Cranberry sauce was not a staple on my childhood holiday table. It wasn’t until adulthood that I realized we had really been missing out on a truly amazing condiment! This fresh version isn’t like anything you will find in a can at the grocery store. Fresh berries, orange juice, and holiday spices come together in the oven for this easy, hands off, pretty much foolproof method of achieving sweet, tart cranberry perfection. This delicious sauce isn’t just for turkey (in fact, I almost never serve it with turkey!) I love it spread on a sandwich, swirled into yogurt or oatmeal, or blended smooth and drizzled on cheesecake or ice cream. It’s the perfect holiday condiment!
Ingredients Needed
- Fresh Cranberries – Look for fresh cranberries in the produce department of your grocery store near the holidays. Whole cranberries can be frozen, so you can buy them early, pop them in the freezer, and make this recipe whenever you want. You may be able to find already frozen cranberries in the freezer section as well.
- Granulated sugar
- Orange Juice – You can use bottled or fresh squeezed orange juice here.
- Water
- Cinnamon stick and cloves – Optional, I always add the extra flavors if I’m planning to use it for a dessert!
How to Make Fresh Cranberry Sauce
- Place all ingredients in a 9×13 pan
- Bake for an hour
- Done! Yes, it’s that easy!
Ways to Use Fresh Cranberry Sauce
- Spread it on a turkey sandwich, mixed with mayo it makes such a great spread! Paninis are our favorite.
- Swirl it into oatmeal or yogurt.
- Over pancakes or waffles.
- Mixed with cream cheese on a bagel.
- Blend smooth and then drizzle it on ice cream or cheesecake.
- Blend smooth and add it into mixed drinks or lemonade.
Storing and Other Tips
- Finished cranberry sauce can be frozen and stored in the freezer ahead of time if you want to get a head start on the holidays. If refrigerated, store in an airtight container and use within 10-14 days.
- This sauce is naturally thickened by the pectin in the fruit. If, after chilling, you’d prefer a thinner texture, simply thin it out to your desired consistency with a little orange juice or water.
- This sauce is delicious on your Thanksgiving table and with pretty much everything you find there. But there are so many other ways to put it to use! It’s fantastic on sandwiches, swirled into yogurt or oatmeal, combined with cream cheese on a bagel, served over ice cream or even on top of pancakes or waffles. Anywhere you could think to use any other fruit jam, this would likely taste amazing!
Frequently Asked Questions
If you’d like to get a head start on holiday groceries, fresh cranberries should stay fresh in the fridge for at least two weeks.
Fresh cranberries should be firm ang glossy (some dents are ok!). If any are soft, squishy, moldy, or smell bad, toss them out and wash the remaining berries in produce wash or vinegar bath (one part white vinegar to 3 parts water for 2-3 minutes), rinse, and use as desired.
If you need to double this recipe, I highly recommend using two pans to do one batch each. Readers have reported that the amount of liquid in a double batch takes way too long to cook off in the oven if it’s all in one pan!
Fresh Cranberry Sauce
Ingredients
- 1 12-ounce bag cranberries
- 1 cup white sugar
- 1 cup orange juice
- 1 cup water
- 1 stick cinnamon optional
- 1 ground cloves, very small pinch optional
Instructions
- Preheat oven to 350℉.
- Wash cranberries and place in 9×13 baking dish. Add water, cloves, cinnamon stick, and orange juice and sprinkle with sugar.
- Bake 1 hour. Remove from oven, remove cinnamon stick, and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.
Notes
- Important note on doubling the recipe: If you need to double this recipe, I highly recommend using two pans to do one batch each. Readers have reported that the amount of liquid in a double batch takes way too long to cook off in the oven if it’s all in one pan!
- Finished cranberry sauce can be frozen and stored in the freezer ahead of time if you want to get a head start on the holidays. If refrigerated, store in an airtight container and use within 10-14 days. If frozen, use within three months.
- This sauce is naturally thickened by the pectin in the fruit. If, after chilling, you’d prefer a thinner texture, simply thin it out to your desired consistency with a little orange juice.
- Try it on sandwiches, swirled into yogurt or oatmeal, combined with cream cheese on a bagel, served over ice cream or even on top of pancakes or waffles. Anywhere you could think to use any other fruit jam, this would likely taste amazing!
Questions & Reviews
This is an excellent recipe. I’m actually using it to make a Cranberry Swirl Cheesecake for a cranberry themed dinner!
mmmmmmmmm….made this today and my husband LOVED it. He has never been a fan of cranberry sauce at Thanksgiving, but he couldn't get enough of this. For me it was the perfect touch our dinner needed. I loved the cinnamon in it.
Sara, I was. Thanks. Sorry I didn't really read over what I typed, and I wrote it weird, lol.
Kara, if you're talking about the cranberry sauce, then yes. Were you referring to something else?
I was wondering, can these be made a head of time at all? Like, could I made them today (the day before Thanksgiving)? Just put them in the fridge after making them? Or will it totally not work as well?
okay, i made it. a practice, if you will. (i'm a nervous cook). i used pineapple-orange juice because i didn't realize it. but it was delicious! we've eaten it hot & cold with harvest bread (pumpkin, walnuts, cranberries, and raisins), as a topping with granola, as a topping with ice cream, on cold cut sandwiches, and my favorite: vanilla bean ice cream, granola, AND cranberry sauce. Left it really lumpy. Loved the little punch from the (inadvertent) pineapple. Thanks for another keeper!
Hmmm, I’ve never done the cranberry sauce thing either. But ::husband:: LOVES it. So this year I’m trying it. I’m curious, too, as to whether it freezes well? Just wondering if I can make it this week and then pull it out before we head up north.
I found a recipe last year somewhere online for a cranberry sauce that is very similar but you do it on the stove top instead of baking it. It is so yummy! And while you are cooking it, add a cinnamon stick to mixture and it gives it a great kick! Just remember to take out the stick when you are ready to serve it!
This looks Delicious!! I have a similiar recipe where I add pomegranites at the end…YUMMY!
YUM!!!