Homemade Cranberry Sauce is so easy and quite delicious! Sweet and tart, easy to make this is 100 times better than store bought!
Why you'll love this recipe
When my folks were in town for Thanksgiving , Mom and I thought we’d give it a go and make some homemade sauce. We loved it so much, we made two batches!
Mom and I usually make a cranberry relish using a hand-crank'd old fashioned food processor but after trying this, we both decided we like the cooked version even more.
We used cranberries, an apple that we grated, some apricots and orange & sugar. Super simple, took just a few minutes to come together and I don't think I would ever buy sauce again! Sweet but tart and I know this will be great with your holiday meal and perfect on a turkey sandwiches the day after!
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- an apple and an orange
- brown sugar
- white sugar
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- In a large sauce pan add all of the ingredients; cranberries, grated apple, orange - zest & juice, the apricots, brown & white sugar, water and a pinch of salt.
- Turn heat to medium and stir to combine. Cook until the cranberries burst - the mixture will thicken dramatically. Stir often as all of the sugars will scorch if they get hot.
- Continue to cook and stir - 15-18 minutes and remove from heat.
- Allow to cool and refrigerate preferably overnight. Serve chilled
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I love cookware from Caraway! This is one of the saucepans. The ceramic surface is fantastic, it's easy to use and really a product I highly recommend.
It's filled with healthy nutrients, beyond being mighty tasty!
Oh my goodness, where to we start? It's tasty with turkey and ham. Great with pork as well. It's a wonderful condiment and so versatile.
Technically they don't u0022meltu0022, but as the cranberries cook along with the apple, orange and sugar the berries POP! (You'll actually hear them pop!) There's plenty of
As the cranberries cook they release natural pectin which thickens the sauce.
You can use either.
If you use frozen cranberries they do not need to be defrosted.
For the best texture remove the sauce from the heat once the berries start to pop. That way the sauce will have the best texture. Don't wait until all the berries pop.
If it doesn't set up after it cools, put it back on the stovetop for another 5 minutes. Heat it over medium heat and then allow it to cool again.
You can make this up to a week in advance.
This can be made up to a week in advance. It can also be made ahead and frozen up to three months. This is a terrific make-ahead side dish!
This is wonderful with your holiday dinner!
Making a turkey sandwich? YUM!! A slather of homemade cranberry sauce will make it taste that much better!
This would be AMAZING on a wheel of brie. Topped with some brown sugar and pecans? Delish!!
Cranberry sauce is delicious and good for you as well. A big spoonful on your morning yogurt would take it to the next level.
Trust me.... this cranberry sauce will not go to waste.
What do you think - you ready to give it a go?
- 3 cups whole cranberries
- 1 red apple grated with a box grater - no need to remove the peel
- 1 orange zested and juiced
- ⅓ cup apricots chopped
- ½ cup brown sugar packed
- ¼ cup sugar
- ⅔ cup water
- pinch salt
- In a large sauce pan add all of the ingredients; cranberries, grated apple, orange - zest & juice, the apricots, brown & white sugar, water and a pinch of salt. Turn heat to medium and stir to combine. Cook until the cranberries burst - the mixture will thicken dramatically - and stir often as all of the sugars can scorch if they get hot.
- Continue to cook and stir - 15-18 minutes and remove from heat. Allow to cool and refrigerate preferably overnight. Serve chilled
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Originally published November 25, 2015 - Updated November 7, 2021