No Thanksgiving dinner feels complete without a bowl of cranberry sauce on the table, but here’s the thing: store-bought versions just don’t compare to the taste of homemade. And the good news? With this recipe, making it from scratch is easier, than you think.
This quick cranberry whole berry sauce takes just 30 minutes to prepare. It blends bright orange flavor with a hint of warm cinnamon for a holiday staple that tastes as special as it feels. Whether you’re hosting or need a quick dish to bring, this recipe delivers!
Growing up, cranberry sauce was more than just a Thanksgiving side—it was a tradition. But, it always came from a can in our house. Honestly, I never gave it much thought.
When I started hosting Thanksgiving myself about 15 years ago, I decided to make sure I made the best homemade cranberry sauce and I’ve never gone back since. The difference is night and day. Homemade cranberry sauce tastes so much fresher and brighter with just the right balance of sweet and tart.
Plus, it’s so easy to make that you can whip it up in advance, meaning one less thing to stress about the big day. Now, it’s a staple on my holiday table and one of those dishes that feels extra special, even though it takes almost no effort.
Why you’ll love this cranberry sauce with cinnnamon
Quick and Easy: With just 30 minutes of cook time and a handful of easy to find ingredients, this cranberry sauce is as simple as it is delicious.
Make it Ahead: Hosting can get hectic, but this recipe is perfect for prepping in advance. It keeps great in the fridge, saving you time and stress on the big day.
Way Better Than Canned: If you’ve only ever and the store-bought kind, you’re in for a treat! The flavor (and ease) of homemade cranberry sauce will make you wonder why you didn’t try it sooner.
Ingredients for whole berry cranberry sauce
- Fresh Cranberries: The star of the show! They are tart and the reason for the color of the entire sauce.
- Orange Juice: Adds a bright flavor that helps balance out the tartness of the cranberries.
- Sugar: This sweetens the sauce to keep it from being too tart.
- Orange Zest: This gives it that extra orange flavor so that you can taste it with each bite.
- Cinnamon Stick: Adds a warm spice that quintessentially Fall.
You could also add a splash of vanilla extract for even extra depth of flavor.
How to make cranberry sauce with whole berries
To start, grab a medium-sized sauce pot and combine the fresh cranberries, orange juice, and cinnamon stick. Stir everything together, then place the pot over medium-high heat. Bring it to a boil, and once it’s bubbling, reduce the heat to a simmer. Let it cook for about 20 minutes, giving it an occasional stir as the cranberries pop and start to break down.
Next, stir in the sugar and orange zest. Keep cooking for another 5 minutes or so until the sauce thickens and all the flavors come together. At this point, your kitchen will smell amazing!
Once the sauce is done, remove it from the heat and fish out the cinnamon stick. Let it cool completely before transferring it to a container. You can refrigerate it until you’re ready to serve.
tips and tricks
- If you prefer a slightly less sweet cranberry sauce, you can start with 1½ cups of sugar, taste after simmering, and add more if needed.
- The sauce will thicken as it cools. To test if it’s ready, you can place a spoonful on a small plate and let it cool briefly. It should hold it’s shape without being too runny.
- For extra warmth, you can add a pinch of ground cloves or nutmeg when adding in the orange zest. It gives it a cozy, holiday vibe.
Top Tip
This cranberry sauce tastes even better the next day, so feel free to make it ahead of time!
What to eat cranberry sauce with
This cranberry sauce is a classic addition to Thanksgiving or Christmas dinner, and goes perfectly with turkey, stuffing, rolls, and green bean casserole.
Got leftovers? Spread it on a turkey sandwich, swirl it into your morning yogurt, or even spoon it over gingerbread pancakes or waffles for a Christmas style breakfast.
Storage and make-ahead tips
One of the best things about this cranberry sauce is how well it keeps, making it great for preparing ahead of time.
Once it’s cooled, transfer it to an airtight container and store it in the refrigerator for up to 1 week. It actually tastes even better after a day or two!
If you’d like to save it for later, you can also freeze it. Simply place the cooled sauce in a freezer-safe container or bag, leaving a little room for expansion, and freeze it for up to 3 months. When you’re ready to use it, let it thaw overnight in the fridge.
Frequently asked questions
Cranberry sauce is traditionally served cold or at room temperature. Once it’s made, let it cool completely and refrigerate it until you’re ready to serve. If you prefer it warm, you can gently reheat it before serving, but the flavors really shine when it’s chilled.
Stored in an airtight container in the refrigerator, homemade cranberry sauce will stay fresh for up to a week. If you freeze it, it can last up to three months. Just be sure to thaw it in the fridge overnight before serving.
Yes, cranberry sauce freezes beautifully! Allow it to cool completely, then transfer it to a freezer-safe container or bag, leaving a little room for expansion. When you’re ready to use it, let it thaw in the fridge overnight. It will taste just as delicious as the day you made it.
You can make cranberry sauce up to a week in advance. In fact, making it ahead of time is a great idea, as the flavors deepen and develop as it sits. Just store it in an airtight container in the fridge until you’re ready to serve.
Absolutely! Frozen cranberries work just as well in this recipe. You can use them straight from the freezer—no need to thaw. Just keep an eye on the cooking time, as they might take a minute or two longer to break down.
If your cranberry sauce isn’t as thick as you’d like, let it simmer a little longer. The sauce thickens naturally as the cranberries break down and release their pectin. If you still need a boost, try mashing the cranberries with a potato masher for a smoother, thicker texture.
More holiday recipes you’ll love
- Southern Corn Casserole
- Oven Roasted Turkey Breast
- Baked Macaroni and Cheese
- Sweet Potato Casserole
- Honey Roasted Vegetables
This homemade cranberry sauce is the perfect addition to your holiday table—fresh, flavorful, and so simple to make. Once you try it, you’ll never go back to canned! Whether you’re hosting or bringing a dish to share, this recipe will impress every time. Give it a try, and let me know how it turns out in the comments below. Happy cooking, and enjoy your holiday feast!
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Whole Berry Cranberry Sauce Recipe
Ingredients
- 6 cups fresh cranberries
- 1½ cups orange juice
- 1 ¾ cup sugar
- 2 tsp orange zest
- 1 cinnamon stick
Instructions
- In a medium sauce pot, combine the cranberries, orange juice, and cinnamon stick.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it simmer for about 20 minutes, stirring occasionally as the cranberries start to break down.
- Add the sugar and orange zest, stirring frequently. Continue cooking for about 5 minutes, or until the sauce thickens.
- Remove from heat, discard the cinnamon stick, and let the sauce cool. Transfer to a container, cover, and refrigerate until ready to serve.
Video
Notes
- Make-Ahead Tip: This cranberry sauce tastes even better after a day or two. Make it up to a week in advance and store it in the refrigerator.
- Storage: Keep in an airtight container in the fridge for up to 7 days. You can also freeze it for up to 3 months; thaw in the refrigerator overnight before serving.
- Texture: For a smoother sauce, use a potato masher to break down the cranberries further while cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
