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 make this every year! We love it! Can this be canned/bottled for long term storage? Thank you!
This recipe is not designed for canning, but you could certainly freeze it!
Will this turn out the same if you sub honey in for the sugar?
We’ve made this recipe every Year for the past 5 years. It’s the best. My kids all think that cranberry sauce is the best part of the holiday table. In fact, right now I’m in the middle of making this recipe x20 (yes, times twenty) to can so we can easily have some all year, whenever the urge hits us. I might grab another cart full of berries and do another huge batch if I still have jars left. Can you tell we love this recipe?
Also, it’s great with a finely diced shallot mixed n before cooking!
I’ve been making homemade cranberry sauce for well-over a decade now. I use 1 bag cranberries, 1 cup sugar, and 1 cup port-wine. I cook until the cranberries pop, mash them around a little, and serve warmed. It is a staple on our table, and I have converted many cranberry sauce-haters over the years! So yummy!
This is so easy and delicious that we make it every Thanksgiving. Thanks for the recipe!
Have you tried this recipe in the instant pot? Can this be made ahead?
No, but that’s a great idea! I’m going to try it this fall!!
You didn’t specify the size of bag of cranberries. I have bought different sizes before. Is it s 12 oz. bag?
A standard bag is 12 ounces.
I’ve been making this for a few years now and we love it! This year I cooked it in my instant pot. Reduced the liquid a smidge and cooker under high pressure for 5 minutes. Success!
I’ve never been a fan of cranberry sauce, but last year I made this recipe and I loved it!!! I will be making it again this year:) Love you guys!!!