This Cranberry Sauce recipe is the best version of an easy holiday favorite that will please everyone at the table!
For more delicious Thanksgiving sides, try my popular recipes for Easy Garlic Mashed Potatoes, Traditional Homemade Stuffing, and Perfectly Flaky Buttermilk Biscuits.
Why This Recipe Works
A healthier alternative: My recipe for cranberry sauce is healthier than most. That’s because, first of all, the act of making your cranberry sauce from scratch automatically makes it healthier. You aren’t putting in any of the preservatives and extra sugars that are packed into the canned stuff. From there, you have your cranberries, which are an excellent source of fiber, vitamin C, and antioxidants. Plus, cranberries are naturally low fat and low calorie.
Pineapple juice and applesauce are two more ingredients that sweeten your sauce naturally (be sure to read the labels to make sure you’re getting pure juice and applesauce — nothing with added sugars there, either).
While we do add just a touch of honey and brown sugar, it’s way less than most recipes — and will taste plenty sweet.
Make ahead: You can make cranberry sauce ahead of time by following the directions as listed below. Then, let it cool before transferring to a dish, covering, and putting in the fridge for up to five days. I recommend reheating it before serving, but it’s good cold, too.
So easy: This cranberry sauce only takes 25 total minutes and there’s no special prep. AND everything cooks up together in one pot. Perfecto!
Delicious: If you grew up thinking the cranberry side consisted of that jello-like substance you find in a can, boy have I got a surprise for you. That’s NOT it! THIS recipe, THIS is the one you want to be eating from here on out. It’s tart, a little sweet, and has an amazing texture. You’ll want to eat it alone and as a topping on turkey.
Ingredients
Get together these few simple ingredients and you’re halfway to a delicious cranberry sauce.
- Fresh Cranberries — These are easy to find this time of year in the produce department. They should definitely be refrigerated and not dried out.
- Pineapple Juice — A natural sweetener, pineapple juice gives these cranberries just a little help in the tartness department.
- Applesauce — Applesauce acts as another natural sweetener plus a little extra texture.
- Water — A little water is added to counteract the thick, gel-like substance you’ll find coming together as the cranberries cook with the juices.
- Honey — Just a dash is all that’s needed.
- Brown Sugar — Brown sugar offers that earthier sweetness that works so well with cranberries. Again, just a touch goes a long way. (Optional)
- Juice of One Orange + Zest — And, for that final zing, I add the juice of one orange and its zest. If you only have bottled OJ that’s okay too but I do think fresh squeezed tastes much better.
Here’s How You Make It
I hesitate to even say there are two steps to making this cranberry sauce because they go so quickly you can hardly call them steps. But, first:
- Add the fresh cranberries to a large saucepan. Turn the heat up to medium and add to the cranberries the pineapple juice, applesauce, and water and bring all of this to a boil. Stir the mixture for about 10 minutes, or till the cranberries start to burst.
- Next (and last) stir in the orange juice, orange zest, honey, and brown sugar if you’re including it. Simmer the sauce for 10-15 minutes longer and remove the pan from the heat. Allow the cranberry sauce to cool completely in the pot before serving.
This is totally a personal preference. If I’m making the cranberry sauce the day of, I like to serve it at room temperature or slightly warmed. If you’re making it ahead of time, you can choose to warm it up or serve it cold. Either way, it’s delicious!
Full disclosure: I have never tried to rehydrate a cranberry. I think fresh cranberries work well in this sauce, but I can see where you might need to punt on Thanksgiving day. I know I’ve been there, when you’re missing one ingredient and there’s NO WAY you’re going back to the store. If you find yourself in such a pickle, you can try to make this with dried cranberries, or Craisins, if you have those in your pantry. Here’s how:
Cover a half ounce with water in a microwave-safe bowl. Cover, and cook in the microwave for about 30 to 60 seconds on high. Let them stand for about five minutes before handling. Or, you can pour hot (nearly boiling) water over the cranberries and let them soak for about 20 minutes. Make sure you use a glass or ceramic (no plastic) dish for the soaking.
Expert Tips + Tricks
- Save even more time by making the cranberries ahead of time and storing in a microwave-safe dish for easy reheating. Take it from the fridge to microwave to table, and then hopefully right into the dishwasher.
- My easy cranberry sauce pairs perfectly with all the Thanksgiving main dishes, side dishes, and desserts, of course.
- The cranberry sauce can be made up to 3-5 days in advance. Keep it covered and store it in the fridge.
- You can freeze cranberry sauce for up to 3 months. Keep in an airtight container.
More Holiday Recipes
- Best Easy Thanksgiving Turkey Recipe
- Best Easy Turkey Breast Recipe (Instant Pot)
- Traditional Homemade Thanksgiving Stuffing Recipe
- Green Bean Casserole
Cranberry Sauce
Ingredients
- 12 ounces fresh whole cranberries
- ½ cup pineapple juice
- 4 ounces applesauce - (⅓ cup)
- ½ cup water
- 2-4 tablespoons honey
- 1-2 tablespoons brown sugar
- juice and zest of 1 orange
Instructions
- Add cranberries to a large saucepan over medium heat along with pineapple juice, applesauce, and water and bring to a boil. Stir about 10 minutes until cranberries start to burst.
- Stir in orange juice, orange zest, honey, and brown sugar if including. Simmer for 10-15 minutes longer, remove from heat, and cool completely before serving. Can be made in advance and stored covered in the refrigerator 3-5 days.
Is there a way to sweeten cranberries without sugar and get the thickness.
The ingredients call for pineapple juice, but the directions call for orange juice. Which one works best?
You missed a few parts of the instructions- both are used 🙂
Do you soak the cranberries for 20 min thought I read that
No need to soak for this recipe.
I love this recipe, I did put too much orange zest in it the first time, even though I did, I loved it.
Looks wonderful! Do you know if this recipe is able to be canned?
Thank you 🙂 I’m sorry, but this recipe hasn’t been tested canned. All I know is that it lasts up to 5 days in the fridge. But I’m sure it can be done!