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How to Make Cranberry Sauce: Classic Cranberry Sauce Recipe

Written by MasterClass

Last updated: Nov 24, 2022 • 1 min read

Making your own cranberry sauce is an easy process with a couple of major perks. Homemade cranberry sauce has less sugar than the canned stuff, and you’re free to dress it up however you want: Add a dash or two of Grand Marnier, or go for a warm, savory note with allspice and nutmeg.

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What to Eat With Cranberry Sauce

Cranberry sauce is a flexible gluten-free side dish that can mingle effortlessly with the various rich side dishes of Thanksgiving dinner or add a flavor boost to next-day turkey sandwiches. The tangy spread can be used as more than just a tasty holiday accompaniment. Cranberry sauce is a multipurpose, vegan condiment that you can serve with:

  • Appetizers. Cranberry sauce brings an irresistible tartness to a baked brie or a cheese platter with a range of rich, funky cheeses and seedy crackers.
  • Roasted meats. The kicky, acidic notes in cranberry combined with the floral aromatics of an orange is a perfect match for deeply caramelized meats and pan juices, like pan-seared pork chops and sage or roasted chicken with rosemary.
  • Breakfast. Spoon cranberry sauce over pancakes, use it as a spread for toast, or as a tangy yogurt topping.
  • Desserts. Add cranberry sauce to cheesecake or vanilla ice cream for a bright, tart, fruity note.
  • Smoothies. Frozen cranberry sauce is a great way to give your morning smoothies a boost of vitamin C and vitamin A. Freeze leftover cranberry sauce in an ice cube tray for easier blending.

Classic Cranberry Sauce Recipe

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11 Ratings | Rate Now

makes

3 cups

prep time

10 min

total time

30 min

cook time

20 min

Ingredients

  1. 1

    In a medium saucepan over medium heat, bring the orange juice, zest, sugar, and water to a simmer.

  2. 2

    Add the cranberries and cinnamon stick, and increase to high heat. Once the mixture comes to a boil, dial the heat back down to a simmer and cook until cranberries burst, stirring or swirling the pan occasionally.

  3. 3

    When cranberries have broken and the sauce has thickened to your preference, about 10 minutes, remove from the heat and transfer to a heat-proof bowl to cool. Store in an airtight container in the refrigerator, or freeze for later use.

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