Cranberry Sauce

October 14, 2020
2 Ratings
Author Notes

Tangy, bright and citrusy, homemade cranberry sauce is a sure-fire way to make your kitchen smell oh-so-cozy. The best part is that it only takes a handful of ingredients (and less than 30 minutes) to come together.

If you are not able to find fresh cranberries, frozen ones work just as well; just keep in mind that you will have to cook them slightly longer (about five minutes). Adding salt—more than you might think—brings everything together. Cranberry sauce often tends to be on the sweet side, but this recipe adds a savory touch. No thickening agent is necessary: As they cook, the cranberries burst open, releasing tiny seeds that add just the right amount of jammy texture. The clove, cinnamon, and nutmeg add warmth, ideal for the holiday season. But if you don't like these spices, feel free to leave them out, or add a sprinkle of floral ground cardamom or licorice-esque whole star anise (remove once the sauce is cooled).

This simple cranberry sauce is perfect for your Thanksgiving meal. I suggest making a double batch, for leftover-turkey sandwiches the next day. It’s also wonderful swirled into oatmeal. Either way, this is a simple recipe that comes in handy at the holidays and all fall long. —Rachel Gurjar

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 2 1/2 cups
  • 1 pound cranberries (fresh or frozen, see Author Notes)
  • 1 cup freshly squeezed orange juice (about 2 oranges)
  • 1 orange zested (about 1 tablespoon)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 cinnamon stick
In This Recipe
  1. Combine all the ingredients in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes, covered, mashing the cranberries with the back of a fork every so often. The sauce is ready when the cranberries are translucent, soft, and broken into half. The texture should resemble a loose jam. If you want a chunkier sauce, you can continue to cook for about 5 minutes to keep reducing the liquid until the desired consistency is achieved. Let cool for about 15 minutes, then remove the cinnamon stick before serving and storing. Refrigerate in an airtight jar for up to 5 days.

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Rachel Gurjar

Recipe by: Rachel Gurjar

Rachel is an immigrant from Mumbai, India now based out of Brooklyn, New York. She is a chef, photographer and food editor who loves to cook and develop delicious recipes from her culture and beyond. In her free time, you will find her exploring street food around the city!