Cranberry Sauce
If the holidays had a flavor, it would be this Cranberry Sauce — bright, tangy, a little sweet, and full of cozy spice.
Servings 6 servings
Calories 133kcal
Ingredients
- 12 oz cranberries, fresh or frozen (340 g)
- ¾ cup sugar (150 g, or less if you like it tangier)
- ½ cup orange juice, fresh-squeezed if possible (120 ml)
- 1 tbsp orange zest (6 g)
- ½ tsp ground cinnamon (1 g)
- ¼ tsp ground ginger (0.5 g, or ~1 tsp fresh grated / 5 g)
- ¼ tsp salt (1 g)
Instructions
- Add cranberries, sugar, orange juice, orange zest, cinnamon, ginger, and salt to a medium saucepan.12 oz cranberries, fresh or frozen, ¾ cup sugar, ½ cup orange juice, fresh-squeezed if possible, 1 tbsp orange zest, ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp salt
- Bring to a boil, then reduce heat and simmer for 10–12 minutes, stirring occasionally, until most cranberries burst and the sauce thickens.
- Remove from heat and let cool — it will thicken more as it sets. Serve warm or chilled.
Video
Notes
🔀 Recipe Variations
- 🍎 Add a chopped apple for extra sweetness and body.
- 🍷 Swap some orange juice for apple cider for a cozier taste.
- 🌰 Stir in toasted walnuts or pecans at the end for crunch.
- 🍓 Mix in a handful of raspberries or strawberries for a fruity twist.
🫙 Storage & Make-Ahead
🧊 Storage:
Keep cranberry sauce in an airtight container in the fridge for up to 7 days.⏳ Make-ahead tip:
This is one of the best dishes to make a day or two before Thanksgiving — it only gets better as the flavors meld.❄️ Freeze:
Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.Nutrition
Calories: 133kcal | Carbohydrates: 34g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 99mg | Potassium: 91mg | Fiber: 2g | Sugar: 29g | Vitamin A: 80IU | Vitamin C: 20mg | Calcium: 10mg | Iron: 0.2mg