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What I love most about cranberry sauce is how quickly it comes together. In less than 20 minutes, fresh cranberries transform into a glossy, jewel-toned sauce that tastes worlds better than the canned version. Though many prefer the canned variety, I think my recipe will make the most loyal canned cranberry sauce lover switch sides. Plus fresh cranberry sauce fills your kitchen with a bright, festive aroma that instantly feels like the holidays.
There’s something undeniably magical about a bowl of homemade cranberry sauce on the holiday table. It’s bright, tangy, sweet, and beautifully vibrant—bringing a pop of color and a burst of flavor to classic dishes like turkey, ham, and roasted vegetables. Whether you’re preparing for a big family gathering or creating a cozy holiday meal for two, cranberry sauce is one of those deceptively simple recipes that makes everything feel a little more special.
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Of course, cranberry sauce isn’t just for turkey. You can spoon it over warm biscuits, swirl it into yogurt, serve it alongside a charcuterie board, or put it inside leftover-day sandwiches. Its versatility makes it a recipe worth keeping long after the holiday season has passed.
I actually keep cranberry sauce in my pantry for snacks all year long.
Why I love Cranberry Sauce
Part of the charm of cranberry sauce is how customizable it is. Some prefer it how I do, tart with minimal sugar, and others love it sweet and jammy. You can add orange zest and juice for brightness, cinnamon for warmth, or even a splash of red wine or bourbon for depth. Every small tweak creates a new version of this classic.
Of course, in this post, we are focusing on the basic cranberry sauce recipe. However, whether you’re a lifelong fresh cranberry sauce fan or trying it homemade for the first time, this simple recipe adds a burst of seasonal flavor to any meal. It’s festive, easy, and beautifully fresh—everything a holiday dish should be.
Serving Ideas
- Serve alongside roasted turkey, chicken, pork, or ham.
- Spoon over warm biscuits, cornbread, or rolls.
- Swirl into yogurt, oatmeal, or overnight oats.
- Use as a topping on cheesecake, pound cake, or vanilla ice cream.
- Spread on leftover turkey sandwiches with sharp cheddar or brie.
- Add to a charcuterie board with soft cheeses and crackers.
Variations
- Maple Cranberry Sauce: Replace half the sugar with pure maple syrup.
- Spiced Cranberry Sauce: Add cloves, nutmeg, or star anise for a warm holiday flavor.
- Boozy Cranberry Sauce: Add 2–3 tbsp bourbon, brandy, or red wine while the berries are simmering.
- Apple Cranberry Sauce: Add 1 small diced apple or apple sauce for extra sweetness and texture.
- Ginger Cranberry Sauce: Stir in freshly grated ginger for a zingy twist.
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Cranberry Sauce
Video
Equipment
- 1 medium sauce pan
Ingredients
- ½ cup water
- ½ cup fresh orange juice
- 1 cups sugar
- 1 12oz Bag of Fresh Cranberries
Instructions
- To a sauce pan over medium heat, add water, orange juice, and sugar.
- Bring to a boil.
- Add cranberries. Boil cranberries in the sugar-water mixture until the cranberries burst and break down.
- Keep stirring the mixture so it does not stick. Mixture should begin thickening. Cranberry sauce is ready when it coats back of spoon.
- Pour cranberry sauce into a bowl or cylinder mold if you want the canned shape.
- Allow to cool at room temperature, Cranberry Sauce will thicken further as it cools.
- Place in refrigerator for a bout an hour before serving.
- You should be able to cut cranberry sauce once it is cold.
- Enjoy!!
- See Video for detail demonstration of recipe.
