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This homemade cranberry sauce recipe is a fresh, flavorful twist on the Thanksgiving classic, featuring bright orange, fragrant rosemary, and the perfect balance of sweet and tart. Easy to make in just 20 minutes with 4 ingredients!
Table of Contents
Why You’ll Love this Cranberry Sauce Recipe
- Fresh, vibrant flavor. The combination of tart cranberries, bright citrus, fragrant rosemary, and warming maple create a beautiful balance of sweet-tart flavors.
- Easy to make with just 4 ingredients. This homemade cranberry sauce comes together in just 20 minutes using a handful of ingredients. Plus, it’s SO much more flavorful than anything from a can.
- Make-ahead friendly. Prepare this cranberry sauce up to 3 days in advance and refrigerate until ready to serve. You can enjoy it warm, chilled, or closer to room temperature.
- A fresh twist on a classic. The flavors of this cranberry sauce (orange, rosemary, and maple) pair especially well with classic Thanksgiving food like turkey, potatoes, and squash.
We are gearing up for turkey day with ALL things Thanksgiving. My favorite Thanksgiving Side Dishes, Thanksgiving Salad Recipes, and endless Pumpkin Recipes are ready for their time in the spotlight.
But of course, no Thanksgiving dinner spread is complete without a lovely cranberry sauce to balance the richness of all the creamy casseroles.
As someone who grew up eating canned cranberry sauce, I can confidently say there is just no comparison to homemade. The fresh flavor and texture are in a league of their own!
Plus, it’s incredibly simple to make and can be made hours (or even days) ahead.
This homemade cranberry sauce recipe, in particular, comes together in less than 30 minutes using 1 pot and 4 ingredients.
For more of my favorite Thanksgiving side dishes, check out my Twice-Baked Honeynut Squash, Butternut Squash Casserole, and Autumn Panzanella Salad.
The Ingredients
- Fresh cranberries: The star of the show! Fresh cranberries have a naturally tart flavor that balances the sweetness of orange and maple beautifully. You can also use frozen cranberries – no need to thaw!
- Orange: Both freshly squeezed orange juice and orange zest add vibrant citrus flavor and natural sweetness. The zest is especially important for giving the sauce a fragrant, fresh finish.
- Fresh rosemary: The secret ingredient that makes the cranberry sauce pair especially well with a holiday turkey. The rosemary simmers with the cranberries and is removed at the end of cooking.
- Maple syrup: Naturally sweetens the cranberry sauce while adding warm, caramel-like undertones. Alternatively, you can use white sugar, brown sugar (my preferance), or coconut sugar.
Ingredient Tip
Be sure to use fresh rosemary rather than dried. Fresh sprigs infuse the sauce with a more delicate herbal flavor without overpowering the cranberries.
The Directions
Step 1: Combine cranberries, water, orange juice, maple syrup, and 1 rosemary sprig in a saucepan over medium heat; bring to a simmer. Reduce heat to medium-low and gently simmer until liquid has reduced and cranberries have burst and thickened, about 15 minutes.
Step 2: Remove rosemary sprig and stir in 1/2 cup whole cranberries and orange zest. Remove from heat and let cool to room temperature. (Sauce will continue to thicken as it cools.)
Cover and store leftovers in the refrigerator for up to 5 days.
Cooking Tip
You can make this cranberry sauce naturally chunky or smooth, depending on your preference. For a rustic, jammy texture, leave some of the cranberries whole to stir in at the end. If you prefer a smoother consistency, use an immersion blender to blend the cooled sauce.
Recipe Variations
- Add vanilla. Stir in 1/2 teaspoon of vanilla extract at the end of cooking for subtle warmth that beautifully balances the tart cranberries.
- Use frozen cranberries. If you can’t find fresh, use frozen cranberries (no need to thaw) and add them directly to the saucepan to simmer.
- Add warming spices. Simmer the cranberries with a cinnamon stick, a pinch of ground ginger, or a few whole cloves for a cozier flavor profile.
- Switch up the citrus. Swap the orange zest and juice for fresh blood orange (delicious!) or tangerine for a slightly different citrus flavor.
Make-Ahead and Storage Tips
- Make-Ahead: You can prepare the cranberry sauce 3 days ahead of time.
- Store: Cool sauce completely, cover, and refrigerate until ready to use. Bring to room temperature or warm on the stovetop (or in the microwave) before serving, if desired.
- Freeze: Cool sauce completely and store in a freezer-safe storage bag for up to 3 months. Thaw in the refrigerator, then bring to room temperature or warm on the stovetop before serving. If the sauce becomes too thick, stir in a splash of water or fresh orange juice to loosen.
More Thanksgiving Side Dishes
Cheesy Butternut Squash Casserole
Shaved Brussels and Pear Salad with Manchego
Mashed Sweet Potatoes with Miso Butter (5 Ingredients)
Brussels Sprouts with White Balsamic-Pear Chutney
If you try this cranberry sauce recipe, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Cranberry Sauce
Equipment
- Small saucepan
Ingredients
- 1 (12-ounce) bag fresh cranberries, rinsed (sub frozen – see notes)
- 1/2 cup water
- 1/4 cup fresh orange juice + 1 tsp. orange zest, divided (from 1 orange)
- 1 sprig fresh rosemary
- 1/2 cup pure maple syrup
Instructions
- Zest and juice orange. Start by zesting the orange (set zest aside) and juicing. (Depending on how juicy the orange is, you may get anywhere from 1/4 to 1/2 cup juice. You only need 1/4 cup for the recipe, but reserve extra incase you want extra orange flavor.)After rinsing cranberries, set aside 1/2 cup to add to the sauce after simmering.
- Simmer. Combine cranberries, water, orange juice, maple syrup, and 1 rosemary sprig in a saucepan over medium heat; bring to a simmer. Reduce heat to medium-low and gently simmer until liquid has reduced and cranberries have burst and thickened, about 15 minutes.(Be sure to keep the cranberries at a gentle simmer rather than a rolling boil. Boiling can cause the rosemary leaves to break away from the sprig and the cranberries to break down too much.)
- Remove rosemary sprig and stir in reserved 1/2 cup whole cranberries and orange zest. Remove from heat and let cool to room temperature. (Sauce will continue to thicken as it cools.)Cover and store leftovers in the refrigerator for up to 5 days. Cranberry sauce is best served at room temperature, in my opinion!
Notes
- Frozen cranberries: If using frozen, add them directly to the saucepan (no need to thaw or rinse) and simmer as instructed.
- Make-Ahead: You can prepare the cranberry sauce 3 days ahead of time.
- Store: Cool sauce completely, cover, and refrigerate until ready to use. Bring to room temperature or warm on the stovetop (or in the microwave) before serving, if desired.
- Freeze: Cool sauce completely and store in a freezer-safe storage bag for up to 3 months. Thaw in the refrigerator, then bring to room temperature or warm on the stovetop before serving. If the sauce becomes too thick, stir in a splash of water or fresh orange juice to loosen.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
