Our go-to family recipe for homemade cranberry sauce is made with mandarin orange juice and zest, naturally sweetened with maple syrup, and spiced with cinnamon. Plus, with just 5 ingredients and 20 minutes of cook time, it's quick and easy to make, which will minimize your stress on a busy holiday with family.
WHY WE LOVE THIS RECIPE
- Time tested and family approved: we've been making this cranberry sauce in our house for years now. Even family members who enjoy the canned stuff have been converted to our recipe.
- Naturally sweetened: uses maple syrup, which makes it a bit lighter than most recipes that are heavy on sugar.
- Awesome flavor: we also use orange juice (actually, mandarin or tangerine juice is even better!), zest and orange liqueur to complement the tartness of the cranberries. A dash of cinnamon adds just enough warmth to balance everything out.
- So easy to make: 5 ingredients and 20 minutes.
Ingredients
- Cranberries: fresh or frozen
- Orange juice and zest: regular orange is fine, just make sure it's fresh-squeezed! For extra flavor, we prefer using fresh mandarin or tangerine juice and zest. It's seriously good – try it!
- Maple syrup: the real stuff, not pancake syrup!
- Cinnamon: since this doesn't simmer for very long, ground cinnamon is best.
- Orange liqueur: like Cointreau or Grand Marnier. You can also use a dash of red wine.
Instructions
Add everything to a saucepan over medium heat. Stir well, then bring to a simmer.
The cranberries will start to pop as they soften. Give the sauce a stir every once in a while to make sure nothing is sticking to the bottom.
Once the cranberries are softened (about 10-15 minutes of simmering), use the back of a wooden spoon or a masher to gently mash them. Once mashed, the sauce will start to thicken.
If you'd prefer a smooth sauce, you can blend it (or use an immersion blender). We prefer to keep it au natural with a bit of texture, but it's up to you! Remove from heat and serve warm, or refrigerate before serving if preferred.
Expert Tips and FAQs
- Storage: You can make this cranberry sauce up to 7-10 days ahead of time and store it in an airtight container in the refrigerator.
If your sauce is too sweet, add something acidic and slightly bitter, like a splash of red wine or orange liqueur. A pinch of salt should also help balance the flavors. If the sweetness overwhelms the other flavors, try adding in extra orange zest.
The short answer: more sugar. However, if you're not wanting to increase the amount of sugar, try adding a finely diced, peeled apple or pear to your sauce for natural sweetness. It may have to cook down for a few extra minutes to soften.
Yes. Store leftover cranberry sauce in an airtight container in the freezer for up to 3 months. Let it thaw in the refrigerator overnight before serving.
Yes, absolutely! Frozen cranberries are often less expensive than fresh and easier to find. We always keep a bag in the freezer (they're also great in smoothies!). No need to defrost them – simply add to the recipe as usual.
If your sauce is too thin, crank up the heat and let the cranberries simmer and reduce. The longer it cooks, the thicker the sauce should be.
Cranberry sauce can be served warm, room temperature or cold. It's completely up to you. I personally prefer it warmed up, but it's great straight from the fridge with Thanksgiving leftovers!
Yes, you can also freeze fresh cranberries to use throughout the year. Spread fresh cranberries in an even layer on a sheet pan and freeze. Transfer to a sealed bag or container and store for 6+ months.
Related Recipes
All stocked up on fresh cranberries? Don't let them go to waste!
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Easy Cranberry Sauce
- Total Time: 20 minutes
- Yield: Serves 6
- Diet: Vegan
Description
Our go-to family recipe for homemade cranberry sauce is made with mandarin orange juice and zest, naturally sweetened with maple syrup, and spiced with cinnamon. Plus, with just 5 ingredients and 20 minutes of cook time, it's quick and easy to make.
Ingredients
- 3 cups fresh or frozen cranberries
- 1 large orange, juiced (~¼ cup of juice)*
- 1 tsp orange zest
- ¼ cup maple syrup
- ¼ tsp cinnamon
- ½ tbsp Cointreau or Grand Marnier (or another orange liqueur)
Instructions
- Add all ingredients to a saucepan over medium heat. Stir well, then bring to a simmer.
- The cranberries will start to pop as they soften. Give the sauce a stir every once in a while to make sure nothing is sticking to the bottom.
- Once the cranberries are softened (about 10-15 minutes of simmering), use the back of a wooden spoon or a masher to gently mash them. Once mashed, the sauce will start to thicken.
- Remove from heat and serve warm, or refrigerate before serving if preferred. You can make this cranberry sauce up to 7-10 days ahead of time and store it in an airtight container in the refrigerator.
Notes
*For extra flavorful cranberry sauce, try using mandarin or tangerine juice!
Use slightly less maple syrup if you prefer your cranberry sauce extra tart.
Storage: You can make this cranberry sauce up to 7-10 days ahead of time and store it in an airtight container in the refrigerator.
You can use frozen cranberries, which are often less expensive than fresh and easier to find. No need to defrost them – simply add to the recipe as usual.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Side
- Calories: 68
- Sugar: 10.7 g
- Sodium: 3.1 mg
- Fat: 0.1 g
- Carbohydrates: 16.1 g
- Fiber: 2.1 g
- Protein: 0.3 g
Nicky says
perfect recipe - quick and easy and just the right balance of sweetness!
Lexi says
Aw thank you! So glad you gave it a try 🙂
Stacy says
Love this quick and easy recipe. Just the right amount of sweet, tart, and tangy! Making an underrated accompaniment, the star!