Cranberry Sauce
Homemade cranberry sauce is always tastier than the store-bought kind, PLUS you can customize your ingredients for different flavors - cranberry pear, cranberry orange, cranberry ginger, spicy cranberry (with hot chili peppers). The sky's the limit!
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Cranberry Sauce
- Prep Time: 5 m
- Cook Time: 20 m
- Total Time: 25 m
- Servings: 82 cups
Ingredients
- ½ cup orange juice or water
- ½ cup sugar
- 4 cups fresh cranberries 1 (12-ounce bag)
- pinch salt
Optional Ingredients
- 1 cinnamon stick
- 2 tablespoons orange zest
- pinch freshly ground nutmeg
Instructions
Combine the orange juice (or water) and sugar in a 2 to 3 quart saucepan and bring to a simmer to dissolve the sugar. Add the cranberries and cinnamon stick (if using).
- Simmer gently for 20 minutes, or until all the cranberries have popped and broken down into a sauce. Add orange zest and nutmeg (if using).
- Cool to room temperature and serve or refrigerate until you’re ready to serve. Bring to room temperature before serving.
Nutrition Facts
Cranberry Sauce
Amount Per Serving (0.25 cups)
Calories 81
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 74mg2%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 16g18%
Protein 1g2%
Vitamin A 65IU1%
Vitamin C 16.4mg20%
Calcium 13mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
I’ve made this recipe for two years’ worth of holiday dinners now and will be using it again today. SOOOO delicious and so simple to make! All my cranberry-loving relatives and friends rave about it. Just watch out… it is seriously addictive.
This recipe is amazing. It is now my go-to cranberry recipe. Everyone loved it, and it’s so easy to make. For years we used canned, jellied cranberries. Never again!
Can I make this now ( October 29) and keep it in the fridge, or maybe freeze it until Thanksgiving?
You can store fresh cranberry sauce in the fridge for up to two weeks. Any longer than that it is best to freeze it. So if you can wait a couple weeks to make your cranberry sauce then you wouldn’t have to freeze it.
That is my recipe too, the only thing I add to mine is spiced rum.
Can you can this in jars. And for how long?
You can can your cranberry sauce using the water bath canning method. The jars should be processed for 15 minutes and if canned properly should last up to a year.
I use this as my base recipe. After the cranberries have cooled for 15 – 20 minutes, I add a can of drained and coarsely chopped mandarin oranges, chopped pecans and chopped celery. I call it “cranberry salad”, instead of sauce. The family loves it.
I absolutely love this recipe and have been making it since 2019. Are usually have to double or triple the recipe when I make it. I’m wondering if this can be canned in a hot water bath?
Yes, you can can the cranberry sauce by processing the jars in a hot water bath for 10 minutes.
This is a delicious recipe!