Classic Cranberry Sauce

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Sweet, tart, and beautifully jewel-toned, Classic Cranberry Sauce is the ultimate side dish that brings any holiday table to life. Whether you’re serving turkey, ham, or a vegetarian roast, this vibrant sauce adds a bright, tangy punch that cuts through rich flavors and balances your plate perfectly.

Homemade cranberry sauce is surprisingly simple to make and far more flavorful than the canned version. With just a handful of ingredients and under 20 minutes of cook time, this recipe delivers a sauce that’s not too sweet, slightly zesty, and bursting with plump, juicy cranberries. It’s a must-have for Thanksgiving, but honestly? You’ll want to make it all season long.

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What Kind of Cranberries Should I Use?

Fresh cranberries are your best option for this sauce. They pop as they cook, releasing their natural pectin to help thicken the mixture without any added starch. If fresh cranberries aren’t in season, frozen cranberries work beautifully—no need to thaw them before cooking.

Look for cranberries that are plump, firm, and deep red. Avoid any that are shriveled or soft, as these can affect the texture and flavor of your sauce.

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Ingredients for the Classic Cranberry Sauce

Cranberries
The star of the show! Fresh or frozen cranberries provide that unmistakable tang and vibrant red hue. Their natural tartness is what makes this sauce so special.

Sugar
Balances the tartness of the cranberries. You can adjust the amount to suit your taste, but a touch of sweetness is essential for a well-rounded flavor.

Orange Juice
Adds citrusy brightness and enhances the cranberry flavor. It also provides the liquid needed to help the berries burst as they cook.

Orange Zest
Just a bit of zest lifts the entire sauce with a fresh, aromatic citrus note that deepens the flavor.

Water
Combines with the orange juice to help simmer the cranberries evenly and prevent the sauce from becoming too thick too fast.

Cinnamon Stick (optional)
For a warm, spiced undertone that adds a subtle holiday vibe. Totally optional but lovely if you enjoy a hint of spice.

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How To Make the Classic Cranberry Sauce

Step 1: Combine Your Ingredients

In a medium saucepan over medium heat, combine the cranberries, sugar, orange juice, water, and orange zest. If you’re using a cinnamon stick, toss it in now.

Step 2: Bring to a Boil

Stir everything together and bring the mixture to a boil. You’ll hear the cranberries start to pop—this is them releasing their juices and natural pectin.

Step 3: Simmer and Thicken

Reduce the heat to low and let the sauce simmer for about 10 minutes. Stir occasionally until most of the cranberries have burst and the mixture has thickened slightly.

Step 4: Taste and Adjust

Remove the pan from the heat. Taste your sauce and adjust the sweetness if needed. If it’s too thick, stir in a splash of water.

Step 5: Cool and Serve

Let the cranberry sauce cool completely. It will continue to thicken as it cools. Serve it chilled or at room temperature alongside your favorite holiday dishes.

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How to Serve and Store This Classic Cranberry Sauce

This cranberry sauce pairs beautifully with roasted turkey, glazed ham, or as a spread on leftover sandwiches. You can even swirl it into yogurt, spoon it over pancakes, or serve it with a cheese board for a tangy contrast.

Store any leftovers in an airtight container in the fridge for up to 10 days. You can also freeze it for up to 2 months—just thaw in the fridge overnight before serving.

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Frequently Asked Questions

How far in advance can I make cranberry sauce?

You can make it up to a week ahead! In fact, the flavor improves as it sits, making it perfect for prepping before the holiday rush.

Can I use honey or maple syrup instead of sugar?

Yes! You can substitute honey or maple syrup for sugar. Start with 1/3 cup and adjust to taste.

What if I don’t have orange juice?

You can use apple juice or even water as a substitute. Orange juice adds brightness, but the sauce will still turn out delicious.

Can I double the recipe?

Absolutely. Just make sure your pot is large enough to accommodate the volume, and give it a few extra minutes to simmer.

Is it supposed to be chunky or smooth?

That’s up to you! For a chunkier texture, leave it as is. For a smooth sauce, blend it once cooled.

Can I can this cranberry sauce for long-term storage?

Yes, but you’ll need to follow proper canning procedures and sterilization guidelines. Otherwise, freezing is your best long-term option.

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Want More Sauce & Condiment Ideas?

If you love this Classic Cranberry Sauce, here are some other sweet and savory accompaniments worth trying:

• Louisiana Remoulade Sauce for a zesty Southern twist.
• Bold and Spicy Homemade Slap Ya Mama Seasoning to fire up your pantry.
• Shut Yo Mouth Sauce for a bold, unforgettable flavor boost.
• Sweet Honey Glazed Carrots to pair with your holiday spread.
• Cranberry Sauce Meatballs that actually use this very sauce in a whole new way!

And for even more delicious inspiration, check out my daily recipe boards on Pinterest: Life with Jam on Pinterest.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest holiday or sides board so you can revisit it anytime.

Let me know in the comments how yours turned out! Did you go chunky or smooth? Add the cinnamon stick or leave it out?

I love hearing how you all make these recipes your own. And if you have questions, ask away—we’re in this together!

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