Homemade Cranberry Sauce Recipe

I made a six-ingredient Cranberry Sauce From Scratch with fresh cranberries, sugar and a hint of spice that comes together in minutes, read on to see the simple trick I use.

I used to reach for the canned stuff, but this Cranberry Sauce From Scratch changed my mind. Made with fresh cranberries and a cinnamon stick, it has that bright tartness and a whisper of spice that makes you pause and want to taste again.

It comes together fast, but there is one tiny trick you would not expect that deepens the flavor, and once you try it you’ll notice how store bought just can’t compete. I’m not gonna pretend it’s flawless, sometimes the texture surprisess me, but that’s the fun of it.

Give it a shot, you’ll be curious why you waited so long.

Ingredients

Homemade Cranberry Sauce

Homemade cranberry sauce is simple but feels fancy, tart and bright and a little messy, in the best way.

Fresh cranberries burst when cooked and give a lively sour punch that sugar tames, while orange juice and zest add sunny citrus notes.

A cinnamon stick brings cozy warmth and mild sweetness, it makes the whole thing smell like holidays.

Nutritionally it’s mostly carbohydrates from berries and sugar, with some fiber and vitamin C from the fruit.

You can tweak sweetness easily, just remember berries need a touch of sugar to soften properly.

• Fresh cranberries: Brightly tart, high in vitamin C and fiber, natural pectin to thicken.
• Granulated sugar: Adds sweetness and body, mostly calories and simple carbohydrates, use sparingly.
• Orange juice: Sweet and acidic, boosts vitamin C, cuts tartness and adds liquid.
• Orange zest: Concentrated citrus oils, intense aroma and flavor without extra sugar.
• Cinnamon stick: Warm spice, aromatic and slightly sweet, adds depth and festive scent.

Ingredient Quantities

• 12 oz (340 g) fresh cranberries
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) fresh squeezed orange juice
• 1 teaspoon orange zest (about 1 orange)
• 1 cinnamon stick

How to Make this

1. Rinse 12 oz cranberries and pick out any soft ones or stems, drain well.

2. Zest one orange first (about 1 teaspoon) then squeeze 1/2 cup fresh orange juice so you dont lose any zest.

3. In a medium saucepan combine 1/2 cup water, the 1/2 cup orange juice, 1 cup granulated sugar, the orange zest and 1 cinnamon stick. Stir and bring to a gentle boil over medium heat so the sugar dissolves.

4. Add the cranberries to the bubbling liquid, return to a boil, then reduce heat to a simmer.

5. Simmer uncovered for about 10 to 12 minutes, stirring occasionally, until most berries have popped and the sauce has thickened to your liking.

6. If you want a smoother sauce, mash some berries with a potato masher or pulse a few seconds with an immersion blender; for a jelly-like texture strain the cooked mixture through a fine sieve.

7. Remove from heat, fish out the cinnamon stick and taste; add a teaspoon or two more sugar if it’s too tart, or a pinch of salt to balance flavors.

8. Let the sauce cool to room temperature so it sets up, it will thicken more as it cools.

9. Transfer to a jar or serving bowl and refrigerate at least 2 hours or overnight. Keeps up to 2 weeks in the fridge.

Equipment Needed

1. Colander or fine mesh strainer, to rinse and drain the cranberries
2. Microplane grater or zester, for about 1 tsp orange zest
3. Citrus juicer or reamer, to get 1/2 cup fresh orange juice
4. Measuring cups and measuring spoons, for water sugar and zest
5. Medium saucepan, for simmering the sauce
6. Wooden spoon or silicone spatula, to stir and scrape the pan
7. Potato masher or immersion blender, if you want a smoother sauce
8. Fine mesh sieve, for a jelly like strained texture
9. Slotted spoon or tongs, to fish out the cinnamon stick
10. Heatproof jar or serving bowl with lid, to cool and store in the fridge

FAQ

Homemade Cranberry Sauce Recipe Substitutions and Variations

• Fresh cranberries: use frozen cranberries (same 12 oz/340 g, no need to thaw, just cook a couple mins longer until they pop). In a pinch use dried cranberries (about 8 oz) but add ~1/4 cup water and reduce sugar since they are already sweet; they wont give the same bright burst though.
• Granulated sugar: swap for maple syrup or honey at about 3/4 cup for every 1 cup sugar (sauce may be slightly thinner and darker), or use light brown sugar 1:1 for a deeper, caramel note.
• Fresh orange juice and zest: replace with 1/2 cup apple cider for sweetness and body, or use 1/2 cup cranberry or pomegranate juice for tartness. If you just need citrus flavor, 1 tbsp lemon juice + 1 tsp lemon zest or 1/4 tsp orange extract works.
• Cinnamon stick: use 1/4 to 1/2 tsp ground cinnamon (add towards the end so it doesnt get bitter), or swap with a small pinch of allspice or a couple whole cloves for warm spice notes.

Pro Tips

1) Zest into the sugar and rub them together first, it really wakes up the orange oils and gives more fragrance, plus the sugar won’t clump later.
2) If it looks too thin after cooking, dont panic — it will thicken a lot as it cools. You can also simmer a few extra minutes, but watch it so it doesnt over-reduce and get too jammy.
3) For a rounder flavor add a tiny pinch of salt, or a splash of something boozy like port or triple sec at the end; it cuts the sharpness without just making it sweeter.
4) Want different textures? Pulse briefly with an immersion blender for a chunky-smooth sauce, or mash by hand to keep more whole berries; and for a glossy finish stir in a tablespoon of cold butter off the heat.