Classic Cranberry Sauce

Name: Classic Cranberry Sauce
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 8 servings (about 1/4 cup each)
Cuisine: American
Ingredients: 12 ounces fresh or frozen cranberries, about 3 cups; 3/4 cup granulated sugar; 1/2 cup orange juice; 1/2 cup water; 1 teaspoon finely grated orange zest; 1/8 teaspoon fine salt

This bright, ruby cranberry sauce is tart, sweet, and simple enough to make while the rest of the holiday meal comes together. It uses fresh or frozen cranberries, orange juice, and a short simmer on the stove.

Total time: 17 min
Yield: 8 servings (about 1/4 cup each)
Difficulty: Easy

Prep 5mCook 12mAmericanHoliday

Cranberry sauce is one of the easiest holiday sides to make from scratch. The berries do most of the work: as they simmer, they pop open and release natural pectin, which helps the sauce thicken as it cools.

This version leans classic, with orange juice for brightness and enough sugar to soften the cranberries’ sharp edge without making the sauce taste like candy.

Make it a day or two ahead if you can. The flavor settles, the texture firms up, and one more dish is already done before the big meal.

01What you'll need

Ingredients

6 items · 8 servings (about 1/4 cup each)

12 ounces fresh or frozen cranberries, about 3 cups
3/4 cup granulated sugar
1/2 cup orange juice
1/2 cup water
1 teaspoon finely grated orange zest
1/8 teaspoon fine salt

02How to make it

Step-by-step

1. Sort the cranberries
Place the cranberries in a colander and rinse them under cool water. Pick out any soft, shriveled, or brown berries. If using frozen cranberries, you do not need to thaw them first.
2. Combine the base
Add the sugar, orange juice, water, orange zest, and salt to a medium saucepan. Stir to wet the sugar so it dissolves more evenly once heated.
3. Bring it to a simmer
Set the pan over medium heat and cook, stirring often, until the liquid starts to bubble gently. A simmer means small bubbles are rising, but the mixture is not boiling hard.
4. Add the cranberries
Stir in the cranberries. Keep the heat at medium and cook for 8 to 10 minutes, stirring now and then. The berries will pop and split as they soften.
5. Thicken the sauce
Continue cooking until most of the berries have burst and the sauce looks glossy and slightly syrupy. It will still look looser than finished cranberry sauce; it thickens a lot as it cools.
6. Cool before serving
Remove the pan from the heat. Let the sauce cool at room temperature for at least 30 minutes, then serve or refrigerate. For a firmer, chilled sauce, cover and refrigerate for 2 hours or up to 5 days.

03From our kitchen

Cook's tips

Make-ahead: Cranberry sauce is a strong make-ahead dish. Prepare it up to 5 days in advance and keep it covered in the refrigerator.
Storage: Refrigerate leftovers in an airtight container for up to 1 week. Use a clean spoon each time so it stays fresh longer.
Freezing: Freeze cranberry sauce for up to 2 months. Thaw overnight in the refrigerator and stir before serving. The texture may be a little softer but still good.
Sugar swaps: You can reduce the sugar to 1/2 cup for a tarter sauce. For a sweeter sauce, use 1 cup. Honey or maple syrup can work, but they change the flavor and may make the sauce slightly looser.
Flavor swaps: Replace the orange juice with apple cider, pomegranate juice, or more water. Add a cinnamon stick while simmering for a warmer holiday flavor, then remove it before serving.
If it is too thick: Stir in 1 to 2 tablespoons of water or orange juice after cooling until it reaches the texture you like. If it is too thin, simmer it for a few extra minutes and cool again.

Cook's note

The sauce may look thin when it comes off the stove. That is normal. Cranberries contain pectin, a natural thickener, and the sauce sets as it cools.

04Frequently asked

Questions & answers

Can I use frozen cranberries for cranberry sauce?

Yes. Use frozen cranberries straight from the freezer. They may take 1 or 2 extra minutes to start popping, but the recipe works the same way.

Why is my cranberry sauce runny?

It may need more cooking time or more cooling time. Simmer until many berries have burst and the liquid looks syrupy, then let it cool fully. The sauce thickens as it sits.

Can I make cranberry sauce less sweet?

Yes. Use 1/2 cup sugar instead of 3/4 cup for a tart version. Taste after cooking and add a little more sugar while the sauce is still warm if needed.

Should cranberry sauce be served warm or cold?

Either is fine. Warm cranberry sauce is looser and more spoonable. Chilled cranberry sauce is thicker and more jam-like. Many people prefer it chilled or at room temperature.

Can I double this recipe?

Yes. Use a large saucepan so the sauce has room to bubble. The cook time may increase by a few minutes.

05Per serving

Nutrition Facts

8 servings (about 1/4 cup each)

Amount per serving

Calories99

% Daily Value*

Total Fat0 g: 0%
Saturated Fat0 g: 0%
Cholesterol0 mg: 0%
Sodium37 mg: 2%
Total Carbohydrate26 g: 9%
Dietary Fiber2 g: 7%
Total Sugars22 g
Protein0 g: 0%

Vitamin D0 mcg: 0%
Calcium6 mg: 0%
Iron0.1 mg: 1%
Potassium66 mg: 1%

* Percent Daily Values are based on a 2,000-calorie diet.

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