Homemade Cranberry Sauce
Bright homemade cranberry sauce with orange zest—better than canned for Thanksgiving. Ready in 15 minutes, make-ahead friendly, and perfect with turkey, leftovers bowls, and leftover sandwiches.
đź›’Ingredients
- 12 ounces fresh cranberries (1 bag), rinsed
- 3/4 cup granulated sugar (or to taste)
- 1/2 cup fresh orange juice
- 1/4 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick (optional)
- Pinch of kosher salt
- 1/2 teaspoon vanilla extract (optional)
🔧Kitchen Tools Needed
- Medium saucepan
- Wooden spoon
- Zester
- Airtight container
đź“ťInstructions
- 1
Combine cranberries, sugar, orange juice, water, zest, cinnamon stick, and salt in a medium saucepan.
- 2
Bring to a boil over medium-high heat, then reduce to a lively simmer. Cook 10–12 minutes, stirring often, until berries burst and sauce thickens.
- 3
Remove cinnamon stick. Stir in vanilla if using. Cool—sauce thickens more as it cools.
- 4
Refrigerate at least 2 hours or up to 1 week in a sealed container. Serve chilled or at room temperature.
- 5
Food safety: refrigerate within 2 hours; discard if left out longer at a holiday buffet.
🥗Nutrition Information
⚡Calories per serving: 90
🏷️Recipe Tags
âť“Frequently Asked Questions
Too tart?
Stir in 1–2 more tablespoons sugar while warm.
Too thick?
Loosen with a splash of orange juice or water.
Frozen cranberries?
Use straight from frozen; may need 1–2 extra minutes.
Can I freeze it?
Yes—up to 2 months; thaw in the fridge overnight.
Sugar-free?
Try a 1:1 sugar substitute labeled for cooking; texture may be slightly looser.
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