I’ll admit I’m the only one in our house who truly loves cranberry sauce, but it’s so simple to make that I prepare a batch every year just for myself. I don’t mind the canned jelly-style sauce, yet I’ve been making my own for years and prefer the fresh flavors. If you have leftovers, this sauce works beautifully in recipes like coffee cake, which transforms any extra cranberry sauce into something the whole family will enjoy.
Orange and cinnamon are classic companions to cranberry, but there are countless variations you can try. If you’ve never made homemade cranberry sauce, this straightforward recipe is an excellent place to start. It’s a great make-ahead dish because it holds well chilled in the refrigerator or at room temperature on the table. If needed, it’s also quick enough to prepare on Thanksgiving morning with one available burner.
There are plenty of Thanksgiving standouts—dressing and mashed potatoes are perennial favorites—but cranberry sauce deserves its place on the table. Cranberries are among the few fruits native to North America, and that historical connection makes them a fitting addition to a traditional Thanksgiving feast.
With Thanksgiving approaching, I want to wish you a warm and happy holiday. Our family has much to be grateful for this year—last Thanksgiving I was expecting our son Easton, and now he’s nearly one year old. I’m so thankful for our little family and the joy they bring.
- One 12 oz. bag of fresh cranberries
- Zest of 1 orange
- 1 cup of orange juice*
- 1/4 tsp. ground cinnamon
- 1 tbsp. brown sugar
- Combine all ingredients in a saucepan over medium heat. Bring the orange juice to a simmer, then reduce the heat to low.
- Cook until the cranberries burst and the sauce reaches your preferred consistency, stirring occasionally.
- Serve warm, at room temperature, or chilled.
- You can make this sauce a few days ahead and keep it refrigerated until ready to serve.
