World’s Best Cranberry Sauce
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World’s Best Cranberry Sauce – Your Thanksgiving table is not complete without this cranberry sauce made from scratch. A hint of nutmeg, lots of orange zest and a bit of vanilla complete this incredible 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.
Ingredients
- Cranberries – Fresh or frozen either works just perfectly for this recipe!
- Orange – The juice today and fresh zest, this will add some acidity and brightness to our sauce.
- Sugar – Just some granulated white sugar, we want some simple clean sweetness to balance out all that tartness.
- 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 everything above together. But trust me when I say, the vanilla is the secret ingredient here.
How To Make Cranberry Sauce
- 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. Let cool completely at room temperature before serving.
What Else Can I Add To My Sauce?
Lots! This sauce is a good blank canvas so here’s some delicious suggestions.
- Pecans – chopped
- Raisins
- Cinnamon
- Allspice
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
Storing Leftovers
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!
Craving More Holiday Sides?
- Green Bean Casserole
- Mashed Potatoes
- White Beans With Bacon And Herbs
- Garlic And Herb Roasted Carrots
- Roasted Potatoes With Garlic Sauce
- Hawaiian Sweet Rolls
- Roasted Green Beans
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World’s Best Cranberry Sauce
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Serves: 8
World's Best Cranberry Sauce – Your Thanksgiving table is not complete without this cranberry sauce made from scratch. A hint of nutmeg, lots of orange zest and a bit of vanilla complete this incredible cranberry sauce.
Ingredients
- 12 oz cranberries (1 bag), rinsed
- 1/2 cup orange juice store bought or freshly squeezed
- 3/4 cup sugar granulated
- 1/8 tsp nutmeg ground
- 1 tsp vanilla extract
- 2 tbsp orange zest
Instructions
- 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.
- 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 cool completely at room temperature before serving.
Video
Recipe Notes
- Store the cranberry sauce in a bowl wrapped with plastic wrap or in an airtight container in the refrigerator for up to 2 weeks.
- Please note the sauce will thicken as it cools.
- Other optional ingredients to add to the sauce are pecans, raisins, cinnamon.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 102kcal (5%)Carbohydrates: 26g (9%)Sodium: 1mgPotassium: 67mg (2%)Fiber: 2g (8%)Sugar: 21g (23%)Vitamin A: 65IU (1%)Vitamin C: 15.4mg (19%)Calcium: 8mg (1%)Iron: 0.1mg (1%)
Donna Slice says
I made this for Thanksgiving this year and we loved it! I wouldn’t change a thing.
Kim says
This was delicious! I followed to the basic recipe but added in 1/4 C each chopped dried cranberries, walnuts and pecans plus 2 Mandarin oranges chopped up and 1/2 t pumpkin pie spice. I love the warm spices and vanilla and the texture of the nuts.
Jane says
Absolutely fabulous recipe..hints of vanilla, orange and nutmeg…….super easy to make and in 15 minutes it’s ready….you’ll never buy the canned stuff again.
jo says
So glad you enjoyed it!
Carrie says
Great recipe… easy and flavorful! Not 8 servings…. it barely made a cup of sauce. I’m making another batch
Pjlee says
Made this for our church Thanksgiving dinner. Put in two ounce cups. It was well received. Doubled recipe. Used 1/2 cup less sugar and added a dash of cinnamon..the cranberry bomb diggity!!
Gabi says
Just made it for Thanksgiving ! It tastes delicious!
I reduced the sugar 1/2 cup, my taste. I don’t like it too sweet.
Love your recipes.❤
Sheri Aguillon says
Do I need to re-hydrate dried cranberries prior to using them in this recipe, Jo? If so, how long would you suggest?
By the way… like obviously millions of others, I’ve been enjoying your recipes for quite some time now. Please keep up the good work! (I’m 73 years old and have been cooking all of my life–but still find nuances in your recipes that kick things up a notch or two… and new ones that make life so much easier for someone who can’t stand forever.) I truly appreciate you!
Jo Cooks Team says
Yes you can make this recipe with dried cranberries, you just might need to play with the liquid a bit. Add some extra orange juice and cook until the plump up. Pour in extra juice as needed. We’re so glad you’ve been loving our recipes!
MaryRose says
This is very similar to one I’ve created, exceptions being cinnamon vs nutmeg and not as much zest; based on the recipe on the bag, mine used more liquid and sugar so not so full of berries. I’ve been making it for 10+ years and have been looking for ways to kick it up a notch so this year, I’ll start with yours and see how it goes with the fam.
By the way I have added nuts to mine once or twice and it was good – didn’t prefer nuts with the bird. However, warm on top of vanilla ice cream…omgoodness!!!
Jo Cooks Team says
You’ll love it! It’s always a hit for our festivities.
Rhonda O says
Can I use less sugar? It sounds like a great recipe. But, I can’t have that much sugar.
Thank you!
Jo Cooks Team says
Yes for sure! As much or little as you like.
Jakub says
I’ll have to try this one. I still do the 1 bag frozen cranberries, 1 seedles orange and sugar to taste. I grind the cranberries and orange in my meat grinder add sugar to taste and a splash of Gran Marnier
heather says
This recipe is great! Thanks! I used it this Thanksgiving and the cranberry sauce was a big hit!
Sari says
Is it a must to store it once made for up to 2 weeks? I’d like to make it and serve it the same day since I waited until the last minute to make dinner.
Nicole Beaulieu says
That’s just a tip on how long it will last in the fridge before going bad. This recipe is meant to be served right away.
Lisa Nielsen says
Would you think I would be able to add two apples to this recipe without changing the other ingredients?
Nicole Beaulieu says
That would taste great! You can add a bit less sugar if you don’t want it to be too sweet with those apples.
Jovita says
The recipe turned out amazing, I loved how easy it was. Delicious!
Joanna Cismaru says
I’m so happy you like this! 🙂
Cathy says
Easy AND delicious. thank you!
Emily Alvarez says
Any suggestion if OJ with or without pulp is best? Looks delicious!
Joanna Cismaru says
Whatever you prefer, I used without.
Laura says
Hi, I’m really interested in making this but I’m curious where, if there is one, the recipe for the turkey and gravy in the photo is? The gravy looks amazing, I just had to know what was in it.
Nicole Beaulieu says
That was our Instant Pot Turkey Breast 🙂
Myra says
Ooohhh JO!!! THANK YOU, THANK YOU SO MUCH! 🤗This is really a World’s Best Cranberry ever! My husband can’t stop eating it and the whole family loved it! Adding the vanilla extract is just perfect … All the ingredients are good together. Well done. 👍
Joanna Cismaru says
Hey Myra!! I’m so happy to hear you guys loved this! 🙂
Pat says
Delicious!
Sílvia says
Dear Jo,
I love your recipes, each one I have made has been a total successful in my family! 🙂
I love the way you explain everything, your recipes are so clear and so foolproof that it is impossible for me to think they will go wrong! Thanks for the confidence!!!
Now I would like to ask you a question… I made recently a pork loin stuffed with dried cranberries and it seems that I waited too much to be cooked in the oven, although I followed the recipe exactly, as I usually do, the first time I make it, I see it was wrong…
The thing is that it came too overcooked for our taste, and a bit dry and tough. Now, I cut it and kept it frozen and wait to see hoe tendereize it a bit before serving it to my family this week-end…
I am thinking about cooking it in this sauce, once defrosted the noght before in the fridge, but I don’t know if it will taste toooooo muuuuuch to cranberries 🙂
Do you think I could improve the slices a bit, trying to make it tender letting it simmer in a more a neutral sauce or some kind of marinate that “breaks” a bit the fibres in the cooked meat?
Please, let me know. Your sauce could be delicious in my stuffed pork loin but I need to tenderize it first…
Can you please help me?
Thanks and a big kiss from Barcelona!
Sílvia. [email protected]
Joanna Cismaru says
That’s probably the best way to revive dry pork is to cut it up and use it in something like stir fry or fried rice. Cooking it in this sauce will definitely flavor it and might save it a bit. 🙂