Homemade Cranberry Sauce

Jump to Recipe Print Recipe

Let’s be honest Thanksgiving turkey is great and all, but it’s the Homemade Cranberry Sauce that really steals the show. That tart, sweet, glossy little dish is the sparkle on your holiday plate. And guess what? You don’t need a can opener or a time machine to recreate grandma’s cranberry sauce whole cranberries magic. Just three simple ingredients, one saucepan, and about 15 minutes of cozy simmering and you’ll have a sauce that tastes like the holidays (without the wobble of the canned version).

This recipe is all about whole cranberries, a kiss of citrus, and just the right amount of sugar to keep things bright and balanced. Whether you serve it warm, cold, or sneak spoonfuls straight from the fridge (we’ve all done it), this is a festive must-have you’ll want year-round.

Why You’ll Love This Homemade Cranberry Sauce

Canned who? This is cranberry sauce with whole cranberries tart, juicy bursts in every bite.
So easy it’s almost funny: Just 3 ingredients and one pot.
A fresh twist on tradition: The orange juice adds a citrusy note that balances the sweetness beautifully.
Make it ahead: It tastes even better the next day (hello, Thanksgiving leftovers sandwich).

What You’ll Need (Just a Note)

All you need are whole cranberries (fresh or frozen), sugar, and orange juice. That’s it! No thickeners, no mystery ingredients just the real stuff. It’s the perfect example of simple ingredients coming together to create something amazing.

The full ingredient list and exact measurements are right below in the recipe card.

How to Make Homemade Cranberry Sauce

Step 1: Combine Everything

In a medium saucepan over medium heat, combine:

12 ounces of whole cranberries
1 cup of white sugar
1 cup of orange juice

Give it a quick stir, then bring it to a gentle boil.

Step 2: Simmer and Pop

Once it’s bubbling, reduce the heat to medium-low. Let it simmer for about 10–12 minutes, stirring occasionally. The cranberries will begin to pop this is the magic moment! You can mash them slightly for a smoother texture or leave some whole for that rustic, chunky feel.

Step 3: Cool and Serve

Remove from heat and let it cool to room temperature. The sauce will continue to thicken as it cools. You can serve it warm (cozy!) or chill it for a firmer, jelly-like texture. Either way, it’s cranberry bliss.

Estimated Nutrition

Calories: ~115 per 1/4 cup
Carbs: 30g
Sugar: 25g
Fat: 0g
Fiber: 2g
Vitamin C: 20% DV

Preparation Time

Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: About 15 minutes

Easy Tips for the Best Cranberry Whole Sauce

Fresh or frozen? Either works! No need to thaw frozen cranberries.
Too tart? Add a splash more orange juice or an extra tablespoon of sugar.
Feeling fancy? Add a cinnamon stick or a pinch of orange zest while it simmers.
Texture matters: For a jammy sauce, let it cook longer. For a chunkier whole cranberry cranberry sauce, stop when about half have popped.

Serving and Storing

How to Serve

Serve it with turkey, yes, but don’t stop there:

Dollop it on leftover sandwiches (turkey + stuffing + cranberry = pure joy).
Swirl it into oatmeal or yogurt.
Spoon it over baked brie, pancakes, or vanilla ice cream.

How to Store

Refrigerate: Store in an airtight container for up to 10 days.
Freeze: Yep, it freezes beautifully! Just thaw in the fridge overnight before serving.
Make ahead: It’s even better the next day more time for the flavors to mingle.

A Sweet Little Backstory

This recipe came about after one too many canned jelly slices at holiday dinners. I craved something with a bit more zing and bite something you could actually chew. Once I saw those little ruby berries start popping in the pan, I never went back. And now? My family insists it’s not Thanksgiving without this bright, tangy bowl on the table.

FAQs About Homemade Cranberry Sauce

Can I use frozen cranberries?

Absolutely. No need to thaw just toss them into the pan straight from the freezer.

Can I use a sugar substitute?

Yes, you can use honey, maple syrup, or a sugar alternative. Just note: the taste and texture may vary slightly.

How long does it last in the fridge?

About 10 days. And honestly? It might not even last that long because you’ll be spooning it onto everything.

Can I double the recipe?

Yes, it doubles (or even triples) beautifully. Just use a larger saucepan and extend the simmer time a little.

What makes this different from cranberry jelly?

This is cranberry sauce with whole cranberries so it’s got texture, brightness, and that lovely tart-sweet balance. Jelly is usually strained and smooth.

Can I add spices?

Totally! Try a cinnamon stick, clove, or star anise while it simmers just remove before serving.

Can I make it less sweet?

Yes. Start with 3/4 cup sugar and taste as it cooks. Everyone’s sweet spot is different!

What if my sauce is too thin?

It thickens as it cools, but if you’re still not happy, simmer it a little longer. Just keep stirring so it doesn’t scorch.

Final Thoughts on Homemade Cranberry Sauce

There’s something deeply satisfying about making your own Homemade Cranberry Sauce watching the berries pop, breathing in the citrusy steam, and knowing that you’ve just made the most vibrant, versatile dish on the table. Whether you’re team chunky or smooth, this cranberry whole sauce brings all the bright, festive flavor your plate (and your tastebuds) has been waiting for.

✨ Ingredient quantities and steps are just below in the recipe card for easy cooking!