Cranberry Sauce Recipe: Easy Homemade Sauce with Orange

A homemade cranberry sauce recipe takes about 15 minutes, costs very little and tastes miles better than anything from a jar. The berries burst into a glossy, ruby-red sauce that is sharp, sweet and fragrant with orange, which is exactly what a rich roast dinner needs.

In this guide we show you how to make a classic cranberry sauce, how to adjust the sweetness, how to add flavours like port or spices and how to store it. It is the ideal companion to our pigs in blankets and our sage and onion stuffing.

Why make your own cranberry sauce?

Homemade cranberry sauce is quick and gives you control over the sweetness, the texture and the flavour. Shop-bought versions are often very sweet and sometimes taste flat, while a freshly made sauce has a lively tartness that cuts through rich meat.

It is also one of the easiest dishes to make ahead. It keeps well in the fridge, so you can tick it off your Christmas list a week or more before the big day.

A short history of cranberries on the Christmas table

Cranberries are native to North America, where they grow in sandy bogs and have been eaten for centuries. They became closely linked with turkey in the United States, and the habit crossed the Atlantic, so that cranberry sauce is now a regular guest at British Christmas dinners too.

In Britain it sits alongside bread sauce, gravy and redcurrant jelly as one of the traditional accompaniments to roast poultry, and its sharp, fruity taste is just what rich, savoury food needs.

Ingredients for this cranberry sauce recipe

This cranberry sauce recipe makes about 350 g, enough for six to eight people. Fresh or frozen cranberries both work, and there is no need to defrost them.

• 300 g fresh or frozen cranberries
• 150 g caster sugar
• Zest and juice of 1 large orange
• 100 ml water
• 1 cinnamon stick (optional)
• 2 tbsp port (optional)

How to make cranberry sauce step by step

1. Combine. Put the cranberries, sugar, orange zest, orange juice, water and cinnamon stick in a medium saucepan.
2. Heat. Bring to a gentle simmer over a medium heat, stirring until the sugar dissolves.
3. Cook. Simmer for 10 to 12 minutes, stirring occasionally, until most of the berries have burst and the sauce has thickened.
4. Finish. Remove the cinnamon stick, stir in the port if using, and taste. Add a spoonful more sugar if it is too tart.
5. Cool. Let the sauce cool in the pan. It will thicken as it cools. Spoon into a clean bowl or jar.

How sweet should cranberry sauce be?

Cranberries are naturally very tart, so they need a fair amount of sugar. This recipe is balanced to be tangy and sweet, but you can adjust it. For a sharper sauce to serve with rich meats, reduce the sugar to 100 g. For a sweeter relish, add 30 g more.

Taste the sauce while it is warm. It will taste sweeter than it does when cold, so if it seems just right at the end of cooking, it may be slightly tart once chilled.

Tips for the best cranberry sauce recipe

• Do not overcook the berries. The sauce should be thick but still have some whole berries for texture.
• Use the orange zest as well as the juice. It carries most of the aroma.
• Cook gently so the sugar does not catch and burn on the base of the pan.
• Let it cool before judging the texture. It thickens a lot as it cools.
• Add alcohol at the end, so the flavour stays fresh.

Cranberry sauce variations

• Port and spice: replace the water with ruby port and add a star anise.
• Ginger: add a thumb of grated fresh ginger or a spoon of chopped stem ginger.
• Pear or apple: add a diced pear for a softer, fruitier sauce.
• Chilli: add a pinch of chilli flakes for a gentle kick.
• Sugar-free: sweeten with maple syrup or honey, adjusting to taste.

How to store and freeze cranberry sauce

Keep the sauce in a clean, covered jar in the fridge for up to a week, or up to two weeks if you spoon it into a sterilised jar while hot. For longer storage, freeze it in a container for up to three months and defrost overnight.

If the sauce becomes very thick when chilled, stir in a splash of orange juice or warm water before serving.

What to serve with cranberry sauce

Cranberry sauce is a classic with roast turkey, but it is just as good with roast chicken, pork or ham. It also works well on a cheese board with brie or Camembert, in turkey sandwiches on Boxing Day and spooned over baked brie. For more ideas, read our guide to Christmas turkey recipe twists.

Ways to use up leftover cranberry sauce

• Spoon it over baked brie or Camembert with a handful of walnuts.
• Swirl a spoonful into plain yoghurt or porridge for breakfast.
• Spread it in a turkey and stuffing sandwich on Boxing Day.
• Use it as a glaze for gammon or ham, thinned with a little orange juice.
• Stir it into muffin or scone batter for a tangy surprise.

Final thoughts

This cranberry sauce recipe is quick, bright and flexible. Simmer the berries with orange and sugar, let the sauce cool and it will taste fresh, tart and festive. Make a double batch, because it disappears faster than you expect. For background on the fruit, see this cranberry sauce overview.

Frequently asked questions

Can I use frozen cranberries for cranberry sauce?

Yes. Cook them straight from frozen, adding an extra minute or two to the simmering time.

How long does homemade cranberry sauce last?

Up to a week in the fridge, or about two weeks if potted into a sterilised jar. It also freezes for three months.

Why is my cranberry sauce bitter?

Cranberries can be bitter if overcooked. Simmer gently, avoid scorching the sugar and balance with orange juice.

Can I make cranberry sauce without sugar?

You can use maple syrup, honey or a sugar substitute, but the sauce will be less glossy and a little tarter.