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–+ servings
bowl of homemade cranberry sauce for a holiday side.

Best Homemade Cranberry Sauce

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Say goodbye to the can! This Homemade Cranberry Sauce is the ultimate holiday upgrade. It’s a perfect balance of tart fresh berries, warm cinnamon, and bright orange zest, creating a jewel-toned side dish that cuts through rich gravy and turkey. Ready in just 15 minutes and completely foolproof—it naturally thickens as it cools for that perfect, jammy texture. Make it days in advance for a stress-free Thanksgiving or Christmas!
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 10 (Makes ~2.5 cups)
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag 12 oz fresh cranberries (or frozen, do not thaw)
  • 1/2 cup water
  • 1/2 cup fresh orange juice about 1 large orange
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 tbsp orange zest freshly grated
  • 1 cinnamon stick whole
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt cuts the bitterness

Equipment

  • Medium Heavy-Bottomed Saucepan (Essential prevents the sugar from scorching)
  • Microplane / Zester (Critical for getting the orange zest without the bitter white pith)
  • Wooden Spoon or Silicone Spatula
  • Colander (For rinsing the berries)
  • Citrus Juicer (Optional, but helpful for fresh orange juice)

Method
 

  1. Rinse: Place the cranberries in a colander and rinse with cool water. Discard any mushy or shriveled berries.
  2. Dissolve: In a medium saucepan over medium-high heat, combine the water, orange juice, granulated sugar, brown sugar, orange zest, cinnamon stick, and salt. Stir constantly until the mixture comes to a boil and the sugars are completely dissolved.
  3. Simmer: Stir in the rinsed cranberries. Reduce heat to low and let it simmer gently for about 10–12 minutes. You want the cranberries to burst and the sauce to thicken to a jam-like consistency. Tip: It should coat the back of a spoon.
  4. Finish: Remove from heat. Stir in the vanilla extract.
  5. Cool: Discard the cinnamon stick. Transfer the sauce to a heat-safe serving dish or glass jar. Let it cool completely at room temperature before refrigerating. The natural pectin will thicken the sauce significantly as it cools.

nutrition disclaimer: nutrition is an estimate based on ingredients and serving size. values may vary due to substitutions, brands, and kitchen tools. when in doubt, run your own numbers.

Notes

Make Ahead: This is actually better the next day. Make it up to 3 days in advance and keep it in the fridge.
Too Thick? If your sauce accidentally turns into jelly in the fridge, just stir in a splash of warm water or orange juice before serving to loosen it up.
Sugar Control: If you prefer a more tart sauce, reduce the total sugar to ¾ cup. For a richer, caramel flavor, swap all white sugar for brown sugar.

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