Easy Homemade Cranberry Sauce Recipe

Why You’ll Love This Recipe

I love this cranberry sauce because it’s simple yet tastes gourmet. The orange juice and zest brighten the sauce, while cinnamon and cloves add cozy warmth. I also like that I can adjust the sweetness depending on my taste—chunky and rustic, or smooth and jelly-like. It comes together quickly on the stovetop, making it an easy but impressive addition to my holiday table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 orange

• 2 cups water

• 3 cups fresh cranberries (12-ounce bag)

• 2 cups sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

Directions

1. Prep the orange:
I roll the orange between my hands to loosen the juice, then cut it in half and squeeze out the juice into a bowl, removing any seeds. I peel the halves, remove the membrane, and chop the pulp into small pieces. I zest some of the peel and set it aside.

2. Simmer the rind:
In a medium saucepan, I combine the orange zest with 2 cups of water and bring it to a boil. I cook for about 10 minutes, then drain and discard the rind while reserving the water.

3. Cook the cranberries:
I rinse and sort the cranberries, discarding any soft ones. I add them to the saucepan with the reserved water, orange juice, orange pulp, sugar, cinnamon, and cloves.

4. Simmer and thicken:
I bring the mixture to a boil over high heat, then reduce it to medium-low. I let it simmer, partially covered, stirring occasionally, until the cranberries burst and the sauce thickens—usually 10 to 15 minutes.

5. Cool and serve:
I let the sauce cool before transferring it to a bowl. It thickens even more as it cools, and I serve it chilled or at room temperature.

Servings and timing

• Servings: 8

• Prep time: 5 minutes

• Cook time: 25 minutes

• Total time: 30 minutes

• Calories: ~221 per serving

Variations

Sometimes I reduce the sugar by 1/2 cup for a more tart sauce. If I want extra flavor, I add a splash of port wine, vanilla extract, or a pinch of allspice. For texture, I leave some cranberries whole, but I can also mash or blend the sauce for a smoother consistency. I’ve even added diced apples or pears for a fruity twist.

Storage/Reheating

Once cooled, I store the sauce in an airtight container in the fridge for up to a week. It also freezes beautifully for up to 3 months—I just thaw it overnight in the fridge before serving. I usually serve it cold, but I can gently warm it on the stovetop if I prefer.

FAQs

Can I make this cranberry sauce ahead of time?

Yes, I always do. It actually tastes better after sitting for a day or two as the flavors develop.

Can I use frozen cranberries?

Absolutely. I add them straight from the freezer—no need to thaw—and just simmer a few extra minutes.

What if I only have dried cranberries?

I can make a version with dried cranberries by simmering them longer with extra liquid, but the texture will be different, more like a chutney.

Can I adjust the sweetness?

Yes, I often reduce the sugar if I want a sharper, tangier sauce. I can also substitute part of the sugar with honey or maple syrup.

How do I make it smoother?

I mash the cranberries with a potato masher while cooking, or blend the sauce once it’s cooled slightly for a jelly-like texture.

Conclusion

This Easy Homemade Cranberry Sauce is a must-have for my holiday meals. It’s bright, flavorful, and so much better than the canned version. With fresh cranberries, citrus, and spices, it’s both simple and versatile—perfect alongside turkey or as a sweet-tart topping for sandwiches, cheese boards, and more.