Whole Berry Cranberry Sauce

This Homemade Cranberry Sauce is for those who like burst, whole berries and a sweet-but-not-too-sweet and still tangy flavor. A touch of orange zest and cinnamon makes it a cut above the rest.

This Will Be Your New Favorite Recipe for Cranberry Sauce

You either love or hate cranberry sauce, and you either like it from the can or homemade. And your views on this subject may change over your lifetime.

I’m not here to try to change your mind about anything. But if you’re looking for a homemade, whole-berry cranberry sauce that is sweet-but-not-too-sweet while still being the perfect amount of tart, this is the one.

Pairing fresh cranberries with sweet apples and a splash of apple cider (or even hard apple cider, if you want) creates a well-rounded sauce that will impress every homemade cranberry sauce lover you know.

Whether you’re a seasoned Thanksgiving expert or a first-timer, you can confidently prepare this in under 20 minutes.

Fresh Cranberry Sauce Recipe Ingredients

• fresh cranberries – the main character! Fresh berries are best for the tangiest flavor and most vibrant color, but frozen can also be used here (see Home Chef Tips box below).
• apple – I like to add a chopped Gala apple for natural sweetness and to add a bit of texture to the sauce. Honeycrisp or any other firm semi-sweet apple that holds up well to cooking would also be good here.
• orange zest – adds a citrusy, aromatic flavor that brightens the overall taste. Lemon zest works in a pinch, but orange is better, if possible.
• cider – use regular apple cider, or hard cider (like Angry Orchard) for a kick. We’re just adding liquid which will help the berries break down, as well as a sweet apple flavor. Regular apple juice or even orange juice works if you don’t have cider.
• sugar – sweetens and thickens this fresh cranberry sauce recipe. You can also use brown sugar if you’d to add a touch of molasses flavor.
• cinnamon – not every cranberry sauce includes cinnamon, but this one does. I like the warmth and spice it adds, enhancing the fall flavor.
• salt – just a pinch, to balance the sweetness and bring out the natural flavor of the cranberries.

How to Make Fresh Cranberry Sauce

1. COMBINE. Stir all of the ingredients together in a saucepan.

2. COOK. Heat the mixture to simmering, then gently boil until the cranberries begin to pop and the apples have softened, stirring occasionally. The berries will release pectin, which will thicken the sauce as it cooks. Refrigerate until cooled, then serve chilled or at room temperature.

How to Use Homemade Cranberry Sauce

This whole berry cranberry sauce is super versatile, and there might be more ways to enjoy it than you’d think. Here are some ideas:

• Obviously, as a classic holiday side dish with Cajun turkey and homemade stuffing, or as a sauce for ham.
• Use it as a spread on lefover turkey sandwiches (my personal fav: yeast roll + turkey + salted butter + cranberry sauce).
• Use it as a yogurt parfait topping, along with granola. Or serve it over pancakes or waffles!
• Add a small bowl of it to a Thanksgiving charcuterie board.

How to Store Leftover Whole Berry Cranberry Sauce

If you want to make this fresh cranberry sauce in advance (or have leftover sauce), transfer it to an airtight container and place it in the fridge uncovered for a few hours until it is fully chilled, then cover it with the lid and keep in the refrigerator up to 1 week. 

You can also freeze this homemade cranberry sauce recipe for up to three months. Remove from freezer and thaw overnight in the fridge before serving.

Homemade Cranberry Sauce Recipe FAQs