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A spoonful of glossy, vibrant red Homemade Cranberry Sauce being lifted from a white bowl, showing the whole cranberries and thick, beautiful texture against a marble background.
J. ZaiB

Homemade Cranberry Sauce (Better Than Canned!)

Ditch the can! This quick, 10-minute homemade cranberry sauce uses just 4 ingredients (and a secret twist of orange zest) for the freshest, foolproof flavor. Your Thanksgiving turkey’s perfect match!
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Prep Time 2 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 42 minutes
Servings: 2 cups
Course: Sauce, Side Dish
Cuisine: American, Holiday
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

The 4-Ingredient Base
  • 12 oz Fresh or Frozen Cranberries (340g) 1 standard bag. No need to thaw.
  • 1 cup Granulated Sugar (200g) You can adjust to your taste.
  • 1/2 cup Orange Juice (120ml) Use fresh if possible, or 100% juice (not from concentrate).
  • 1 tbsp Orange Zest (Approx. 1 large orange).
Variations (Optional)
  • 1 tbsp Port Wine (or Red Wine) (30ml) For the "Gourmet" hack.
  • 1/2 cup Maple Syrup (or Honey) (120ml) As a substitute for sugar.

Equipment

  • 1 Medium Saucepan
  • 1 Wooden Spoon or Spatula
  • 1 Zester or Microplane For the "secret weapon" (orange zest).

Method
 

The 10-Minute Sauce
  1. Combine Ingredients: In a medium saucepan, combine the cranberries (fresh or frozen), granulated sugar, and orange juice
    Hands pouring fresh cranberries from a small bowl into a saucepan, alongside a bowl of sugar and a measuring cup of orange juice, starting a homemade cranberry sauce recipe.
  2. Simmer & Pop (The Fun Part): Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  3. Cook: Let it bubble away for about 10 minutes, stirring occasionally. You will hear the cranberries "pop" and burst as they release their natural pectin (the thickener).
    A wooden spoon stirring bright red fresh cranberries simmering with liquid and sugar in a saucepan, showing the berries beginning to pop and thicken the sauce.
The "Secret Hack" & Finish
  1. Add Zest (The Hack): Once the sauce has thickened (it should coat the back of a spoon), remove it from the heat.
  2. Stir in the fresh Orange Zest. (Adding it after cooking keeps its flavor bright and fragrant).
    A hand grating fresh orange zest directly into a saucepan of bubbling, thickened homemade cranberry sauce, infusing it with bright citrus flavor.
  3. Cool: Pour the sauce into a serving bowl. It will continue to thicken a lot as it cools. Serve warm or cold.
    A white bowl filled with thick, glossy homemade cranberry sauce with whole cranberries, a spoon resting inside, and a garnish of orange peel on the marble countertop.

Notes

  • Thickening Hack: Don't panic! Hot cranberry sauce always looks thin. It is designed to thicken as it cools. Just put it in the fridge for an hour, and it will be perfectly thick.
  • Make-Ahead: This is the perfect make-ahead dish. Store it in an airtight container in the fridge for up to 10 days. The flavors get better over time!
  • Variations:
    • Sugar-Free: Use 1/2 cup Maple Syrup or Honey instead of sugar.
    • Spiced: Add 1 Cinnamon Stick or 1 Star Anise to the pot in Step 1.
    • Gourmet: Add 2 tbsp of Port Wine (or Red Wine) in Step 1.