Cranberry sauce is a must-have for holiday dinners, and this fresh, homemade version is one I make every year. It’s naturally sweet, bright, zingy, and delightfully chunky. In other words, it’s the ideal texture to spoon over anything and everything on your plate!
My Favorite Cranberry Sauce Ever
While you may be tempted to buy that jelly-like, canned cranberry sauce, promise me you won’t do it! There really is no comparison to homemade cranberry sauce which has bright, fresh flavor, just the right chunky texture, and is completely free of preservatives. This is my most requested sauce for a Thanksgiving side dish and Christmas dinner— and for good reason! It tastes amazing on slices of roast turkey, mashed potatoes, and pretty much anything else on your plate. But here are a few more reasons why I love it:
- It’s simple yet adaptable. This recipe is the perfect base for you to customize. Want pure cranberry flavor? Skip the orange juice. Craving extra warmth? Toss in some cinnamon or cloves. Make it your own!
- It’s not loaded with sugar. Unlike other recipes that rely heavily on processed sugar, I’ve kept it light with just a bit of honey, letting the tart cranberries shine.
- It can be made ahead of time. I like to prepare it a day in advance so that on the actual holiday all I have to do is give it a quick reheat. It saves time in a busy, holiday-packed kitchen!
Homemade Cranberry Sauce Ingredients
- Cranberries: Fresh or frozen cranberries work beautifully here, so use what you have on hand. And if you have leftover cranberries, they’re perfect for tossing into a cranberry smoothie or these cranberry orange muffins.
- Sweetener: A touch of honey or maple syrup adds just the right amount of natural sweetness, balancing the tartness of the cranberries.
- Orange Juice and Water: While you can keep it simple by using only water, a splash of orange juice adds a delicious depth and brightness that complements the cranberries perfectly.
Find the printable recipe with measurements below.
How To Make Fresh Cranberry Sauce
Wash your cranberries. If using fresh cranberries, rinse them in a colander under running water to make sure they’re nice and clean. You can skip this if you’re using frozen cranberries.
Boil the sweetened orange juice mixture. Add the water, orange juice, and honey to a small pot, and bring to a boil.
Add the cranberries and simmer. Stir in the cranberries, bring the mixture back to a boil, then reduce the heat to a simmer. Let it simmer for 5 to 10 minutes while stirring occasionally. You’ll also notice the cranberries will burst (which is a good thing) and the sauce will start to thicken.
Let it cool. Once it’s at the texture you prefer,, turn the heat off and let the cranberry sauce cool for about 15 minutes. Then transfer it to a container and let it cool in the fridge to thicken up.
Make-Ahead and Storage Tips
- Make-ahead tip: I always make this the night before Thanksgiving. It saves time and stress! And it’s easy to warm back up in the microwave or on the stovetop before serving.
- Storage tips: This will last for 1 to 2 weeks in an airtight container in the fridge. If freezing, pour the sauce into a freezer-safe container and store it for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight.
Cranberry Sauce Variations
- Add warm spices. Adding a touch of cinnamon (with cinnamon powder or cinnamon sticks), a few whole cloves, or even a dash of nutmeg can bring cozy, warming notes and a holiday feel.
- Bring the heat. Add some freshly grated ginger or chopped jalapeños for a warming kick.
- Add some depth. Pour in ½ a cup of red wine for a sophisticated, slightly boozy twist.
- Add crunch. I love to sprinkle chopped toasted walnuts, pecans, or pine nuts for added crunch.
Ways To Enjoy It
- Serve it with meaty mains. Besides a whole turkey (and roast turkey breast), this pairs well with prime rib, and honey-baked ham for the holidays. It also works beautifully with herb-baked chicken or pork meatballs for a delicious weeknight dinner.
- Add a cranberry touch to breakfast. Add some spoonfuls onto a warm bowl of oatmeal, creamy yogurt or chia pudding. You can even use it as a spread for my paleo pancakes, buckwheat waffles, or gluten-free crepes.
- Dollop onto salads. Add a few generous spoonfuls to a turkey cobb salad or blend some of it up into a cranberry vinaigrette!
- For more ideas… check out my post on all the tasty ways to use leftover cranberry sauce!
More Thanksgiving Recipes
- Honey Glazed Carrots: That sweet honey-spiced glaze is everything.
- Creamed Corn: The most deliciously creamy side dish.
- Sweet Potato Casserole: A classic Thanksgiving side dish.
- Balsamic Bacon Brussels Sprouts: A fan favorite around here.
- Or complete your spread with more Thanksgiving recipes!
If you make this cranberry sauce recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Glass Gravy Boat A glass gravy boat shows off the beautiful red color!
Ingredients
- 4 cups (about a 12-ounce package) fresh or frozen cranberries
- ½ cup honey or maple syrup, or more as desired
- ½ cup orange juice
- ½ cup water
- orange zest, optional
Instructions
- Boil the orange juice mixture. In a saucepan over medium-high heat, add the water, orange juice, and honey and bring to a boil.
- Add the cranberries and give everything stir.
- Simmer the sauce. Bring the mixture back to a boil, then reduce the heat to a simmer. Let it simmer for 5 to 10 minutes while stirring occasionally. The cranberries will burst (that's what you want) and the sauce will start to thicken.
- Let it cool. Turn the heat off and let it cool for 15 minutes. Then transfer it to a container and place it in the fridge to chill and thicken up.
Lisa’s Tips
- Cranberries are naturally tangy and tart. I don’t add a lot of maple syrup or honey to mine, but feel free to add more if you like your cranberry sauce sweeter. Just take a quick taste test before cooling.Â
- Make-ahead tip: I always make this the night before Thanksgiving or Christmas. Simply warm it back up in the microwave or stovetop before serving.
- If you want less orange flavor, just use ¼ cup orange juice or omit it completely for an orange-free cranberry sauce (though I personally love the natural sweetness from the orange juice).
- If you have leftover cranberry sauce, use it to make these leftover cranberry sauce recipes!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published November 2020, but updated to include new information and photos for your benefit!
Behind The Scenes
This recipe never gets old! I’ve made it for so many Thanksgivings over years I’ve lots count. And I still get a little excited at that popping sound of the cranberries as they start to burst on the stove. It’s such a quick-and-easy recipe it’s almost unfathomable to me that anyone would buy this in the store. Trust me, homemade is certainly best!
So simple and delicious. Even the kids preferred this over the canned!
Glad the kiddos loved this homemade version, Amanda!
Can I use agave instead of honey or maple syrup
Yes, you can.
To help out the host of Thanksgiving this year I offered to make the cranberry sauce instead of buying canned. My immediate thought is to try out this recipe and everyone loved it! Used honey during the initial cooking and after tasting decided to add a splash of maple to help tone down some tartness. Super easy recipe to follow and loved seeing the process using fresh cranberries soften up and become this yummy sauce. Will be my go every year. Thank you so much!!
Hi Bianca – Yay! Happy to hear this cranberry sauce will be your new go-to recipe now.
Such a great recipe! Loved using honey instead of white sugar like most recipes. I love homemade cranberry sauce and this hit the spot!
Yes, the honey adds just the perfect amount of sweetness. Enjoy!
I took thee cranberry sauce to a thanksgiving affair. Everyone loved it. My husband said I was the best he had ever had. I also made the vinegette after.
Thank you!
Hi Patricia – I’m happy you enjoyed both this cranberry sauce recipe and my cranberry vinaigrette. It’s a great way to use up any leftover cranberry sauce!
I decided to try this cooked cranberry sauce this year for Thanksgiving because I used it as a side for my turkey and wanted to make the Baked Brie with Cranberry sauce for an appetizer. I did use cinnamon, cloves, and nutmeg for spices in the sauce. I also used chopped pecans in it as well. Both the sauce and the appetizer were a big hit with everyone.
Glad both recipes turned out great for the holidays, Lynda!
Love this cranberry sauce! I made it for Thanksgiving this year and used it on turkey sliders the next day. Perfection!
Glad you loved this cranberry sauce, Rebecca!
My daughter makes this a couple of times a year. Everyone loves it. This year she introduced it to several family members this year and they loved it!
Hi Jill – Great to hear the whole family loves this cranberry sauce now!
Just finished making this cranberry sauce. First time making it. We usually eat the jellied version. Followed directions as written. Very easy and fun to make. I did add the full amount of orange juice per recipe and also added the orange zest. I also added 2 large cinnamon sticks. Perfect flavor, not too tart or too sweet. And it looks so pretty! Want to try your recipe for it on top of brie also. Thanks Lisa. Will definitely be making it again. Happy Thanksgiving
Hi Susan – I’m so glad you enjoyed this homemade cranberry sauce! Hopefully you agree that it’s exponentially better than the jellied version. ;) If you happen to have any leftovers, definitely try it on the brie and make sure to check out my roundup post of leftover cranberry sauce recipes. Happy Thanksgiving!
I just made it with honey, not sugar. It was great.
Yes, honey is a great sweetener as well!
Can I use fresh clementine juice instead of orange juice?
Hi Donna – yes, no problem. Enjoy!
This is the best – made it last year and figured I’d have some leftover, but SIL just scooped it up and finished it off. On the menu for this year!!
Haha, sounds like you may need to make a double batch this year to enjoy some leftovers to use in other recipes. ;) Happy Thanksgiving, LeeAnn!
Silly question but does the recipe call for orange juice or juice from an orange ha.
Hi Kat – you can use either! I prefer to use fresh juice from an orange, but either works. Enjoy!
I found this recipe a few years ago and make it every year for thanksgiving now. I always get compliments on how good it is. Bonus: it is SO easy to make! We have a few dinners to go to this year and I have volunteered to bring the cranberry sauce to each one. I am going to use it to top baked Brie at a couple and so look fwd to the flavor combo.
Amazing! I’m so glad this cranberry sauce has become a staple dish at your Thanksgiving table every year now. This will also be amazing on baked brie!
Can you add some Cointreau liqueur to the cranberry sauce?
Hi Marcia – yes, you sure can! A little splash would be great in this cranberry sauce. Enjoy!
Hi Lisa – making for sure! Can I make a couple of weeks ahead of time and freeze, then thaw and reheat?
Hi Doreen – yes, you sure can! And that’s a great way to plan ahead for Thanksgiving. Enjoy!
I am going to try this with a mixture of stevia and flavored honey. Thank you for reposting this for the TG season.
Hope you love this cranberry sauce, Theresa!
I made this for Thanksgiving. Most people use a TBSP or two to put on turkey or just eat. There was probably 1/3 left at end of meal which is usual for us & was going to try your vinegarette. My son-in-law took the rest of it, sat on the couch and finished it off. Figured this recipe was worth keeping!
I’m glad this cranberry sauce was such a hit during the holidays!
I do use sugar instead of honey or maple syrup. However, for my liquid I use 3/4 cup of orange juice and 1/4 cup of of brandy. The alcohol cooks off but leaves a great taste.
How much sugar to you use?
When do you put the orange zest in?
Hi Susan – you can stir that in at the end. Enjoy!
So easy and delicious!
I’m glad you enjoyed it, Claudia!
I live in a tiny desert community where cranberries are simply unavailable. So I go to a local spice merchant who carries unsweetened dried cranberries. The only change I need to make to this recipe is to simmer the dried cranberries with a little more water until they rehydrate and burst. This sauce works very well – better even than tossing in a handful of the dried cranberries – added to a creamy “cancer-treatment chicken soup” I’ve developed to ease the digestive difficulties of cancer treatment; it adds just that right touch of tangy, almost-sweetness to an otherwise fairly bland well-blended creamed (with coconut cream) soup. Sipped when very hot, it eases many a difficult day and helps with getting back to sleep after a middle-of-the-night medication reaction session. And cranberries are well-known to be very good for the kidneys, which since I’m only left with one is an important consideration. My doctors and nurses are always telling me, “More water. More cranberries.” This recipe makes it not only easy but pleasant to incorporate more cranberries in every part of my diet. I can even strain off some of the cranberry cooking water to flavor my drinking water with.
Hi Susan – Thanks for sharing your experience and happy to hear you’re able to find cherries in your local community to make this recipe!
Delicious! Thank you Lisa!
I made it for this Thanksgiving. Love it!
So happy you enjoyed it for your Thanksgiving, Daniela!
Perfect cranberry sauce! Your recipes are simply the best!
Thanks so much, Sheryl! I’m happy you loved the cranberry sauce, and my other recipes as well. :)
Easy cranberry sauce to make and it was delicious. I loved the light scent of orange from the orange zest in it too.
Yes, a little bit of orange zest really does add that special touch. So happy you loved it, Shirley!
This was super easy and simple! I used a fairly strong honey and it was a little too much. Next time, I’ll use a bland honey or a little sugar to let the cranberry flavor shine. Can’t wait to have it on a leftover turkey sandwich!
Happy you loved it, Debbie! And yes, you can always reduce the honey or swap in a different sweetener if you like.
Thank you so much for such yummmm! Happy Thanksgiving!
I’m so glad you loved this cranberry sauce, Brenda! Happy Thanksgiving!
If I could give this 10 stars I would. Not only is it ideal for Thanksgiving, I just had it on toast with cottage cheese. It is my new jam (pun intended). :)
Hi Denise – Thrilled to hear you love this cranberry sauce!
I’ve never made cranberry sauce, probably because I’ve never really liked any that I’ve tried. Usually, they have ginger or other spices. I absolutely love the simplicity of this recipe and will hold onto it. Thank you for sharing.
Hi Cheryl – I’m so glad to hear this cranberry sauce was a hit!
Very nice flavor! Thank you for posting the recipe..
I’m glad you enjoyed it!
I love your easy delicious recipes
You feel like a friend guiding me
Thank you for the excellence you provide
Happy Thanksgiving
Aw, thanks so much Veronica for the kind words! I’m so glad you’re enjoying my recipes, like this cranberry sauce.
Hello, I have made lots of your recipes so I know this will be good. I plan on making this ahead and freezing. Any tips on defrosting? I a m afraid it will be watery
Hi Nicole – you can definitely make this cranberry sauce ahead of time and freeze it. Just transfer it to the fridge a day or two before you’d like to enjoy it, so it can gently thaw. Then give it a stir. It won’t be watery at all!
Hi Lisa – I made your cranberry sauce recipe. I loved the addition of orange juice and maple syrup. Stepped it up from using water and sugar. We enjoyed it with a chicken dinner. I received a number of compliments. Thanks so much for the tasty and healthier recipe! Gail
Wonderful! I’m so glad you all loved this cranberry sauce for your delicious chicken dinner.
Looks really good, will give it a try, thanks. How long can stay in the fridge or can it be frozen? Thanks.
I have tips in the recipe post above, but it will stay good in the fridge for about 1 to 2 weeks, or you can freeze it for up to 3 months. Enjoy!
Thank you so much Lisa!
When do you add the orange zest? Is it while cooking or stirred in after it’s cooked?
You can stir it in at the end and add a little bit on top as garnish, as well.
This is truly such an easy, healthy and delicious cranberry sauce recipe! I go back to it year after year, and it gets devoured super quickly. I could never buy store bought again after trying this recipe!
Thanks so much, I’m happy to hear you love it!
I make this same recipe throughout the year (keeping frozen cranberries in the freezer) but also add a sprinkle of cinnamon. Soooo yummy! Love your recipes, thank you for sharing.
Love the addition of cinnamon, Paula! It’s adds that perfect touch of seasonal warmth.
Lisa, the cranberry sauce recipe looks great. I plan to try it this holiday season. Thank you
Hope you enjoy it, Malva!