Meet my best cranberry sauce recipe! This homemade cranberry sauce is easy to make with 5 simple ingredients. It’s thick, tart, and jammy, and maple syrup and orange zest give it wonderful depth of flavor. It’s the perfect addition to a Thanksgiving table, but it’s so delicious that I’d happily eat it at any time of year. If you’ve never tried homemade cranberry sauce before, I hope you’ll make this recipe. I grew up eating the kind from the can, so you can trust me when I tell you that this fresh cranberry sauce is SO much better. Since I started making it, cranberry sauce has become one of my favorite Thanksgiving side dishes. I hope you love it too!
Cranberry Sauce Ingredients
You just need 5 ingredients to make this cranberry sauce recipe:
Cranberries – Fresh or frozen cranberries work well here. If you’re using frozen berries, there’s no need to thaw them before you start to cook. Maple syrup – It sweetens this recipe naturally and adds rich depth of flavor. Water – It helps the cranberries soften into a glossy sauce. Orange zest – Who doesn’t love cranberry and orange together?! The zest gives this sauce a mild orange flavor. If you’d like it to be stronger, feel free to add more zest or replace the water with fresh orange juice. Salt – Just a pinch! It makes all the flavors pop.
Find the complete recipe with measurements below.
Combine the cranberries, maple syrup, water, orange zest, and salt in a medium saucepan. Bring the mixture to a simmer over medium-low heat. Stir often to prevent the syrup from burning! As the cranberries begin to burst, reduce the heat to low. Cook, stirring often, for 15 minutes or so, until the cranberry juices thicken. Tip: The sauce will continue to thicken as it cools, so I like to take it off the heat slightly before it reaches my desired consistency. Remove from the heat, and enjoy warm or at room temperature.
That’s it! You’ll have fresh cranberry sauce ready in less than 20 minutes. Find the complete recipe with measurements below.
How to Store Cranberry Sauce
Store homemade cranberry sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it! Allow the sauce to cool completely after cooking. Then, transfer it to an airtight container, leaving at least an inch at the top for expansion. Store it in the freezer for up to 3 months. Allow frozen sauce to thaw overnight in the fridge.
Can you make cranberry sauce ahead of time?
Yes! This recipe is the first thing I prep for Thanksgiving every year. You can make it a few days or even a few months ahead. See above for storage instructions.
More Thanksgiving Side Dishes
Looking for more side dishes to round out your holiday menu? These recipes are some of my favorites:
Best Stuffing Green Bean Casserole Sweet Potato Casserole Best Mashed Potatoes Mushroom Gravy Butternut Squash Mac and Cheese Roasted Brussels Sprouts Or any of these 50 Thanksgiving Side Dishes!
