Every Thanksgiving feast deserves a bowl of Homemade Cranberry Sauce Thanksgiving style. I still remember the first time I made it from scratch—the kitchen filled with the scent of simmering cranberries, orange zest, and cinnamon. It was so much fresher and more vibrant than the canned version, and everyone noticed the difference. Sweet, tangy, and bursting with flavor, this cranberry sauce is the perfect companion to roast turkey, stuffing, and mashed potatoes. Best of all, it takes just 15 minutes and can be made ahead, making holiday prep a little easier.
Ingredients
12 oz fresh cranberries (about 3 cups)
1 cup granulated sugar
1 cup water (or orange juice for extra flavor)
1 tsp orange zest
1/2 tsp ground cinnamon
Pinch of salt
Optional: 1/4 cup chopped pecans or 1/4 cup dried cranberries for texture
Instructions
In a medium saucepan, combine cranberries, sugar, and water (or orange juice). Bring to a boil over medium-high heat, then reduce to simmer. Stir in orange zest, cinnamon, and a pinch of salt. Simmer 10–12 minutes, stirring occasionally, until cranberries burst and sauce thickens. Remove from heat and let cool—sauce will thicken more as it chills. Transfer to a serving bowl and refrigerate until ready to serve.
Substitutions
Use honey or maple syrup instead of sugar for natural sweetness. For a spiced version, add cloves, nutmeg, or ginger. Swap orange zest for lemon zest if you prefer a sharper flavor. For a lower-sugar version, reduce sugar and add apple juice for balance.
Equipment
Medium saucepan
Wooden spoon
Zester or grater
Measuring cups and spoons
Serving bowl
Storage
Refrigerator: Store in an airtight container up to 10 days.
Freezer: Freeze cranberry sauce up to 2 months. Thaw overnight in fridge before serving.
Reheating: Serve cold, at room temperature, or gently warmed on the stove.
Top Tips
Cook until cranberries pop for the perfect texture. Taste halfway and adjust sweetness to your liking. Chill completely before serving—it tastes better the next day. Always make a double batch—it disappears quickly!
FAQs
Can I make cranberry sauce ahead of time? Yes, it’s actually better made a day or two ahead.
Can I use frozen cranberries? Absolutely, no need to thaw—just cook a few minutes longer.
Is cranberry sauce served hot or cold? It can be served either way, but most people prefer it chilled.
How do I thicken cranberry sauce? Let it simmer until reduced; it thickens more as it cools.