Fresh Cranberry Sauce

by Robin Miller on May 23, 2026

This seasonal must-have features vibrant fresh cranberries, scented with orange and cinnamon, and simmered until thick and luxurious. If you typically purchase store-bought or canned cranberry sauce, take note: This easy, homemade version delivers the ideal balance of sweetness and tang, while adding a pop of color and freshness to your holiday table. You won’t be purchasing pre-made again.

This recipe was written for the Arizona Republic.

Here’s how to make this fresh cranberry sauce

Combine water, orange juice, granulated sugar, brown sugar, a cinnamon stick, and pinch of salt in a saucepan.
Bring the mixture to a boil.
Add fresh or frozen cranberries and return to a boil.
Reduce the heat to medium-low and simmer for 12 to 15 minutes, until most of the cranberries have burst. Note that frozen cranberries will take slightly longer to break down.
Remove the pan from the heat and cool for 20 minutes.
Remove and discard the cinnamon stick.
Transfer the cranberry sauce to a bowl or sealable container and chill for at least 2 hours before serving.

Tips for the best cranberry sauce every time

Rinse and pick through your cranberries. If you’re using fresh cranberries, rinse and pick them over to remove/discard any soft or discolored fruit.
Adjust the sweetness if desired. The beauty of this recipe is that you can customize the sweetness level. I like using 2/3 cup granulated sugar and 1/3 cup brown sugar, totaling one cup. I find that this amount (1 cup) balances the tartness of the cranberries. That said, if you prefer tart cranberry sauce, reduce either sugar by 1/4 cup. You can always add more sugar at the end.
Simmer until most of the berries have burst. When cooking your cranberry sauce, simmer until most (or all) of the berries have burst; the natural juice from the cranberries is what thickens the sauce. Note: Your sauce will thicken more as it cools. Pro tip: If you like your cranberry sauce without any remnants of whole berries, use a spatula to mash the berries against the side of the pan just before removing the pan from the heat.
Chill before serving. As mentioned above, your sauce will thicken as it cools, creating that cherished, gelatinous consistency.

You need just 6 ingredients for this cranberry sauce. If that doesn’t convince you to make this show-stopping recipe, nothing will. Plus, when you make your own cranberry sauce, you control the sweetness (and flavorings), while enjoying a burst of fresh flavor. You can’t get that from a can.

What ingredients do you need for this cranberry sauce?

Cranberries. Both fresh and frozen cranberries work here. Since frozen cranberries are flash-frozen at their peak, they deliver the same freshness as the berries you find in the produce aisle. When using frozen cranberries, there’s no need to thaw them before cooking.
Water and orange juice. Water and orange juice are used as the simmering liquid to break down the cranberries. Many recipes for cranberry sauce use water alone, but I find a hint of orange elevates the flavor of the cranberries. While almost undetectable, the orange juice adds sunniness to the sauce. For the best results, use good-quality orange juice.
Sugar. I prefer to use a combination of granulated and brown sugar in this cranberry sauce. Many recipes for cranberry sauce use only granulated sugar, but I find that brown sugar adds a wonderful caramel quality.
Cinnamon. We use one cinnamon stick in this recipe; the spice adds warmth and depth that can’t be rivaled. I prefer the stick over ground cinnamon; this ensures there’s no ground spice muddling the color of the sauce.
Salt. You only need a pinch, but salt uplifts the flavor of all other ingredients, while mellowing out any bitterness from the cranberries.

How should you serve your cranberry sauce? Cranberry sauce is the quintessential side dish for most holiday favorites, including roast turkey and baked ham. But thanks to its sweet/tangy nature, it can (and should) be showcased in many other ways. For example:

Use cranberry sauce as a simmering sauce for meatballs (especially chicken and my turkey meatballs with feta).
Pour cranberry sauce over a block of cream cheese, top with chopped pistachios, and serve with crackers and melba toast.
Warm your cranberry sauce and drizzle over pancakes, waffles, and French toast.
Spoon warmed or chilled cranberry sauce over overnight oats before serving.
Use chilled cranberry sauce as a sandwich spread, especially with leftover turkey, stuffing, and sharp cheese.
Thin your cranberry sauce with apple cider vinegar and use as a sweet/tangy salad dressing, and/or marinade for chicken and pork.
Use as a filling for crepes; dust with powdered sugar before serving.

Can you make this fresh cranberry sauce in advance? Absolutely. In fact, you sort of have to because the cranberry sauce needs 2 hours to chill in the fridge. Plus, cranberry sauce often tastes better after 24 hours, when ingredients have had time to meld and develop. Store your cranberry sauce in an airtight container in the refrigerator for up to 4 days before serving.

Can you freeze this fresh cranberry sauce? Yes, which makes this recipe great for holiday meal planning. Once cool, transfer your cranberry sauce to a sealable container and freeze for up to 1 month. Thaw overnight in the refrigerator. Reheat in a saucepan over medium-low heat. If your cranberry sauce seems thinner than its original form, simmer until that liquid evaporates off and the sauce thickens.

Should you serve your cranberry sauce warm or cold? This is a matter of personal choice. The sauce is clearly thicker when chilled, but when used as a topping for poultry, pancakes, waffles, and more, it’s fabulous warm.

Are there flavor variations? There are no limits when it comes to customizing your cranberry sauce. My recipe is fairly traditional but consider some of these options moving forward.

Maple cranberry sauce. Use maple syrup instead of brown sugar.
Vanilla cranberry sauce. Add one split vanilla bean to the pan with the cinnamon stick. Remove the vanilla bean when you remove the cinnamon stick. Alternatively, you can add 1 teaspoon pure vanilla extract to the pot when you pull it from the heat to cool for 20 minutes.
Cranberry-cherry sauce. Add 1 cup chopped pitted dark cherries (fresh or frozen) to the sauce when you add the cranberries.
Cranberry-apple sauce. Add 1 peeled and diced Mackintosh apple to the sauce when you add the cranberries.

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