Look no further for the Best Ever Cranberry Sauce! This easy and delightful recipe takes only 15 minutes to make and a handful of ingredients! Spiced with cinnamon and sweetened with orange juice, it is the best combination of sweet and tart! The perfect complement to your holiday meal!
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Thanksgiving is almost here and I am running around like a crazy person making sure everything is ready to go! The turkey, the gravy, the potatoes, it’s all part of the “perfect” Thanksgiving meal.
One recipe that I feel often gets overlooked is the cranberry sauce. So many people go for the canned stuff, and while it’s great in a pinch, it doesn’t even come close to comparing to homemade.
This particular cranberry sauce recipe that I’m sharing with you today is fool-proof. It takes about 15 minutes, start to finish, and is the perfect combination of sweet and tart. It’s flavored with orange juice, orange peel and a cinnamon stick. So easy you guys!
I made this exact cranberry sauce for the these Cranberry Pecan Brie Bites that I shared with you last week and then realized… whoah! I’ve never even posted this recipe on it’s own and trust me, this Best Ever Cranberry Sauce deserves it’s own post!
Cranberry sauce is the perfect way to cut through the heaviness of a Thanksgiving or Christmas dinner and it adds a gorgeous pop of color and flavor to every bite. I hope you give this super easy recipe a try this holiday season!
How to Make the Best Cranberry Sauce Recipe
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Making Thanksgiving or Christmas dinner? Don’t forget these favorites:
- The Best Turkey Gravy Recipe
- Twice Baked Potato Casserole
- Best Ever Broccoli Salad
- Slow Cooker Citrus and Herb Turkey Breast
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- ¾ cup sugar
- ½ cup orange juice
- ½ cup water
- 12 oz fresh cranberries, rinsed and picked through
- pinch of salt
- 1 cinnamon stick
- 1 piece of orange peel (just use a potato peel or paring knife)
- Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
- Add cranberries, salt, cinnamon stick and orange peel.
- Bring to a simmer over medium heat, stirring frequently.
- Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
- Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
- Can be made up to 3 days in advance.
More cranberry recipes:
Cranberry Pecan Mini Goat Cheese Balls
White Chocolate Cranberry Fudge
Cranberry Orange Shortbread Cookies
White Chocolate Cranberry Cheesecake
For all appetizer recipes, go HERE.
For all dessert recipes, go HERE.
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Tony says
I modified the recipe a bit and enjoyed the result. 1/4 cup of Fireball Whiskey, 3/4 cup of orange juice, added a 1/4 teaspoon of ground cloves, 4 tablespoons of white sugar and 4 tablespoons of real Maple sugar. The finish is tartier than most recipes but that’s a personal taste. I did use the orange rinds and cinnamon stick. Yummy. Can’t wait to serve it up with the turkey dinner tonight!
Trish - Mom On Timeout says
I love your modifications! Sounds amazing!
Bernice says
I made a double-batch for Thanksgiving. Everyone liked it. I took the extra and put it in a plastic container and froze it, hoping i could use it later. It froze just fine. It thawed, re-set and was just right for serving as it did the first time I served it.
Tracy says
How many cups of cranberries is 13 oz?
Tracy says
I mean 12 ounces
Stephanie says
This is so easy I have been making now for two years. Thank you for sharing!
Emily says
I know it calls for frozen cranberries, but can I use fresh?
Lorri says
I made the cranberry sauce with fresh local berries…Oh my gosh! Absolutely delicious!