I originally published this recipe in 2019 and have since added a few new photos and more helpful success tips. I’ve been making this cranberry sauce for years. It’s our family’s favorite recipe and whenever I first taste it on Thanksgiving, I always wonder why I wait for the holiday season to make it?! Honestly, this stuff deserves to be a year-round habit. I’ve never really thought to publish the recipe on my website because it’s not (1) a large side dish, (2) dessert, or (3) baking related. But I figured if something is this easy AND this delicious… why not?! And, luckily, this recipe is one of my very best. Readers agree:
Why This is My Best Cranberry Sauce
Quick—only 20 minutes on the stove Easy—no boiling the water and sugar together first Convenient—just 5 simple ingredients, including water Flavorful—made with fresh orange juice & zest Texture—moderately thick with whole cranberries swirled in Make-ahead—make it a few days in advance so it’s ready! Unlike the rest—I use brown sugar & vanilla
I didn’t think there was a way to mess this recipe up, but when I was filming the video, I spaced out and over-boiled the cranberries on high heat. I was literally standing over the pot and before I knew it, the cranberries shriveled up and the sauce thinned out. So, make sure you cook on a lower heat and keep a watchful eye on it. 🙂 Another reader, Emily, commented: “OMG! Just made this ahead for Thanksgiving dinner. It tastes so wonderful, it may not make it until Thanksgiving! Back to the store for more cranberries. And so easy… who knew. ★★★★★” Finally, another reader, Marsha, commented: “I made this for Christmas and it was fantastic. Reserving 1/2 cup of raw berries and adding them at the end is a flavor sensation. I also loved the balance of orange flavor, which was just right. ★★★★★“ Also, don’t be like Chandler Bing and rinse your cranberries with dish soap.
Grab These Ingredients
No cornstarch or other thickeners needed!
Cranberries: Use fresh or frozen cranberries. Do not use dried. Water: The cranberries cook in liquid, so we’re using a combination of water and orange juice. I find using all orange juice overpowers the cranberry flavor. Fresh Orange Juice: Squeeze 1/4 cup of juice from a fresh orange. You need the orange zest anyway, so why not use the juices inside? Orange and cranberry are a natural pairing. Have you tried my orange cranberry bread yet? Brown Sugar: Why use regular white granulated sugar when there’s brown sugar?! That’s my motto and it definitely applies to cranberry sauce. I usually use only 3/4 cup, but if you want a very sweet cranberry sauce, increase to 1 cup. Orange Zest: Before you juice the orange, grate some zest off. Add the zest after the sauce comes off heat. Why? When I cook the cranberry sauce with the zest, the end result tastes a little bitter. Vanilla Extract: I don’t see a lot of cranberry sauce recipes use this ingredient, but I swear by it. A dash of vanilla extract tastes unbelievable with the orange, brown sugar, and cranberry flavors. (And bonus! Smells great too.)
How to Make Quick Cranberry Sauce
It couldn’t be easier. Set 1/2 cup of cranberries aside. We’ll stir those in at the very end, adding even more texture. Put most of the ingredients into a pot and cook for 20 minutes. Stir in orange zest and vanilla extract. That’s it, you’re done. Though I don’t recommend it, you could probably make this with your eyes closed. If you need to bring a dish to Thanksgiving, bring this cranberry sauce (and bring cranberry cake for brunch or dessert!). It’s low maintenance and you can make it ahead of time. You can also freeze the cranberry sauce for up to 3 months. Easy!
Uses for Cranberry Sauce
With a traditional Thanksgiving meal On biscuits, pancakes, or pound cake Swirl 3/4 cup into cheesecake batter before baking Serve with cornbread On buttermilk waffles Swirl 1/2 cup into cranberry orange muffins batter (you can skip the whole cranberries in that recipe) Swap BBQ sauce for cranberry sauce on BBQ chicken pizza (it really is good) Swirl into yogurt or cottage cheese Swap the fresh fruit for a spoonful of cranberry sauce on my goat cheese crostini Inside these cranberry brie puff pastry tarts
More Thanksgiving Side Dishes
Candied Sweet Potatoes Green Bean Casserole (from scratch!) Butternut Squash Mac & Cheese Sweet Potato Casserole (with crunchy pecan topping) Mushroom Puff Pastry Tarts Sausage & Herb Stuffing
