All you need is 5 ingredients to make this delicious classic cranberry sauce! Cooks in just 15 minutes and tastes so much better than store-bought.
Enjoy this cranberry sauce with creamy mashed potatoes and juicy roast turkey.
Why You’ll Love This Classic Cranberry Sauce
- It’s tart, a bit sweet, and tastes so good when paired with other dishes.
- You can top off your yogurt with this and add it to your turkey sandwiches!
- This is the perfect base for any cranberry sauce spinoff! You can add a shot of Grand Marnier, rum, or a cinnamon stick.
- A must at every Thanksgiving table!
Ingredient Notes
Fresh Cranberries – Make sure to discard any soft or bruised cranberries.
Orange – I used the juice of 1 orange, feel free to use store-bought orange juice instead. If using store-bought orange juice, use 1/4 cup of juice.
Top Tips
- If you like cinnamon, feel free to add one stick or a pinch of ground cinnamon.
- Want to make it spicy? Add some diced jalapeno peppers or chipotle peppers.
- Make sure to let the cranberry sauce cool completely before refrigerating.
- Place any leftovers in an air-tight container and refrigerate for up to 10 days.
- Add more sugar than suggested, if you like it extra sweet.
- Don’t overcook! I like to leave some cranberries whole for some texture.
- Garnish with fresh mint or orange zest, if desired.
Should I Serve This Hot Or Cold?
I highly recommend serving cranberry sauce cold or at room temperature.
How Do You Know When It’s Done?
The sauce will thicken, most of the cranberries will pop, and it should resemble a jam-like consistency.
More Delicious Holiday Recipes
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Classic Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries
- 1 orange juiced
- 1 cup sugar or to taste
- 2 tsp vanilla extract
- 1/2 cup water
Instructions
- Add the water, orange juice, and sugar to a sauce pan. Mix well.
- Add the cranberries to the sauce pan and cook over medium heat. Cook for 10-12 minutes or until most of the cranberries pop and the sauce is nice and thick. The sauce will thicken more as it cools.
- Enjoy cold or at room temperature.
Notes
- If you like cinnamon, feel free to add one stick or a pinch of ground cinnamon.
- Want to make it spicy? Add some diced jalapeno peppers or chipotle peppers.
- Make sure to let the cranberry sauce cool completely before refrigerating.
- Place any leftovers in an air-tight container and refrigerate for up to 10 days.
- Add more sugar than suggested, if you like it extra sweet.
- Don’t overcook! I like to leave some cranberries whole for some texture.
- Garnish with fresh mint or orange zest, if desired.
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