The Best Homemade Cranberry Sauce Recipe

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You will never buy canned cranberry sauce again with my delicious Homemade Cranberry Sauce Recipe. Fresh cranberries, cranberry juice, vibrant freshly squeezed orange juice, zest simmered in sugar, warm cardamom, and a drizzle of dessert wine, what could be better? This recipe comes together in minutes, is make ahead, and is my favorite Thanksgiving day hero. I make this every year, and people are always asking to take it home!

This cranberry sauce is, sweet, tart, citrusy, and warm, thanks the the addition of my beloved cardamom spice that highlights the citrus flavor in this sauce. This is a fresh cranberry sauce recipe that you can easily make with frozen cranberries and enjoy this delicious sauce all year long!

WHAT TO SERVE WITH CRANBERRY SAUCE

If you are looking for Thanksgiving recipes to serve alongside this cranberry sauce, try these:

• Green Bean Casserole
• Candied Yams
• Honey Butter Rolls
• Roasted Carrots With Whiskey Maple Glaze

CRANBERRY SAUCE INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Fresh Cranberries  – 1 12 oz bag

Orange  – I find that one large orange is plenty.

Cranberry juice – you can use a cranberry juice cocktail or real cranberry juice

Sugar – granulated sugar and brown sugar

Dessert wine – Any red port or dessert wine will do

Cardamom – Adds a warm, citrusy aroma and taste to the cranberry sauce

HOW TO MAKE CRANBERRY SAUCE

Follow these steps to make this recipe:

1. Clean the cranberries: Clean the cranberries thoroughly and remove any shriveled or rotten ones from the bunch. If you are using frozen cranberries, you will not need to rinse or thaw them.
2. Add the cranberries and juice: Juice and zest the orange, then add to a saucepan along with the fresh cranberries, cranberry juice, and half of the orange zest.
3. Add the sugar and cardamom: Add the granulated, brown sugar and the cardamom to the cranberries and stir well to combine. Cook over low heat until the sugars have dissolved, about 5 minutes.
4. Increase the heat: Increase the heat to a medium-high temperature and add the dessert wine while stirring. Continue to stir occasionally and allow berries to cook until they burst. Reduce the heat and simmer for 10 minutes.
5. Serve: Remove the sauce from the heat. The sauce will continue to thicken as it cools. Place in the refrigerator to cool or serve warm. Garnish with the remaining orange zest before serving.

Did you make this recipe?

Great! Now let me know how you liked it. Are you a carb lover you are too? Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!

While I have you here… may I suggest a few for you to try next:

• Cheesy Asiago Rosemary Rolls
• Parmesan Mashed Potatoes
• Pan Roasted Brussels Sprouts With Bacon

Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.

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