Cranberry Sauce

This homemade cranberry sauce calls for both fresh and dried cranberries to make it tart, sweet, and jammy with a dash of orange flavor.

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.

This recipe takes just 5 minutes to make and calls for 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.

Here’s how to make it.

What’s In Homemade 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 to the sauce.

Here’s what you’ll need for this recipe:

• Fresh cranberries
• Dried cranberries
• Sugar
• Water
• Kosher salt
• Orange for zesting
• Orange liqueur such as Cointreau or Grand Marnier, if desired

How to Make Cranberry Sauce

Making this cranberry sauce is super simple and takes mere minutes. Because it lasts for at least a week or more in the refrigerator, it’s one turkey day task that can be done ahead of the big day too.

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.

Orange Adds Brightness

Citrus adds a brightness to many recipes. In cranberry sauce, orange zest compliments the tartness of the cranberries but doesn’t thin the sauce.

Add an extra bump with a dash of orange flavored liqueur such as Cointreau or Grand Marnier.

How Long to Cook Cranberry Sauce

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. 

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 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

If you make this recipe, please let me know! Leave a  rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

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

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