10-Minute Homemade Cranberry Sauce (With Orange Juice)

I used to think cranberry sauce had to come from a can with ridges on the side. Then one year I made it from scratch, and I couldn’t believe how easy it was. Ten minutes, one pot, and it tasted a hundred times better.

This homemade cranberry sauce is bright, tangy and just sweet enough. Fresh cranberries simmer with sugar and orange juice until they burst and turn into a glossy, jammy sauce. A little orange zest at the end makes it smell amazing.

It’s the easiest Thanksgiving side you’ll make, and you can make it a whole week ahead. I always make extra for leftover turkey sandwiches.

Why You’ll Love This Cranberry Sauce

• Ready in 10 minutes. Faster than a trip to the store.
• Only 4 main ingredients. Cranberries, sugar, orange juice and water.
• Bright fresh flavor. Tangy, fruity and not too sweet.
• Make ahead. Keeps for up to 10 days in the fridge.
• So many uses. Turkey, sandwiches, cheese boards, yogurt and more.

Ingredients You’ll Need

The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.

• Cranberries: One 12-oz bag of fresh or frozen cranberries. No need to thaw frozen ones.
• Sugar: Granulated sugar balances the tartness. You can use brown sugar, honey or maple syrup instead.
• Orange juice and zest: Fresh or bottled juice. The zest adds a big boost of flavor.
• Cinnamon stick: Optional, but it adds a cozy warmth.

How to Make Homemade Cranberry Sauce

1. Dissolve the sugar. Heat sugar, orange juice and water in a saucepan until the sugar melts.
2. Add cranberries. Stir in the berries, salt and cinnamon stick and bring to a boil.
3. Simmer. Cook 6 to 8 minutes, stirring, until most berries pop.
4. Finish. Remove the cinnamon stick, stir in orange zest and let it cool. It thickens as it cools.

My Tips for the Best Cranberry Sauce

• Don’t overcook it. It may look thin in the pot, but it sets up as it cools.
• Taste it warm and adjust the sugar. Some bags of cranberries are more tart than others.
• For a smooth sauce, mash it or press it through a strainer.
• Add the zest at the end so its fresh flavor stays bright.

Variations to Try

• Apple cider: Swap the orange juice for apple cider.
• Maple: Use 1/2 cup maple syrup instead of sugar.
• Spiced: Add a pinch of ground ginger and allspice.
• Nutty: Stir in 1/2 cup chopped toasted pecans after cooking.

Make-Ahead, Storage and Reheating

• Make ahead: Make up to 1 week before Thanksgiving.
• Storage: Refrigerate in a covered jar for up to 10 days.
• Freeze: Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Serve cold, or warm gently on the stove with a splash of water.

What to Serve With It

Cranberry sauce is a must with roast turkey, stuffing and mashed potatoes. It’s also great with baked ham, on a cheese board with brie, or spooned over yogurt. The next day, spread it on The Ultimate Thanksgiving Leftover Sandwich, or serve it next to my Classic Herb and Sage Thanksgiving Stuffing.

Frequently Asked Questions

Can I use frozen cranberries? Yes. Add them straight from the freezer and cook 1 to 2 minutes longer.

Why is my cranberry sauce runny? It needs time to cool. Cranberries are high in natural pectin, so the sauce thickens a lot as it chills.

Can I make it with less sugar? Yes. Start with 1/2 cup and add more to taste. It will be more tart.

How much does this make? About 2 cups, enough for 8 people at 1/4 cup each. Double it for a big crowd.

One Last Thing

This homemade cranberry sauce is proof that the simplest recipes are often the best. If you make it, please leave a comment and a star rating below. And save it to your Thanksgiving board on Pinterest so you never have to buy the canned stuff again!