Making homemade cranberry sauce during the holidays can feel like one more task on an already overwhelming to-do list. Between wrapping presents, decorating the house, and preparing the rest of the Christmas feast, it’s tempting to reach for that familiar can of store-bought sauce and call it a day.
But this Classic Christmas Cranberry Sauce recipe proves that making it from scratch is actually quick, straightforward, and so much better than the canned version. With just a handful of basic ingredients and about 15 minutes of your time, you’ll have a fresh, homemade cranberry sauce that’ll make your holiday meal feel extra special.
Why You’ll Love This Cranberry Sauce
- Made from fresh ingredients – Using fresh cranberries and real orange juice gives this sauce a bright, natural taste that canned versions just can’t match.
- Simple recipe – With just 7 basic ingredients and one pot, you can make this sauce without any fancy equipment or complicated steps.
- Make-ahead friendly – You can prepare this sauce up to a week before your holiday meal, making your Christmas dinner prep so much easier.
- Better than store-bought – The warm cinnamon notes and fresh orange flavor make this homemade version taste like a proper holiday sauce, not the jellied stuff from a can.
What Kind of Cranberries Works Best?
Fresh cranberries are your best bet for making homemade cranberry sauce, and they’re usually easy to find in grocery stores from October through December.
If you can’t get fresh ones, frozen cranberries work just as well – there’s no need to thaw them first, just pop them right into the pot.
When shopping for fresh cranberries, look for firm, bright red berries and avoid any that are soft, wrinkled, or have brown spots.
A good trick is to give them a bounce test – fresh cranberries will actually bounce when dropped on a counter due to the tiny air pockets inside them, while spoiled ones will just fall flat.
Options for Substitutions
Making this cranberry sauce but missing something? Here are some helpful swaps you can try:
- Fresh cranberries: While fresh cranberries give the best results, you can use frozen cranberries without thawing them first. Just add 1-2 minutes to the cooking time. I wouldn’t recommend using dried cranberries as they won’t give you the same sauce-like consistency.
- Granulated sugar: You can swap in brown sugar for a deeper flavor, or honey for a natural sweetener (use ½ cup honey instead of ¾ cup sugar). Maple syrup works too, but reduce the amount to ½ cup and cook the sauce a few minutes longer.
- Orange juice: No fresh oranges? Use bottled orange juice, or try cranberry juice, apple juice, or even pomegranate juice for different flavor profiles. Just keep the liquid amount the same.
- Cinnamon stick: If you don’t have a cinnamon stick, you can use ¼ teaspoon ground cinnamon instead. Add it near the end of cooking to keep the flavor fresh.
- Orange peel: No fresh oranges for zesting? You can skip it or add ¼ teaspoon of orange extract at the end of cooking. Lemon peel makes a nice substitute too!
What to Serve With Cranberry Sauce?
While cranberry sauce is a holiday staple that shines alongside roasted turkey, it’s actually super flexible and pairs well with lots of other dishes!
For traditional holiday meals, spoon it over roasted chicken, ham, or pork tenderloin – the sweet-tart flavor adds a nice pop to any roasted meat.
You can also think beyond the main course and spread it on turkey sandwiches the next day, or stir a spoonful into your morning oatmeal or yogurt for breakfast.
For something different, try using it as a topping for baked brie or cream cheese with crackers – it makes an easy appetizer that everyone loves.
Storage Instructions
Keep Fresh: Once your cranberry sauce has cooled completely, transfer it to an airtight container and pop it in the fridge. It’ll stay fresh and tasty for up to 10 days, which makes it perfect for making ahead of your holiday feast. The flavors actually get better after a day or two!
Freeze: This sauce freezes really well! Pour it into freezer-safe containers or heavy-duty freezer bags, leaving about 1/2 inch of space at the top for expansion. It’ll keep in the freezer for up to 3 months. I like to freeze it in smaller portions so I can thaw just what I need.
Thaw: When you’re ready to use your frozen cranberry sauce, just move it to the fridge and let it thaw overnight. Give it a good stir before serving, and you’re all set. If it seems a bit watery after thawing, you can simmer it briefly to thicken it up.
Classic Christmas Cranberry Sauce FAQ
Why do my cranberries need to be sorted before cooking?
Sorting cranberries is a quick but important step that helps remove any berries that aren’t up to par. I simply look through them and remove any that are soft, wrinkled, or discolored. Fresh cranberries should be firm and bright red – if they bounce when dropped on the counter, that’s actually a good sign they’re fresh!
How do I know when to stop cooking the cranberry sauce?
You’ll hear the cranberries start popping as they cook, which is totally normal and exactly what you want. I usually cook the sauce until most of the berries have burst and the sauce has started to thicken – this typically takes about 10-12 minutes. If you like a smoother sauce, you can cook it a bit longer until more berries break down.
Should I remove the cinnamon stick and orange peel before serving?
Yes, I always remove both the cinnamon stick and orange peel before serving the cranberry sauce. They’re meant to infuse flavor during cooking but aren’t meant to be eaten. I usually fish them out right after cooking while the sauce is still hot, but you can also remove them after the sauce has cooled.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 1-2 g
- Fat: 0-1 g
- Carbohydrates: 90-100 g
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed orange juice
- 1/2 cup water
- 12 ounces fresh cranberries (washed and sorted)
- Small pinch of salt
- 1 stick of cinnamon
- 1 strip of orange peel (use a peeler or paring knife)
Step 1: Combine Ingredients in a Saucepan
In a large saucepan, combine sugar, orange juice, and water.
Place the saucepan over medium heat and stir the ingredients together until they are well combined and the sugar has started to dissolve.
Step 2: Add Cranberries and Spices
To the mixture, add cranberries, a pinch of salt, a cinnamon stick, and a piece of orange peel.
Stir gently to distribute the cranberries and spices throughout the mixture.
Step 3: Simmer the Sauce
Bring the mixture to a simmer over medium heat, stirring frequently.
Allow it to continue cooking for about 10 minutes, or until most of the cranberries have popped.
If you prefer, leave a handful of cranberries whole for texture.
Step 4: Cool and Store
Once cooked to your liking, let the cranberry sauce cool for at least 30 minutes in the saucepan.
Then, transfer it to a covered container and refrigerate until you’re ready to use it.
The sauce can be prepared up to 3 days in advance, making it a convenient option for planning ahead.