Categorized:

  • Sides & Sauces
  • Thanksgiving

Tagged:

  • cranberries
  • oranges
Cranberry Sauce in a serving bowl set over a wooden platter. Sauce garnished with fresh mint. - 1

Homemade Cranberry Sauce

Ingredients

  • 1 (12 oz) bag fresh cranberries, rinsed
  • 1/2 cup water
  • 1 tsp orange zest
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar

Instructions

  • In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar.
  • Set over medium-high heat and bring mixture to a boil, then reduce heat medium-low.
  • Let simmer about 10 - 12 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.
  • Allow mixture to cool about 20 - 30 minutes to thicken up slightly. Store in refrigerator in an airtight container.

Notes

  • Frozen cranberries will work well here too.

  • Sauce can be frozen up to 3 months. Cool before freezing, leave 1/2-inch gap in container for expansion. Thaw overnight in the fridge when ready to use.

  • If you don’t have any brown sugar all white sugar can be used.

  • Simmer with a cinnamon stick and/or add a few pinches of ground nutmeg and cloves.

  • Substitute water with an unsweetened cranberry juice or a cranberry juice blend.

  • Add 1/2 tsp vanilla.

  • Mix in some chopped pecans after cooling.

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