Cranberry Sauce Recipe
Classic Cranberry Sauce Recipe in 15 Minutes takes fresh or frozen cranberries and turns them into a glossy, ruby sauce with just sugar, liquid, and a touch of citrus. As the berries simmer, they burst and thicken into a spoonable sauce that’s bright, tangy, and just sweet enough to balance rich mains.
This stovetop cranberry sauce feels festive but is surprisingly low effort, freeing you up for the rest of your holiday menu. Serve it warm or chilled with turkey, chicken, or even spooned over desserts, and use the leftovers in sandwiches and breakfast dishes.
Table of Contents
Table of Contents
Cranberry Sauce Recipe
Equipment
- 1 Medium saucepan Heavy-bottomed to prevent scorching.
- 1 Wooden spoon or spatula For stirring as the sauce simmers.
- 1 Measuring cups and spoons To measure cranberries, sugar, and liquids.
- 1 Fine grater or zester (optional) For adding fresh orange zest.
Ingredients
Cranberry Sauce
- 12 ounces fresh or frozen cranberries Rinsed and picked over.
- 0.75-1 cups granulated sugar Adjust to taste for sweetness.
- 0.5 cups water
- 0.5 cups orange juice Freshly squeezed if possible.
- 1 teaspoons orange zest (optional) Finely grated.
- 0.25 teaspoons ground cinnamon or cinnamon stick (optional) Or 1 small cinnamon stick.
- 1 pinch salt Balances sweetness and tartness.
Instructions
How to Make Cranberry Sauce
- Step 1: Rinse the cranberries under cool water, discarding any soft or shriveled berries, and set aside to drain.
- Step 2: In a medium saucepan, combine the sugar, water, and orange juice. Set over medium heat and stir until the sugar has fully dissolved and the mixture just comes to a gentle boil.
- Step 3: Add the cranberries, orange zest, cinnamon (or cinnamon stick), and a pinch of salt. Stir to coat the berries in the hot liquid.
- Step 4: Bring the mixture back to a simmer. Cook over medium to medium-low heat for about 10–15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce looks thick and glossy.
- Step 5: Remove the pan from the heat. Taste and adjust sweetness or tartness by adding a bit more sugar or a splash of water or juice if needed. Discard the cinnamon stick if used.
- Step 6: Let the cranberry sauce cool to room temperature; it will thicken further as it cools. Transfer to a serving bowl or airtight container and chill until ready to serve.
Why You’ll Love This Cranberry Sauce Recipe
- Ready in about 15 minutes of cooking time on the stovetop.
- Uses just a handful of ingredients: cranberries, sugar, water or juice, and optional flavorings.
- Naturally thickens as it cools—no cornstarch or gelatin needed.
- Easy to customize with orange, spices, or alternative sweeteners.
- Perfect make-ahead side that keeps well in the fridge and freezer.
Recipe Snapshot
| Recipe Snapshot | |
|---|---|
| Category | Side Dish / Sauce |
| Cuisine | American |
| Prep Time | 5 minutes |
| Cook Time | 10–15 minutes |
| Total Time | 15–20 minutes |
| Dietary | Vegan, Gluten-Free |
| Serves | 6–8 (about 1 ½–2 cups) |
| Best Served | Chilled or at room temperature |
Ingredients for Cranberry Sauce Recipe
- Fresh or frozen cranberries: Whole berries that burst as they cook, giving the sauce its jewel-red color and tart flavor.
- Sugar (white or part brown): Sweetens the cranberries and helps the sauce thicken into a jammy consistency.
- Water: Basic simmering liquid that lets the cranberries cook down.
- Orange juice (or other citrus juice): Adds brightness and a hint of citrus that pairs beautifully with tart cranberries.
- Orange zest (optional): Intensifies the orange aroma and gives little specks of flavor in the sauce.
- Cinnamon or warm spices (optional): A pinch of cinnamon, cloves, or similar spice makes the sauce extra cozy and holiday-leaning.
- Pinch of salt: Balances sweetness and sharp acidity, making the cranberry flavor pop.
How to Make the Cranberry Sauce Recipe
Step 1: Rinse the cranberries
Pick through the cranberries, discarding any soft or shriveled ones, then rinse and drain well.
Step 2: Make the sweetened liquid
In a medium saucepan, combine sugar with water and orange juice, and heat over medium to dissolve the sugar and bring the mixture just to a boil.
Step 3: Add cranberries and flavorings
Stir in the cranberries, orange zest, a pinch of salt, and cinnamon or other spices if using, then return to a gentle simmer.
Step 4: Simmer until berries pop
Cook, stirring occasionally, for about 10–15 minutes until most of the cranberries have burst and the sauce looks thick and glossy; it will thicken more as it cools.
Step 5: Cool and adjust sweetness
Remove from heat, taste, and add a little extra sugar or liquid if needed, then let the sauce cool to room temperature before transferring to a serving bowl or container.
Pro Tips for Making the Cranberry Sauce Recipe
- Use fresh, firm cranberries or high-quality frozen berries for the best texture.
- Don’t worry if you hear popping noises—the berries are just bursting as they cook.
- For a chunkier sauce, stop cooking when some berries are still mostly whole; for smoother sauce, cook longer or gently mash.
- Remember the sauce thickens significantly as it cools, so take it off the heat while still a bit looser than you want.
- Make it ahead a day or two so the flavors meld and your stovetop is free on the big day.
How to Serve Cranberry Sauce Recipe
- Spoon alongside roast turkey, chicken, or duck as a classic holiday side.
- Spread on leftover turkey sandwiches in place of or along with mayo.
- Swirl into oatmeal, yogurt, or chia pudding for a bright breakfast topping.
- Use as a tangy “jam” on toast, biscuits, or cornbread.
- Pair with cheese and crackers on a festive grazing board.
- Spoon over cheesecake, panna cotta, or ice cream for an easy dessert sauce.
- Layer in parfaits with granola and whipped cream or yogurt.
- Use in thumbprint cookies or bar cookies instead of jam.
- Serve warm in a small dish at the table with a spoon for drizzling over everything.
- Garnish with fresh orange zest or a cinnamon stick for a pretty finish.
Make Ahead and Storage
Storing Leftovers
- Cool cranberry sauce completely, then transfer to an airtight container and refrigerate.
- Store in the fridge for about 7–10 days, depending on the specific recipe.
- Keep covered well so it doesn’t absorb fridge odors.
Freezing
- Once chilled, pack cranberry sauce into freezer-safe containers, jars, or zip-top bags, leaving a little headspace.
- Freeze for up to about 2–3 months (some sources suggest up to 6) while quality remains good.
- Thaw overnight in the refrigerator, then stir well before serving.
Reheating
- Cranberry sauce can be served cold or at room temperature; if you prefer it warm, heat gently in a small saucepan over low heat, stirring often.
- Add a splash of water or juice if it’s too thick after chilling or freezing.
- Avoid high heat to prevent scorching or overly reducing the sauce.
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FAQs
Can I use frozen cranberries instead of fresh?
How do I make cranberry sauce less tart?
Can I make cranberry sauce without orange?
How far in advance can I make cranberry sauce?
It can typically be made 3–10 days ahead if refrigerated, or frozen for a few months for even longer storage.