This Cranberry Sauce with Orange Juice is incredible and it screams Thanksgiving! It is tart and flavorful with notes of citrus and cinnamon. It's so easy to make with just a few ingredients. Skip the canned sauce and serve this homemade cranberry sauce on the Thanksgiving Table this year!
Cranberry Sauce is an absolute must on my Thanksgiving Dinner Plate. I've got to have it! It has the tart taste I am looking for to counter balance the rest of those savory dishes, like these Mashed Red Skinned Potatoes and Sausage Cornbread Dressing.
Why You'll Love This Recipe:
- It's only a few ingredients and so easy to make.
- It is fresh with real cranberries.
- The added citrus and cinnamon are real keepers. You'll know what I mean when you try it!
Ingredients for Homemade Cranberry Sauce:
Fresh Cranberries: Fresh, tart little gems of goodness. During the Holidays, you can get fresh cranberries for really inexpensive, and the taste is 100 times better than the canned version.
Sugar: To sweeten up the sauce.
Water: Helps to boil the cranberries into a delicious sauce.
Orange Juice and Zest: For a citrus kick.
Cinnamon Stick: The perfect fall spice for a tiny hint of cinnamon flavor.
Substitutions and Variations:
You can remove the orange juice, zest or cinnamon sticks and still get a classic version of homemade cranberry sauce, if you prefer to leave out any of those flavors.
If you have leftover sauce or make a few batches of cranberries, try my Cranberry Brie Bites too!
How to Make Cranberry Sauce with Orange Juice:
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Here are the Step by Step Instructions for this Easy Cranberry Sauce.
Step 1: Into a dutch oven or large pot over medium heat, add in the strained cranberries, sugar, water, cinnamon stick, orange juice and zest. Stir.
Step 2: Bring to a boil. Stir and reduce the heat to medium low. Cook for an additional 10 to 11 minutes and turn off heat. *If you like the cranberry sauce more on the mashed side, take a potato masher or wooden spoon and crush some of them. I like about half and half, I want some cranberries remaining, but also a lot of sauce.*
Step 3: Remove the cinnamon stick.
Let the cranberries reach room temperature before transferring into a dish and storing in the fridge. Refrigerate for at least one hour or up to 2 days in advance.
Serve cold and Enjoy!
- You can create the texture based on your preferences. If you want smoother sauce, mash the cranberries more.
- Don't skip the fridge time before serving. These taste best cold.
I like fresh cranberries for this recipe, to avoid mushy texture. I only make this recipe a few times a year, and fresh cranberries are always on sale at Thanksgiving. Use fresh and thank me later:)
Absolutely and I suggest it! Prep up to 2 days ahead of time & save more time for other sides and the big bird.
This is a great recipe to make ahead the day before Thanksgiving to save on time. Cranberry sauce is served cold, so just pull it out of the fridge at serving time. Don't forget it though, because it's a must have!
Any leftovers can be stored in a sealed container and refrigerated for up to 4 days.
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If you tried this Homemade Cranberry Sauce Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print