What’s in this Cranberry Sauce Recipe?
Whole cranberries are sweetened and cooked down into a sauce to create an irresistible flavor and texture. It just wouldn’t be Thanksgiving without this sweet and tart side dish!
Cranberries: You can use fresh or frozen cranberries for this dish. If using frozen, there’s no need to thaw! Water: Helps the cranberries simmer without burning. Oranges: You’ll need 2 whole oranges worth of juice for this recipe. The juice sweetens the sauce, and you can add some of the zest for a more citrus-forward flavor. Granulated Sugar: Sweetens the sauce. Kosher Salt: Balances the sweetness and acidity of the sauce.
Pro Tip: Add a cinnamon stick to the sauce as it simmers to add some warmth!
Variations on Homemade Cranberry Sauce
This classic tart and sweet side dish can’t be beat–but you can make some swaps to this recipe. For a slightly different flavor, you can swap some or all of the granulated sugar for brown sugar and add a dash of vanilla extract. Or try my spiked cranberry sauce recipe, which uses orange liqueur instead of juice!
How to Store
Store leftover cranberry sauce in an airtight container in the refrigerator for up to 10 days. Enjoy chilled or at room temperature.
How to Freeze
Freeze this easy cranberry sauce in an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
It wouldn’t be a holiday without classic Thanksgiving side dishes like this! Serve cranberry sauce with other Thanksgiving favorites, like turkey, turkey gravy, mashed potatoes, creamed corn, maple roasted sweet potatoes, candied yams, green bean casserole, and Thanksgiving rolls. If you’re not serving turkey, it pairs well with this cranberry glazed ham for Christmas too.
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