Cranberry sauce in a mason jar
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5 from 13 votes

Homemade Cranberry Sauce

For the holidays, try this homemade cranberry sauce recipe! Cranberry sauce is a classic Thanksgiving recipe that's perfect with turkey.
Prep Time5 mins
Cook Time10 mins
Inactive Time1 hr
Total Time1 hr 15 mins
Course: Condiments
Cuisine: American
Keyword: homemade cranberry sauce
Servings: 8 (approximately 2 cups total)
Calories: 105kcal
Author: Jennifer Farley


  • 1/2 cup pure maple syrup
  • 1/4 cup granulated sugar
  • 1 teaspoon grated orange zest
  • 1/2 cup fresh-squeezed orange juice (approximately 1 orange)
  • 1/4 teaspoon kosher salt
  • 1 (12-ounce) bag fresh cranberries, picked through (frozen cranberries may be substituted)


  • In a medium saucepan, bring the maple syrup, sugar, zest, orange juice, and salt to a simmer over medium heat, stirring occasionally with a heatproof spatula.
  • Add the cranberries and simmer until slightly thickened and two-thirds of berries have burst, stirring periodically, about 5 minutes. Be careful; the cranberries may cause the hot liquid to splatter as they pop. Watch your hands and face as you stir. 
  • When the sauce is ready, transfer to a clean bowl and cool to room temperature, about 1 hour. The sauce will continue to thicken as it cools. (Note: you can place the sauce in the refrigerator to speed up the process).
  • Cranberry sauce will keep in the refrigerator for up to one week.


If using frozen cranberries, there's no need to thaw them. The hot liquid will take care of that. It might take a few minutes longer for them to begin popping.
Optional add-ins while simmering: 1 cinnamon stick (remove before serving), 1 cup chopped, toasted pecans, 1 cup roughly chopped orange segments

More Thanksgiving Recipes

Don't miss my pumpkin slab pie, Italian sausage cornbread stuffing, and pecan pie bars!


Calories: 105kcal | Carbohydrates: 26g | Sodium: 75mg | Potassium: 112mg | Fiber: 1g | Sugar: 21g | Vitamin A: 55IU | Vitamin C: 13.8mg | Calcium: 27mg | Iron: 0.1mg