World’s Best Cranberry Sauce
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Your Thanksgiving table is not complete without this Cranberry Sauce made from scratch in just 20 minutes. Fresh or frozen cranberries, a hint of nutmeg, lots of orange juice and zest and a bit of vanilla complete this incredible cranberry sauce.
World’s Best Cranberry Sauce
Perhaps it may be a bit presumptuous of me to name this recipe world’s best cranberry sauce, but it wasn’t me that decided upon this name but everyone who has tried this recipe, so the name stuck. And trust me when I say that it is incredibly delicious, and I’m not usually a fan of cranberry sauce, but I can’t stop eating this one.
As I said, not a big fan of cranberries here, whereas my husband can eat them raw right out of the bag. Please reassure me that he’s not the only one, otherwise we might need to have a chat.
But even if he’s an island all his own, no one can dispute how addicting that tart, bright burst of flavor is. Even if you’re not a cranberry sauce addict, who can deny how perfectly it pairs with moist juicy turkey? I like to smear it on my turkey sandwiches the next day for those crave-able leftovers and let me tell you, it’s a home run.
- Cranberries – Fresh cranberries or frozen will work just perfectly for this recipe! I’ve made it with both fresh or frozen and you cannot tell the difference. I know buying frozen cranberries is more convenient because you don’t have to worry about them going bad, just stick the bag in the freezer and when you want to make some cranberry sauce, you’re all set.
- Orange – We’re using both orange juice today and fresh zest, this will add some acidity and brightness to our sauce. I love lots of orange zest which is why I use 2 tablespoons of it which is from about 2 oranges.
- Sugar – Just some granulated white sugar, we want some simple clean sweetness to balance out all that tartness. You can also use brown sugar.
- Spices – Ground nutmeg is going to round out our sauce nicely, it adds a sweet spiced taste and aroma. It can be substituted with cinnamon if you don’t have any on hand.
- Vanilla – Our flavor secret weapon! Just a splash will bring all the flavors together. But trust me when I say, the vanilla is the secret ingredient here.
It’s so easy to make this homemade cranberry sauce and you’ll want to have it on hand year round. I actually double the recipe and transfer it to jars which I freeze. Here’s how you’ll make it.
Place Ingredients In A Saucepan
Add all the ingredients to a smaller pot or saucepan and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring occasionally.
Reduce And Simmer
Reduce the heat to a medium and continue cooking for about 10 minutes, stirring occasionally. You will notice the cranberries will burst as they cook. Let the cranberry sauce cool completely at room temperature before serving.
What Else Can I Add To Cranberry Sauce?
Lots! This sauce is a good blank canvas so here’s some delicious suggestions: chopped pecans, raisins, cinnamon, allspice.
How Do I Thicken Cranberry Sauce?
Cranberry sauce naturally thickens. As it cooks, the liquid cooks off and the sauce thickens. If that doesn’t work, you could always add a thickener like a bit of cornstarch mixed with a bit of water. However, keep in mind that as the sauce cools, it will thicken some more.
What Is The Difference Between Cranberry Sauce And Cranberry Relish?
The main difference is that cranberry sauce is cooked and cranberry relish is uncooked. For cranberry relish is made from raw ingredients that are blended in a food processor or blender.
Expert Tips
- If using frozen cranberries, there is no need to thaw them out first.
- Don’t skip the orange juice or replace it with water, it’ll help with the cranberry sauce not tasting bitter.
- For reduced-sugar cranberry sauce, you can use less sugar, about 1/2 a cup, taste it and add a bit more if too tart. For a sugar free version use a substitute like Splenda or Stevia.
- You can replace the sugar with brown sugar, maple syrup or honey.
- If you notice that your cranberry sauce hasn’t thickened after you’ve chilled it, put it back on the stove and simmer for another 5 minutes, then let it cool.
How To Serve
This sauce is so multi purpose, you won’t even believe it. Not only is it delicious on many a protein, but it’s also totally mouth watering when eaten with sweets!
- Roast Turkey obviously! The absolute classic.
- Chicken breast
- Pork
- Mashed Potatoes
- Fold it into whipped cream and you’ll get a super beautiful bright pink topping for your favorite dessert!
- Spooned over vanilla ice cream
- Meatballs
Can I Make Cranberry Sauce Ahead Of Time?
Absolutely! Cranberry sauce when stored properly can last up to 2 weeks in the fridge, which is why this is perfect for making ahead. Anything we can do to save time for the big holiday is a bonus!
Freezing
You can also freeze cranberry sauce in an airtight container or jar for up to 6 months.
Other Delicious Recipes To Try
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Ingredients
- 12 ounces cranberries ((1 bag), rinsed)
- ½ cup orange juice (store bought or freshly squeezed)
- ¾ cup sugar (granulated)
- ⅛ teaspoon nutmeg (ground)
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Assemble the sauce: Add all the ingredients to a smaller pot and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring occasionally.
- Finish the sauce: Reduce the heat to a medium and continue cooking for about 10 minutes, stirring occasionally. You will notice the cranberries will burst as they cook.
- Cool and serve: Let cool completely at room temperature before serving.
Video
Notes
- If using frozen cranberries, there is no need to thaw them out first.
- Don’t skip the orange juice or replace it with water, it’ll help with the cranberry sauce not tasting bitter.
- For reduced-sugar cranberry sauce, you can use less sugar, about 1/2 a cup, taste it and add a bit more if too tart. For a sugar free version use a substitute like Splenda or Stevia.
- You can replace the sugar with brown sugar, maple syrup or honey.
- If you notice that your cranberry sauce hasn’t thickened after you’ve chilled it, put it back on the stove and simmer for another 5 minutes, then let it cool.
- Cranberry sauce when stored properly can last up to 2 weeks in the fridge.
- You can also freeze cranberry sauce in an airtight container or jar for up to 6 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
It was tasty! I found the orange a touch strong, and the cranberries and oranges both were bitter so I doubled the sugar to compensate. But sooo full of flavour, will definitely make again, and I highly recommend.
Amazing! Add walnuts to the finished product if you like them!
This is the best recipe ever! Made it last year and this year. Turns out perfect every time!
Just made this cranberry sauce to bring to Thanksgiving dinner . Yummy. Will definitely make again. So easy
So glad you like it!
My third year making this delicious Cranberry Sauce, and the only one for me and my family. It truly is the World’s Best:)
I’m so glad you like it!
Made this at Thanksgiving and my family wanted it again for Christmas Turkey dinner! Just made a batch tonight, I love giving it two days to chill out in the refrigerator. Cannot wait to enjoy this again. Merry Christmas Jo!
I’m so glad you like my cranberry sauce! Merry Christmas to you and your family as well!
Delicious!! I went with Joanna’s suggestion for those who like it less sweet and used only 1/2 cup brown sugar; also added maybe 1/4 tsp fresh grated ginger root to the mixture. Then took another reader’s suggestion and added about 1 TB Grand Marnier liqueur as the sauce cooled. Best ever!
So glad you liked it!
The BEST cranberry sauce hands down!! Thanks Jo. This is my new favourite recipe now for cranberry sauce
This is basically the same recipe that I already use, but I do not put in the nutmeg and the vanilla. After it cools a bit I put in about a 1/4 cup of Triple Sec or Grand Marnier.
Happy Thanksgiving. I love your recipes – I have tried and use so many of them.
Well now I have to try with Triple Sec or Grand Marnier, sounds like a great idea! Happy Thanksgiving to you as well. 🙂
I truly appreciate receiving this recipe in my inbox this morning. You must’ve known I just bought a bag of cranberries yesterday to make homemade sauce. I did just put the bags in the freezer. I’m thinking to make this 2 days before Thanksgiving next week. Happy Thanksgiving to All!
Great minds! 🙂
Frozen cranberries or dried?
Either work!
Delicious! I had a bunch of cranberries in my freezer, so I made this in order to make your cranberry meatballs. Cranberry sauce isn’t generally my favorite dish, but this was so good I made a second batch immediately! Now I’ll have plenty leftover to eat, even after the meatballs. And I love how easy it is to make. It’s definitely now my go to recipe for cranberry sauce.
Just whipped some sauce up, getting ready for Christmas. Good recipe, great flavour, not difficult. So worth it.
The very best cranberry sauce I’ve ever made in my 81 year old life. Just one change, no sugar but Mike’s Hot Honey, no nutmeg. Only used about 3 Tbsp honey as we enjoy eating cranberries raw and love the tart taste. My son said I can make this any time.
THIS RECIPE ROCKS!!! Seriously, that famous “foodie” channel on tv and online should take notes from THIS recipe. The vanilla (so surprising!), fresh orange juice and nutmeg add such depths of flavor that it is almost unreal. This is such an incredible recipe and I am glad that I stumbled upon this website, while searching for unique cranberry sauce recipes! 🙂