Classic Cranberry Sauce

Classic Cranberry Sauce – made with 5 simple ingredients and ready for all your holiday celebrations!

When it comes to cranberry sauce, there are two distinct camps: those who prefer canned cranberry sauce and those who prefer homemade. And I would definitely say I’m in camp homemade. Don’t get me wrong… there’s a certain nostalgia to the canned stuff… and every now and then I’ll still go in for a taste. But nine times out of ten, I’m going for homemade cranberry sauce in all its delicious glory.

First of all, because I love fresh cranberries. I love the flavor and the tartness, and I use them in a lot of fall recipes (you can check the recipes out down below.) Second of all, because I love how easy cranberry sauce is to make… and how many different ways you can make it!

I’ve tried everything from Spiced Cranberry Pear Sauce to Gingered Pomegranate Lime Cranberry Sauce, and honestly I enjoy them all. But sometimes you’re just looking for a basic, classic cranberry sauce recipe… and this one is our favorite.

This cranberry sauce is classic perfection – made with fresh cranberries, orange juice, sugar, and a pinch of salt. I like to add a little cinnamon and nutmeg for extra flavor, and grated orange zest is an optional but delicious finishing touch.

what you’ll need for this recipe

Cranberries – One bag (12 ounces) fresh cranberries. These can typically be found in grocery stores in fall and early winter, during the holiday season. To make this recipe year round, use frozen cranberries.

Orange juice – Orange juice pairs well with the flavor of the cranberries and also adds extra sweetness to the sauce. I used equal parts orange juice and granulated sugar.

Sugar – Granulated sugar adds sweetness to this recipe, balancing out the tart of the cranberries.

Salt – Salt helps bring out all the delicious flavors in this recipe.

Spices – I always love a little warm baking spice in my cranberry sauce, so I added both cinnamon and nutmeg to this recipe.

how to make cranberry sauce

Combine ingredients. In a medium saucepan, combine the cranberries, sugar, orange juice and salt.. Stir.

Cook to desired consistency. Heat over medium heat until sugar is completely dissolved, mixture begins to thicken, and cranberries begin to pop, about 6-8 minutes. Stir in cinnamon and nutmeg and cook 2-3 minutes more, to desired consistency. *Note: sauce will thicken as it cools.

Cool & enjoy. Remove from heat and cool to room temperature before serving.

storage tips

Leftover cranberry sauce can be stored in an airtight container in the refrigerator for up to two weeks or in a freezer safe container for up to three months. For best flavor, serve at room temperature.