Cranberry Sauce Recipe Card

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 8

Calories: 110

12 oz 340 g fresh or frozen cranberries
1 cup granulated sugar
1 cup orange juice freshly squeezed preferred
1 tbsp orange zest
½ tsp ground cinnamon
¼ tsp nutmeg optional
Pinch of salt
Optional add-ins: ¼ cup chopped pecans ¼ cup dried cranberries, or a splash of vanilla extract

Combine Ingredients:

In a medium saucepan, combine cranberries, sugar, orange juice, zest, cinnamon, nutmeg, and salt. Stir to mix.

Cook Until Berries Pop:

Bring to a gentle boil over medium heat, then reduce to low. Simmer for 10–12 minutes, stirring occasionally, until cranberries burst and the sauce thickens.

Mash or Leave Chunky:

For a smoother sauce, mash with a spoon or potato masher. For a chunkier texture, leave the berries mostly whole.

Cool and Set:

Remove from heat and let cool to room temperature. The sauce will thicken as it cools.

Serve or Chill:

Serve immediately warm, or refrigerate for at least 2 hours to chill before serving.

Make ahead: Cranberry sauce can be made up to 5 days in advance. Store in an airtight container in the fridge.

Add depth: Stir in a tablespoon of bourbon, port wine, or maple syrup while simmering for a gourmet twist.

Texture tip: If the sauce feels too thick after chilling, stir in a splash of orange juice before serving.

Presentation idea: Garnish with fresh orange zest or a few whole cranberries on top for a festive look.