Homemade Cranberry Sauce – Easy 15-Minute Holiday Recipe

Name: Homemade Chili: The Ultimate Comfort Bowl
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6–8 servings
Ingredients: 1 lb ground beef (or ground turkey); 1 tablespoon olive oil; 1 medium onion, diced; 1 green bell pepper, chopped; 3 cloves garlic, minced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (28 oz) can diced tomatoes; 1 (15 oz) can tomato sauce; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon cayenne pepper (optional for heat); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon sugar (to balance acidity); ½ cup beef broth or water

Sarah Smith
1 day ago
3 min read

Rustic bowl of vibrant red cranberry sauce with a wooden spoon, set on a wooden table with rosemary and spices, evoking a cozy mood.

This Homemade Cranberry Sauce is the perfect balance of sweet, tart, and bright citrus flavor. Fresh cranberries simmer with sugar, orange juice, and warm spices until thick, glossy, and perfectly jammy. It’s worlds better than canned, takes only 15 minutes to make, and brings a beautiful pop of color to any holiday table. Ideal for Thanksgiving, Christmas, or transforming leftovers into something extra cozy.

Recipe Card

Prep Time: 5 minutes Cook Time: 10–12 minutes Total Time: 15 minutes Servings: 6–8

Ingredients

12 oz fresh cranberries (about 3 cups)

1 cup sugar (adjust to taste)

1/2 cup orange juice (fresh squeezed preferred)

1/2 cup water

1 teaspoon orange zest

1/2 teaspoon ground cinnamon

1/4 teaspoon vanilla extract (optional)

Pinch of salt

Optional add-ins:

• A splash of maple syrup

• A pinch of nutmeg

• Diced apples or pears

• Chopped pecans

Instructions

Rinse the cranberries and discard any soft or wrinkled ones.
Combine liquids and sugar: In a medium saucepan, add sugar, orange juice, and water. Warm over medium heat until the sugar dissolves.
Add cranberries: Stir in the cranberries, orange zest, cinnamon, and salt. Allow the mixture to come to a gentle boil.
Simmer: Reduce the heat to low and cook 8–10 minutes, stirring occasionally, until most cranberries burst and the sauce thickens. (If you prefer clumpy vs. smooth, adjust your stirring.)
Add vanilla (optional): Remove from heat and stir in vanilla extract for extra depth.
Cool and thicken: Let the cranberry sauce cool completely — it thickens significantly as it cools.
Refrigerate: For best flavor, chill at least 2 hours or overnight.

How to Serve

Serve chilled or room temperature alongside:

• Roasted turkey

• Ham

• Pork tenderloin

• Chicken

• Holiday stuffing

• Rolls or cornbread

• Holiday charcuterie boards

It also makes amazing leftovers on sandwiches, pancakes, waffles, and yogurt bowls.

Tips

• For a smoother texture, mash lightly with a spoon or blend.

• For a whole-berry sauce, avoid over-stirring.

• Sauce thickens a lot as it cools — don’t overcook.

• Reduce sugar to 3/4 cup for a tangier taste.

• Add a splash of bourbon for a deeper holiday flavor.

FAQ

Q: Can I use fresh or frozen cranberries for homemade cranberry sauce?

A: Yes! Both work perfectly. Frozen cranberries may take a minute longer to burst, but the flavor and texture turn out just as delicious.

Q: Why did my cranberry sauce thicken so much as it cooled?

A: Cranberries are naturally high in pectin, which thickens the sauce as it cools. If it gets too thick, simply stir in a splash of water, orange juice, or apple cider.

Q: My cranberry sauce is too tart — how can I fix it?

A: Add a little more sugar, honey, or maple syrup to balance the tartness. Stir and simmer a few extra minutes so the sweetness blends evenly.

Q: How long does homemade cranberry sauce last?

A: It keeps well in the refrigerator for 10–14 days when stored in an airtight container. It also freezes beautifully for up to 2 months.

Q: Can I make cranberry sauce ahead of time?

A: Absolutely! In fact, it tastes even better the next day. The flavors deepen and become richer as it chills.

Q: Why isn’t my sauce thickening on the stove?

A: It may need more time. Continue simmering until most of the cranberries burst and the sauce coats the back of a spoon. Remember — it thickens much more as it cools.

Q: Can I make cranberry sauce without sugar?

A: You can reduce the sugar or use alternatives like honey, maple syrup, or coconut sugar. Just keep in mind that less sugar means a softer set and shorter shelf life.

Q: Can I add extra flavors to homemade cranberry sauce?

A: Yes! Try orange zest, cinnamon, vanilla, ginger, cloves, apple cider, or a splash of bourbon or Grand Marnier for extra holiday depth.

Q: Can I water-bath can cranberry sauce?

A: Yes — cranberry sauce is safe for canning when prepared and processed correctly. Always follow approved canning guidelines.

Q: What can I serve homemade cranberry sauce with?

A: Turkey, chicken, ham, pork tenderloin, meatballs, biscuits, charcuterie boards, parfaits, oatmeal, sandwiches, or spooned over cheesecake.