Homemade cranberry sauce is a must at Thanksgiving! Over the years, I’ve shared a few riffs on classic cranberry sauce, like a cranberry relish, and a cranberry chutney. But this cranberry sauce recipe is simply classic. Just a few ingredients, ready in 10 minutes, foolproof and great to make ahead, it’s the easiest Thanksgiving dish on your to-do list.
What Our Readers Say
Truly the best cranberry sauce I've ever had! I'm done buying anything in a can or searching for another recipe. My family is in full agreement. I've made this a few times already and there were no left overs! When does that ever happen with cranberry sauce?! - Dawn
Classic Cranberry Sauce Ingredients
This is similar to our cranberry chutney, and totally different from our cranberry relish–It’s traditional, classic, easy and gorgeous. Here’s what you’ll need to make it:
- Cranberries: Fresh or frozen cranberries both work well here, so use what you can get!
- Cider vinegar: To add a little savory zing, just a splash!
- Orange: Orange and cranberry are culinary BFFs. You’ll use the zest and the juice.
- Brown sugar: To sweeten it a bit.
- Spices: Cloves, cinnamon, vanilla. If you’re a cranberry sauce purist, you could skip these, but I love these cozy holiday flavors.
How To Make Cranberry Sauce In 3 Steps
- Dump all the ingredients into a saucepan.
- Bring the cranberry sauce to a boil. Simmer over low heat.
- You’re done!
How to Store + Freeze Cranberry Sauce
Cranberry sauce keeps well in the fridge for at least five days. Let it cool and store it in an airtight container until you’re ready to use it. Or, you can freeze cranberry sauce! It’ll keep for up to a year in the freezer, but it tastes best if you use it within two months.
Tips For Cranberry Sauce Perfection
- Cranberries have a lot of natural pectin, so the sauce will thicken fast when you cook it. Sometimes this means it splatters if the heat is too high. The best thing to do is work with a medium heat, and stir the sauce slowly but often.
- Your cranberry sauce will continue to thicken as it sits and cools. So if you’re watching it simmer and wondering if it’s thick enough, it probably is!
- Use a bigger saucepan that you think you’ll need so the sauce has plenty of room and cooks evenly.
- Make the sauce up to five days before Thanksgiving and store it in the fridge.
- Cranberry sauce is delicious served cold or at room temperature.
- Bonus: Cranberries are incredibly good for you! Loaded with antioxidants and anthocyanins, vitamins and minerals. They’re a superfood, and they taste good, too.
What To Eat With Cranberry Sauce
Traditionally, cranberry sauce is eaten with turkey. A little dollop on a bite of turkey is pretty darn delicious. I also eat it stirred into my mashed potatoes. Just trust me on this one! I also serve it with my European-style Thanksgiving breakfast spread. And of course, leftover turkey sandwiches and turkey hand pies, cranberry sauce is as essential as the rolls and mayo.
More Classic Thanksgiving Side Dishes
The Jewel Of The Thanksgiving Table
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