I was probably 25 before I realized that canned cranberry sauce wasn’t just something you slid out of a can and sliced. Growing up, that’s all we ever did—open the can, push it out, and cut it into neat little rounds that kept the ridges from the can.
That’s because nobody in my family knew you could actually do things with canned cranberry sauce to make it taste better. We thought it was a take-it-or-leave-it situation. But here’s the thing—with just a few simple tweaks, you can turn that basic canned sauce into something that actually tastes homemade. No fancy ingredients needed, just a little know-how.
Why You’ll Love This Cranberry Sauce
- Quick and easy – This recipe takes just 15-25 minutes from start to finish, making it perfect for busy holiday prep or last-minute dinner additions.
- Simple ingredients – You only need a few pantry staples and canned cranberry sauce to create something that tastes homemade without all the fuss.
- Better than store-bought – The fresh orange juice and warm cinnamon transform ordinary canned sauce into something special that your guests will think you made from scratch.
- Foolproof recipe – There’s no risk of overcooking fresh cranberries or dealing with them popping everywhere – this method gives you consistent results every time.
- Holiday stress-free – Perfect for Thanksgiving or Christmas when you have a million other dishes to worry about, this lets you check cranberry sauce off your list without any hassle.
What Kind of Canned Cranberry Sauce Should I Use?
For this recipe, you’ll need both whole berry and jellied cranberry sauce, and honestly, any brand from the grocery store will work just fine. Ocean Spray is probably the most common option you’ll find, but store brands work equally well and can save you some money. The whole berry version gives you those nice little pops of cranberry texture, while the jellied sauce helps create a smooth, cohesive base when they’re combined. Just make sure both cans are the same size (14 ounces) so your ratios stay balanced, and check the expiration dates since canned goods can sit on shelves for a while.
Options for Substitutions
This simple cranberry sauce recipe is pretty forgiving when it comes to swaps:
- Whole berry cranberry sauce: If you can only find jellied cranberry sauce, you can use two cans of jellied instead. The texture will be smoother, but it’ll still taste great.
- Jellied cranberry sauce: Want more texture? Use two cans of whole berry cranberry sauce instead of one of each type. You’ll get more cranberry pieces throughout.
- Orange juice: Fresh orange juice is ideal, but bottled works fine too. In a pinch, you can use apple juice or even water, though you’ll lose some of that citrus brightness.
- Light brown sugar: Dark brown sugar, white sugar, or even honey work well here. If using honey, start with 2 tablespoons since it’s sweeter than brown sugar.
- Ground cinnamon: Feel free to experiment with other warm spices like nutmeg, allspice, or even a pinch of ground ginger. You can also leave it out completely if you prefer plain cranberry sauce.
Watch Out for These Mistakes While Cooking
The biggest mistake when upgrading canned cranberry sauce is heating it too quickly over high heat, which can cause the mixture to bubble violently and create a sticky, burnt mess on the bottom of your pan – keep it on medium-low heat and stir frequently.
Another common error is adding all the orange juice at once, which can make the sauce too thin and watery; instead, start with half the amount and gradually add more until you reach your desired consistency.
Don’t forget to taste as you go when adding the brown sugar and cinnamon, since canned cranberry sauce already contains sugar and you might need less than the recipe calls for.
Finally, let the sauce cool for at least 10 minutes before serving, as it will thicken up nicely and the flavors will have time to blend together properly.
What to Serve With Cranberry Sauce?
This cranberry sauce is perfect alongside your Thanksgiving turkey and all the traditional fixings like mashed potatoes, stuffing, and roasted vegetables. The sweet-tart flavor also pairs beautifully with ham, pork tenderloin, or even grilled chicken for a weeknight dinner that feels a bit more special. I love serving it with cream cheese and crackers as an easy appetizer, or you can spread it on leftover turkey sandwiches for an amazing post-holiday meal. Don’t forget that it’s also great stirred into plain yogurt or oatmeal for a festive breakfast treat!
Storage Instructions
Refrigerate: This cranberry sauce will keep perfectly in the fridge for up to a week when stored in an airtight container. I actually think it tastes even better after sitting for a day or two because all those flavors have time to meld together. It’s great to make this a few days before your big meal!
Freeze: You can freeze this cranberry sauce for up to 3 months in a freezer-safe container or heavy-duty freezer bags. Just leave some room at the top since it’ll expand when frozen. This is perfect for making ahead during cranberry season when you want to prep for the holidays.
Thaw and Serve: When you’re ready to use frozen cranberry sauce, just move it to the fridge overnight to thaw slowly. Give it a good stir before serving since it might separate a little. You can serve it cold straight from the fridge or let it come to room temperature for about 30 minutes if you prefer.
| Preparation Time | 5-10 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-780
- Protein: 0-2 g
- Fat: 0-1 g
- Carbohydrates: 180-200 g
Ingredients
- 1/2 to 1 tsp ground cinnamon (adjust to your preference)
- 1/4 cup orange juice (freshly squeezed for best flavor)
- 14 oz cranberry jelly
- 3 tbsp packed light brown sugar
- 14 oz whole berry cranberry sauce
Step 1: Combine the Ingredients
- 1 can (14 oz) whole berry cranberry sauce
- 1 can (14 oz) cranberry jelly
- 1/4 cup orange juice (fresh squeezed preferred)
- 3 tbsp packed light brown sugar
- 1/2 to 1 tsp ground cinnamon, to taste (optional)
Add the whole berry cranberry sauce, cranberry jelly, orange juice, light brown sugar, and ground cinnamon (if using) to a medium saucepan.
Mix all the ingredients together thoroughly before placing on the stove.
Step 2: Simmer the Cranberry Sauce
- combined cranberry mixture from Step 1
Place the saucepan with the mixed ingredients over medium heat and bring the mixture to a gentle boil.
As soon as it reaches a gentle boil, reduce the heat to low.
Let the sauce simmer for 10-12 minutes, or until it thickens slightly.
Stir occasionally and break apart any large pieces of jelly by pressing them against the side of the saucepan with your spoon.
I like to take a little time here to taste for cinnamon and adjust if needed.
Step 3: Cool and Serve
Remove the saucepan from heat and allow the cranberry sauce to cool for 15 minutes.
Once cooled, transfer it to a serving dish and enjoy.
For best flavor, I sometimes make this sauce ahead of time and let it chill in the fridge before serving.
