Cranberry Sauce Recipe

Cranberry Sauce is creamy, sweet, and tangy, with refreshing orange notes; it is made with only 4 ingredients and ready in minutes! Preparing this amazing side dish for your Thanksgiving turkey dinner could not get any easier!

Holidays are not the same without cranberry sauce, and I always make lots of it to serve to my guests and some to save for when I get to enjoy the holiday leftovers. It is always nice to have something fresh to serve on crackers or with fruit or cheese. This is a super easy recipe with just four ingredients that can be made in less than 20 minutes. It lasts up to two weeks in the fridge or several months in the freezer too. The taste is incredible, with hints of zesty orange and sweet vanilla.

Cranberry Sauce is a traditional favorite during Thanksgiving. It is a classic condiment to the turkey and everyone loves it! The tartness of the cranberries balances well with the sweetness of the sugar, while the complementing citrus flavor adds another dimension to it.

This is going to be the easiest recipe you make this holiday season. With just a few ingredients and one pot, there is hardly any cleanup and shopping to do. Just mix a few things together and wait for the berries to pop. The pectin inside them is the glue that thickens the sauce and makes everything come together. Once that magic happens, it is ready to go.

Another reason to make this recipe is because it has so many uses, like spreads, dips, and toppings. Spread it on cranberry bread, use it to dip veggies, chips, and crackers, or top some waffles, muffins, or pancakes. It is perfect for turkey sandwiches, too. Since it is so easy and fast to make, I usually make several batches. It lasts for up to two weeks in the fridge and freezes well so I can keep it ready for when I need it.

Even if it is not the holiday season, cranberry sauce is always welcome at my table. My family likes it with other dishes like my cranberry orange chicken, a one-pan meal made with a marinade of honey, brown sugar, garlic, and balsamic vinegar. It is also delicious on top of ice cream or yogurt. It is a healthy topping that can add sweetness and tanginess to all sorts of dishes.

Why you will love this recipe

• Easy to make: Add everything to a saucepan and heat it until it bursts.
• Takes less than 20 minutes: There is no need to stand around and cook all day for great taste. This is a fast and easy recipe.
• Only takes four ingredients: Just cranberries, oranges, sugar, and vanilla. That is all that is needed.
• Tastes better than any store-bought stuff: The cranberry sauce at the store does not have all the extra ingredients I put into it.

Are cranberries healthy?

Yes, they certainly are! Just like any other berry, it has fiber and is rich in vitamins and minerals. It is said that the intake of this fruit can prevent urinary tract infections. Its polyphenols are highly beneficial for health, especially in dealing with stomach and heart problems. These antioxidants can also prevent cancer. You can read about the other health benefits of this berry by following this link.

What you’ll need to make cranberry sauce

Special items:

• Saucepan – To cook the sauce.
• Jar – For storing the sauce.
• Cooking utensils

Ingredients:

• Fresh cranberries – The main ingredient, fresh cranberries are preferred. I like to get organic cranberries from my favorite farmers’ market. However, if they are not in season, frozen cranberries will have to do.
• White granulated sugar – Not only does it help sweeten the sauce, but it also thickens it.
• Orange zest – Zest your own orange and add it to the mix, where it will add an incredible zing.
• Orange juice – Fresh orange juice is another way to add some extra flavor and tang to your sauce.
• Vanilla extract – Optional – only if you want to serve the sauce on desserts, not savory food. To give the sauce an extra layer of rich flavor. Be sure to use pure vanilla extract and not just vanilla flavoring.
• Water

How to make Cranberry Sauce from scratch?

For exact steps, please see the recipe card below. Also, I have attached a short video to make it easier to follow. The general steps are as follows:

1. Heat the cranberries: First, put cranberries, orange zest, orange juice, water, and sugar in a saucepan over medium heat and let it come to a boil while stirring. Then, reduce the heat to low and let it simmer for eight minutes until the cranberries pop and the mixture is syrupy.
2. Let it cool: Now, stir in the vanilla and remove it from the heat. Let it sit for 30 minutes until it cools to room temperature. After it cools to room temperature, process it in a food processor until smooth.
3. Chill serve: Finally, pour it into a jar and put it into the fridge to chill for two hours before serving.

Expert tip

Zesting your own oranges for cranberry sauce

It is so simple to zest an orange; there is absolutely no reason not to. It not only adds a vibrant orange flavor and supercharged taste, but it also makes the entire house smell incredible. And it can be done in minutes with just a zester, microplane, box grater, vegetable peeler, or just a paring knife. I prefer using a microplane because it works quickly to make the maximum amount of zest in a short time.

A zester works pretty well too but not as quickly as a microplane. Both of them work in a similar way to pull the top layer of peel off the orange. Just make sure not to get any of the white pith because it tastes horribly bitter. A box grater works well too and can be used with any set of holes from the tiny ones to the medium-sized.

A vegetable peeler or paring knife are both similar as they peel strips of orange just as if you were peeling a potato. It is more difficult to keep from cutting into the pith. It also pulls off longer and thicker strips so they may need to be chopped or minced before using them.

Recipe variations and add-ins:

• Cranberry sauce with pecans: Chop up some toasted pecans and toss them into the mix for a crunchy and nutty sauce.
• Add fruit: Chopped apples, pears, oranges, strawberries, or peaches would all be wonderful in this sauce.
• Different juice: You can use apple, pineapple, lemon, or lime juice instead of orange juice.
• Add spices: Cinnamon, nutmeg, and ginger are just a few of the warm spices that would make this sauce taste even more irresistible.
• Boozy cranberry sauce: Substitute a little of the juice with brandy, rum, or your favorite booze.
• Instant pot: Is your stove already full with other pans? Make cranberry sauce in the instant pot.

Serving suggestions:

• Drizzle this cranberry sauce on a juicy piece of roasted turkey meat, this combo never gets old.
• Actually, this sweet and tangy sauce can be spread on just about any bread, muffins, dinner rolls, or even cakes.
• If this is for Thanksgiving, it makes for a great side dish for dry brined turkey along with roasted sweet potatoes and cranberry stuffing. Serve sweet pecan pie bars for dessert!
• The perfect wine to drink with this cranberry sauce is German Riesling or California Zinfandel.
• Instead of wine, serve these delicious cranberry margaritas. And the kids and other non-drinkers will love these cranberry mocktails. They pair well with anything you put your cranberry sauce on.
• It also goes great served on top of pancakes or ice cream.

Frequently asked questions

How do I make my cranberry sauce less bitter?

Cranberries can be bitter if they are picked at the wrong time. Try adding a splash of balsamic or sherry vinegar. Apple cider vinegar may help too. If that does not work, do not start adding more sugar right away. It could be that it needs some liquor. Bourbon, port, vermouth, and marsala can give it a little help. Just a teaspoon at a time. Strangely, baking soda is another idea that could do the trick. Just a tiny pinch and a stir may fix it right up.

Why is my cranberry sauce so thick?

Cranberries are full of pectin, which is a natural thickener. It is like the glue that holds plants together and the gel that makes jelly. In fact, when making cranberry jelly, they already have their own gel. All that has to be done is to cook them with some sugar and water to get them going and they will do the rest of the work themselves. That is why there are so few ingredients needed to make this sauce. Do not add any kind of thickener like cornstarch or gel to try and thicken it up or you will end up with a solid mass of cranberry.

Can I make this ahead of time?

Because it needs to chill before serving, making it ahead of time is a given. That is how to get the consistency perfect. In fact, it may actually be better to make this a day in advance so it will thicken and settle. This sauce has a lengthy refrigerator life, staying fresh for up to two weeks as long as it is in a sealed container. It may thicken some, but it can be thinned out by heating it after letting it come to room temperature.

Why won’t my cranberry sauce set?

There are a number of reasons why cranberry sauce may not set. It may be that it did not have enough sugar. Also, if using a sugar substitute, you may need to add an extra thickener. Another reason why it may not be setting is if it did not boil long enough. The cranberries have to burst to release the pectin, which is the natural thickener. Continue to boil it until they burst. It also has to cool to room temperature before being refrigerated. If it does not set, try reheating it for a few minutes, and then let it come to room temperature and chill it again. 

How many cups is a 12 oz. bag of cranberries?

A 12 oz bag is equivalent to about 3 cups of the berries. If you will slice them, then, 12 oz will just be around 2 1/4 cups.

How to store:

• Refrigerate: Put cranberry sauce in a jar with a lid in the fridge for up to two weeks.   
• Freezing: Make sure it is in a freezer-safe jar, and it can be frozen for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.

More recipes with cranberries:

Recipe tips:

• If the sauce is bitter, add some apple cider, sherry, or balsamic vinegar, a teaspoon at a time.
• If that does not work, try vermouth, port, bourbon, or marsala.
• A pinch of baking soda is also known to help get rid of the bitter taste in cranberry sauce.
• Cranberries have pectin so do not add any kind of thickener to them.
• This sauce can be made up to 14 days in advance. Just keep it refrigerated and in a sealed container.
• Make sure the cranberries boil until they burst so the pectin is released, or it will not set.
• It also has to come to room temperature before putting it in the refrigerator.