- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 340 g
- 150 g
- 120 ml
- 1 tsp
- ¼ tsp
- 1 pinch
Process
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Combine 340 g cranberries, 150 g granulated sugar, 120 ml orange juice, 1 tsp orange zest (if using), 0.25 tsp ground cinnamon (if using), and 1 pinch salt in a medium saucepan.
Set the saucepan over medium heat and bring to a simmer, stirring occasionally with a wooden spoon to dissolve the sugar.
Once simmering, reduce heat to low and cook for 10–12 minutes, stirring frequently, until most cranberries have burst and the liquid has thickened to a syrupy consistency.
To test doneness, spoon a small amount onto a chilled plate; it should mound slightly and not run. If too thin, continue simmering for 2–3 more minutes.
Remove from heat and let cool completely at room temperature; the sauce will thicken further as it cools. Transfer to a serving bowl or storage container.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking: if the sauce looks watery after 12 minutes, keep simmering until a spoon leaves a brief trail across the bottom of the pan.
- Stir frequently toward the end to prevent scorching, especially if using a thin-bottomed pan.
- For a smoother sauce, press the mixture through a fine-mesh sieve after cooking, or blend half of it and stir back in for a rustic texture.
- Taste after cooking and adjust with a little more sugar if the cranberries are very tart, or a squeeze of lemon if too sweet.
Substitutions
- granulated sugar→maple syrup or honey (use 120 ml, reduce orange juice by 2 tbsp)
- orange juice→water plus 1 tbsp lemon juice
- ground cinnamon→ground ginger or a pinch of ground cloves
Storage & reheating
Store cranberry sauce in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months; thaw overnight in the refrigerator. Reheat gently in a saucepan over low heat, adding a splash of water if needed to loosen.
FAQ
The questions we get asked most
Why is my cranberry sauce too runny?
The sauce is likely undercooked. Cranberries contain pectin that needs heat and time to activate. Return the sauce to a simmer over medium-low heat and cook for 5-10 more minutes, stirring often, until it coats the back of a spoon. It will also thicken more as it cools.
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly and do not need to be thawed. Add them directly to the saucepan and increase the cooking time by 2-3 minutes. They will release more liquid as they defrost, so you may need to simmer a bit longer to reach the right consistency.
How do I know when cranberry sauce is done?
The sauce is done when most of the berries have burst and the liquid has reduced to a syrupy consistency. A good test is to spoon a little onto a chilled plate; it should mound slightly and not run. It will thicken further as it cools, so pull it off the heat when it is slightly looser than you want the final result.
Can I make cranberry sauce ahead of time?
Yes, it is ideal to make it 1-2 days ahead. The flavor deepens and the texture sets nicely. Cool completely, then refrigerate in an airtight container. Bring to room temperature or warm gently before serving.
How long does homemade cranberry sauce last in the fridge?
It keeps for up to 2 weeks in an airtight container in the refrigerator. If you see any signs of mold or off odors, discard it. For longer storage, freeze for up to 3 months.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar to as little as 100 g, but the sauce will be tarter and may not set as firmly because sugar helps with gelation. If you reduce it significantly, you may need to simmer longer to thicken. Taste and adjust after cooking.
Why did my cranberry sauce turn bitter?
Bitterness usually comes from overcooking the orange zest or from using too much pith (the white part under the orange skin). Use only the colored part of the zest. Also, avoid cooking the sauce so long that the berries break down completely and the skins release bitter compounds.
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