This is our favorite recipe for the Thanksgiving staple: cranberry sauce. Made from 5 ingredients, this easy sauce is ready after 20 minutes on the stove. Flavored with fresh orange juice, brown sugar, and a dash of vanilla—my secret—it’s a cut above the rest.
I originally published this recipe in 2019 and have since added a few new photos and more helpful success tips.
I’ve been making this cranberry sauce for years. It’s our family’s favorite recipe and whenever I first taste it on Thanksgiving, I always wonder why I wait for the holiday season to make it?! Honestly, this stuff deserves to be a year-round habit.
I’ve never really thought to publish the recipe on my website because it’s not (1) a large side dish, (2) dessert, or (3) baking related. But I figured if something is this easy AND this delicious… why not?! And, luckily, this recipe is one of my very best. Readers agree:
One reader, Barb, commented: “I have never been a huge fan of cranberry sauce until I made this recipe. The vanilla, in my opinion, makes this. This will be my go-to from here on out. ★★★★★”
Another reader, Emily, commented: “OMG! Just made this ahead for Thanksgiving dinner. It tastes so wonderful, it may not make it until Thanksgiving! Back to the store for more cranberries. And so easy… who knew. ★★★★★”
Finally, another reader, Marsha, commented: “I made this for Christmas and it was fantastic. Reserving 1/2 cup of raw berries and adding them at the end is a flavor sensation. I also loved the balance of orange flavor, which was just right. ★★★★★“
Why This is My Best Cranberry Sauce
- Quick—only 20 minutes on the stove
- Easy—no boiling the water and sugar together first
- Convenient—just 5 simple ingredients, including water
- Flavorful—made with fresh orange juice & zest
- Texture—moderately thick with whole cranberries swirled in
- Make-ahead—make it a few days in advance so it’s ready!
- Unlike the rest—I use brown sugar & vanilla
I didn’t think there was a way to mess this recipe up, but when I was filming the video, I spaced out and over-boiled the cranberries on high heat. I was literally standing over the pot and before I knew it, the cranberries shriveled up and the sauce thinned out. So, make sure you cook on a lower heat and keep a watchful eye on it. 🙂
Also, don’t be like Chandler Bing and rinse your cranberries with dish soap.
Grab These Ingredients
No cornstarch or other thickeners needed!
- Cranberries: Use fresh or frozen cranberries. Do not use dried.
- Water: The cranberries cook in liquid, so we’re using a combination of water and orange juice. I find using all orange juice overpowers the cranberry flavor.
- Fresh Orange Juice: Squeeze 1/4 cup of juice from a fresh orange. You need the orange zest anyway, so why not use the juices inside? Orange and cranberry are a natural pairing. Have you tried my orange cranberry bread yet?
- Brown Sugar: Why use regular white granulated sugar when there’s brown sugar?! That’s my motto and it definitely applies to cranberry sauce. I usually use only 3/4 cup, but if you want a very sweet cranberry sauce, increase to 1 cup.
- Orange Zest: Before you juice the orange, grate some zest off. Add the zest after the sauce comes off heat. Why? When I cook the cranberry sauce with the zest, the end result tastes a little bitter.
- Vanilla Extract: I don’t see a lot of cranberry sauce recipes use this ingredient, but I swear by it. A dash of vanilla extract tastes unbelievable with the orange, brown sugar, and cranberry flavors. (And bonus! Smells great too.)
How to Make Quick Cranberry Sauce
It couldn’t be easier.
Set 1/2 cup of cranberries aside. We’ll stir those in at the very end, adding even more texture. Put most of the ingredients into a pot and cook for 20 minutes. Stir in orange zest and vanilla extract. That’s it, you’re done. Though I don’t recommend it, you could probably make this with your eyes closed.
If you need to bring a dish to Thanksgiving, bring this cranberry sauce (and bring cranberry cake for brunch or dessert!). It’s low maintenance and you can make it ahead of time. You can also freeze the cranberry sauce for up to 3 months. Easy!
Uses for Cranberry Sauce
- With a traditional Thanksgiving meal
- On biscuits, pancakes, or pound cake
- Swirl 3/4 cup into cheesecake batter before baking
- Serve with cornbread
- On buttermilk waffles
- Swirl 1/2 cup into cranberry orange muffins batter (you can skip the whole cranberries in that recipe)
- Swap BBQ sauce for cranberry sauce on BBQ chicken pizza (it really is good)
- Swirl into yogurt or cottage cheese
- Swap the fresh fruit for a spoonful of cranberry sauce on my goat cheese crostini
- Inside these cranberry brie puff pastry tarts
More Thanksgiving Side Dishes
- Candied Sweet Potatoes
- Green Bean Casserole (from scratch!)
- Butternut Squash Mac & Cheese
- Sweet Potato Casserole (with crunchy pecan topping)
- Mushroom Puff Pastry Tarts
- Sausage & Herb Stuffing
And for even more inspiration see my complete list of 40+ Thanksgiving side dishes.
Print
Easy Cranberry Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 cups
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Made from 5 ingredients, this easy sauce is ready after 20 minutes on the stove. It thickens as it cools. You can use fresh or frozen cranberries. See notes.
Ingredients
- 12 ounce bag cranberries, rinsed*
- 3/4 cup (150g) water
- 1/4 cup (60ml) fresh orange juice (about 1/2 large orange)
- 3/4 cup (150g) packed light or dark brown sugar*
- 1 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
Instructions
- Read before you begin: You need fresh orange juice and orange zest. I recommend zesting the orange first, setting the zest aside, then cutting the orange for the juice. (Harder to zest a cut orange!) You need about half of a large orange for 1/4 cup juice. Juice the other half of the orange if you need more to yield 1/4 cup.
- After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.
- Combine the remaining cranberries, water, orange juice, and brown sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium. While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 15 more minutes.
- Remove from heat and stir in 1/2 cup reserved cranberries, orange zest, and vanilla extract. Sauce will continue to thicken as it cools.
- Sauce is excellent served warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: You can prepare the sauce 3 days ahead of time. Cool completely, cover tightly, then refrigerate until ready to use. Bring to room temperature or warm on the stove/in the microwave, if desired, before serving. To freeze, cool sauce completely. Freeze for up to 3 months. Thaw in the refrigerator, then bring to room temperature or warm on the stove/in the microwave before serving.
- Special Tools (affiliate links): Zester | Citrus Juicer | Saucepan | Wooden Spoon
- Cranberries: One 12 ounce bag is usually between 3 and 4 cups. You can use fresh or frozen cranberries. No need to fully thaw. Rinse the cranberries with water in a colander before using. No need to pat dry—some water droplets are fine.
- Brown Sugar: I usually use 3/4 cup brown sugar, which makes a moderately sweet cranberry sauce. You can increase to 1 cup (200g) if you prefer your cranberry sauce extra sweet.
Reader Comments and Reviews
I made this last year for thanksgiving and it’s a keeper. I just finished making a batch for this year’s dinner and because I forgot to hold out that 1/2 cup of berries to add at the end, I had some frozen pineapple chunks that I chopped and added a half cut of that at the end. The sauce is delicious!
I admit — I was pretty skeptical as I made this one. I can also readily admit BOY WAS I WRONG. This recipe is not only simple, it’s delicious. 100% guarantee you won’t have much ( if any) left — so make a double batch!
How many batches of this would you make to serve it to 30 people at Thanksgiving? I know most will just take a dollop or so but I don’t want to run out!
Hi Katie, it really depends! A single batch may be enough, but a double batch would be safe.
That’s what I was thinking- thanks!!!
My family loves this so much I make a double batch for 6 of us and 2 kiddos. I my family of 30 came I’d have to at least quadruple it. Until having this I hated cranberry sauce. I only eat this one and love every bite!
I’d say 3 or so, 2 might end up being too little. Its good, just finished making our batch for Thanksgiving and its delicious just dipping crackers into it.
I made this cranberry sauce for the first time and both my husband and I didn’t care for the orange zest. To us it was a little overpowering. That said, I love many of your recipes!! Thank you Sally!!
This cranberry sauce is delicious! It’s not overly sweet, but I did add about 1/4 tsp of salt. I also added a diced apple and 1/4 tsp cinnamon just because I like those things in my cranberry sauce. Very yummy!
can i use frozen cranberries?
You bet! See Notes after the recipe.
I love this recipe! I’m making this for Thanksgiving. It’s always a big hit. I also made your Harvest Bread for the same holiday. Thank you – your recipes are always so delicious!.
The cranberry sauce looks good I am making that today and freezing for thanksgiving,thanks maybe soon I will order your book
Im in charge of bringing a can of cranberry sauce for Thanksgiving this year. Hahaha funny. I hate that stuff. So I decided to look for a recipe. Found this 1 and making it as we speak. Going to freeze it and bring it to dinner. Thanks so much for the recipe!!
This is really tasty! It took years for me to realize I liked any cranberry sauce, but now homemade is my favorite. It’s not overly sweet, and the orange of course goes very well with cranberry. I made this for a potluck and it went over well. If someone wanted to make it without added sugar, it would be pretty easy, too. Thanks!
I have made many recipes from Sally’s website and I am a huge fan! Thought it was time to leave a comment. So many recipes have been majorly successful and had people raving! This recipe was one of them. Of all the dishes on the Thanksgiving table the cranberry sauce got the most compliments. Highly recommended!
I have made many recipes from Sally’s website and I am a huge fan! Thought it was time to leave a comment. I have made many recipes that have been majorly successful and had people raving! This recipe was one of them. Of all the dishes on the Thanksgiving table the cranberry sauce got the most compliments. Highly recommended!
I just love your recipes!! They are always good and I appreciate the tips, storage and make ahead info. I’ve made this cranberry sauce for a couple of years now and it’s delicious!! We will be having at least 4 different Sally’s recipes on our Thanksgiving table this year. Thank you!
Can you please include the nutrition information for this amazing cranberry sauce, it’s my favorite!!
Hi Terese, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
My mom said this is the best cranberry sauce she has ever had! Thank you for getting me such a high compliment and a recipe that will be made on repeat!
Can you can this recipe and if so how long would you process it
Hi Sue, we don’t have experience with canning, but let us know what you try!
This is the best cranberry sauce. I made it for the first time a few years ago and now it is my Thanksgiving staple. So good.
I will try this cranberry sauce recipe, I am sure it’s better than store bought. Thanks!
Can you add Bourbon to this cranberry receipe?
Others have reported adding a splash of bourbon here, Karen. Let us know if you try!
This is a similar recipe to what I make on Thanksgiving. I add whatever other berries I have on hand as well as one diced apple.
Sally, I just love ur recipes! Just ordered your cookbook for my sweet Sally! I’m sure she’ll enjoy it!
Thank you so much, Barbara!
My wife loved the cranberry sauce
Thanks for the brownie points!!
Best cranberry sauce I have ever made
Will try this for sure.
Best cranberry sauce ever. I think I’ll do a double batch at Thanksgiving and slice a loaf pound cake in thirds and seed this between layers and frost with a whipped cream frosting. Shave some chocolate curls over and sugared cranberries. Yum!
Thanks for the cranberry sauce recipe Sally. I am gonna try this with some handpicked cranberries a friend gave me. Will let you know how it turns out.
Second time making this in a month. Excellent recipe!!
We love this one. Tastes similar to the really good cranberry sauce that we get at Costco. Question.. have you ever tried canning it?
I canned it last week using my water bath canner and processed it for 15 minutes. I tasted what didn’t fit in the pint jar and it was delicious.
I made this recipe at Thanksgiving and loved it. I just made it again and realized I did not reserve a half cup of cranberries to throw in at the end. I did that with my second attempt. Wow that makes it pop. So delicious. Thank you
I usually like your recipes but this was the worse cranberry sauce I have ever made. No one liked it. Had to throw the whole batch out.
Followed recipe exactly
Some times the cranberries have been in the grocery store too long that gives them an old smell. That’s happened twice to me. Had to throw out 2 batches. My grandson and I have made this recipe together for 5 years. One of the best days of my life. Make sure your cranberries have no old smell.
Wow, something went wrong because this is a delicious recipe. Maybe you had some bad berries. Cranberry recipes can also be adjusted by adding more or less sugar, using fresh squeezed orange juice was the key for flavor.