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Cranberry Sauce made from scratch is so much brighter and fresher than the canned stuff, simmered with sweet apple, orange, and a whisper of cinnamon and rosemary. I make a batch every Thanksgiving morning and it fills the whole kitchen with the coziest holiday smell. It is the perfect partner for our slow cooker turkey breast.
It comes together in one pot in about 15 minutes, so it is the easiest holiday side you will make all season.
Cranberry Sauce Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 15 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 129kcal
- 🌶️ Flavor Profile: Sweet, tart, and lightly spiced with apple, orange, and cinnamon
- ✋ Difficulty: Easy, as simple as stirring together our savory mashed sweet potatoes
Quick Answer
To make homemade Cranberry Sauce, combine fresh cranberries, diced apple, orange rind, water, sugar, and a pinch of salt in a saucepot and stir until the sugar dissolves. Add a cinnamon stick and rosemary, then simmer for 8 to 10 minutes until the cranberries burst. Crush them to your desired consistency, discard the aromatics, and cool before serving.
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Why This Recipe Works
Click to see the technique science
- Fresh cranberries beat the can every time. Cooking fresh cranberries gives you a brighter, more vibrant flavor and a beautiful jewel-toned color the canned jelly cannot match.
- Apple adds natural sweetness and body. Diced apple softens into the sauce, mellowing the tartness and giving it a lovely, slightly chunky texture.
- Orange and cinnamon make it festive. A strip of orange rind and a cinnamon stick infuse the sauce with warm, citrusy holiday flavor as it simmers.
- Rosemary adds a savory surprise. A single sprig of fresh rosemary brings a subtle, woodsy note that makes this sauce taste special and grown-up.
- It is ready in 15 minutes. The whole thing simmers in one pot in about a quarter hour, so it is the easiest dish on the holiday table.
- You control the sweetness. Making it yourself means you can adjust the sugar to taste, so it is exactly as sweet or tart as your family likes.
Why You’ll Love This Recipe
- It is incredibly easy, one pot and 15 minutes for a fresh holiday side that tastes homemade because it is.
- It is make-ahead friendly, so you can cross it off your list days before the big meal with our classic stuffing.
- It does double duty, perfect on the turkey plate and even better layered into leftover sandwiches the next day.
Key Ingredients
Just a handful of fresh, simple ingredients make the best cranberry sauce. Here are the ones that matter most.
- Fresh cranberries: Whole fresh or frozen cranberries are the star, they burst as they cook to create the sauce.
- Apple: A peeled, diced apple adds natural sweetness and a soft, jammy texture.
- Orange rind: A strip of orange peel infuses the sauce with bright, fragrant citrus flavor.
- Cinnamon stick: Simmering a whole cinnamon stick adds warm, cozy spice without any grittiness.
- Fresh rosemary: One sprig adds a subtle savory, woodsy note that makes this sauce memorable.
See recipe card for exact quantities.
Variations and Substitutions
This sauce is easy to make your own with a few simple swaps:
- Make it boozy: Stir in a splash of port, bourbon, or orange liqueur during the last few minutes of simmering.
- Add warmth: Toss in a star anise, a few cloves, or a pinch of ground ginger for extra spice.
- Swap the fruit: Use a pear instead of apple, or add a handful of dried cherries for a different twist.
- Adjust the texture: Crush the cranberries fully for a smooth sauce, or leave it chunky for more bite.
How to Make Cranberry Sauce
- In a large saucepot over medium-low heat, add the diced apple, fresh cranberries, orange rind, water, sugar, and a pinch of salt. Stir constantly until the sugar has dissolved.
- Turn the heat up to medium and add the cinnamon stick and rosemary sprig. Simmer for 8 to 10 minutes, until the cranberries burst and about half of the liquid is absorbed, then remove and discard the cinnamon, rosemary, and orange rind.
- Using the back of a spoon, crush the cranberries to your desired consistency. Let the sauce cool completely, then serve it warm or refrigerate and serve cold.
Recipe Tips & Tricks
- Use fresh or frozen cranberries, both work perfectly, no need to thaw frozen ones before cooking.
- Stir until the sugar dissolves at the start so the sauce never turns gritty.
- Listen for the pop, the cranberries bursting open is your sign the sauce is nearly done.
- Remove the aromatics, take out the cinnamon stick, rosemary, and orange rind before serving so no one bites into them.
- Make it ahead, the flavors deepen overnight, so this is the perfect dish to prep a few days early.
- It thickens as it cools, so do not worry if it looks loose in the pot, it sets up beautifully in the fridge.
Serving Ideas and Suggestions
This homemade cranberry sauce is a Thanksgiving must alongside the slow cooker turkey breast, classic stuffing, and savory mashed sweet potatoes. A dollop on the plate brightens every bite of the holiday meal.
Do not save it just for turkey, though, it is also incredible with our honey baked ham and spooned onto ham and cheese sliders. Swirl leftover sauce into yogurt, spread it on biscuits, or spoon it over baked brie for an easy appetizer.
The very best use might be the day after, layered into a turkey sandwich with all the fixings. Make a big batch so you have plenty for the table and the leftovers that follow.
Cranberry Sauce FAQs
Yes, cranberry sauce is one of the best make-ahead holiday dishes. You can make it up to a week in advance and store it covered in the refrigerator. The flavors actually deepen and improve as it sits, which frees up your stove on the busy day of the big meal.
Stored in an airtight container in the refrigerator, homemade cranberry sauce keeps well for up to two weeks. You can also freeze it for up to three months. Thaw it overnight in the fridge and give it a stir before serving, as it may separate slightly.
Cranberry sauce thickens significantly as it cools, thanks to the natural pectin in the cranberries, so it is normal for it to look loose in the pot. If it is still too thin after chilling, simmer it a few extra minutes to cook off more liquid before cooling it again.
Absolutely. Frozen cranberries work just as well as fresh and there is no need to thaw them first. Simply add them to the pot straight from the freezer and cook as directed. They may take an extra minute or two to burst, but the results are just as delicious.
If you prefer a sweeter sauce, add a little more sugar a tablespoon at a time, tasting as you go. The diced apple also helps mellow the tartness naturally. A splash of orange juice in place of some of the water adds sweetness and bright citrus flavor too.
Cranberry sauce is a classic with roast turkey, ham, and all the Thanksgiving sides, but it is wonderful well beyond the holidays. Spread it on sandwiches, swirl it into oatmeal or yogurt, spoon it over baked brie, or use it as a glaze for chicken or pork.
Building your holiday menu? Add our savory mashed sweet potatoes and mini pumpkin pie cups next.
Apple Cranberry Sauce
Ingredients
- 1 apple* peeled, cored, small dice
- 12 ounces fresh cranberries
- orange rind 2×1 inch strip**
- 2 tablespoons water
- 1 cup granulated sugar
- pinch kosher salt
- 1 cinnamon stick
- 1 sprig rosemary
Instructions
- In a large saucepot over medium-low heat, add in the diced apple, fresh cranberries, orange rind, water, sugar, and salt. Stir constantly until sugar is dissolved.1 apple*
- Turn the heat to medium and add the cinnamon stick and the rosemary sprig. Simmer for 8 to 10 minutes until the cranberries burst and half of the liquid is absorbed. Remove the cinnamon, rosemary, and orange rind and discard.1 apple*
- Using the back of a spoon, crush the cranberries to form your desired consistency. Let cool completely, serve warm or refrigerate and serve cold.1 apple*
Notes
Nutrition
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Sounds wonderful