This ruby cranberries sauce is bright, tangy-sweet, and ready in 15 minutes. It thickens beautifully as it cools, so you can make it ahead and relax on the big day. I have cooked this for years, and it never fails to bring color and cheer to the table.
Why You’ll Love This EASIEST CRANBERRY SAUCE EVER
- Fast and foolproof – just 15 minutes on the stovetop.
- Short ingredient list you probably have on hand.
- Make-ahead friendly and freezer friendly.
- Customizable sweetness and spice to suit any menu.
- So much fresher than canned and gorgeous on the table.
EASIEST CRANBERRY SAUCE EVER Ingredients & Substitutions
- 12 oz (340 g) fresh or frozen cranberries, rinsed and picked over
- 3/4 cup (150 g) granulated sugar (use 1/2 cup for tart lovers; or swap maple syrup or honey to taste)
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) orange juice (bottled or fresh; or use all water plus 2 tbsp extra sugar)
- 1 tsp packed orange zest (or lemon zest for a brighter, less sweet profile)
- 1 tsp vanilla extract, optional (or 1/4 tsp almond extract for a bakery-style twist)
- Pinch fine sea salt
- Optional warm spice: 1/4 tsp cinnamon and a tiny pinch clove or allspice
Ingredient notes: Frozen cranberries work straight from the freezer. If using maple or honey, start with 1/2 cup and add more at the end to taste. For a refined-sugar-light version, combine half sugar and half maple.
Step-by-Step Instructions to Make EASIEST CRANBERRY SAUCE EVER
1. Build the base
In a medium saucepan, combine sugar, water, and orange juice. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
2. Add cranberries
Stir in cranberries and a pinch of salt. Return to a simmer. The berries will begin to pop and release juices.
3. Simmer to thicken
Cook 8 to 10 minutes, stirring occasionally, until most berries have burst and the sauce looks glossy and slightly thick. It will thicken more as it cools thanks to natural pectin.
4. Flavor and adjust
Turn off the heat. Stir in orange zest, vanilla, and optional spices. Taste and add a tablespoon or two more sugar or maple if you prefer sweeter, or a squeeze of lemon for extra brightness.
5. Cool and set
Let the sauce cool in the pan 10 minutes, then transfer to a serving bowl. As it cools to room temperature, it will set to a spoonable, jammy texture.
6. Make ahead
Cover and refrigerate up to 1 week. The color deepens and the flavor mellows beautifully overnight.
Tips for Success
- Do not rush the simmer. Gentle bubbling keeps the fruit intact while releasing pectin for a silky set.
- Too thick? Whisk in a tablespoon of water at a time to loosen.
- Too tart? Stir in 1 to 2 tablespoons extra sugar or maple while still warm.
- Prefer chunkier sauce? Stop cooking when about half the berries have burst. For smoother, mash lightly with a spoon at the end.
- Use a nonreactive saucepan to preserve the sauce’s vibrant color.
Variations of EASIEST CRANBERRY SAUCE EVER
- Maple Cinnamon: Replace sugar with maple syrup to taste and add 1/2 tsp cinnamon.
- Port or Red Wine: Swap 1/4 cup of the water for ruby port or dry red wine for a luxe finish.
- Orange Ginger: Add 1 tsp finely grated fresh ginger with the zest.
- Jalapeno Cranberry: Add 1 small minced jalapeno for gentle heat; finish with lime zest.
- Apple Cranberry: Stir in 1 small diced apple at the 5-minute mark for extra texture.
- Herbed: Add a small sprig of rosemary or thyme while simmering, then remove before cooling.
Serving Suggestions: What to Pair with EASIEST CRANBERRY SAUCE EVER
- Classic roast turkey, chicken, or ham.
- Cheese board with brie, sharp cheddar, and toasted nuts.
- Swirl into yogurt or oatmeal, or spoon over pancakes and waffles.
- Spread on leftover turkey sandwiches with mayo and crisp lettuce.
- Warm over baked brie or cheesecake for a festive appetizer or dessert.
Storage & Reheating Instructions
- Refrigerate: Store in an airtight container up to 7 to 10 days.
- Freeze: Up to 3 months. Thaw overnight in the fridge, then stir well.
- Reheat: Warm gently on low heat with a splash of water if needed. Do not boil.
- Canning note: This is not a tested canning recipe. For shelf-stable canning, use a trusted, tested source.
Memories Made Around the Table
Every Thanksgiving, my uncle would sneak a spoonful of this sauce before the meal, just to check if it tasted like last year. It always did, bright and balanced, and that first taste signaled the holiday had officially begun.
FAQs
Can I use frozen cranberries? Yes. Use them straight from the freezer with no change to the recipe or timing.
How do I fix sauce that is too tart? Stir in more sugar or maple 1 tablespoon at a time while warm, or balance with a bit more orange juice.
Why is my sauce not thick? It thickens as it cools. If still loose when cold, simmer a few more minutes or stir in 1 teaspoon cornstarch mixed with 1 tablespoon water and heat briefly.
Can I make it without orange? Absolutely. Use all water plus lemon zest or a splash of apple juice for a different but delicious flavor.
Final Thoughts
Keep this simple recipe in your back pocket and you will always have a bright, crowd-pleasing holiday side. Make it ahead, customize the sweetness, and enjoy the sparkle it brings to every plate.
Easiest Cranberry Sauce Ever: 15-Minute Holiday Side
Equipment
- 1 Medium nonreactive saucepan
- 1 Wooden spoon or silicone spatula
- 1 Microplane or fine grater for zest
- 1 Measuring cups and spoons
Ingredients
Cranberry Sauce
- 12 oz cranberries fresh or frozen, rinsed and picked over
- 0.75 cup granulated sugar use 1/2 cup for tarter sauce or adjust to taste
- 0.5 cup water
- 0.5 cup orange juice bottled or fresh
- 1 tsp orange zest packed
- 1 tsp vanilla extract optional
- Pinch fine sea salt
Optional flavorings
- 0.25 tsp ground cinnamon optional
- Tiny pinch ground clove or allspice optional
Instructions
Easiest Cranberry Sauce Ever
- In a medium saucepan, combine sugar, water, and orange juice. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Stir in cranberries and a pinch of salt. Return to a simmer; the berries will begin to pop and release juices.
- Cook 8 to 10 minutes, stirring occasionally, until most berries have burst and the sauce looks glossy and slightly thick. It will thicken more as it cools.
- Turn off the heat. Stir in orange zest, vanilla, and optional spices. Taste and add a tablespoon or two more sugar or maple if you prefer sweeter, or a squeeze of lemon for extra brightness.
- Let the sauce cool in the pan for 10 minutes, then transfer to a serving bowl. As it cools to room temperature, it will set to a spoonable, jammy texture.
- Cover and refrigerate up to 1 week. The color deepens and the flavor mellows overnight.