Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Homemade Cranberry Sauce – Easy 15-Minute Holiday Recipe

Sarah Smith
Nov 21, 2025
3 min read

Updated: Dec 23, 2025

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. Please note that a lower sugar content results in a softer set and a shorter shelf life.

Final Thoughts

This Homemade Cranberry Sauce is proof that a simple, from-scratch recipe can make a big impact. With its bright citrus notes, perfectly balanced sweetness, and rich, jammy texture, it adds freshness and color to any holiday plate. Easy enough for busy weeknights yet special enough for Thanksgiving or Christmas, it’s the kind of classic you’ll want to make year after year. Once you taste how vibrant and flavorful homemade cranberry sauce can be, there’s truly no going back to the canned version.