This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Notes and Variations
Switch up the cranberries: Cranberry sauce is a staple for the holidays, and can be made with many types of cranberries. If you have fresh or frozen cranberries, check out this homemade cranberry sauce. Or if you want to use canned cranberries, here’s a cranberry sauce with canned cranberries! Switch up the liquid: This recipe uses cranberry juice, orange juice and water. However, you can just use water if you want to tone down the sweetness. Adjust sweetness: Dried cranberries are quite sweet, so if you want to reduce sweetness, add a pinch of salt or other warm spices (like ginger or cinnamon).
Freshly squeezed orange juice elevates the sauce with a vibrant, natural sweetness. A pinch of cinnamon, cloves, or ginger can add warmth without overwhelming the tart cranberries. Let the cranberries plump up fully on low heat for a richer texture. Let the sauce cool completely to thicken naturally before serving and only use the cornstarch slurry if you want a jam-like consistency—otherwise, skip it for a more traditional texture.
🍴 Serving and storage suggestions
Store this cranberry sauce in an airtight container, in the fridge, for up to four days. You can also make this recipe up to 3 months ahead of time, portion it and freeze it. It’s ridiculously easy to make in just 20 minutes and uses pantry staples, which is ideal during the busy holiday season. Every year, someone at the table ends up raving about how it’s the best cranberry sauce they’ve ever had—and they’re always shocked it’s homemade!
Dried cranberries are more flavorful: Dried cranberries have a more concentrated flavor, so you can use less sugar without sacrificing taste. Plus, extra sugar in dried cranberries will help thicken your sauce as it cooks. Dried cranberries hold their shape better: When cooked, fresh cranberries sometimes turn into a mushy mess. Dried cranberries hold their shape when cooked, so your sauce will have a lovely mix of tart bites and smoothness. You can use this recipe year-round: Cranberry season is relatively short, so if you want to make cranberry sauce outside of November and December, you’ll need to use dried cranberries. This is also a great way to use up any leftover dried cranberries from your holiday baking!
To defrost, place the amount you need in a saucepan and warm it up over the stove. You can also defrost by moving the portion from the freezer to the fridge the night before. If you have more dried cranberries, check out these cranberry biscotti with fresh orange zest! I love making this with leftover cranberries after the big day. If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
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📖 Recipe
