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Easy Homemade Cranberry Sauce from Scratch Recipe for Thanksgiving

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A quick and easy homemade cranberry sauce bursting with fresh cranberry flavor, orange zest, and warm cinnamon. Perfect for Thanksgiving or as a versatile topping for various dishes.

Ingredients

Scale
  • 12 ounces (340 grams) fresh cranberries
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (120 ml) fresh orange juice
  • 1 teaspoon orange zest
  • 1 small cinnamon stick
  • 1/2 cup (120 ml) water
  • Optional: a pinch of ground nutmeg

Instructions

  1. Gather your ingredients and measure everything out before starting (5 minutes).
  2. In a medium saucepan, combine 1/2 cup water, 1/2 cup fresh orange juice, and 1 cup sugar. Stir gently over medium heat until the sugar dissolves and the mixture starts to bubble lightly (5 minutes).
  3. Add 12 ounces fresh cranberries, 1 teaspoon orange zest, and the cinnamon stick. Stir to combine (1 minute).
  4. Bring the mixture to a boil, then reduce heat to medium-low and simmer. Stir occasionally to prevent sticking. Cook for 10-15 minutes until most cranberries have burst and the sauce thickens.
  5. Check consistency: sauce should be thick but spoonable. If too runny, cook a few minutes longer; if too thick, stir in a tablespoon of water (1-2 minutes).
  6. Remove from heat and take out the cinnamon stick. Let the sauce cool at room temperature; it will thicken more as it cools (15-20 minutes).
  7. Taste and adjust sweetness or spice if desired by adding a pinch of nutmeg or a splash of maple syrup (optional).
  8. Transfer to a jar or bowl and store in the refrigerator if not serving immediately.

Notes

Do not boil too hard to avoid mushy texture; simmer gently. Fresh orange zest and juice make a noticeable difference. Adjust sweetness last as cranberry tartness varies. Sauce thickens more as it cools. Can be made a day ahead for deeper flavor.

Nutrition

Keywords: cranberry sauce, homemade cranberry sauce, Thanksgiving side dish, easy cranberry sauce, holiday recipe, fresh cranberries, orange zest, cinnamon

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