Make Cranberry Sauce Ahead of Time?
Absolutely! In fact, cranberry sauce tastes even better the next day after the flavors have melded. Make it up to 3-4 days in advance and store it in the refrigerator.
Pairing Ideas: What to Serve With Cranberry Sauce
While cranberry sauce is most often paired with turkey, it also complements a wide variety of dishes:
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Roasted chicken or duck
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Pork chops or glazed ham
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Brie or goat cheese on a cheese board
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Spread on sandwiches (especially turkey leftovers)
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Swirled into yogurt or oatmeal
Using Leftover Cranberry Sauce
Don’t toss those leftovers! Here are some creative ways to use them:
Turkey Sandwiches
Spread cranberry sauce on bread or rolls along with leftover turkey and stuffing.
Cranberry Glazed Meatballs
Use it as a base for a sweet and tangy glaze for cocktail meatballs.
Baked Brie with Cranberries
Top a round of brie with cranberry sauce and bake until warm and gooey. Serve with crackers.
Cranberry Yogurt Parfaits
Layer it with Greek yogurt and granola for a breakfast parfait.
Common Issues & Solutions
Sauce Didn’t Thicken
Be patient—it thickens as it cools. If it’s still runny, simmer it uncovered a bit longer.
Sauce is Too Tart
Add more sugar or a splash of orange juice to balance the acidity.
Sauce Tastes Flat
Try enhancing it with citrus zest, a splash of vanilla, or a pinch of salt to elevate the flavor.
How to Store and Freeze
Refrigerator
Store in an airtight container in the fridge for up to 10 days.
Freezer
Cranberry sauce freezes beautifully. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutritional Profile (Per Serving)
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Calories: 110-130
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Carbohydrates: 28-30g
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Sugars: 22-24g
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Fiber: 2g
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Fat: 0g
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Protein: 0g
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Sodium: 0-5mg
Cranberries are naturally high in vitamin C and antioxidants, making this a nutritious side dish in moderation.
FAQs
Can I reduce the sugar in cranberry sauce?
Yes, but reducing it too much may affect the taste and consistency. Try using ¾ cup sugar or a mix of sugar and honey or maple syrup.
What if my cranberry sauce is too thick?
Add a little water or orange juice and stir to loosen it.
What if my cranberry sauce is too runny?
Let it simmer longer to reduce, or refrigerate—it thickens as it cools.
Can I add apples or pears?
Definitely. Dice apples or pears and cook them along with the cranberries for a unique texture and natural sweetness.
Conclusion
Making cranberry sauce from scratch is one of the simplest and most rewarding things you can do for your holiday table. With just a handful of ingredients and about 20 minutes, you can whip up a vibrant, flavorful condiment that outshines the canned version in every way.
Whether you like it chunky or smooth, plain or spiced, cranberry sauce is a versatile dish that goes beyond the holidays. Make a big batch, enjoy the leftovers creatively, and start a new tradition with this homemade favorite.