No canned gelatinous blob here. This Homemade Whole Berry Cranberry Sauce is the cranberry sauce recipe I make for every single holiday, and it is ready in about 30 minutes. Made with fresh or frozen whole real cranberries, oranges, and a couple of other essential ingredients. That's it. No can opener, special equipment or fancy ingredients. In this post, I'll show you exactly how to make it, what to do if it's too tart, and how to use up all the leftovers!
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- Why You'll Love This Whole Berry Cranberry Sauce Recipe
- Ingredients For Homemade Cranberry Sauce With Whole Cranberries
- Cranberry Sauce Variations
- How To Make Cranberry Sauce
- Expert Tips For Whole Berry Cranberry Sauce
- How To Store, Freeze, and Reheat Leftovers
- FAQs
- What To Serve With Cranberry Sauce
- 📖 Recipe
- ⭐️ Leave a Review
Cranberry sauce is great on more than just turkey! I love to use it on my strawberry baked Brie (instead of making the strawberry jam), spreading it on my chicken, Brie, and cranberry pizza (also a perfect way to use up any leftover turkey), or serving it with my spatchcocked roast chicken for Sunday dinners. It's lovely paired with my cheddar tarragon buttermilk biscuits, and of course don't forget the homemade pumpkin pie for dessert!
Why You'll Love This Whole Berry Cranberry Sauce Recipe
- It's made with real, whole cranberries. Unlike canned jellied sauce, this whole berry cranberry sauce has actual texture, orange citrus flavor, and the perfect balance of sweet and tart flavor.
- Both fresh and frozen cranberries work. Use fresh or frozen cranberries for an easy, flexible sauce you can make and enjoy any time of the year!
- Pairs well with so many mains. Serve it with turkey, ham, roast chicken, and even on a cheese board as a cracker/cheese topping. And for a festive breakfast, spread it on buttered toast in the morning, just like jam!
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Ingredients For Homemade Cranberry Sauce With Whole Cranberries
- Whole Cranberries: Fresh or frozen, both work.
- Orange Juice & Zest: This gives the cranberry sauce its classic, citrusy flavor.
- Sugar: Cranberries are very tart, so some sweetness is needed. If you prefer, you can swap regular granulated sugar for brown sugar, maple syrup, or honey. If you want to use honey, start with less (around ⅔ cup) and work up from there, tasting as you go.
- Apple Cider Vinegar: Can be swapped for white wine vinegar or white vinegar.
You can find all the ingredients and their quantities in the recipe card below.
Cranberry Sauce Variations
- Give it some heat: Add a small pinch of chili pepper flakes or a little minced jalapeño for a sweet heat.
- Add Liquor: Stir in a splash of spiced rum, bourbon, or Grand Marnier. If you like using liquor in sauces, try my spiced rum BBQ sauce, too!
- Warm Spices: Simmer the cranberry sauce with a cinnamon stick, a few star anise, or whole cloves for a warm, deeply spiced tasting final sauce.
If you love classic sauces that are full of flavor, try my honey garlic sauce, homemade teriyaki sauce, and creamy horseradish sauce, too!
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How To Make Cranberry Sauce
Step 1
Combine all of the ingredients in a small saucepan and stir well. Then bring everything to a boil over medium-high heat.
Step 2
Boil and cook for 20-25 minutes, the time will vary based on whether you used fresh or frozen cranberries, and the final thickness of cranberry sauce that you like.
Stir the sauce regularly as it cooks to prevent it from sticking to the bottom of the pot and burning.
Use the back of the spoon to crush as many or as few of the whole cranberries as you like.
Step 3
Keep in mind that the cranberry sauce will thicken as it cools, so take it off the heat when it is almost the thickness that you like.
Serve it straight off the stove, let it cool for a few hours, or make it a few days in advance.
Expert Tips For Whole Berry Cranberry Sauce
- Stir the cranberry sauce regularly as it cooks to prevent burning. Once the sauce starts to thicken, it will burn easily on the bottom. Lower the temperature and stir it regularly to prevent burning.
- The cranberries release pectin as they cook. Pectin is nature's natural thickener, which is why this cranberry sauce doesn't need cornstarch to thicken.
- The sauce will thicken further as it cools. Keep this in mind as you judge the final texture.
How To Store, Freeze, and Reheat Leftovers
Keep leftover cranberry sauce in an airtight container and use within 5 days, or freeze for up to 3 months. To serve warm, rewarm in a small saucepan with a splash of orange juice if needed.
FAQs
Yes! Homemade cranberry sauce can be frozen in an airtight container for up to 3 months.
Yes! Use them straight from the freezer.
Cranberries are naturally very tart, and a bitter taste usually means you need more sugar. Add additional sugar 1 Tablespoon and taste as you go.
Whole cranberries release pectin as they burst and cook, and cranberry sauce will thicken more as it cools. If your cranberry sauce is still too runny after it has cooled, return it to the stove, bring it back up to a boil and add a slurry of 3 Tablespoons water and 1 Tablespoon of cornstarch. Cook just until it has thickened.
Whole berry cranberry sauce has a chunky, rustic texture. Jellied cranberry sauce is strained and canned into a smooth jellied consistency.
What To Serve With Cranberry Sauce
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Homemade Whole Berry Cranberry Sauce Recipe
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Print Recipe Pin RecipeIngredients
- 4 cups Cranberries fresh or frozen
- ¾ cup Granulated Sugar
- ¾ cup Orange Juice
- ¼ cup Apple Cider Vinegar
- 2 teaspoons Orange Zest
Instructions
- Combine the cranberries, sugar, orange juice, apple cider vinegar, and orange zest in a small saucepan. Stir well to combine everything, and place the saucepan over medium-high heat. Bring it to a boil, and stirring occasionally, let it cook for 20-25 minutes (this timing will depend on whether you used fresh or frozen cranberries).
- While the sauce cooks, use the back of the spoon to crush as many or as few as desired. Crush more berries for a smoother sauce, and less for a chunkier, whole-berry-style cranberry sauce.
- Remove the pot from the heat when the sauce is slightly thinner than your final desired thickness. The sauce will continue to thicken a bit as it cools.
- Serve warm, or let the sauce cool at room temperature for a few hours. For make-ahead cranberry sauce, transfer the sauce to an airtight container once cooled and store it in the refrigerator for up to 5 days in advance.
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Notes
- Cranberries: Fresh or frozen can be used, if you're using frozen, do not defrost them before making the sauce.
- Sugar: Can be swapped for brown sugar, maple syrup, or honey. If you're using honey, start with less (around ⅔ cup) and add more as you go to reach your desired sweetness.
- Apple Cider Vinegar: Can be swapped for regular white vinegar or white wine vinegar.
- Optional Add-Ins: Include cinnamon sticks, chili pepper flakes, diced jalapeños, star anise, and whole cloves.
- Storage: Store leftover cranberry sauce in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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