Best Cranberry Sauce Recipe

This cranberry sauce comes together in about 15 minutes and tastes way better than anything in a can. It’s tangy, sweet, and the perfect pop of flavor for your holiday plate!

I know some people grab cranberry sauce out of a can (no shame, I’ve done it too), but once you try making it fresh, you’ll never go back.

It’s sweet and tart and just so good with turkey, or honestly, on a leftover sandwich the next day.

The best part is it’s way easier than it looks.

You just toss a few things in a pot, give it a stir, and your kitchen smells amazing.

My kids always ask what I’m baking when I make it, and they’re so surprised it’s just cranberries bubbling away on the stove.

Ingredients for Cranberry Sauce

You don’t need anything fancy for this one, just a few simple things you probably already have.

I’ve played around with it a bunch of times, but this combo gives the perfect sweet-tart balance every time:

• Cranberries – fresh is best, they pop and get all glossy and pretty while they cook
• Sugar – sweetens things up just enough to balance that tart bite
• Water – helps everything melt together into a smooth sauce
• Orange – the juice and zest give it that little citrus kick that makes it taste fresh
• Cinnamon – adds a cozy warmth that feels super holiday-ish
• Salt – just a pinch, it brings all the flavors forward

How to Make Cranberry Sauce

1. Get Everything Ready

Rinse your cranberries and toss out any mushy ones.

Grab your pot and make sure it’s big enough, because the cranberries like to pop and splatter a bit when they cook.

2. Start the Base

Pour in the sugar, water, orange juice, and zest.

Warm it up over medium heat and stir until the sugar dissolves and everything smells citrusy.

If you want a little extra zing, add a splash more juice here.

3. Add the Cranberries

Dump in the cranberries, cinnamon, and salt, then give it a quick stir.

You’ll start hearing them pop after a few minutes.

Keep the heat steady so it doesn’t boil over.

4. Let It Thicken

Let the sauce bubble gently for about 10 to 15 minutes, stirring now and then.

You’ll know it’s ready when most of the cranberries have burst and it starts looking jammy.

If you like it chunkier, stop sooner.

5. Cool and Chill

Take the pot off the heat and let it cool before you stick it in the fridge.

It thickens a lot more as it chills, so don’t panic if it still looks runny at first.

Serve it cold or room temp…both taste delicious!

Cranberry Sauce Recipe

A quick and simple homemade cranberry sauce that’s sweet, tangy, and perfect for any holiday meal.

Ingredients

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 orange, zested and juiced
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

1. Rinse the cranberries and discard any soft or shriveled ones.
2. In a medium saucepan, combine sugar, water, orange juice, and zest.
3. Bring to a simmer over medium heat, stirring until sugar dissolves.
4. Add cranberries, cinnamon, and salt.
5. Cook for 10–15 minutes, stirring occasionally, until most cranberries have burst and the sauce thickens.
6. Remove from heat and let cool.
7. Transfer to a bowl and refrigerate until ready to serve.

Your New Go-To Cranberry Sauce

And that’s it, really.

A few simple ingredients, one pot, and you’ve got a cranberry sauce that’s bright, cozy, and makes the whole meal feel homemade.

Also, if you need a quick and easy homemade gravy recipe for your holiday dinners, check here!