Easy Homemade Cranberry Sauce (Simple Recipe, Amazing Taste)

Holiday feasts MUST have Homemade Cranberry Sauce, and this is my favorite recipe in the world! It’s not too sweet, it’s chunky and delish, and it has a subtle orange flavor that really makes it something special! 

Homemade Cranberry Sauce

Thanksgiving in the South is a big deal in our house, and one of my favorite parts is getting the chance to make a few classic dishes from scratch—especially the perfect cranberry sauce.

I used to think the canned stuff was good enough, but the first time I tried making my own homemade cranberry sauce, I was hooked!

It’s so easy, ya’ll, and the flavor is so much better—fresh cranberries, a touch of orange flavor, and that wonderful tartness you just can’t get from a can.

Trust me, it’s worth the few extra minutes it takes to make it yourself!

This homemade cranberry sauce is perfect with herb roast turkey and sweet potato praline.

Simple to Make Homemade Cranberry Sauce

You’ll love how simple the ingredients are—real whole cranberries, a cup of orange juice, and some sugar for sweetness.

The best part? You can make it ahead of time! 

Plus, it’s low maintenance—just simmer everything in a medium saucepan over medium-high heat, and in no time, the cranberries pop and the sauce thickens to the perfect consistency.

It’s truly one of the easiest Thanksgiving recipes you’ll ever make. You’ll never look back at canned cranberries again!

This year, don’t buy canned sauce – make it from scratch.

There are only 4 ingredients, and it takes about 20 minutes. It’s super easy, tastes delicious, and is wayyy better than canned cranberry sauce.

Why This is the Best Cranberry Sauce

In our family, the holiday season means lots of great recipes, including this easy cranberry sauce recipe that’s become a must-have at our Thanksgiving dinner and Christmas table.

• It’s Super Easy: This recipe couldn’t be simpler! Even if it’s your first time making homemade cranberry sauce, the steps are so easy that anyone can follow along.
• It Tastes Better Than Canned Cranberries: Once you taste the fresh cranberry sauce, you’ll never go back to the canned stuff. The real whole cranberries give it a fresh, tart flavor that’s perfectly balanced by the sweetness of the brown sugar and orange juice.
• You Can Make It Ahead of Time: One of the best things about this recipe is that you can make it ahead! Thanksgiving prep can get hectic, but this cranberry sauce can be made 48 hours in advance and stored in the fridge.
• It’s Perfectly Sweet and Tart: The balance of sweetness from the brown sugar and white sugar paired with the tart flavors of the cranberries creates amazing flavor that you just don’t get from the canned cranberries. 

Ingredients

• Whole, Fresh Cranberries: Fresh cranberries add a bright, tart flavor that’s perfect for holiday meals. They also contain natural pectin, which helps the sauce thicken naturally as it cools, giving you that perfect jelly-like texture. 

• White Sugar: Granulated sugar dissolves into the sauce, giving it just the right amount of sweetness without overpowering the fresh, tart flavors. 

• Brown Sugar: The combination of white sugar and brown sugar creates a balance of flavors that tastes way better than anything out of a can.

  Don't miss out!

  Free Homemaking Printables

  By joining our newsletter list, you’ll get your hands on two free printable packs! Say goodbye to those stressful, last-minute dinner scrambles and hello to organized, cost-effective meal planning!

  Invalid email address

  We promise to never spam you. You can unsubscribe at anytime.

  Thanks for subscribing! Check your inbox for the free printables.

• Orange Juice: Fresh orange juice brightens up the sauce a tad bit. The citrusy, sweet notes from the orange juice complement the tartness of the cranberries beautifully.

• Chopped Pecans (Optional): If you like a little crunch in your cranberry sauce, adding some chopped pecans can be a game-changer. You can also skip this step if you prefer a smooth sauce.

How Do You Clean Cranberries?

Cranberries grow in water, and they are mechanically harvested so you can get some funky berries in a bag, and you don’t want those in your sauce.

The best way to clean your cranberries is to dump the bag into a bowl full of water and give them a good swooshing around. Then, pick out any leaves or stems, and remove any berries that sink or are squishy.

How Do You Know Cranberries Are Ripe?

Cranberries are harvested when they’re ripe, but the ones with the most flavor are deep red in color.

You want to make sure that the berries are firm and dark in color – those are the freshest and will make the tastiest whole Cranberry Sauce.

How To Make The Best Homemade Cranberry Sauce

1. Combine the Sugars and Orange Juice: Start by combining white sugar, brown sugar, and fresh orange juice in a medium saucepan. Cook over medium heat until the sugar completely dissolves. 
2. Add the Fresh Cranberries: Once the sugar has dissolved, add in the whole, fresh cranberries. Stir the mixture occasionally as it simmers on medium heat. After a few minutes, you’ll notice the cranberries begin to pop. This is a sign that they’re releasing their natural juices and thickening the sauce. 
3. Simmer and Stir: Let the cranberries cook for about 10-15 minutes. Stir every now and then to make sure everything cooks evenly. As the cranberries pop and break down, the sauce will thicken into the perfect consistency. 
4. Cool the Sauce: Once the cranberries have broken down and the sauce has thickened, remove it from the heat. The sauce cools as it thickens even more, becoming that delightful cranberry jelly texture we all love. Let it sit at room temperature for a bit before transferring it to the fridge.
5. Refrigerate Until Serving Time: For best results, refrigerate the sauce until it’s ready to be served. This can be done up to 48 hours ahead, making it a breeze for Thanksgiving prep. Store it in an airtight container to keep it fresh and ready for your holiday meal. When it’s time to serve, just spoon it into a serving bowl and place it on the holiday table alongside the Thanksgiving turkey and other dishes like creamy mashed potatoes or green bean casserole.
6. Optional: Add Pecans for Extra Texture: If you want a bit of crunch in your sauce, feel free to mix in some chopped pecans after the sauce has cooled. 

How Do You Know When Cranberries Are Done?

Cranberries have a fair bit of pectin in them, and this is part of what makes them feel so firm. When you cook them in a liquid, the cranberries steam and pop open releasing the pectin.

Without sugar, the sauce would be runny, but when you add sugar, the pectin binds to the sugar creating a nice thick sauce. You’ll know your cranberries are cooked when they’ve started to pop open. They should all be popped – cook them gently until there are no whole berries left.

Recipe Tips

• Control the heat – cranberries can scorch the bottom of the pan if you’re not careful. Low and slow is the way to go.
• Any kind of orange juice works, including extra pulp.
• For the best flavor, serve your fresh cranberry sauce at room temperature.
• Make extra so you can make my amazing Cranberry Struesel Bars.
• You can make this easy cranberry sauce recipe up to 2 days in advance.

Variations

• For a wee bit more orange flavor, use a microplane grater and add a tablespoon or two of orange zest to the sauce.
• Add mini marshmallows to the cooled sauce. 
• Use light or dark brown sugar in this recipe. 
• Like your Cranberry Sauce more tart? Use less sugar!
• Like it more smoothe? Use an immersion blender to blend it well.

Storage

Store any Cranberry Sauce leftovers in the fridge for 2-3 days in an airtight container.

What to Do With Leftover Cranberry Sauce

Leftover homemade Cranberry Sauce with orange can be used in so many delicious ways!

It’s amazing on leftover Thanksgiving sandwiches or even in my Cranberry Jalapeno Cream Cheese Dip!

I love it in Baked Brie with Cranberry Sauce, Turkey, Cranberry & Brie Baked Sliders, Cranberry Granola Bars, and my favorite, Leftover Thanksgiving Sandwiches.

Other Delicious Holiday Recipes

• Herb Roasted Turkey
• Sweet Potato Casserole
• Savory Sausage Stuffing
• Sweet Potato Biscuits
• Best Ever Creamy Macaroni & Cheese

Print Pin

Cranberry Sauce

Author Mrs Happy Homemaker

Ingredients

• 12 ounces cranberries
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup orange juice
• chopped pecans to taste optional

Instructions

• Combine the sugars and orange juice in a saucepan and cook on medium until the sugar is dissolved.
• Add in the cranberries, and cook 10-15 minutes on medium heat, stirring every so often - until the cranberries start popping. Cranberry sauce will thicken as it cools.
• Refrigerate until time to serve.
• This can be made 48 hours in advance.