This Easy Cranberry Sauce is bright, glossy, and ready in about 15 minutes with simple ingredients. It tastes like the holidays in every tart-sweet spoonful and it never fails.
Easy Cranberry Sauce in 15 Minutes
Equipment
- 1 Medium saucepan
- 1 Microplane zester (optional)
- 1 Fine-mesh strainer (optional)
Ingredients
Cranberry Sauce
- 12 oz cranberries fresh or frozen, rinsed and picked over
- 0.75 cup granulated sugar plus more to taste
- 0.5 cup orange juice preferably freshly squeezed
- 0.5 cup water
- 1 tsp orange zest finely grated
- 1 cinnamon stick or 1/4 teaspoon ground cinnamon
- 1 pinch kosher salt
- 1 tsp vanilla extract optional
- 1 tbsp orange liqueur such as Grand Marnier or Cointreau, optional
Instructions
- Rinse cranberries and discard any soft or shriveled ones. Finely zest the orange before juicing so the oils stay bright and aromatic.
- Add cranberries, sugar, orange juice, water, orange zest, cinnamon, and a pinch of salt to a medium saucepan. Stir over medium heat until the sugar dissolves and the mixture begins to simmer.
- Simmer gently, stirring occasionally, 7 to 10 minutes. The cranberries will burst and the sauce will look syrupy. Avoid a hard boil to prevent scorching.
- Taste. If too tart, add 1 to 2 tablespoons more sugar or a drizzle of maple. If too sweet, add a small splash of lemon juice. Stir in vanilla and liqueur if using.
- Remove from heat. The natural pectin activates as it cools and the sauce thickens significantly. For a smoother sauce, mash lightly with a spoon or blend briefly, then cool.
- Transfer to a container and chill. Serve chilled or at room temperature with your holiday spread.
Notes
Nutrition
Why You’ll Love This Easy Cranberry Sauce
- Quick and reliable: one saucepan, 15 minutes, no pectin needed.
- Vibrant flavor: fresh cranberries, real orange, and cozy cinnamon.
- Make-ahead friendly: thickens beautifully in the fridge for up to 10 days.
- Versatile: from turkey and ham to yogurt bowls, cheese boards, and desserts.
Easy Cranberry Sauce Ingredients & Substitutions
- 12 ounces fresh or frozen cranberries, rinsed and picked over
- 3/4 cup granulated sugar, plus more to taste
- 1/2 cup orange juice, preferably freshly squeezed
- 1/2 cup water
- 1 teaspoon finely grated orange zest
- 1 small cinnamon stick or 1/4 teaspoon ground cinnamon
- Pinch of kosher salt
- 1 teaspoon vanilla extract, optional
- 1 tablespoon orange liqueur such as Grand Marnier or Cointreau, optional
Simple swaps:
- No orange juice: use all water and add 1 tablespoon lemon juice for brightness.
- Lower sugar: start with 1/2 cup sugar, then sweeten to taste at the end with more sugar or maple syrup.
- Maple flavor: replace half the sugar with pure maple syrup.
- No cinnamon: try a strip of lemon peel or a pinch of allspice or clove.
Step-by-Step Instructions to Make Easy Cranberry Sauce
Prep the cranberries and orange
Rinse cranberries and discard any soft or shriveled ones. Finely zest the orange before juicing so the oils stay bright and aromatic.
Combine and bring to a simmer
Add cranberries, sugar, orange juice, water, orange zest, cinnamon, and a pinch of salt to a medium saucepan. Stir over medium heat until the sugar dissolves and the mixture begins to simmer.
Cook until the berries pop
Simmer gently, stirring occasionally, 7 to 10 minutes. The cranberries will burst and the sauce will look syrupy. Avoid a hard boil to prevent scorching.
Sweeten and balance
Taste. If too tart, add 1 to 2 tablespoons more sugar or a drizzle of maple. If too sweet, add a small splash of lemon juice. Stir in vanilla and liqueur if using.
Cool to thicken
Remove from heat. The natural pectin activates as it cools and the sauce thickens significantly. For a smoother sauce, mash lightly with a spoon or blend briefly, then cool.
Make ahead and serve
Transfer to a container and chill. Serve chilled or at room temperature with your holiday spread.
Tips for Success
- Sort the berries: remove any stems and soft berries for the best flavor.
- Sauce thickens as it cools: stop cooking when it is still glossy and pourable.
- Use a pinch of salt: it heightens fruit flavor and tames bitterness.
- Prevent splatter: partially cover the pot while simmering and stir often.
- For jellied-style: blend hot, then press through a fine mesh strainer.
Variations of Easy Cranberry Sauce
- Maple Bourbon: finish with 2 tablespoons maple syrup and 1 tablespoon bourbon.
- Ginger Orange: add 1 tablespoon finely grated fresh ginger with the cranberries.
- Cran-Apple Spice: swap half the water for unsweetened apple cider and add a pinch of allspice.
- Jalapeno Cranberry Chutney: add 1 seeded, minced jalapeno and 2 tablespoons diced red onion.
- Low Sugar: start with 1/3 cup sugar and sweeten to taste with monk fruit or more maple.
Serving Suggestions: What to Pair with Easy Cranberry Sauce
- Roast turkey, glazed ham, or roast chicken.
- Cheese boards with brie, goat cheese, aged cheddar, and crackers.
- Leftover sandwiches with turkey, brie, and arugula on toasted bread.
- Swirled into yogurt or oatmeal; spooned over pancakes or waffles.
- As a topping for cheesecake, pound cake, or vanilla ice cream.
Storage & Reheating Instructions
- Refrigerate: store airtight up to 10 days. Flavor deepens as it chills.
- Freeze: up to 3 months. Thaw overnight in the fridge and stir well.
- Reheat gently: warm in a saucepan over low heat or in short microwave bursts. Thin with a splash of water or orange juice if needed.
Memories Made Around the Table
Every year I make a double batch the night before Thanksgiving. It sets while we sleep, and by morning the kitchen smells softly of citrus and spice a little tradition that always feels like home.
FAQs
Can I use frozen cranberries?
Yes. Use them straight from the freezer with no changes to the recipe or cook time.
How do I make it less tart or more tart?
For less tart, add more sugar or a drizzle of maple at the end. For more tart, reduce the sugar by 2 tablespoons and brighten with a squeeze of lemon.
How do I make it smooth like jellied sauce?
Blend the hot sauce until very smooth, then press through a fine mesh strainer. Chill to set.
Why does my sauce taste bitter?
Too much white pith in the zest can cause bitterness. Zest only the colored peel, and balance with a pinch of salt and a bit more sugar or orange juice.
Can I can this cranberry sauce?
For shelf-stable canning, use a tested canning recipe and process. This version is intended for refrigeration or freezing.
Final Thoughts
This Easy Cranberry Sauce delivers bright, reliable results every time. Make it once, and it will become the sweet-tart sparkle on your holiday table year after year.