If you think you don’t like cranberry sauce, it’s because you haven’t made it yourself. Homemade cranberry sauce is far superior to it’s canned cousin – and it’s super easy to make.

This cranberry sauce is tangy and sweet and uses just four ingredients.

Adding this to your holiday menu won’t add a lot of work to your plate either – this can be made up to a week in advance and only takes about 15 minutes to pull together.

Jump to:

• Ingredients
• How to Make Classic Cranberry Sauce
• Top Tips
• More Sides Perfect for the Holidays
• Recipe

Ingredients

• 1 (12 oz.) bag fresh cranberries
• 3/4 cup orange juice
• 2/3 cup brown sugar
• 1/3 cup white sugar

You don’t get easier than four ingredients! There are definitely many ways you can dress this up – adding additional fruits, herbs, and even rum! – but I prefer to keep it classic. It’s delicious as it is and makes a great base to use the leftovers in other recipes.

How to Make Classic Cranberry Sauce

• This cranberry sauce really couldn’t be simpler to make! Add the cranberries, orange juice, brown sugar, and white sugar to a medium saucepan.
• Cook over medium heat, stirring occasionally.
• You’ll hear the cranberries popping as it cooks – that’s exactly what you want to happen!
• When the liquid is mostly evaporated and it looks like jam, it’s finished!
• You can serve this warm, room temperature, or chilled.

Top Tips

Should I serve cranberry sauce warm or cold?

What temperature you serve this at is personal preference! This can be served, warm, cold, or even room temperature.

Honestly, how I serve it often depends on how much room I have in the refrigerator or on the stovetop. If there’s room to warm it up, I will. And if it needs to be kicked out of the refrigerator to make space for other holiday dishes? Then I’m serving it room temperature.

How far in advance can I make cranberry sauce?

This can be made a week ahead and stored in the refrigerator.

What can I do with leftover cranberry sauce?

If you want to turn your leftover cranberry sauce into another meal, I suggest using it for Turkey Cranchiladas or Turkey and Cranberry BBQ Sauce Pizza. If you’re in the mood for something snacky, Baked Cranberry & White Cheddar Dip is perfect!

More Sides Perfect for the Holidays

Sides are the centerpieces of so many holiday meals! I love ones filled with fresh flavors.

For veggie sides, Cheesy Green Bean Casserole and Roasted Carrots with Honey and Thyme are top of my list.

For starchy sides, I recommend Honey-Whisky Glazed Sweet Potatoes, Instant Pot Mashed Potatoes, or Sweet Potatoes with Candied Pecans.

Looking for even more cranberry inspiration? Check out the recipes from other bloggers below!

Welcome to Cranberry Week! 

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

• Slow Cooker Cranberry Apple Crisp from Cheese Curd In Paradise
• Cranberry Pecan Quick Bread from Hezzi-D’s Books and Cooks
• Roasted Cranberry Potatoes from Magical Ingredients
• Cranberry White Wine Spritzer from Our Good Life
• Oatmeal Cranberry Bars from The Fresh Cooky
• Orange Cranberry Bread from Devour Dinner
• Pear-Cranberry Sauce from The Spiffy Cookie
• Cranberry Pecan Cake Balls from The Freshman Cook
• Cranberry Moscow Mule from Art of Natural Living
• Orange Cranberry Muffins from Life Love and Good Food
• Cranberry Almond Granola from Family Around the Table

Recipe for Cranberry Sauce

Classic Cranberry Sauce

Yield: 2 cups

Cook Time: 15 minutes

Total Time: 15 minutes

Print

Ingredients

• 1 (12 oz.) bag fresh cranberries
• 3/4 cup orange juice
• 2/3 cup brown sugar
• 1/3 cup white sugar

Instructions

1. Combine all ingredients in a medium saucepan over low heat. Cook, stirring occasionally, until the liquid is mostly evaporated.
2. You’ll hear the cranberries popping as this cooks – that’s okay! You want them to open up!
3. This can be served warm, chilled, or at room temperature.

Notes

Adapted from Savory Sweet Life