This Homemade Cranberry Sauce is so easy to prepare… you’ll never want to open a can of it again after making this ridiculously easy recipe using simple ingredients. A bonus is that it can be made ahead of time!
I’ve been making this recipe for several years to accompany my roasted turkey on Thanksgiving day. Everyone always loves it and they always go back for seconds. No holiday table is complete without it!
- Cranberries – You’ll need a 12 ounce bag. You can use fresh or frozen cranberries and there is no need to thaw if using frozen.
- Orange juice
How to Make Cranberry Sauce
This cranberry sauce is SO EASY to make. Simply place all of the ingredients in a medium saucepan, bring to a gentle boil and simmer for 10 minutes (stirring frequently).
It will keep in the fridge for up to 10 days when stored properly in an airtight container.
It can be served warm or at room temperature. I would definitely not serve immediately, as it’s very hot when removed from the stove. I prefer it at room temperature.
Absolutely! It will last up to 2 months when stored properly in an airtight container.
This recipe has hints of cinnamon and nutmeg along with a little burst of citrus from orange juice and lemon juice. It’s sweet, tart and incredibly flavorful. It’s the perfect addition to your Thanksgiving feast. Enjoy!
More Holiday Side Dishes
Homemade Cranberry Sauce
- 1 (12 ounce) bag fresh cranberries, rinsed or frozen cranberries
- ⅔ cup white granulated sugar
- ½ cup orange juice
- ½ cup water
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- Place all ingredients in a medium saucepan and stir to combine. Bring to a gentle boil over medium high heat.
- Cook for 10 minutes (uncovered), stirring frequently. Reduce heat as necessary to maintain a gentle boil/strong simmer (medium to medium low).
- Serve warm or cool completely at room temperature, place in an airtight container and refrigerate until ready to serve. Sauce will thicken as it cools.
- Cook time includes time to reach a gentle boil (approximately 10 minutes).
- This recipe yields approximately 2 ½ cups.
- If using frozen cranberries there is no need to thaw.
- Will keep up to 10 days in the refrigerator when stored properly in an airtight container.
- Will keep in the freezer up to 2 months when stored properly in an airtight container.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published November 2015. Updated with new photographs, video, helpful info and recipe slightly revised November 2022.