You can't have a holiday table of delicious and classic sides without a bowl of homemade cranberry sauce. This recipe is a little tart, a touch sweet, and comes together in just 20 minutes. Plus, leftovers go a long way; you won't ever make another cranberry sauce quite like this one.
Sides during the holidays are just as important (if not more, IMO) as the main event. Having cranberry sauce on the table alongside a marshmallow sweet potato casserole, traditional holiday stuffing, and homemade creamed corn is essential for any gathering.
TL; DR Recipe Summary
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: ~20 minutes
- 😋 Taste: Tart, sweet, tangy
- 🍽️ Best Served With: This cranberry sauce truly goes with anything you can think of from oven roasted juicy chicken thighs to being spooned over the top of Italian baked turkey meatballs.
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Tips, Tricks, and Key Reminders
- Keep the flame consistently on a medium heat until the cranberries burst and then bring the flame to a simmer.
- If you want to expedite the process, you can cover the pot in order to help steam the cranberries to get soft and burst quicker. Be sure to keep the flame steady!
- Use the back of the wooden spoon to burst the remaining cranberries that have not yet already burst open in order to get the sauce to thicken up more.
The Main Ingredients
- Whole Fresh Cranberries - The main ingredient, bringing signature tart flavor and vibrant, deep red hue.
- Granulated Sugar - Balances the tangy bite of the berries and helps create that glossy, jammy texture.
- Orange Juice - Orange juice gives a bright citrus note that complements the cranberries.
- Orange Zest - The zest gives a slight extra burst of fresh flavor from the rind of the fruit.
- Pineapple Juice - I like using pineapple juice in this to give the flavor a little more acidity and to balance on the tartness of the cranberries.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Recipe Swaps
- Omit the pineapple juice to keep the flavor simpler with orange juice and the cranberries.
- Use brown sugar instead of granulated white sugar for a deeper, more rich flavor.
- Use frozen cranberries instead of fresh, but be sure to let them thaw.
How to make homemade cranberry sauce
Step 1: In a medium pot, add in the cranberries, sugar, pineapple juice, orange juice, and orange zest. Cook on a medium flame until the cranberries begin to soften and burst, lower the flame to a simmer and cook until thickened, then remove from heat.
Step 2: Cook on a medium flame until the cranberries begin to soften and burst, lower the flame to a simmer and cook until thickened, then remove from heat.
Cranberry Sauce with Orange Juice FAQs
Yes, this cranberry sauce can be frozen. Be sure to thaw in the fridge overnight before serving.
I love using leftover cranberry sauce in sandwiches like turkey cranberry sliders in Hawaiian rolls, or you can pour the cranberry sauce over the top of pan fried chicken cutlets.
If you are looking to prep ahead of time for the big feast, you can make this cranberry sauce 2-3 days ahead of time.
Looking for other delicious holiday options? Here's my fav!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
20-Minute Homemade Cranberry Sauce
Equipment
- Medium Saucepan
- wooden spoon
Ingredients
- 12 oz Whole Cranberries fresh
- ½ cup Granulated Sugar
- ½ cup Pineapple Juice
- Juice of 1 Orange
- 1 tablespoon Orange Zest
Instructions
- In a medium pot, add in the cranberries, sugar, pineapple juice, orange juice, and orange zest.
- Cook on a medium flame until the cranberries begin to soften and burst, lower the flame to a simmer and cook until thickened, then remove from heat.
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