Whole Berry Cranberry Sauce Recipe
This cranberry whole berry sauce is quick, easy, and packed with fresh flavor. Made with juicy cranberries, zesty orange, and warm cinnamon, it’s the perfect addition to your Thanksgiving or holiday table. Ready in just 30 minutes, this homemade cranberry sauce is so much better than canned!
Servings: 12 servings
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
Serving: 0.25cup | Calories: 150kcal | Carbohydrates: 39g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 105mg | Fiber: 2g | Sugar: 34g | Vitamin A: 94IU | Vitamin C: 23mg | Calcium: 11mg | Iron: 0.2mg