Classic Whole Berry Cranberry Sauce Recipe
This post may contain affiliate links. Please read our full disclosure policy.
Skip the can this year and make a quick pot of Classic Whole Berry Cranberry Sauce. This version uses fresh cranberries, orange juice, cinnamon, and a touch of vanilla so you get that sweet-tart pop everyone wants on the Thanksgiving day table.
The best part is that it only takes about 20 minutes and thickens as it cools. You can make it several days before the big meal and check cranberry sauce off your list early.
Serve it with turkey and stuffing on Thanksgiving, then spoon the leftovers over sandwiches, brie, or waffles the next morning.
I’ve been making some version of this fresh cranberry sauce for years, both for my own Thanksgiving table and back when I owned a meal assembly business where make-ahead holiday sides were a big request. Fresh cranberries, orange, and cinnamon were always the combo people came back for.
When I tested this version for the blog, I played with:
- Fresh vs. frozen cranberries to be sure both work. Frozen berries just needed an extra minute or two of simmering.
- Cinnamon stick vs. ground cinnamon to land on a warm spice flavor that doesn’t take over the berries.
- Make-ahead timing so I could confirm it keeps its texture and flavor when made several days in advance and even after freezing.
What you’re getting here is a reliable, whole berry cranberry sauce that has been made and remade in a real home kitchen, on a real holiday timeline, with feedback from actual friends and family who happily eat the leftovers the next day.
Why You Will Love Homemade Cranberry Sauce
- Made with fresh cranberries. You get real berry texture instead of a jiggly log.
- Quick and easy. About 15 minutes of cook time and a handful of simple ingredients.
- Make-ahead friendly. Mix it up 2 to 3 days before Thanksgiving and tuck it in the fridge.
- Sweet tart flavor. Orange juice, zest, and just enough sugar keep it bright and balanced.
- Easy to customize. Adjust the sugar, skip the cinnamon, or add more orange to fit your crew.
Free Printable
When To Thaw Your Turkey!
Ingredients
- Fresh cranberries – One 12-ounce bag of fresh cranberries gives you about 3 cups. Rinse and pick out any soft berries.
- Orange juice – Freshly squeezed has great flavor, and you’ll need an orange for the zest.
- Cinnamon stick or ground cinnamon – Adds a warm holiday flavor. Use a cinnamon stick for a gentle flavor, or ground cinnamon for a little more punch.
See the recipe card below for a complete list of ingredients and measurements.
How to Make Whole Berry Cranberry Sauce
Step 1: Place the cranberries in a colander and rinse under cold water. Pick out and discard any stems or berries that are very soft or shriveled.
Step 2: Add the orange juice, water, and sugar to a medium saucepan. Set over medium heat and cook, stirring occasionally, until the sugar has completely dissolved and the mixture looks clear.
Step 3: Stir in the cranberries, orange zest, and cinnamon stick (or ground cinnamon). Bring the mixture up to a gentle boil. You will hear and see some of the berries start to pop.
Step 4: Lower the heat and simmer for 10 to 15 minutes, stirring every couple of minutes. The berries will burst, and the sauce will start to thicken and look glossy. It should coat the back of a spoon, but still be loose enough to spoon easily. A few whole berries remaining is completely fine.
Step 5: Remove the saucepan from the heat. Stir in the vanilla extract, if using. Let the cranberry sauce cool in the pan until it reaches room temperature. It will continue to thicken as it cools.
Step 6: Transfer the cooled cranberry sauce to a serving dish or an airtight container. Cover and refrigerate until you are ready to serve.
Recipe Tips
- Use a medium saucepan with higher sides so the cranberries have room to simmer without splattering all over the stove.
- Stir often enough that the sugar does not sit on the bottom and scorch.
- If the sauce ever appears too thick while simmering, add a tablespoon or two of water or orange juice.
- For a very smooth sauce, use a fine mesh strainer and press the mixture through, then discard the skins.
- Make it a day early if you can. The flavor gets even better after it chills overnight.
Storage and Make Ahead Tips
- Make ahead: Make the sauce 2 to 3 days before your holiday meal. Let it cool to room temperature, then cover and refrigerate until serving.
- Refrigerator: Store in an airtight container in the fridge for up to 1 week. Stir before serving.
- Freezer: Cranberry sauce freezes well. Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator overnight, then stir.
- Serving temperature: Serve chilled or at room temperature. If you prefer it slightly warm, heat it gently in a saucepan over low heat, stirring often.
FAQ
Yes. Frozen cranberries work just as well in this recipe. There is no need to thaw them first, but they may take a minute or two longer to come up to a simmer.
You can comfortably make it up to 3 days ahead. Store it in an airtight container in the refrigerator until you are ready to serve.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
Classic Whole Berry Cranberry Sauce Recipe
Ingredients
- 12 oz Fresh or Frozen Cranberries About 3 cups
- 1 cup Granulated Sugar
- 1/2 cup Orange Juice freshly squeezed preferred
- 1/2 cup Water
- 1 Cinnamon Stick or 1 teaspoon of ground cinnamon
- Zest of 1 orange
- 1/4 tsp Vanilla Extract optional, for added depth
Instructions
- Rinse the cranberries under cold water and discard any stems or soft berries.12 oz Fresh or Frozen Cranberries
- In a medium saucepan, combine the orange juice, water, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.1 cup Granulated Sugar, 1/2 cup Orange Juice, 1/2 cup Water
- Add the cranberries, cinnamon (if using), and orange zest to the saucepan. Bring the mixture to a boil.1 Cinnamon Stick, Zest of 1 orange
- Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally. The cranberries will burst as they cook, creating a thick and textured sauce.
- If using, stir in the vanilla extract during the last minute of cooking.1/4 tsp Vanilla Extract
- Remove the saucepan from heat and let the sauce cool to room temperature. The sauce will thicken further as it cools.
- Serve immediately, or transfer to an airtight container and refrigerate for up to 1 week.
- Garnish with small orange slices and orange zest.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Notes
- Give the sauce an occasional stir so the sugar melts evenly and doesn’t stick to the bottom.
- If the mixture gets thicker than you like, splash in a little extra water or orange juice to loosen it.
- For a smoother cranberry sauce, mash the berries gently or press the cooked mixture through a fine mesh strainer.
- Sauce can be made ahead 2 – 3 days before serving.
Nutrition
How To Serve Whole Berry Cranberry Sauce
Of course, this sauce is perfect next to turkey on your Thanksgiving plate, but it is handy to keep around for more than one meal.
- With roast turkey, turkey breast, or chicken.
- Spoon over baked brie or cream cheese with crackers as a quick appetizer.
- Spread onto leftover turkey sandwiches with stuffing.
- Swirled into yogurt, oatmeal, or cottage cheese.
- As a topping for pancakes, waffles, or French toast the next morning.
- Make Cranberry Turkey Sliders with Hawaiian rolls and cheese.
Love the no can option and how easy it is!!
This tastes AMAZING! My husband didn’t think he liked cranberry sauce until he tried this one – it’s really good.