Whole Berry Cranberry Sauce

Notes From My Kitchen

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 fresher than serving it out of a can!

The ingredient that makes or breaks this recipe is the orange juice. It adds just the right brightness to compliment the flavor of the cranberries. I also found that chilling the sauce thickens it nicely and helps the flavors to blend.

If you're looking for a congealed version, try my cranberry jello salad that's a staple when serving cornbread biscuit dressing.

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!

Key Ingredients

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.

How to Make Whole Berry Cranberry Sauce

1. Combine sugar, orange juice, water, and cinnamon in a medium saucepan and whisk.
2. Bring the mixture to a boil over medium-high heat. Once it's bubbling, add the cranberries and drop the heat to medium-low.
3. Simmer for 15 to 20 minutes, stirring occasionally, until the berries begin to pop and the sauce thickens.
4. 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.
   

Favorite Pairings

• Try pairing whole berry cranberry sauce with this classic Dutch Oven 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.

Ingredient Swaps

• 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.

Debi's Top 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.

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.