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This homemade cranberry sauce recipe is delicious, simple and perfect for Thanksgiving. Fresh cranberries are simmered on the stove with cinnamon, sugar, vanilla and orange zest and juice. Serve these with my famous stuffing muffins and creamy baked macaroni and cheese.
When it comes to Thanksgiving, I’m all about the classicsโstuffing, turkey, mashed potatoes. For years, I was devoted to canned cranberry sauce, slicing it along those nostalgic can-ridges. But I’ve finally converted to homemade, and there’s no going back.
Ingredients for Cranberry Sauce
- Fresh cranberries – This is an absolute must. If you can’t find cranberries, frozen will absolutely work.
- Vanilla extract – I love vanilla in my cranberry sauce. It adds a depth of flavor that is very lovely.
- Kosher salt – We need a balance of salty and sweet and a pinch of salt adds just enough.
- Brown sugar – I love the caramel notes brown sugar adds.
- Orange juice and zest – The flavors of orange and cranberry are a perfect fit.
- Grated ginger – I love fresh ginger in this recipe. It adds a element of spice.
For the rest of the ingredients, please see the recipe card below!
How to Make Classic Cranberry Sauce
- Wash your cranberries. I like to do this even if the bag says they’ve been pre-washed. You truly never know!
- Add the cranberries to a saucepan.
- Zest the orange and then juice the orange. Be sure to zest it before you slice it.
- Add the zest, juice, brown sugar, white sugar, salt, water, vanilla extract, ginger and cinnamon stick.
- Place the saucepan over medium-low heat and cook it until it begins to bubble up and soften, about 10 minutes.
- Using your spatula, pop and agitate the cranberries a bit. I like when it’s a mix of whole cranberries and sauce.
- Remove it from the heat and allow it to cool to room temperature. From here you can store it in the fridge until you’re ready to serve it. Or serve it right away.
Recipe Tip
To Make this Recipe Ahead – Cook it and allow it to cool to room temperature completely. Transfer it to an airtight container and store in the fridge for up to 3 days.
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Cranberry Sauce
Equipment
- 1 medium saucepan
- 1 silicon spatula
Ingredients
- 1 (12-ounce) bag of fresh cranberries
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon kosher salt
- 1/2 cup water
- 1 teaspoon orange zest
- Juice from 1 orange, about 3 to 4 tablespoons
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated ginger, (from 1/2-inch knob of ginger)
- 1 cinnamon stick
Instructions
- In a medium saucepan, set over medium heat, add the cranberries.
- Zest the orange and add the zest to the cranberries.
- Squeeze in the orange juice, along with all of the other ingredients.
- Bring to a simmer and cook for about 10 to 15 minutes, until the cranberries have burst and the sauce has reduced slightly. Give it a taste (be careful, it'll be hot!) and adjust the seasonings. You may want it to be a bit sweeter.
- Remove the cinnamon stick and discard. Transfer to the refrigerator to chill. The cranberry sauce will thicken as it cools.
- Keeps in the fridge when stored in an airtight container for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this recipe for the holidays every year. So easy and so much better than the can. Plus, it makes the house smell amazing! Leftover sauce goes on buttered toast!
This is so simple but delicious. I actually made a second batch after thanksgiving just to have on hand for oatmeal or yogurt topping.
Delicious and came together so quickly. Huge hit and a new holiday staple!
My husband could care less for Cranberry Sauce at Thanksgiving but he devoured this one!He even added it to his cheesecake after the meal,and the man never even leaves the berry coulee on normally.Just the right amount of sweet and spice and tart and so easy to make!
right! i love the ginger. when people say they don’t love homemade cranberry sauce i feel like it’s because they haven’t had GOOD cranberry sauce. so glad you all loved it! ๐