Homemade whole berry cranberry sauce made with fresh cranberries. This delicious sauce is prepared with fresh cranberries, sugar, orange peel and cinnamon.
Ideal for holiday dinners and easy to make ahead.
This Fresh Cranberry Sauce Recipe is a Holiday Staple
Fresh, whole-berry cranberry sauce is a classic side for Thanksgiving and Christmas. It’s quick to prepare on the stove, keeps well in the refrigerator, and can be made a few days in advance so you can focus on the main dishes when guests arrive.
Because I enjoy the natural tartness of cranberries, this version uses less sugar than many traditional recipes. The result is vibrant, flavorful sauce with a bright citrus note and a hint of warm spice—sweet enough for most palates but not overly sugary.
Whole Cranberry Sauce Ingredients
- Fresh cranberries
- Sugar
- Cinnamon stick
- Fresh orange peel
How to Make Whole Cranberry Sauce
- Combine the cranberries, water, sugar, cinnamon stick and orange peel in a medium pot.
- Bring the mixture to a boil over medium-high heat.
- Boil gently for about 5 minutes, until many of the berries begin to pop and the sauce thickens slightly.
- Remove the pot from the heat and let it cool to room temperature.
- Discard the cinnamon stick and orange peel before serving.
- Serve right away or transfer to a covered container and refrigerate.
Tips For Making Whole Berry Cranberry Sauce
- Peel only the colored outer layer of the orange and avoid the white pith, which can add bitterness. A vegetable peeler or sharp knife works well.
- Stir often while cooking to prevent the sauce from sticking or scorching on the bottom of the pot.
- If the sauce becomes thicker than you like, add a little water and stir to reach your preferred consistency.
- The popping of cranberries during cooking is normal and helps release natural pectin to thicken the sauce.
Homemade Cranberry Sauce Recipe Storage Instructions
Allow the cranberry sauce to cool completely, then place it in a covered container and refrigerate. Properly stored, it will keep for up to 10 days. Stir well before serving to redistribute any separated juices.
Can you Freeze Cranberry Sauce?
Yes. Once cooled, transfer the sauce to a freezer-safe container and freeze for up to two months. Thaw overnight in the refrigerator or at room temperature before serving. Give the sauce a good stir after thawing to restore texture.
What to Do With Leftover Cranberry Sauce
Leftovers are versatile: fold into baked brie, spoon over yogurt or oatmeal, use as a topping for pancakes or waffles, swirl into cream cheese for a festive dip, or serve alongside roast meats for a bright contrast.
How to Thicken Cranberry Sauce
Cranberries release natural pectin as they cook, which helps thicken the sauce. If you prefer a thicker texture, simmer a bit longer. For a firmer set, mash some berries while cooking or add a small amount of cornstarch dissolved in cold water and simmer briefly until thickened.
Whole Cranberry Sauce Recipe FAQs
Yes. Make the sauce up to 10 days before serving. Cool it completely, cover tightly and refrigerate until needed.
More great holiday recipes
When planning a holiday meal, complementary sides include Green Bean Almondine, Sweet Potato Gratin, Wild Rice Salad and Sweet Potato Dinner Rolls. For a smaller gathering, Stuffed Cornish Hens with Wild Rice Stuffing make an elegant main course. You can also explore other cranberry preparations like jellied cranberry sauce or learn how to can cranberry sauce for longer storage.
More cranberry recipes
- Cranberry Swirl Bread
- Cranberry Pecan Bars
- Cranberry Swirl Cookies
- Cranberry Muffins
- Cranberry Scones
- Cranberry Apple Bread
- Cranberry Pecan Chicken Salad
- Cranberry Jalapeño Bites
If you try this recipe, please leave a comment and share a photo. Tag the creator on Instagram if you’d like to share your version.
Explore additional holiday recipes in the holidays category to build the perfect menu.
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Homemade Green Bean Casserole
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Chocolate Caramel Pretzel Bark
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Cranberry Walnut Bread
Whole Cranberry Sauce
Kathy Berget
Pin Recipe
Equipment
-
Measuring Cups
Ingredients
- 2 cups fresh cranberries
- 1 cup water
- 1 cup sugar
- 1 cinnamon stick
- 2 strips orange peel
Instructions
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Place everything into a pot.
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Bring to a boil.
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Boil for 5 minutes.
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Remove from heat and allow to cool.
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Remove cinnamon stick and orange peel.
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Cover and refrigerate.
Notes
- Use only the outer orange peel and avoid the bitter white pith. A vegetable peeler makes this easy.
- Stir frequently while cooking to prevent scorching.
- If the sauce gets too thick, add a splash of water to loosen it.
- The berries will pop as they cook—that’s how the sauce thickens naturally.
- If you prefer a sweeter sauce, add an extra ½ to 1 cup sugar to taste.
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guideline. For exact values, calculate nutrition using the specific ingredients and quantities you use.
Nutrition
This recipe was originally published in November 2015. The photos and content have been updated.