Homemade Whole Berry Cranberry Sauce Recipe

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This easy homemade whole berry cranberry sauce is made with fresh or frozen cranberries, and it's ready in about 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Sauce, Side Dish

Cuisine: American

Servings: Servings (¼ cup per serving)

Calories: 108kcal

Author: Jessica

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.

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.