Cranberry sauce was not a staple on my childhood holiday table. It wasn’t until adulthood that I realized we had really been missing out on a truly amazing condiment! This fresh version isn’t like anything you will find in a can at the grocery store. Fresh berries, orange juice, and holiday spices come together in the oven for this easy, hands off, pretty much foolproof method of achieving sweet, tart cranberry perfection. This delicious sauce isn’t just for turkey (in fact, I almost never serve it with turkey!) I love it spread on a sandwich, swirled into yogurt or oatmeal, or blended smooth and drizzled on cheesecake or ice cream. It’s the perfect holiday condiment!
Ingredients Needed
- Fresh Cranberries – Look for fresh cranberries in the produce department of your grocery store near the holidays. Whole cranberries can be frozen, so you can buy them early, pop them in the freezer, and make this recipe whenever you want. You may be able to find already frozen cranberries in the freezer section as well.
- Granulated sugar
- Orange Juice – You can use bottled or fresh squeezed orange juice here.
- Water
- Cinnamon stick and cloves – Optional, I always add the extra flavors if I’m planning to use it for a dessert!
How to Make Fresh Cranberry Sauce
- Place all ingredients in a 9×13 pan
- Bake for an hour
- Done! Yes, it’s that easy!
Ways to Use Fresh Cranberry Sauce
- Spread it on a turkey sandwich, mixed with mayo it makes such a great spread! Paninis are our favorite.
- Swirl it into oatmeal or yogurt.
- Over pancakes or waffles.
- Mixed with cream cheese on a bagel.
- Blend smooth and then drizzle it on ice cream or cheesecake.
- Blend smooth and add it into mixed drinks or lemonade.
Storing and Other Tips
- Finished cranberry sauce can be frozen and stored in the freezer ahead of time if you want to get a head start on the holidays. If refrigerated, store in an airtight container and use within 10-14 days.
- This sauce is naturally thickened by the pectin in the fruit. If, after chilling, you’d prefer a thinner texture, simply thin it out to your desired consistency with a little orange juice or water.
- This sauce is delicious on your Thanksgiving table and with pretty much everything you find there. But there are so many other ways to put it to use! It’s fantastic on sandwiches, swirled into yogurt or oatmeal, combined with cream cheese on a bagel, served over ice cream or even on top of pancakes or waffles. Anywhere you could think to use any other fruit jam, this would likely taste amazing!
Frequently Asked Questions
If you’d like to get a head start on holiday groceries, fresh cranberries should stay fresh in the fridge for at least two weeks.
Fresh cranberries should be firm ang glossy (some dents are ok!). If any are soft, squishy, moldy, or smell bad, toss them out and wash the remaining berries in produce wash or vinegar bath (one part white vinegar to 3 parts water for 2-3 minutes), rinse, and use as desired.
If you need to double this recipe, I highly recommend using two pans to do one batch each. Readers have reported that the amount of liquid in a double batch takes way too long to cook off in the oven if it’s all in one pan!
Fresh Cranberry Sauce
Ingredients
- 1 12-ounce bag cranberries
- 1 cup white sugar
- 1 cup orange juice
- 1 cup water
- 1 stick cinnamon optional
- 1 ground cloves, very small pinch optional
Instructions
- Preheat oven to 350℉.
- Wash cranberries and place in 9×13 baking dish. Add water, cloves, cinnamon stick, and orange juice and sprinkle with sugar.
- Bake 1 hour. Remove from oven, remove cinnamon stick, and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.
Notes
- Important note on doubling the recipe: If you need to double this recipe, I highly recommend using two pans to do one batch each. Readers have reported that the amount of liquid in a double batch takes way too long to cook off in the oven if it’s all in one pan!
- Finished cranberry sauce can be frozen and stored in the freezer ahead of time if you want to get a head start on the holidays. If refrigerated, store in an airtight container and use within 10-14 days. If frozen, use within three months.
- This sauce is naturally thickened by the pectin in the fruit. If, after chilling, you’d prefer a thinner texture, simply thin it out to your desired consistency with a little orange juice.
- Try it on sandwiches, swirled into yogurt or oatmeal, combined with cream cheese on a bagel, served over ice cream or even on top of pancakes or waffles. Anywhere you could think to use any other fruit jam, this would likely taste amazing!
Questions & Reviews
I doubled this recipe and it did not turn out well. Halfway through cooking the cranberries I realized the huge amount of liquid was never going to reduce and I poured out at least 3 cups. At that point I tasted the cranberries and while they were soft and not crunchy, they were still incredibly sour. I added more sugar on top and kept baking, hoping for the best. After cooking at least an hour and 20 minutes, I took them out (we were already sitting down to eat!) and had to add even more sugar to make the whole dish edible. 🙁 Overall, the recipe is lackluster and I don’t recommend it.
Also, “1 bag cranberries” is not descriptive enough. They do come in bags of all sizes. I used 2 bags that were about 12 oz. each when I doubled the recipe. I’m sure the bags used in this recipe were probably much larger, which is why there was so much liquid I ended up pouring out.
I never had cranberry sauce until I moved to the US. I cook fresh cranberries, same as your recipe, but I also grate an orange and add a little fresh grated ginger. Sometimes, I also add a little Port to the sauce. I make a lot of it and use it as jam on muffins for breakfast.
Cranberry sauce is my favorite accessory on the thanksgiving table! I add half a pear and apple into a very similar recipe and cook it down with the cranberries. Yum!
Just a quick update…This is so easy and absolutely delicious! If you like cinnamon and cloves, be sure to add them. Yummy!!!
If I doubled this would it be way too much? I bought a bag of cranberries for this but then we were at the farmer’s market and someone was selling them fresh and I couldn’t resist…
Alyssa, depending on how many guests are invited, I would think that it would be okay to double the recipe. The recipe as is, fills a medium size serving dish. After all, it is yummy enough to eat not only with turkey dinner but also on rolls, ice cream, or whatever.
Can the cranberry sauce be made a couple of days before Thanksgiving and is it just as good? Thank you!
Stacy, I am cooking mine as I type this. If fresh cranberry sauce can be frozen, or you can use fresh or canned in a jello salad, then I would certainly think you could make it a day or two ahead of time.
I make my cranberry sauce just like this except I also add a few allspice berries and a couple of tablespoons of Cognac. Talking about over the top. Oh and I also use half brown sugar to white sugar. This is the only way my family wants them now. No more can stuff for us.
Tanya, it’s three cups. I buy the Costco cranberries, too. 🙂
I was wondering if you have a measurement of how many cups of cranberries in the “bag” of cranberries…i bought the huge bulk bag at costco and am pretty sure that’s not the size bag you’re referring to. i usually buy the cans of whole cranberries as a base and add crushed pineapple, mandarin oranges and sliced apple in cherry jello gelatin for thickness–my grandma’s recipe and it too is one of my thanksgiving fav’s. but all natural made that easy sounds a whole lot better than canned =) thanks
Always hated the cranberries. Wondered why it was necessary to take up table space for it. However, I’m putting this on the table this year and I bet I’m going to love it.