Whole Berry Cranberry Sauce
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Whole Berry Cranberry Sauce is a classic side that's a must on your holiday table! Made with fresh cranberries, orange juice, and a touch of cinnamon, this easy homemade sauce pops with sweet and tangy flavor that cooks in minutes! Perfect for Thanksgiving, Christmas, and your leftover turkey sandwiches.
Why You'll Love It
- Bright, tart flavor from fresh cranberries and real orange juice.
- Quick, foolproof recipe that comes together in minutes.
- Perfect for holiday meals and leftovers.
This cranberry sauce with orange juice is one of the first things I make for the holidays, and somehow it disappears faster than anything else on the table. If you've never tried to make it yourself, you'll love this 5-Ingredient recipe that's so much better than serving it out of a can!
If you're looking for a congealed version, try my cranberry jello salad that's a staple every time we serve turkey with cornbread biscuit dressing.
During the holidays, be sure to grab a few extra bags of fresh cranberries just in case you get inspired to create new recipes. I use them to decorate desserts like Cranberry Bundt Cake and White Chocolate Cranberry Scones, and add them to my Leftover Turkey Casserole. I even created a recipe for Cranberry Glazed Turkey for our Thanksgiving feast!
Ingredient Notes
To make this cranberry sauce from scratch, you'll need the following ingredients. For quantities, see the printable recipe card.
- Whole Cranberries: Fresh or frozen both work beautifully, and the berries pop open as they simmer.
- Granulated sugar: Sweetens the tart berries and helps the sauce thicken.
- Orange juice: Fresh-squeezed gives the best flavor.
- Water: Keeps the sauce from getting thick too fast.
- Ground cinnamon: Adds holiday flavor in every bite.
Step by Step Instructions
- Combine sugar, orange juice, water, and cinnamon in a medium saucepan and whisk.
- Bring the mixture to a boil over medium-high heat. Once it's bubbling, add the cranberries and drop the heat to medium-low.
- Simmer for 15 to 20 minutes, stirring occasionally, until the berries begin to pop and the sauce thickens.
- Remove from heat and let the sauce cool completely. It will continue to thicken as it cools. Spoon into a serving dish or jar and serve chilled or at room temperature.
What to Serve with Whole Berry Cranberry Sauce
- Try this classic Turkey Breast or an herb-butter Roasted Chicken.
- Nothing's better than Brown Sugar Glazed Ham or tender Pork Tenderloin.
- Add this quick cranberry relish to your Holiday Charcuterie Board.
- Drizzle it over French Toast or Pancakes.
- Toss it on top of veggies to make Cranberry Brussels Sprouts.
- Slather it on Leftover Cranberry Turkey Sliders after the holidays.
Variations
- Swap the cinnamon for pumpkin pie spice, or add a teaspoon of vanilla extract.
- Stir in a splash of maple syrup for extra depth.
- Add orange zest for a brighter citrus pop, or a tablespoon of grated ginger.
- Mix in chopped pecans after cooling for crunch.
- Add a pinch of nutmeg or clove for more warm spice.
Helpful Tips
- Fresh squeezed orange juice makes all the difference in flavor.
- Reduce the sugar if you prefer a tangier sauce. Add more if you like it sweeter.
- Blend after cooking for a silky smooth finish.
- Chill overnight to let the flavors deepen.
- A small splash of water or juice loosens it if it thickens too much.
Recipe FAQ
Definitely. No thawing needed; just cook a few minutes longer.
Spread it on sandwiches, swirl it into yogurt, spoon it over pancakes, or fold it into baked goods.
It thickens as it cools. Stir in a tablespoon of water or orange juice until it reaches the consistency you love.
Storage Guide
Make Ahead: Homemade cranberry sauce actually gets even better after a day or two in the fridge.
Refrigerate: Keep in an airtight container in the refrigerator for up to 5 days.
Freeze: Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and enjoy.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review for others to read!
Recipe Card
Whole Berry Cranberry Sauce
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- serving dish
Ingredients
- 12 ounce bag fresh or frozen cranberries (about 3 cups)
- 1 cup granulated sugar
- ½ cup orange juice (about 2 oranges)
- ½ cup water
- 1 teaspoon ground cinnamon
Instructions
- Combine sugar, orange juice, water, and cinnamon in a medium saucepan and whisk.
- Bring the mixture to a boil over medium-high heat. Once it's bubbling, add the cranberries and drop the heat to medium-low.
- Simmer for 15-20 minutes, stirring occasionally, until the berries begin to pop and the sauce thickens.
- Remove from heat and let the sauce cool completely. It will continue to thicken as it cools. Spoon into a serving dish or jar and serve chilled or at room temperature.
Notes
- For more orange flavor, add a tablespoon of orange zest.
- Fresh squeezed orange juice makes all the difference in flavor.
- Reduce the sugar if you prefer a tangier sauce. Add more if you like it sweeter.
- Blend after cooking for a silky smooth finish.
- Chill overnight to let the flavors deepen.
- A small splash of water or juice loosens it if it thickens too much.
Nutrition
Nutrition info is an auto generated estimate.
Comments
No Comments