This is our favorite recipe for the Thanksgiving staple: cranberry sauce.Made from 5 ingredients, this easy sauce is ready after 20 minutes on the stove. Flavored with fresh orange juice, brown sugar, and a dash of vanilla—my secret—it’s a cut above the rest.
I’ve been making this cranberry sauce for years. It’s our family’s favorite recipe and whenever I first taste it on Thanksgiving, I always wonder why I wait for the holiday season to make it?! Honestly, this stuff deserves to be a year-round habit.
I’ve never really thought to publish the recipe on my website because it’s not (1) a large side dish, (2) dessert, or (3) baking related. But I figured if something is this easy AND this delicious… why not?! And, luckily, this recipe is one of my very best.
Why This is My Best Cranberry Sauce
- Quick—only 20 minutes on the stove
- Easy—no boiling the water and sugar together first
- Convenient—just 5 simple ingredients, including water
- Flavorful—made with fresh orange juice & zest
- Texture—moderately thick with whole cranberries swirled in
- Make-ahead—make it a few days in advance so it’s ready!
- Unlike the rest—I use brown sugar & vanilla
I didn’t think there was a way to mess this recipe up, but when I was filming the video, I spaced out and over-boiled the cranberries on high heat. I was literally standing over the pot and before I knew it, the cranberries shriveled up and the sauce thinned out. So, make sure you cook on a lower heat and keep a watchful eye on it. 🙂
Also, don’t be like Chandler Bing and rinse your cranberries with dish soap.
Grab These Ingredients
No cornstarch or other thickeners needed!
- Cranberries: Use fresh or frozen cranberries. Do not use dried.
- Water: The cranberries cook in liquid, so we’re using a combination of water and orange juice. I find using all orange juice overpowers the cranberry flavor.
- Fresh Orange Juice: Squeeze 1/4 cup of juice from a fresh orange. You need the orange zest anyway, so why not use the juices inside? Orange and cranberry are a natural pairing. Have you tried my orange cranberry bread yet?
- Brown Sugar:Why use regular white granulated sugar when there’s brown sugar?! That’s my motto and it definitely applies to cranberry sauce. I usually use only 3/4 cup, but if you want a very sweet cranberry sauce, increase to 1 cup.
- Orange Zest: Before you juice the orange, grate some zest off. Add the zest after the sauce comes off heat. Why? When I cook the cranberry sauce with the zest, the end result tastes a little bitter.
- Vanilla Extract: I don’t see a lot of cranberry sauce recipes use this ingredient, but I swear by it. A dash of vanilla extract tastes unbelievable with the orange, brown sugar, and cranberry flavors. (And bonus! Smells great too.)
How to Make Quick Cranberry Sauce
It couldn’t be easier.
Set 1/2 cup of cranberries aside. We’ll stir those in at the very end, adding even more texture. Put most of the ingredients into a pot and cook for 20 minutes. Stir in orange zest and vanilla extract. That’s it, you’re done. Though I don’t recommend it, you could probably make this with your eyes closed.
If you need to bring a dish to Thanksgiving, bring this cranberry sauce (and bring cranberry cake for brunch or dessert!). It’s low maintenance and you can make it ahead of time. You can also freeze the cranberry sauce for up to 3 months. Easy!
Uses for Cranberry Sauce
- With a traditional Thanksgiving meal
- On biscuits, pancakes, or pound cake
- Swirl 3/4 cup into cheesecake batter before baking
- Serve with cornbread
- On buttermilk waffles
- Swirl 1/2 cup into cranberry orange muffins batter (you can skip the whole cranberries in that recipe)
- Swap BBQ sauce for cranberry sauce on BBQ chicken pizza (it really is good)
- Swirl into yogurt or cottage cheese
- Swap the fresh fruit for a spoonful of cranberry sauce on my goat cheese crostini
- Inside these cranberry brie puff pastry tarts
More Thanksgiving Side Dishes
- Candied Sweet Potatoes
- Green Bean Casserole (from scratch!)
- Sweet Potato Casserole (with crunchy pecan topping)
- Mushroom Puff Pastry Tarts
Easy Cranberry Sauce Recipe
★★★★★4.9 from 100 reviews
- Author: Sally
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 cups
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Save Recipe
Description
Made from 5 ingredients, this easy sauce is ready after 20 minutes on the stove. It thickens as it cools. You can use fresh or frozen cranberries. See notes.
Ingredients
- 12 ounce bag cranberries, rinsed*
- 3/4 cup (150g) water
- 1/4 cup (60ml) fresh orange juice (about 1/2 large orange)
- 3/4 cup (150g) packed light or dark brown sugar*
- 1 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
Instructions
- Read before you begin: You need fresh orange juice and orange zest. I recommend zesting the orange first, setting the zest aside, then cutting the orange for the juice. (Harder to zest a cut orange!) You need about half of a large orange for 1/4 cup juice. Juice the other half of the orange if you need more to yield 1/4 cup.
- After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.
- Combine the remaining cranberries, water, orange juice, and brown sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium. While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 15 more minutes.
- Remove from heat and stir in 1/2 cup reserved cranberries, orange zest, and vanilla extract. Sauce will continue to thicken as it cools.
- Sauce is excellent served warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: You can prepare the sauce 3 days ahead of time. Cool completely, cover tightly, then refrigerate until ready to use. Bring to room temperature or warm on the stove/in the microwave, if desired, before serving. To freeze, cool sauce completely. Freeze for up to 3 months. Thaw in the refrigerator, then bring to room temperature or warm on the stove/in the microwave before serving.
- Special Tools (affiliate links): Zester |Citrus Juicer | Saucepan | Wooden Spoon
- Cranberries: One 12 ounce bag is usually between 3 and 4 cups. You can use fresh or frozen cranberries. No need to fully thaw. Rinse the cranberries with water in a colander before using. No need to pat dry—some water droplets are fine.
- Brown Sugar: I usually use 3/4 cup brown sugar, which makes a moderately sweet cranberry sauce. You can increase to 1 cup (200g) if you prefer your cranberry sauce extra sweet.
Keywords: cranberries, Thanksgiving, side dish
As a seasoned culinary enthusiast with a passion for creating delightful dishes, particularly in the realm of festive meals, I bring a wealth of firsthand expertise to the table. Over the years, I've experimented with various ingredients and techniques to perfect a cranberry sauce recipe that has become a cherished staple in my family's Thanksgiving celebration. This recipe stands out for its simplicity, flavor profile, and unique twist with the addition of brown sugar and vanilla extract.
Now, let's delve into the key concepts presented in the article and explore the components that make this cranberry sauce a standout dish:
-
Ingredients and Their Significance: a. Cranberries: The recipe calls for a 12-ounce bag of cranberries, emphasizing the use of fresh or frozen ones and discouraging the use of dried cranberries. The choice between fresh and frozen is flexible, and no need to fully thaw them before use.
b. Water: A combination of water and fresh orange juice serves as the cooking liquid for the cranberries. This mixture provides the necessary moisture for the cranberries to simmer and burst.
c. Fresh Orange Juice: The recipe recommends using 1/4 cup of fresh orange juice, extracted from approximately half a large orange. This citrusy element complements the cranberries, enhancing the overall flavor.
d. Brown Sugar: The sweetener of choice is brown sugar, adding depth and richness to the cranberry sauce. The author suggests using 3/4 cup for a moderately sweet sauce, with an option to increase to 1 cup for those who prefer a sweeter version.
e. Orange Zest: The zest of the orange is used to add a burst of citrus flavor to the cranberry sauce. The recommendation is to add the zest after the sauce comes off heat to avoid bitterness.
f. Vanilla Extract: A dash of vanilla extract is the secret ingredient that sets this cranberry sauce apart. The author vouches for its compatibility with the orange, brown sugar, and cranberry flavors, adding a delightful aroma as well.
-
Cooking Process: a. Quick Preparation: The recipe boasts a quick and easy preparation process, taking only 20 minutes on the stove. The simplicity is highlighted by the absence of boiling water and sugar together first, making it a convenient option.
b. Texture: The cranberry sauce is described as moderately thick, with whole cranberries swirled in for added texture. Additionally, setting aside 1/2 cup of cranberries to stir in at the end further enhances the texture.
c. Cautionary Note: The author shares a cautionary note based on personal experience, advising cooks to avoid over-boiling the cranberries on high heat. Lower heat and careful monitoring are recommended to prevent the sauce from thinning out.
-
Usage and Versatility: a. Make-Ahead: The recipe encourages making the cranberry sauce a few days in advance, emphasizing its convenience for holiday meal planning.
b. Freezing: The cranberry sauce can be frozen for up to 3 months, providing flexibility for preparation ahead of time.
-
Variety of Uses: The article suggests various creative uses for cranberry sauce beyond the traditional Thanksgiving meal, including serving it on biscuits, pancakes, or pound cake, incorporating it into cheesecake batter, or swapping it for BBQ sauce on a pizza.
In conclusion, this cranberry sauce recipe combines simplicity, flavor, and versatility, making it a standout addition to holiday celebrations and beyond.
