Homemade Cranberry Sauce
This Homemade Cranberry Sauce is a simple, naturally sweetened version of the holiday classic, made with fresh cranberries, a touch of honey, and real fruit flavor (no refined sugar or preservatives).
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A Quick Look at the Recipe
✅ Recipe Name: Homemade Cranberry Sauce
🕒 Ready In: ~20 minutes
👪 Serves: 4
🍽 Calories: ~140 calories per serving
🥣 Main Ingredients: Fresh cranberries, honey, orange juice
📖 Dietary Info: Naturally sweetened, gluten-free, dairy-free, vegan option
👌 Difficulty: Very easy - simmer everything in one pot until thickened
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Everything simmers together in one pot until the cranberries burst and the sauce thickens into a bright, tangy, perfectly balanced side that tastes fresher than anything you'll find in a can.
It takes less than 15 minutes to make and can be prepared several days in advance, which makes it ideal for busy holiday cooking. The natural sweetness keeps the sauce flavorful without being overly sugary, letting the cranberries shine while still pairing beautifully with roasted turkey or any cozy fall meal.
Homemade Cranberry Sauce brings balance and brightness to the holiday plate alongside Herb Roasted Turkey Breast, Sweet Potato Casserole, and Einkorn Biscuits that tie the whole Thanksgiving meal together.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Homemade Cranberry Sauce:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Homemade Cranberry Sauce:
- Recipe Notes & Tips:
- How to Store:
- Homemade Cranberry Sauce FAQs:
- More Holiday Side Dishes You'll Love
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- Cranberry Sauce
Why You'll Love This Homemade Cranberry Sauce:
Bright and tangy: Fresh cranberries and citrusy orange juice make the flavor pop.
Naturally sweetened: Honey replaces refined sugar for a more wholesome touch.
Easy to make: Just a handful of ingredients and ready in under 20 minutes.
Festive and versatile: Perfect for holiday dinners, sandwiches, cheese boards, and more.
Make-ahead friendly: Flavors deepen over time, so it's even better the next day.
Key Ingredients:
- fresh cranberries. Tart and juicy, they burst as they cook, don't substitute dried.
- fresh orange juice. Freshly squeezed adds natural sweetness and brightness. Bottled works in a pinch.
- honey. A natural sweetener that balances the tart cranberries without being overpowering.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use frozen cranberries: Frozen cranberries work exactly the same as fresh, no need to thaw them first. Add a minute or two to the simmer time if needed.
- Swap the sweetener: You can use honey, maple syrup, or a mix of both. For a deeper flavor, use maple syrup; for a brighter, lighter sweetness, use honey. Add more or less to adjust the tartness.
- Change the citrus: Orange juice adds a classic holiday flavor, but lemon juice or a splash of apple cider also work well. Lemon makes the sauce more tart and bright; cider makes it slightly warmer and fruitier.
- Add fruit for extra sweetness: Stir in diced apple, pear, or a small handful of golden raisins. They soften as the cranberries cook and naturally sweeten the sauce without more sugar.
How to Make Homemade Cranberry Sauce:
- Step 1: In a medium saucepan, add cranberries, orange juice, honey, orange zest, and cinnamon. Stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer.
- Step 2: Let cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and let the sauce cool completely. It will continue to thicken as it cools.
Recipe Notes & Tips:
- Taste as you go: If the sauce is too tart, add a little more honey to sweeten.
- Use a mesh strainer: For a smoother sauce, press it through a fine mesh sieve after cooking.
- Make it chunkier or smoother: Mash the cranberries for a jam-like texture, or leave them whole for a rustic look.
- Don't overcook: Once the cranberries burst and the sauce thickens, remove from heat to avoid a jam-like consistency.
- Let it chill: Refrigerating for at least 2 hours enhances the flavor and texture.
- Flavor boosters: Add a splash of vanilla or a pinch of ground cloves for extra depth.
- Make ahead: This sauce can be made up to 5 days in advance, perfect for holiday prep.
How to Store:
Refrigerator: Store in an airtight container or glass jar for up to 5 days. The flavor improves over time.
Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before serving.
Make ahead: This cranberry sauce is perfect for prepping early. Make it up to 5 days in advance and refrigerate, it thickens as it chills and the flavors deepen.
Homemade Cranberry Sauce FAQs:
Yes. Frozen cranberries work exactly the same as fresh and don't need to be thawed. Add them straight to the pot and simmer as usual. You may need an extra minute or two of cooking time, but the texture and flavor turn out the same.
Cranberry sauce thickens as it cools, so it may look thin while it's still warm. If it's runny after cooling, simmer it a little longer to evaporate more liquid, or mash some of the cranberries to help it thicken naturally. Adding extra sweetener or citrus can also make the sauce looser, so adjust slowly.
Absolutely. Homemade cranberry sauce actually tastes better after a day or two. Make it up to 5 days in advance and store it covered in the refrigerator. The flavor deepens as it chills, making it perfect for holiday meal prep.
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Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries
- ½ cup fresh orange juice
- ⅓ cup honey
- 2 tablespoons orange zest
- 1 teaspoon ground cinnamon
Instructions
- In a medium saucepan, add cranberries, orange juice, honey, orange zest, and cinnamon. Stir to combine.
- Bring to a boil over medium-high heat, then reduce to a simmer. Let cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Remove from heat and let the sauce cool completely. It will continue to thicken as it cools.
- Transfer to a bowl or jar. Serve immediately or refrigerate until ready to use.
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Nutrition
Notes
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- Taste as you go: If the sauce is too tart, add a little more honey to sweeten.
- Use a mesh strainer: For a smoother sauce, press it through a fine mesh sieve after cooking.
- Make it chunkier or smoother: Mash the cranberries for a jam-like texture, or leave them whole for a rustic look.
- Don't overcook: Once the cranberries burst and the sauce thickens, remove from heat to avoid a jam-like consistency.
- Let it chill: Refrigerating for at least 2 hours enhances the flavor and texture.
- Flavor boosters: Add a splash of vanilla or a pinch of ground cloves for extra depth.
- Make ahead: This sauce can be made up to 5 days in advance, perfect for holiday prep.
make it every year for the holidays