This is our family favorite recipe Perfect for Thanksgiving.
It only takes 15 minutes, so it’s really easy. Due to the high content of cranberry pectins, all you need to do is add some sugar to the pan, let them cook for a few minutes, and get cranberry sauce.
Our simple recipe calls for a little orange juice and lemon juice, and sugar to balance the tart cranberries. It’s quick, colorful, pretty on the table, and pretty much my go-to cranberry for the holidays and roaring holidays. For more, see all of our cute ways to say thank you!
Essential ingredients
- Cranberries: Use fresh cranberries or frozen frozen cranberries. Dried cranberries won’t work here since they don’t break down the same way.
- Sugar: We use a combination of raw sugar and brown sugar for extra flavor. Cranberries are naturally very tart, so you need a good amount of sugar to balance the sauce. We keep ours on the tart side, but if you like a sweet cranberry sauce, add an extra tablespoon or two of sugar to taste.
- Orange: Orange and cranberry are classic colors. We add a small amount of fresh orange juice to the base of the sauce. You only need one orange.
- Lemon: A squeeze of fresh lemon juice brightens the sauce and brings out the cranberry flavor even more.
- Salt: A pinch of salt binds the flavors together and keeps the sauce from going flat.
Get the full recipe with the measurements below.
How to make cranberry sauce
Tip 1: Warm the cranberries. Add the cranberries to the pan along with the sugar, orange juice, lemon juice and salt. Heat over medium until the mixture begins to thicken, then cook until the cranberries begin to pop, 5 to 10 minutes. To help things along, use the back of a spoon to press some of the cranberries against the side of the pan until they pop.
Tip 2: Add orange zest. Stir in the orange zest after the cranberries are in the sauce. Usually I add 1/2 tsp. I know it doesn’t sound like much, but the orange flavor really comes through. If you like cranberry orange sauce, feel free to add more.
Tip 3: Chill until ready to serve. I prefer to serve cranberry sauce straight from the fridge. When the sauce has cooled to room temperature, transfer it to an airtight container or container and refrigerate. As it sits, the sauce grows, sets, and becomes more flavorful.
Make suggestions in advance
Cranberry Sauce is one of the best Thanksgiving dishes to make ahead. Store in an airtight container in the refrigerator for up to two weeks. You can work hard again. Simply transfer the cooled sauce to an instant-safe container and freeze for up to 3 months. When you’re ready to use it, thaw the sauce overnight in the refrigerator.
Ways to Use Cranberry Sauce
Cranberry Sauce is far more versatile than most people realize. Here are some of my favorite ways to use it over the Thanksgiving table:
- Serve with grilled meat. This is a classic pairing, and it works just as well with grilled chicken and pork chops as it does with Thriveviviving Turkey.
- Spread on sandwiches. Add it to a turkey sandwich, grilled cheese, or turkey-and-brie panini.
- Use as a breakfast topping. I love throwing a left spoon
- Shirl in baked goods. You can fold it into muffin batter, swipe it into quick breads, or use it on the side of scenes.
- Pair with cheese boards. Cranberry Sauce is perfect with soft cheeses like brie or goat cheese and great on a holiday charcuterie board.
More Homemade Sauce recipes
Our favorite cranberry sauce
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We love this cranberry sauce made with orange juice and lemon juice. Orange boots are good with cranberries, but the other methods are more dependent on my taste. We offer a range of orange zest below. I always stick to the low end, but if you like a strong orange flavor, feel free to increase.
As the sauce cooks, taste as you go. You want something light, slightly sweet, and still enjoyable with cranberries. If you prefer a sweet sauce, you can adjust with 1 to 3 tablespoons of sugar until it is ready.
Makes 2 cups
You will need it
12 ounces fresh or frozen and drained cranberries, not dried (340g)
½ cup powdered sugar (100g)
3 tablespoons brown sugar (38g)
½ teaspoon 1 orange zest, to taste
¼ cup fresh orange zest, from 1 orange (60ml)
1 tablespoon pure juice
A good ¼ teaspoon of salt
The way
1Cook the cranberries: Add the cranberries, brown sugar, orange juice, lemon juice, and salt to a heavy saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar has dissolved and the cranberries begin to pop, 10 minutes. Use a spoon to press some of the cranberries against the side of the pan to help them separate as they cook.
2Turn on cool: Stir in orange zest. Turn off the heat, cover the pan, and let the sauce cool to room temperature.
+Refrigerator: Transfer to a bowl, cover, and refrigerate until ready to serve.
Advice from Adam and Joanne
- Do it ahead: You can do this up to 2 weeks in advance. Store in an airtight container in the fridge. It also becomes a place in 3 months. Thaw overnight in the refrigerator.
- Nutritional facts are provided with ratings.
Nutrition that serves health
Serving size
2 spoons
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Counting words full of slang
42
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The oil is perfect
Kind of
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Saturated fat
Kind of
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Cholesterol
0mg
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Sodium
37.3 mg
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Carbohydrate
10.9G
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Fatty Fiber
0.8g
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Perfect sugar
9.1G
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Proteins
0.1G
We are Adam and Joanne Gallagehere, creators of the bandwinder bastend. Founded in 2009, the inspired flavor grew from a child’s dream to a highly trusted trust with hundreds of trusted recipes, step-by-step videos, and expert tips.
