No Thanksgiving table feels complete without a bowl of vibrant Thanksgiving Cranberry Sauce. I still remember watching the berries burst in the pot as they simmered—the sweet, tangy aroma filling the kitchen instantly felt like the holidays. This classic sauce is the perfect balance of tart and sweet, pairing beautifully with turkey, stuffing, and all the traditional sides. Plus, it’s quick, easy, and always a crowd-pleaser.
Ingredients
12 oz fresh cranberries, rinsed
1 cup granulated sugar
1 cup water or orange juice
1 tsp orange zest
1/2 tsp cinnamon (optional)
Pinch of salt
Instructions
In a medium saucepan, combine cranberries, sugar, and water (or orange juice). Bring to a boil over medium heat. Reduce heat and simmer for 10–15 minutes, stirring occasionally, until cranberries burst and the sauce thickens. Stir in orange zest, cinnamon, and a pinch of salt. Let cool to room temperature before serving, as it thickens more while cooling. Transfer to a serving dish or jar.
Substitutions
Use maple syrup or honey instead of sugar for a natural sweetness. Swap orange juice with apple cider for a different flavor. Add a splash of red wine for a richer sauce. Mix in diced apples or pears for texture.
Equipment
Medium saucepan
Wooden spoon
Measuring cups and spoons
Zester
Serving bowl or jar
Storage
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze for up to 2 months. Thaw overnight in fridge before serving.
Reheating: Serve cold or at room temperature—no reheating needed.
Top Tips
Don’t overcook—sauce should be thick but not jam-like. Use fresh cranberries for the best flavor and texture. Add zest at the end for a burst of freshness. Prepare a day ahead to save time and let flavors develop.
FAQs
Can I make cranberry sauce ahead of time? Yes, it’s actually better made a day or two in advance.
Can I use frozen cranberries? Absolutely, no need to thaw before cooking.
How do I make it less sweet? Reduce sugar and balance with more orange juice.
What dishes does cranberry sauce pair with? Turkey, ham, roasted vegetables, and even sandwiches with leftovers.