What kind of cranberries can you use for homemade cranberry sauce?
Fresh or frozen cranberries both work for delicious homemade sauce.

Many families can’t imagine Thanksgiving without a bowl of tart, zesty cranberry sauce at the holiday table. Occupying a spot in the turkey day lineup that is somewhere between dinner and dessert, although the best work for both, this sauce makes a delicious spread over leftovers the next day as well.

Whether you drool over the canned version or spend time simmering your own homemade dish, cranberry sauce is a uniquely American tradition, just like Thanksgiving. The best recipes are simple and easy, nursing with cranberries, and a deep, vibrant red. Many bring in hints of orange or spices, but the tart fall berries remain the tiny stars of the show.

Ready to make your own homemade cranberry sauce? Follow our recipe to get your tastebuds singing this Thanksgiving.

History of cranberry sauce

Cranberry sauce appeared in an early American cookbook all the way back in 1796. When Amelia Simmons published her book, American Cookery, she included a recipe for cranberries flavored with sugar and raisins. Her version formed a type of jam, similar to the sauce that we know and love on our own Thanksgiving tables. Today, a copy is held in the Library of Congress along with other artifacts of American culture and history.

Canned cranberry sauce didn’t enter the scene until 1912. Lawyer Marcus L. Urann bought a cranberry bog in New England and decided to turn this fall harvest into a year-round dish using the canning process. The result was a jellied cranberry sauce that came in a can and maintained its sliceable log shape. It first appeared on shelves in 1941 and gained an almost cult-like following.

Today, both canned cranberry sauce and homemade cranberries are some of the most iconic and recognizable dishes on the traditional Thanksgiving table. Canned cranberry sauce is more convenient, but can’t hold a candle to the fresh flavor of homemade sauce, which is bursting with deliciously sweet and tart berries.

Are you on Team Canned Cranberries or Team Made-from-Scratch?

Culture of cranberry sauce

How did cranberries become such a staple in American culture? A lot of their popularity around Thanksgiving is thanks to their natural growing season.

Cranberries are native to North America and ripen in the late fall. As they reach their peak in September, October, and November, they are perfect to pick and turn into deliciously tart sauce.

But the debate over which is better, homemade or canned, still goes strong. A lot of individual preference comes down to nostalgia and what you grew up enjoying at the holiday table. 

If you cherish fond memories of family banter over slices of jellied cranberries, still boasting the ridges from the can, you’ll probably stick with this favorite when you host your own Thanksgiving table. But if the sweet smell of cranberries simmering on the stove and the tart flavor of them bursting in every bite reminds you of days gone by, then homemade cranberries might be your jam.

Cranberry sauce is a great dish to make ahead of the big day because it stores easily and reheats like a dream. Just prepare the sauce, let it cool, and put it in the fridge. It will keep in the fridge for up to 10 days or in the freezer for a few months.

Getting ready to sauce

Once you’re ready to get your cranberry on, you’ll need to gather all of the tools. What is required depends on how you prepare your sauce. For homemade sauce, the setup is pretty simple.

Gather measuring cups to get the right proportions, although cranberry sauce tends to be more forgiving than baking if you just want to estimate. For cooking, you’ll need a saucepan and a spoon to stir. Don’t forget your presentation! A nice bowl and a serving spoon will do the trick to make your cranberry sauce look amazing. Because part of the sauce’s appeal is its vibrant deep red color, a lighter dish makes the food pop. A simple white bowl can be just the thing to help the cranberry sauce look its very best.

Homemade cranberry sauce doesn’t need a lot of ingredients. Fresh cranberries work best, but you can also use frozen if you don’t have access to fresh. You’ll need some liquid to start, either orange juice or pomegranate juice. A small amount of sugar finishes out the simple ingredients list.

Making cranberry sauce from scratch

Once you’ve gathered all of your tools and ingredients, it’s time to start saucing.

1. Warm 1 cup of liquid in the saucepan over low heat. Orange juice adds a bright flavor, but pomegranate will also work.

2. Turn up the heat to medium-low and dissolve ½ to 1 cup of sugar. If your cranberries are especially ripe, use less sugar. If they are hard and tart, go with more.

3. Stir in the fresh cranberries. If using frozen, stir in thawed cranberries.

4. Cook on medium-low heat for around 10 minutes. The sauce is almost done when the berries start to burst open.

5. Remove the saucepan from the heat and let it cool slightly.

6. Transfer the thickened sauce to your serving dish and add an optional garnish. Orange peel looks great and hints at the subtle orange flavor.

Spins on traditional cranberry sauce

Zesty cranberry sauce: This version is easy to make and lets the tart cranberries provide the flavor for the dish. It’s cooked on the stove until the berries burst and flavored with orange zest and liquor. What is special about this sauce is that you can personalize it by adding ingredients like ginger or pomegranate, depending on what your family and friends like. Also, due to its vibrant color, it makes a great centerpiece.

Spiced cranberry sauce: Add a cinnamon stick along with orange peel to make your sauce more complex. This sauce has all of the flavors of the season. Its smell provides warm, festive vibes as an addition to the holiday ambiance. It is also customizable so you can adjust it to your liking, and there are many health benefits like antioxidants properties, so while enjoying it you are also strengthening your immune system. 

Hall of Fame cranberry sauce: With spice from cloves, allspice, and cinnamon, this cranberry sauce works for Thanksgiving dinner or a tasty lunch of leftovers the next day. This one is a classic, making it a favorite across generations at holiday gatherings. Its use is versatile making it suitable not only for turkey but it can also enhance cheese boards, sandwiches, pastries, and even cocktails.

The Best Homemade Cranberry Sauce

A lot of chefs claim to have the best cranberry sauce and many family recipes are closely guarded secrets. But in the spirit of giving, we’ve shared our favorite homemade cranberry sauce recipe. It only needs a few ingredients and little hands on prep time. With a few stirs of a spoon, you’ll be slathering this delicious sauce over all of your Thanksgiving dishes this year.

Ingredients

1. 12 ounces fresh or frozen cranberries
2. 1 cup orange juice
3. 1 cup sugar

Steps

1. Heat orange juice over low heat.
2. Turn heat to medium-low. Add sugar and stir until dissolved.
3. Add cranberries and stir until they begin to burst.
4. Remove from heat.
5. Serve with orange peel garnish.

Cranberry sauce is more than just a side dish—it’s a symbol of tradition, creativity, and the vibrant flavors of the holiday season. Whether you prefer the simplicity of canned sauce, the homemade allure of fresh cranberries simmered to perfection, or a unique twist with zesty or spiced variations, there’s a version to suit every taste and celebration. Its versatility makes it a must-have for Thanksgiving and beyond, from enhancing savory dishes to adding a festive touch to desserts or cocktails.

Enjoy the best homemade cranberry sauce!