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This cranberry sauce recipe is one of the easiest I’ve ever seen. It’s tart, delicious, and the perfect accompaniment to your holiday meal.
It’s so quick and easy to make you can do it last minute. Or you can prepare it a day or two in advance. Without a doubt, it’s better after it sits a while.
This sauce is delicious with turkey, ham, and even chicken. Or you can try it with whatever else you want. In fact, it’s fun to discover new ways to eat foods.
Another thing you might enjoy is a scoop of this cranberry sauce over some vanilla ice cream.
You can probably come up with more ways to serve leftover cranberry sauce … that is, if you have any left over.
You only need three ingredients to make this cranberry sauce recipe, although you can add more. All I used this time were fresh cranberries, orange juice, and sugar. Yes, that’s all.
However, if you want to add even more flavor, try adding cinnamon, orange zest, lemon zest, or vanilla.
It’s completely up to you. After all, it’s your cranberry sauce, so make it the way you like it.
How to Make Homemade Cranberry Sauce
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
First, thoroughly rinse the cranberries in a colander. I typically like to keep them under running water for a couple of minutes.
Next, pour the orange juice into a saucepan and bring it to a boil over high heat.
After that, add the sugar and stir it into the orange juice until it dissolves. This only takes about a minute.
Then pour in the cranberries. Give them a quick stir, and let them simmer until all of them pop open.
The cranberries can splatter all over the place, so I like to cover them with a splatter guard while they’re cooking.
After they’ve all popped open, remove the saucepan from the heat, stir, and then allow them to cool for a couple of minutes.
Finally, transfer the cranberry sauce to a bowl. As the sauce cools, it will thicken.
More Delicious Recipes
Most people enjoy serving cranberry sauce during the holidays, and we’re no exception. We also have other foods that have become traditions. Here are some of them:
Green Bean Casserole – I love the traditional green bean casserole, but I add something to dress it up.
Squash Casserole – This squash casserole is one that I worked on after tasting something similar at an event I attended. I never got the original recipe, but I’ve pretty much figured out how to make it.
Mama’s Potato Salad – Some folks think potato salad is a summer food, but I beg to differ. It has graced the table at many holiday dinners at both my family’s home and my in-laws’. This is the way my mother made it.
Sweet Potato Casserole – I don’t know many people who can turn this down. However, everyone likes it prepared differently. Although my husband and most folks prefer marshmallows on top, I don’t. So I usually leave a corner without marshmallows.
Pumpkin Pie – How can resist pumpkin pie from the dessert table? My friend Julie has a delicious looking pumpkin pie recipe on her blog Back to My Southern Roots.
For more delicious recipes, check out Full Plate Thursday at Miz Helen’s Country Cottage.
- One 12-oz. package of fresh cranberries
- 1 cup of orange juice
- 1 cup of granulated sugar
- Rinse the cranberries and set them aside to drain.
- Pour the orange juice into a medium-sized saucepan. Bring it to a boil on high heat.
- Stir in the sugar and stir until the sugar is dissolved.
- Add the cranberries and cook for 10-12 minutes. The berries will pop open, so I cover the saucepan with a splatter guard.
- Remove from the heat and stir. Allow it to sit for 2-3 minutes and then pour it into a bowl. Let it cool to room temperature before you refrigerate it.
If you like sweeter cranberry sauce, add 1/4 cup more sugar.
Other items you may add include lemon or orange zest, cinnamon, or vanilla.
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Amount Per Serving Calories 104Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 27gFiber 1gSugar 23gProtein 0g