This is the cranberry sauce that finally made me ditch the can. Made with just 4 ingredients and ready in 15 minutes, it’s sweet, tangy, full of fresh orange flavor, and a must-have alongside Thanksgiving turkey. Best of all, you can make it up to a week in advance to make your holiday dinner as stress-free as possible.
I originally shared this recipe in 2017, and while the recipe hasn’t changed, the photos (and the tips!) have gotten a major glow-up to help you nail it every single time.
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My Favorite Cranberry Sauce Recipe
I have a confession to make: I used to be a canned cranberry sauce fan. There’s something weirdly satisfying about a jiggly tube-o-cran. But one taste of this orange cranberry sauce… and I never went back.
This is the cranberry sauce recipe that converted me. I first shared it in 2017, and it’s made an appearance on our Thanksgiving table every year since. It’s slightly sweet, slightly tart, and loaded with fresh orange flavor. Best of all, it comes together in exactly 15 minutes with just four ingredients.
Whip up this homemade cranberry sauce a day in advance to really give the flavors a chance to develop, then serve it hot, cold, or room temp alongside your Thanksgiving turkey, homemade gravy, garlic roasted mashed potatoes, green bean casserole and all the usual holiday sides. Once you try homemade, you’ll realize canned stuff never stood a chance.
- Cranberries: Fresh or frozen cranberries both work for this recipe. If you’re using frozen, you don’t have to thaw them, but thawing does help the sauce thicken a little faster.
- Orange juice: We’re using both the zest and freshly squeezed juice from one orange. The zest adds pure citrus flavor (way more than juice alone), and the fresh juice gives a brightness you just can’t get from a carton. (If you need a refresher on zesting, the same tips from my How to Zest a Lemon post apply here!)
- Granulated sugar and brown sugar: I like using a mix of the two. The white sugar balances the tart berries, while the brown sugar adds a subtle molasses flavor that makes the sauce taste richer. If you want to naturally sweeten the sauce, you can absolutely swap the sugars for pure maple syrup or honey.
See the recipe card for full information on ingredients and quantities.
This homemade cranberry sauce is embarrassingly easy to make. Just three steps, one saucepan, and 15 minutes stand between you and the best upgrade your holiday table has ever seen.
- Zest and juice the orange. Add 1 tablespoon of orange zest to a medium saucepan. Cut the orange in half and squeeze in all of the juice. (Zest first, juice second. Doing it the other way around is a fast track to frustration.)
- Add the cranberries and sugars to the saucepan. Cook the mixture over medium heat, stirring occasionally, until it has thickened and the cranberries begin to burst, 8 to 10 minutes. The mixture will turn jammy and glossy as it cooks.
- Cool and serve. Take it off the heat and let it cool (the sauce will continue to thicken as it cools). Transfer to a serving bowl and garnish with a little extra orange zest for a bright, citrusy pop of color.
Kelly’s Note: Taste the sauce as it cooks and adjust the sweetness accordingly. If you prefer a sweeter cranberry sauce, add a bit more sugar.
Make It Ahead!
This might just be the easiest side dish on your Thanksgiving menu to prep ahead, and bonus, the flavors will be even brighter and deeper as it sits.
Simply follow the recipe as written, allow it to cool completely, then store in an airtight container in the fridge until the big meal. I like to serve it at room temp, but you can serve it cold or warm it gently on the stovetop over low heat. This orange cranberry sauce recipe can be made up to 7 days in advance!
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 1 week. Give it a quick stir before serving and you’re good to go. Check out my list below for creative ways to use up your leftover sauce!
Can You Freeze Cranberry Sauce? Absolutely.
Let it cool completely, then transfer it to a freezer-safe container or zip-top bag (leave a little room for expansion). Freeze for up to 3 months. Thaw in the fridge overnight, then stir to bring it back to its glossy, jammy glory.
Serving Ideas (Beyond Just a Side Dish!)
Cranberry sauce isn’t just for turkey! This sweet-tart sauce pairs beautifully with so much more. Here are a few of my favorite ways to use it beyond the big feast:
- Spoon alongside juicy chicken breasts, pork or roasted veggies
- Whisk into a vinaigrette for a tangy salad dressing
- Swirl into Greek yogurt or overnight oats
- Spread on toast with goat cheese (my go-to holiday appetizer!)
- Dollop on whipped brie
- Spoon over no-bake cheesecake or vanilla ice cream
The list goes on and on! Once you taste homemade cranberry sauce with orange, you’ll find excuses to put it on everything.
Common Questions
The consistency is really up to what you like best! Typically, it’s a thick, saucy texture with some whole or broken cranberries. It should coat the back of a spoon and hold its shape, but not be too gelatinous. Whether you prefer it smooth like jelly or with a bit of berry chunkiness, it’s all about your personal taste. Adjust the cooking time to get it just right for you!
Adjusting the sweetness is key. Taste the sauce as it cooks and add sugar gradually until it reaches your desired sweetness.
If your sauce is thinner than desired, you can continue simmering it for a few more minutes to evaporate excess liquid and achieve a thicker consistency. Keep in mind that the sauce will thicken significantly as it cools.
Sure! Honey, maple syrup or agave nectar can all be used if you prefer a sauce with less refined sugar. Adjust the quantity based on your taste preferences.
Ways to Use Leftover Cranberry Sauce
The holidays are over and you’ve got a container of leftover cranberry sauce you don’t want to go to waste. Transform those leftovers into delicious next-day eats with these recipes:
- As a spread on next-day Turkey Sliders
- On top of Leftover Turkey and Stuffing Muffins
- As a sweet-tart filling in Cranberry Crumble Bars
- Baked inside puff pastry with brie for the easiest Baked Brie Bites
Ingredients
- 1 medium orange
- 2 1/2 cups fresh or frozen cranberries (See Kelly’s Note)
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
Instructions
- Zest the orange and add 1 tablespoon of the zest to a medium saucepan then cut the orange in half and squeeze all of the juice from both halves into the saucepan.
- Add the cranberries, sugar and brown sugar to the saucepan and cook the mixture over medium heat, stirring occasionally, until it has thickened and the cranberries begin to pop, 8 to 10 minutes.
- Remove the cranberry relish from the heat and let it cool before serving.
Kelly’s Notes
- If you’re using frozen cranberries, you don’t have to thaw them, but thawing does help the sauce thicken a little faster.
- Be careful to only zest the orange part, avoiding the bitter white pith.
- Taste the sauce as it cooks and adjust the sweetness accordingly. If you prefer a sweeter sauce, add a bit more sugar.
- The sauce will thicken significantly as it cools.
- To make ahead: Simply follow the recipe as written, allow it to cool completely, then store in an airtight container in the fridge for up to one week. I like to serve it at room temp, but you can serve it cold or warm it gently on the stovetop over low heat.
- To freeze: Let it cool completely, then transfer it to a freezer-safe container or zip-top bag (leave a little room for expansion). Freeze for up to 3 months. Thaw in the fridge overnight, then stir to bring it back to its glossy, jammy glory.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I absolutely love this 15 Minute Orange Cranberry Relish recipe. I look forward to having it every year. So quick and easy and YUM!!!!
So glad you’re enjoying it, Susan! Happy Thanksgiving!
Can you list the bread and spread you use in the pictures?
Hi Madi! It was a brioche loaf and goat cheese :)
How many servings does this make? It says yields 1 cup, but that doesn’t seem right.
Hi Rebecca! One cup is correct. :)
Just finished cooking this and it is thickening up nicely. I added just a bit more zest at the end and am going to refrigerate it for tomorrow’s family dinner. Tastes great so far!!
Excellent, enjoy!
Dad and I were cooking Christmas dinner today, and we forgot to do Cranberry Relish ahead of time. Your recipe came up, and worked wonderfully! It was absolutely delicious!
I added some ground ginger to it (about 1 tbsp) and used a handheld blender for about half of the cranberries. Family raved over it! Thank you so much!
I’m SO glad you and your family enjoyed the recipe, Mike!
It looks fantastic. Thanks for sharing the post :)
Thank you so much, Andreya! I hope you enjoy the relish!
So good. So simple! Thnx!
So glad you enjoyed the recipe!
Yum! Thickened nicely. I used full 12 oz. bag of cranberries since only about 3 cups, did not adjust sugars, and it came out great.
Thrilled you enjoyed the recipe, Judy!
This is cooking now, about 15 minutes and it seems thin. Does it thicken as it cools?
Yes! It’ll thicken significantly as it cools. Enjoy!
Looks good but also looks like pomegranate seeds in it.
Yes! I added them as a garnish :)