The Best Homemade Cranberry Sauce Recipe: Bursting with Fresh Citrus and Warm Spices!

Homemade cranberry sauce is a must-have for any holiday table, and making it from scratch is easier than you think!

This recipe combines the tartness of fresh cranberries with the warmth of cinnamon, clove, and bright citrus notes from orange zest and juice.

It's perfect for Thanksgiving, Christmas, or any time you want a flavorful side dish to complement your meal.

Unlike store-bought versions, this sauce bursts with fresh, natural flavors, and you can adjust the sweetness and thickness to your liking.

This quick and simple recipe will have your guests asking for seconds!

Recipe Details

• Prep time: 5 minutes

• Cook time: 15 minutes

• Servings: 6-8

What You'll Need to Make This Homemade Cranberry Sauce

• 2 Lb. Fresh Cranberries

• 1 Cup Sugar

• 1 Cinnamon Stick

• 1 Clove

• Zest and Juice of 1 Orange

How to Make Homemade Cranberry Sauce

Combine Ingredients in a Pot

Place the cranberries, sugar, cinnamon stick, clove, orange zest, and juice in a medium saucepan.

Stir everything together to ensure the cranberries are coated with sugar and the spices are evenly distributed.

Cook Over Medium Heat

Set the saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves and the cranberries begin to pop.

This process releases the cranberries' natural pectin, thickening the sauce as it cooks.

Simmer Until Thickened

Reduce the heat to low and let the mixture simmer for about 15 minutes.

Stir occasionally to prevent sticking, and mash some of the cranberries with the back of your spoon if you prefer a smoother consistency.

Cool and Serve

Once thickened to your liking, remove the sauce from the heat and discard the cinnamon stick and clove. Allow it to cool before serving. The sauce will thicken further as it cools, creating a luscious texture perfect for spreading or spooning over your favorite dishes.

Chef's Notes for the Best Cranberry Cauce

• Fresh or Frozen Cranberries: You can use frozen cranberries for this recipe without thawing them first. Toss them into the pot and cook as instructed.

• Adjusting Thickness: If you like a looser sauce, add ? to ? cup of water or extra orange juice during cooking.

• Storage: Leftover cranberry sauce can be stored in an airtight container in the refrigerator for up to one week. It also freezes beautifully for up to three months—perfect for making ahead!

This homemade cranberry sauce is a game-changer for holiday meals. It's vibrant, flavorful, and far better than anything in a can. Plus, it's incredibly versatile—try it as a spread on sandwiches, a topping for pancakes, or even a mix-in for yogurt. Go ahead and impress your family and friends with this easy recipe; they'll be amazed that something so simple can taste extraordinary!