This cranberry sauce recipe calls for both fresh and dried cranberries to make it tart, sweet, and jammy with a dash of orange flavor for brightness, and it only takes 5 minutes to make!
There are few, if any, Thanksgiving recipes that are tolerated straight from the can. Jellied cranberry sauce, in all it’s jiggly glory, may be the only exception, and in a pinch (hello turkey, brie, and cranberry grilled cheese) may even be considered acceptable. That is, only until you’ve tasted the sweet tang of this homemade cranberry sauce added to your forkful of the best juicy turkey with my mom’s classic stuffing. One bite and I promise you’ll never go back to that Ocean Spray can.
Did I mention this cranberry sauce recipe takes just 5 minutes to make? What’s unique about the recipe is it features two types of cranberries: Fresh cranberries for tartness and dried cranberries for texture and sweetness. It’s jammy with chunks of fruit that gets an extra bump with a hint of orange from grated orange zest, and if you’d like, orange liqueur. This is the best cranberry sauce in my book, and Thanksgiving just wouldn’t be the same without it.
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What’s in This Cranberry Sauce
If you follow the recipe on the back of the bag of fresh cranberries, you’ll see three basic ingredients: Cranberries, sugar, and water or other liquid like orange juice. This recipe follows the same idea, but adds in dried cranberries that plump and soften as they cook down in the jammy sauce, adding more texture and sweetness to the sauce.
Here’s what you’ll need for this recipe:
- Fresh cranberries—for tartness
- Dried cranberries—for sweetness
- Sugar
- Water
- Kosher salt
- Orange for zesting—this adds complements the tartness of the cranberries without thinning the sauce.
- Orange liqueur such as Cointreau or Grand Marnier, if desired—this adds an extra bump of citrus.
How to Make Cranberry Sauce
Making this cranberry sauce is super simple and takes mere minutes.
Here’s how to make it:
Bring water, sugar, and kosher salt to a boil. Use a medium size pan (I like using a pan with a heavy bottom) to boil the water and dissolve the sugar and kosher salt.
Add the fresh and dried cranberries and cook until they soften and pop. Keep the liquid at a rolling bubble, stirring occasionally as the cranberries cook and soften and release their natural pectin to make the jammy sauce, about 5 minutes. The fresh cranberries are cooked when the skins break and pop, and the dried cranberries plump and soften.
The sauce thicken as it cools. Like any jam or sauce, the cranberry sauce thickens as it cools. Transfer to a bowl and refrigerate for up to 1 week.
Is Cranberry Sauce Healthy for You?
While cranberry sauce isn’t the most virtuous thing you could eat, it’s full of antioxidants, fiber, and immune-boosting Vitamin C. If you’re concerned about the sugar, you can always cut the amount down if you’d like.
Make It Ahead of Time
This homemade cranberry sauce will stay good in the refrigerator for 1-2 weeks, making it a perfect task to make ahead of the big serving day.
Can You Freeze Cranberry Sauce?
Yes, you can freeze cranberry sauce. Transfer to an airtight container or Ziploc gallon bag and freeze for up to 3 months. To use, defrost in the refrigerator overnight.
What is the Difference Between Cranberry Sauce and Cranberry Relish?
The main difference is cranberry sauce is cooked, while cranberry relish is typically not. Cranberry relish is often finely chopped in a food processor and sometimes has nuts and citrus peel. Cranberry sauce is a thicker consistency (closer to a jelly).
Do You Serve Cranberry Sauce Hot or Cold?
Serving this cranberry sauce hot or cold is totally up to you, but it’s traditionally served chilled (and that’s how I like it). If you need to reheat it, simply do so in the microwave.
What to Serve With Cranberry Sauce
- How To Cook THE BEST Juicy Turkey
- Swedish Meatballs (instead of lingonberry sauce)
- Juicy Roast Turkey Breast
- Turkey Cranberry And Grilled Brie Cheese Sandwich
- Baked Turkey Meatballs
- The BEST Stuffing
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Cranberry Sauce
Ingredients
- 1 cup sugar
- 3/4 cup water
- 1/4 teaspoon kosher salt
- 3 cups fresh cranberries , 12 ounces
- 1/2 cup dried cranberries
- 1 tablespoon grated orange zest
- 1 tablespoon orange flavor liqueur , optional, such as Cointreau or Grand Marnier
Instructions
- In a medium saucepan over high heat, bring sugar, water, and kosher salt to a boil, stirring to dissolve sugar. Stir in the fresh and dried cranberries, and orange zest. Bring to a boil then reduce to a rolling simmer. Cook until the fresh cranberries soften and pop open, and the sauce thickens and becomes jammy, about 5 minutes. Set aside and cool before serving.
Notes
Nutrition
More Cranberry Recipe Ideas
- Cranberry White Chocolate Chip And Macadamia Nut Cookies
- Cranberry And Walnut Stuffing
- Turkey Cranberry And Grilled Brie Cheese Sandwich
- Cranberry Baklava Phyllo Cups
- Cranberry Nut Bread
GET THE THANKSGIVING PREP GUIDE: Get your FREE Thanksgiving plan, timeline, recipe and menu inspiration, plus all the tips & tricks you need to pull off the best Thanksgiving yet. AND! FREE printable.
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