This classic cranberry sauce takes 5 ingredients and 30 minutes, and it tastes so much better than the canned version.

Make a quick syrup with sugar and water, add a 12-ounce bag of fresh or frozen cranberries with orange zest and a cinnamon stick, and simmer until some of the berries burst. It looks runny while it’s hot, but it thickens as it cools.

It’s a Turkey Day essential at my house. I’m big on a traditional Thanksgiving spread (don’t ever mention mushrooms in stuffing to me!), so this is a classic sauce, with tips below to make it your family’s way.

Why You’ll Love This Homemade Cranberry Sauce

• It takes 5 ingredients you can find at any grocery store, and it’s ready in about 30 minutes.
• Real orange zest and a cinnamon stick make it taste so much fresher than the canned stuff.
• Fresh or frozen cranberries both work, so you can grab a few bags early and keep them in the freezer.
• It’s even better made ahead, which means one less thing to do on Thanksgiving Day.

Ingredients for Thanksgiving Cranberry Sauce

• 1 (12-ounce bag) cranberries, fresh or frozen (rinsed if fresh)
• 1 ¼ cups water
• 1 cup sugar* (or substitute with brown sugar, honey, or maple syrup if you like)
• 1 teaspoon orange zest from a fresh navel orange
• 1 cinnamon stick (or ¼ teaspoon ground cinnamon)

*Note: White sugar gives you the best result here. For a naturally sweetened version, use honey instead of sugar. Since I have this one or two days a year, and it’s a condiment, I don’t mind using white sugar to get that classic cranberry sauce texture.

Want more of a cranberry relish texture? Check out my Cranberry Chutney Recipe here.

Cranberry Sauce Ingredient Notes

Cranberries

One standard 12-ounce bag is all you need. Fresh cranberries show up in stores in the fall and disappear soon after the holidays, so it’s smart to grab an extra bag or two for the freezer. Frozen cranberries go straight into the pot, no thawing needed.

Sugar

Cranberries are very tart on their own, and the sugar balances that out and helps the sauce set into a glossy, spoonable texture. That’s why I stick with white sugar here. If you want it a little less sweet, you can cut back slightly, but expect a tarter sauce.

Orange Zest

A teaspoon of zest from a navel orange gives the sauce a bright citrus flavor without taking over. Zest only the orange part of the peel. The white pith underneath is bitter, and you’ll taste it in the sauce.

Cinnamon Stick

A whole cinnamon stick gives a gentle, warm flavor, and you just pull it out before serving. No cinnamon stick? Use ¼ teaspoon of ground cinnamon instead.

How to Make Cranberry Sauce

1. Prep the cranberries: If using fresh cranberries, rinse them in a colander, picking out any bruised or damaged ones (I hardly ever see any). Frozen cranberries also work great, and they can go right into the pot.
2. Make a quick syrup: In a medium saucepan, bring 1 ¼ cups of water and 1 cup of sugar to a boil over medium-high heat. Stir occasionally until the sugar completely dissolves. You’re essentially making a simple syrup, then simmering the cranberries and aromatics in it.
3. Add the cranberries and simmer: Add the cranberries, orange zest and cinnamon stick, and bring it back to a boil. Reduce the heat to a simmer and let it cook for about 20 minutes, until some of the cranberries have burst and the sauce has thickened. You can use a potato masher to mash the cranberries or leave them whole.
4. Add any extras (optional): Once the cranberries have burst, stir in any add-ins you like (see the ideas below).
5. Cool completely: Remove the pot from the heat, take out the cinnamon stick and let the sauce cool to room temperature. Transfer it to a bowl, cover, and refrigerate until ready to serve. It will thicken considerably as it sits.

See the full recipe and tips in the printable recipe card below.

How to Tell When Cranberry Sauce Is Done

While it’s hot, it will still be runny. As it simmers, the cranberries will release pectin, a natural thickener, and the sauce will thicken considerably as it cools to room temperature over the next hour, and get thicker the longer it sits.

Don’t wait for it to look thick in the pot. It’s ready when the berries have popped open (a few whole ones are fine), the liquid looks glossy and syrupy, and it coats the back of a spoon. If you keep cooking until it looks thick while it’s hot, it can set up almost like jelly once it’s cold.

Ways to Customize Your Cranberry Sauce

You can keep the sauce simple or mix in some tasty extras based on your preferences. I prefer the recipe as-written here, but mix it up based on what your family likes:

• Add Nuts: Try ½ cup chopped pecans or walnuts for a little crunch.
• Add Citrus: Add more orange zest for extra brightness. Some people like to use orange juice in place of water for a stronger orange flavor.
• Add Berries or Dried Fruit: Toss in a handful of raisins, currants, or blueberries for added sweetness.
• Spice It Up: Add a pinch of nutmeg, ginger, or allspice for a warm holiday flavor. Some people like to add a touch of vanilla, but I don’t love that with the flavors of Thanksgiving dinner.

What to Serve with Cranberry Sauce

Cranberry sauce is made for the Thanksgiving plate. That sweet-tart flavor is exactly what all those rich, savory dishes need.

• Roasted turkey, of course. Here are my top Thanksgiving turkey roasting tips.
• Stuffing, mashed potatoes and gravy.
• Green beans, like my Healthy Green Bean Casserole Remix, or Roasted Brussels Sprouts.
• A warm slice of Cast Iron Skillet Cornbread.
• Roast chicken or pork any other night of the year.

What to Do with Leftover Cranberry Sauce

A batch makes about 2 ½ cups, so there’s usually some left after the big meal. Here are a few easy ways to use it up:

• Turkey sandwiches: Spread it on bread with leftover turkey, or spoon a little over my Leftover Turkey Salad.
• Oatmeal: Swirl a spoonful into a warm bowl of steel-cut oats.
• Yogurt: Use it in place of the jam in my Protein Yogurt Bowl for a festive flavor boost.
• Toast: Spread it on toast like jam.
• Cheese and crackers: Spoon it over a log of goat cheese or a wedge of brie for an easy appetizer.

Making Cranberry Sauce Ahead of Time

I highly recommend making this a few days before Thanksgiving (at least 1 day!) so it can thicken and set. (And, it will make your life easier.) However, if you forgot, no big deal. Try to make it at least an hour before you eat so it can thicken as it cools. If you’re prepping ahead, my make-ahead turkey stock for gravy and stuffing is another one to get out of the way early.

Since it keeps for a week in the fridge, you can make it the weekend before Thanksgiving. Want to get it done even earlier? Make it weeks ahead and freeze it.

How Long Cranberry Sauce Lasts in the Fridge and Freezer

• Refrigerator: Store covered in the fridge for up to 7 days.
• Freezer: Freeze in an airtight container for up to 3 months. If you use a glass jar, leave about an inch of space at the top since it expands as it freezes.
• Thawing: Just thaw in the fridge overnight when you’re ready to serve, then give it a good stir.

Print

Cranberry Sauce FAQs

Is cranberry sauce served warm or cold?

Traditionally, it’s served chilled or at room temperature. Take it out of the fridge about 30 minutes before dinner if you want to take the chill off. You can warm it gently on the stove if your family likes it warm, but it will be looser.

How much cranberry sauce do I need for Thanksgiving?

Plan on about ¼ cup per person. This recipe makes about 2 ½ cups, which serves 8 to 10 people as a condiment. For a crowd of 20, double it and use a larger pot. It will take a few extra minutes to come to a boil.

Why is my cranberry sauce runny?

Most of the time, it’s just still warm. Cranberry sauce thickens a lot as it cools and keeps setting in the fridge overnight. If it’s still loose once it’s cold, put it back in the pot and simmer it for about 5 more minutes so more berries burst and release their pectin, then let it cool again.

What if my cranberry sauce is too tart?

Stir in more sugar, 1 tablespoon at a time, while the sauce is warm so it dissolves completely. If it’s already chilled, warm it gently on the stove first. Taste after each spoonful until it’s where you like it.

Why is my cranberry sauce bitter?

Cranberries have a naturally bitter edge, and the sugar is there to balance it. Bitterness usually comes from cutting back too much on the sugar, grating the white pith along with the orange zest, or letting the sauce scorch on the bottom of the pot. Keep it at a gentle simmer and stir now and then.

Is This Cranberry Sauce Recipe Healthy to Eat?

Cranberries are packed with antioxidants and vitamin C. I think this cranberry sauce recipe is healthier than the stuff in a can, because it doesn’t contain additives or preservatives. Of course, be mindful of the added sugar. Feel free to adjust it to your taste or substitute it with honey for natural sweetness. Since this is a condiment and typically eaten infrequently, I think it’s perfectly healthy to have on Thanksgiving.

What Is the Difference Between Cranberry Sauce and Jellied Cranberry Sauce?

Cranberry sauce has a chunky texture because it’s made with whole cranberries that soften and burst as they cook. Jellied cranberry sauce, on the other hand, is smooth and solid, often set in a mold.

What if I want smooth cranberry sauce like the kind from a can?

I like the texture of the whole cranberries, but if you want to make a smooth cranberry sauce, you can follow these steps to achieve that classic jellied texture:

1. Cook the Cranberries: Follow the recipe as usual, simmering cranberries in water and sugar until they burst and soften. Add any desired flavorings, such as orange zest or cinnamon, during this stage.
2. Blend the Sauce: After cooking, remove the pot from heat and let the sauce cool slightly. Use an immersion blender directly in the pot to puree the sauce until it’s smooth. If you don’t have an immersion blender, transfer the sauce to a regular blender and blend in batches.
3. Strain for Extra Smoothness: For an even smoother, jellied texture, pour the blended sauce through a fine-mesh sieve or strainer into a bowl. Use a spatula to press the sauce through the strainer, removing any skins or pulp. This step is optional but helps achieve that classic smooth, jellied consistency.
4. Chill to Set: Transfer the smooth sauce to a serving dish or container, cover, and refrigerate for at least 2 hours. The sauce will thicken and set as it cools, giving you a smooth, jellied cranberry sauce.

This method gives you a silky, spreadable cranberry sauce that’s perfect for holiday tables!

Can I use frozen cranberries?

Frozen cranberries work perfectly, and they’re even easier because there’s no rinsing or sorting. Add them straight from the freezer; they’ll just take a minute or two longer to come back to a boil.

Can I make cranberry sauce with orange juice?

Sure. Swap some or all of the water for orange juice if you want a stronger orange flavor. It will be a little sweeter, so taste it before you add any extra sugar.

Can I use dried cranberries?

Not for this recipe. Dried cranberries are already sweetened and don’t burst or release pectin the way fresh and frozen ones do, so the sauce won’t thicken. Save them for salads like my Cranberry Kale Quinoa Salad.

If you make this cranberry sauce, let me know how you liked it in the comments!