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Homemade cranberry sauce in a bowl with fresh cranberries and greenery scattered
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5 from 1 vote

Homemade Cranberry Sauce Recipe

This homemade cranberry sauce is a holiday classic with a fresh, scratch-made twist. With just a few pantry staples and fresh cranberries, it’s the perfect festive side dish that’ll quickly become a new favorite. And the best part? It only takes 15 minutes on the stove!
Prep Time5 minutes
Cook Time2 hours 20 minutes
Cook Time15 minutes
Total Time2 hours 40 minutes
Course: Sides + Condiments
Cuisine: American
Servings: 6 servings
Calories: 170kcal
Author: Rebecca Warfield

Ingredients

  • 2/3 cup white granulated sugar
  • 1/3 cup dark brown sugar packed
  • 2/3 cup orange juice
  • 1/3 cup water
  • 12 oz fresh cranberries rinsed with bruised or bad berries removed

Instructions

  • In a large, heavy-bottomed saucepan, combine the water, orange juice, and sugars. Whisk to combine.
  • Orange juice and sugar in a pot
  • Heat over medium heat, stirring regularly until the sugars are combined and the mixture begins to boil.
  • Sugar and orange juice boiling in a stainless steel pot
  • Add the cranberries to the saucepan. Boiling sugar mixtures are hot, hot, hot. So place the cranberries in gently.
  • Fresh cranberries and orange juice in a pot.
  • Return the ingredients to a boil, then reduce to a simmer.
  • Cranberries and orange juice boiling on the in a sauce pot
  • Cook the cranberries, uncovered, for 15 minutes or until most of the cranberries have burst, stirring frequently.
  • Cooked cranberries in a wooden spoon over a sauce pot
  • Continue cooking the cranberry sauce until it has thickened and the liquid has reduced to your liking. But keep in mind that it will thicken as it cools, so don't overcook it.
  • Homemade cranberry sauce in a stainless steel pot
  • Transfer the cranberry sauce to a bowl and set aside. Allow to cool to room temperature.
  • Then, cover and refrigerate it for at least 2 hours before digging in.

Notes

  • Add more or less sugar to adjust the sweetness.
  • I love this with a chunky texture. But if you prefer a smooth texture, you can blend it up. Just let it cool before tossing it in the blender.
  • If you don't have orange juice, you can use water, apple juice, pomegranate juice, or cherry juice—really, anything with a bright flavor will work!

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 37g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 36g | Vitamin A: 55IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 0.2mg
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