Cranberry Sauce

This homemade Cranberry Sauce is everything I want in a fall side dish—vibrant, tangy, slightly sweet, and infused with the cozy scent of orange. I love making it for Thanksgiving, but honestly, I could eat it year-round. With just five simple ingredients, it comes together in minutes and blows the canned version out of the water.

Why You’ll Love This Recipe

I love how easy and flavorful this cranberry sauce is. The tart cranberries balance beautifully with the natural sweetness of maple syrup, and the orange zest brings a citrusy brightness that makes it feel fresh and festive. It’s thick, glossy, and jammy—the kind of side dish I want to spoon over everything on my plate. It’s also perfect for making ahead, which gives me one less thing to worry about during holiday prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen cranberries

• Maple syrup

• Water

• Orange zest

• Salt

Directions

1. I start by adding the cranberries, maple syrup, water, orange zest, and a pinch of salt to a medium saucepan.

2. I bring the mixture to a simmer over medium heat, stirring occasionally.

3. As the cranberries heat up, they begin to pop and break down. I let the sauce simmer for about 10–15 minutes, stirring often, until it thickens into a jammy consistency.

4. Once done, I remove the pan from the heat and let the sauce cool. It will continue to thicken as it cools.

5. I transfer it to a bowl and refrigerate it until I’m ready to serve. I usually make it a day or two ahead for the best flavor and texture.

Servings and timing

This recipe makes about 1½ to 2 cups of cranberry sauce, enough to serve 6–8 people as a side dish. It takes about 5 minutes to prep and 15 minutes to cook, with additional cooling time before serving.

Variations

When I want a stronger citrus flavor, I replace the water with fresh orange juice. Sometimes I stir in a cinnamon stick or a pinch of ground cloves while it simmers for a warm, spiced twist. I’ve also added chopped apples or pears for extra texture and a hint of sweetness. If I’m craving something bold, I throw in a splash of balsamic vinegar or a bit of grated ginger.

storage/reheating

I store the cranberry sauce in an airtight container in the fridge for up to 7 days. It also freezes beautifully—I just freeze it in a container or freezer bag and thaw it in the fridge overnight. I serve it cold or let it come to room temperature, but I can warm it gently on the stove if I prefer it heated.

FAQs

Can I use frozen cranberries?

Yes, I use frozen cranberries straight from the freezer—no need to thaw them first. They cook up just as well as fresh.

Can I make this sauce ahead of time?

Absolutely. I usually make it 1–2 days in advance. The flavors deepen as it sits, and it saves me time on busy cooking days.

How do I know when it’s done?

When most of the cranberries have burst and the mixture has thickened into a glossy, jam-like texture, it’s ready. It will firm up even more as it cools.

Can I use sugar instead of maple syrup?

Yes, I can use granulated sugar if I prefer. About ¾ cup of sugar works well in place of the maple syrup, though the flavor will be slightly different.

What can I do with leftovers?

I love using leftovers in turkey sandwiches, spooned over pancakes, mixed into yogurt, or even baked into muffins or cakes.

Conclusion

This Cranberry Sauce is one of those simple recipes that makes a big impact. It’s bright, flavorful, and has just the right balance of sweet and tart. Whether I’m serving it for a holiday meal or keeping a jar in the fridge to enjoy all week long, this homemade version always wins over the store-bought kind. Once I make it from scratch, I never look back.

Cranberry Sauce

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This vibrant, tangy Cranberry Sauce is sweetened with maple syrup and brightened with fresh orange zest. It’s quick, easy, and the perfect side dish for fall holidays or year-round enjoyment.

• Author: Lizaa
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 1.5–2 cups
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 12 oz fresh or frozen cranberries
• 1/2 cup maple syrup
• 1/2 cup water
• 1 tablespoon orange zest
• Pinch of salt

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Instructions

1. In a medium saucepan, combine cranberries, maple syrup, water, orange zest, and a pinch of salt.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Cook for 10–15 minutes, stirring often, until cranberries burst and the mixture thickens into a jammy texture.
4. Remove from heat and let cool. The sauce will continue to thicken as it cools.
5. Transfer to a bowl and refrigerate until ready to serve. Best made 1–2 days ahead.

Notes

• Swap water for orange juice for a stronger citrus flavor.
• Add a cinnamon stick or cloves for a warm spice twist.
• Stir in chopped apples or pears for texture and sweetness.
• Freeze leftovers for later use—great on sandwiches, pancakes, or baked goods.

Nutrition

• Serving Size: 1/4 cup
• Calories: 70
• Sugar: 11g
• Sodium: 10mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 0g
• Cholesterol: 0mg