Cranberry sauce. You either can’t live without it at the big Thanksgiving feast or you’re not even looking in its general direction. Which side of the spectrum do you fall on? Is it a texture thing? Okay, but are we hating on cranberry sauce because all you’ve had is the canned stuff? Because that doesn’t count. Swap it out for the real deal made with fresh cranberries and simmer it in a pot with orange juice and a few add-ins like a cinnamon stick or a sprig of rosemary and tell me you still hate it. That taste is far superior to the canned sauce you get. Okay, but what if it wasn’t a side dish to the turkey? I love the idea of smearing leftover cranberry sauce on my chicken or turkey sandwiches the next day. It makes all the other flavors pop! The moist maker gravy-soaked bread, the herb roasted turkey. It’s all there and it’s all just a little better with homemade cranberry sauce smeared in there.
Ingredients for homemade cranberry sauce:
Fresh or frozen cranberries: You’ll want to use whole cranberries for this recipe. I usually just buy a bag, or fresh cranberries and give them a good rinse in a colander before tossing them in the simmering liquid. If you’re using frozen cranberries, you don’t need to defrost them. Simply add them to the simmering liquid and go!Fresh orange juice: Adds brightness to the sauce. It sweetens it up and gives the cranberries a rich flavor. I usually like to use freshly squeezed orange juice but the store-bought stuff will also work if you want to use that! It’s typically a bit sweeter, so you may want to use a little less and sub in some extra water.Orange Zest: brightens and gives the cranberry sauce a pop of citrus flavor. Feel free to use lemon zest if you prefer that instead.Granulated white sugar: Adds sweetness to the sauce and balances the natural tartness of cranberries. Brown sugar would also make a good sub if you’re looking to give the cranberry sauce a deeper flavor. You could also cut back on the orange juice or omit it and use maple syrup or even honey instead if you’d like.Optional add-ins: You can use just about anything you like! A cinnamon stick, star anise pods, cardamom, fresh rosemary, black peppercorns, vanilla extract, and a squeeze of honey. Other spices like nutmeg would also work well here! The possibilities are endless.
How to make cranberry sauce from scratch:
Other thanksgiving recipes you might like:
Homemade Gravy (with or without pan drippings)Best Creamed SpinachIrresistibly Creamy Green Bean CasseroleCreamy Asiago Roasted Garlic Mashed PotatoesCaramelized Onion Gruyere Drop BiscuitsSlow Cooker Creamed Corn
Original recipe shared Nov 2015, updated with new images, stovetop directions, and post Oct 2022.
The sauce may look thin when it is done but as it cools the natural pectin in the cranberries will thicken the sauce.Recipe can easily be doubled and made in the same 3 quart slow cooker.
