A simple, fresh, and tangy Homemade Cranberry Sauce that will instantly upgrade your holiday table! Made with real cranberries, a touch of citrus, and just a few pantry ingredients, this classic side dish comes together in minutes and tastes far better than anything from a can.
Why You’ll Love This Recipe
If you’ve only ever served cranberry sauce from a can, this recipe will change your holiday game. It’s bright, sweet-tart, and beautifully textured — the perfect balance to rich mains like roasted turkey or ham. The best part? It’s ready in under 20 minutes and can be made several days ahead.
This Homemade Cranberry Sauce is a true holiday essential. With its jewel-red color and fresh citrus aroma, it brings both flavor and festive cheer to the table. Plus, it’s made in one pot — no special skills or equipment needed!
What You’ll Need
Here’s everything you’ll need to make this easy cranberry sauce:
- Fresh cranberries: The star of the show! Use fresh or frozen — both work beautifully.
- Sugar & brown sugar: A mix of the two gives depth and caramel-like sweetness.
- Orange juice: Adds brightness and a subtle citrus twist.
- Water: Helps balance the tang and keeps the sauce smooth.
That’s it — only 4 ingredients (plus water, if we’re counting)!
How to Make Homemade Cranberry Sauce
- Boil the liquids: In a medium saucepan, combine the sugars, orange juice, and water. Heat until the sugars dissolve and the mixture begins to bubble.
- Add cranberries: Stir in the cranberries and bring back to a boil.
- Simmer until thickened: Reduce the heat and let the cranberries cook until most have burst, about 10–15 minutes.
- Cool & chill: Transfer to a bowl, let it cool to room temperature, then refrigerate for at least 2 hours.
That’s it! As the sauce chills, it naturally thickens into that glossy, spoonable perfection we all love.
Pro Tips for Success
Use both sugars: The mix of white and brown sugar adds rich, complex flavor.
- Don’t overcook: Once most berries burst, remove from heat — it will thicken more as it cools.
- Make ahead: Cranberry sauce stores beautifully! Keep it in an airtight container in the fridge for up to a week.
- Serving ideas: Spread it on turkey sandwiches, swirl into yogurt, or spoon over cheesecake for a tangy topping.
Can You Freeze Homemade Cranberry Sauce?
Absolutely! Let it cool completely, then freeze in an airtight container for up to two months. Thaw in the refrigerator overnight before serving.
Homemade Cranberry Sauce
Sweet, tangy, and vibrant, this Homemade Cranberry Sauce is the perfect side dish for your holiday table. Made with fresh cranberries, orange juice, and a touch of brown sugar for warmth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Method: Stovetop
- Cuisine: American
- In a medium saucepan, mix together granulated sugar, brown sugar, water, and orange juice.
- Heat over medium, stirring until the sugars dissolve and the mixture starts to boil.
- Add cranberries and bring back to a gentle boil.
- Reduce heat to low and simmer 10–15 minutes, stirring occasionally, until most berries have burst and sauce begins to thicken.
- Remove from heat and let cool for about 20 minutes at room temperature.
- Transfer to a bowl, cover, and refrigerate for at least 2 hours before serving.
Notes
Storage Tips:
- Store in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
- The flavor actually improves after a day or two — perfect for prepping ahead!