Our Favorite Cranberry Sauce Recipe

November 18, 2019
FFOL Editor 1
Cooking & Baking

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This is our favorite recipe for the Thanksgiving staple: cranberry sauce. Made from 5 ingredients, this easy sauce is ready after 15 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.

cranberry sauce

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 this year I’ve gotten many requests for a delicious cranberry sauce recipe. And, luckily, this one is my very best.

Why This is My Best Cranberry Sauce

Quick— only 15 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

cranberry sauce

Cranberry Sauce Video Tutorial

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.

cranberry side dish ingredients

Cranberry Sauce 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.)

cranberry sauce

Here’s how to make it: 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 15 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. 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!

cranberry sauce

Uses for Cranberry Sauce

cranberry sauce with turkey

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Our Favorite Cranberry Sauce Recipe

Description

Made from 5 ingredients, this easy sauce is ready after 15 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 (150g) packed light or dark brown sugar*
2 teaspoons 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 10 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.
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.
Special Tools (affiliate links): Zester & Citrus Juicer

Keywords: cranberries, Thanksgiving, side dish