This is our favorite recipe for the Thanksgiving staple: cranberry sauce. Made from 5 ingredients, this easy sauce is ready after 20 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.
I originally published this recipe in 2019 and have since added a few new photos and more helpful success tips.
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 I figured if something is this easy AND this delicious… why not?! And, luckily, this recipe is one of my very best. Readers agree:
One reader, Barb, commented: “I have never been a huge fan of cranberry sauce until I made this recipe. The vanilla, in my opinion, makes this. This will be my go-to from here on out. ★★★★★”
Another reader, Emily, commented: “OMG! Just made this ahead for Thanksgiving dinner. It tastes so wonderful, it may not make it until Thanksgiving! Back to the store for more cranberries. And so easy… who knew. ★★★★★”
Finally, another reader, Marsha, commented: “I made this for Christmas and it was fantastic. Reserving 1/2 cup of raw berries and adding them at the end is a flavor sensation. I also loved the balance of orange flavor, which was just right. ★★★★★“
Why This is My Best Cranberry Sauce
- Quick—only 20 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
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.
Grab These 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.)
How to Make Quick Cranberry Sauce
It couldn’t be easier.
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 20 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 (and bring cranberry cake for brunch or dessert!). 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!
Uses for Cranberry Sauce
- With a traditional Thanksgiving meal
- On biscuits, pancakes, or pound cake
- Swirl 3/4 cup into cheesecake batter before baking
- Serve with cornbread
- On buttermilk waffles
- Swirl 1/2 cup into cranberry orange muffins batter (you can skip the whole cranberries in that recipe)
- Swap BBQ sauce for cranberry sauce on BBQ chicken pizza (it really is good)
- Swirl into yogurt or cottage cheese
- Swap the fresh fruit for a spoonful of cranberry sauce on my goat cheese crostini
- Inside these cranberry brie puff pastry tarts
More Thanksgiving Side Dishes
- Candied Sweet Potatoes
- Green Bean Casserole (from scratch!)
- Butternut Squash Mac & Cheese
- Sweet Potato Casserole (with crunchy pecan topping)
- Mushroom Puff Pastry Tarts
- Sausage & Herb Stuffing
And for even more inspiration see my complete list of 40+ Thanksgiving side dishes.
Print
Easy Cranberry Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 cups
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Made from 5 ingredients, this easy sauce is ready after 20 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 cup (150g) packed light or dark brown sugar*
- 1 teaspoon 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 15 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.
- Special Tools (affiliate links): Zester | Citrus Juicer | Saucepan | Wooden Spoon
- 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.
Reader Comments and Reviews
Another great recipe! I never would have thought to use brown sugar or to add a little vanilla. We all loved it, thank you!
I’ve been making this recipe for a couple years and I’m now making it for friends and neighbors as well. What’s your thought on adding a few cinnamon sticks to the recipe, removing them after the cook and garnishing the dish with a couple fresh ones before serving
I think that sounds fantastic. Cinnamon pairs wonderfully with these flavors. Let me know if you try it!
Love this recipe. I made it and put it on Brie. It was amazing!!
Can this recipe be doubled or tripled for a larger crowd? Does everything get increased in proportion if so? Thanks.
Hi Scott! Yes, you can double or triple all of the ingredients. The sauce may take longer to simmer and thicken since there’s added volume.
Hi Sally, I am planning on trying this recipe tomorrow, it sounds delicious! The notes say frozen cranberries do not have to be fully thawed. Should they be partially thawed or is it okay straight from the freezer? Thanks so much!
Hi Veronica, it’s fine to use these straight from the freezer. Enjoy!
I added the zest in before simmering, is that going to ruin it? Help!
Hi Rose! It won’t ruin it, but the orange flavor may not be as bright. Enjoy!
Can the cranberry sauce be canned so it doesn’t need to be refrigerated. I want to include them in gift baskets .
We haven’t tested that but let us know if you do!
we have a citrus/pineapple allergy in the house- What does the orange do, that we could sub something else in?
You are absolutely correct! This is the best cranberry sauce -ever. I’ve made a lot of re pies and eaten a lot of other people’s and there’s no comparison. This is the one.
I am planning to make this for Thanksgiving dinner today but I just realized that I forgot to buy an orange! I DO have a bag clementines, though.. Do you think that would work?
Absolutely!
Good morning! Did a double take when I saw time and date stamp on your reply to your reader. Incredibly impressive!! Thank you for your lovely recipes and always being so responsive to all of us. Hope you and your family have a truly lovely Thanksgiving, take care.
BEST CRANBERRY SAUCE EVER!!! This is unbelievably SPECTACULAR!!! Will be using it on everything from cheesecake to crêpes and oatmeal to chicken!!! TO DIE FOR!!! Thank You! Thank You! Thank You! Made three times the recipe because EVERYONE wanted to take this home with them!!! Sally, you are AMAZING!!!
The 1/4 t of vanilla ruined the entire thing. I’m not sure I can save it. It might be ok in a cake or muffin but it’s dreadful as cranberry sauce.
Love it! Not too sweet and so balanced. Next batch I am going to add a little bit of some leftover ginger simple syrup I made. Not because this recipe needs anything, but just for fun:)
Added some nutmeg and cloves as well!
I flat out hate cranberry sauce. I made it anyway so I’d have some for any weird guests who like it. I can not believe how great it is! Now I wish I would have doubled it. This is THE recipe to make. You won’t be sorry!
I just finished making this recipe. Have not yet tasted it, but I did plop a reserved cranberry in my mouth. I found it so tart and bitter. Do they become sweeter when added to the sauce? I’m thinking of not adding them.
Hi Susan! The cranberries themselves are quite tart, but the sugar in the sauce balances them out.
Hi Sally…I normally make my cranberry sauce with fresh cranberries and blueberries. Do you think this would be ok with the orange zest an orange juice?
Hi Christine, You should be able to replace some of the cranberries with blueberries with no other changes. It would be delicious with the orange!
Sally-I need to thank you for being my go to site for everything, all that I have made from your recipes turn out perfect! Haven’t tried these recently posted, but I definitely will!
I love this recipe-so easy, breezy and just delicious. I also love your cranberry orange bread. It is a winner too – moist and so flavorful . Thanks Sally.
About how many people would the recipe feed?
Hi Elizabeth! This recipe yields about 2 cups, so the amount of people it will feed will depend on the serving sizes.
So so good! I always hated canned cranberry sauce, so decided to make this one from scratch last year for Thanksgiving to see if it was better. And OMG – this is so good! I am going to make a double batch this year, since last year it was almost all eaten up at the Thanksgiving dinner. The tiny bit I had left was quickly used up as an accompaniment to cheese and crackers or slathered on grilled cheese sandwiches. Shoot, you could even use this to replace jam on your toast in the morning. Anyway, planning to have plenty leftover this year. I made one small change when I made it last year – I only had satsumas (a small citrus kind of like clementines, but sweeter) on hand instead of oranges, so I added the juice of about two satsumas instead of half an orange. Cut back on the sugar to a rounded 1/2 cup to account for the sweeter taste of the citrus I was using, and it still turned out great!
Fresh cranberries are in the grocery stores now, and I had to try this recipe. My dad loved everything cranberry, and he always made his own sauce to have with toast, add to his sandwiches, or just as a side. Cranberry sauce brings back so many sweet memories for me. Your recipe is the best!! I love how you take such a simple dish and send it over the top!!! Thank you, Sally!!!
Hi Sally, we love to hear this! Glad you enjoyed it!
Could you also add cherries to this recipe?
Hi Jamie, We haven’t tested it but you could certainly replace some of the cranberries with cherries. Enjoy!
Can we use dried Cranberries too?
Hi Rani, no, you’ll need fresh or frozen cranberries here. Let us know if you give it a try!
Have you ever tried it with almond extract rather than vanilla?
Hi Lee, we haven’t but you could certainly try adding a splash!
We absolutely love this recipe. I made my own vanilla using Jim Beam Vanilla instead of vodka . The flavor complements the cranberries.
This was delicious! Do you think the leftover could be used in a cranberry orange scone recipe?
Hi Jen, I’m so glad you enjoyed this cranberry sauce. I wouldn’t work more liquid into a scone dough than is called for. If you try it, I would slightly reduce the liquid (usually cream or buttermilk) in the scone recipe.
Made this for Thanksgiving! Never made cranberry sauce because it seemed intimidating! It was very easy and delicious. Thank you.
This is bar far the best cranberry sauce I’ve ever made. It was easy to do and so flavorful. A HUGE hit! Thank you.
I don’t normally comment on things, and I don’t normally like cranberry sauce. Figured I’d try this recipe though because you’ve never let me down. I’m officially converted to a cranberry sauce lover! Sally, all your recipes are absolutely amazing. Every time I make something from this sight it’s the best version of that thing I’ve ever had! Keep doing what your doing 🙂
Can I use an immersion blender if I’d prefer more smooth sauce?
Hi Adam, after the sauce has been prepared as written, we don’t see why you couldn’t use an immersion blender to smooth it out even more. Let us know what you try.
Hi Antonia,
Your message to Sally was so nice. I feel the same about Sally, her recipes and her high level skillset in the baking department.
I must say Antonia, your message certainly resonated with me.
Very good! I’m excited to have this with some turkey