There are certain recipes that simply belong on the Thanksgiving table, and homemade cranberry sauce is one of them. When I’m not at my own family Thanksgiving, this is one of two recipes that I actually make and bring because it’s just not Thanksgiving to me without this one. That beautiful deep red bowl tucked in among the turkey, dressing and mashed potatoes feels as much a part of Thanksgiving to me as anything else we serve.

This cranberry sauce recipe is made simply on the stovetop with fresh cranberries, orange and a splash of bourbon. It’s wonderfully tart with just enough sweetness, and I love that you can still see some of the whole berries in the finished sauce.

The bourbon is my own little twist. My mom’s original recipe used brandy, but somewhere along the way I started making mine with bourbon instead. It’s a small change, but one that has become part of the way I make it now. The fresh orange is just as important, adding a brightness that balances the cranberries and makes the whole thing taste like the holidays.

And because homemade cranberry sauce is so easy to make ahead, it’s one of those Thanksgiving recipes that’s well worth making from scratch.

Homemade Cranberry Sauce with Fresh Cranberries

One of my favorite things about this recipe is how simple the ingredient list is. Fresh cranberries really don’t need much to turn them into a beautiful homemade cranberry sauce.

As they simmer on the stovetop, you’ll hear the berries begin to pop as they soften and release their juices. The cranberries naturally begin to thicken into a sauce while still retaining some of their shape and texture. I much prefer that to a completely smooth or jellied cranberry sauce. You can still see the beautiful berries when you bring it to the table, and it feels like what it is: a simple sauce made from fresh cranberries.

Cranberry Sauce with Orange

Cranberry and orange are such a classic holiday combination. I use the juice of a whole navel orange in this recipe and finish the cranberry sauce with a little fresh orange zest. The orange adds just enough citrus to balance the tart cranberries without overpowering them. I wouldn’t make this recipe without it.

If you’re looking for a cranberry sauce recipe with orange, this is a particularly simple one. There aren’t a lot of spices or extra ingredients competing with the cranberries. It’s really about that classic cranberry-orange flavor with a little bourbon stirred in at the end.

Why I Add Bourbon to Cranberry Sauce

My mom’s original recipe called for brandy, but years ago I started swapping in bourbon instead. I love the warmth it adds to the tart cranberries and orange, and it gives an otherwise very traditional Thanksgiving recipe just a little Southern twist.

The bourbon is added after the cranberries have finished cooking rather than simmering along with them. You only need 1/4 cup, so it isn’t meant to overwhelm the sauce. It’s simply another layer of flavor.

If you prefer not to use alcohol, you can leave the bourbon out and you won’t miss it. The fresh cranberry and orange combination is delicious on its own.

Print

The Best Homemade Cranberry Sauce Recipe

This easy cranberry sauce comes together in one saucepan on the stovetop and can be made ahead of time, making it especially nice for Thanksgiving when seemingly every burner and inch of oven space is already spoken for.

Ingredients

• 4 cups fresh, whole cranberries
• 1 1/2 cups granulated sugar
• 1/4 cup bourbon
• Juice of 1 whole navel orange
• Orange zest, for garnish

Instructions

Add the fresh cranberries, granulated sugar and juice from one navel orange to a medium saucepan. Stir to combine.

Bring the cranberry mixture to a gentle boil over medium heat. Reduce the heat and simmer for about 10 to 15 minutes, stirring occasionally, until the cranberries begin to burst and the sauce has started to thicken.

Remove the saucepan from the heat and stir in the bourbon.

Allow the cranberry sauce to cool. It will continue to thicken as it cools. Finish with fresh orange zest before serving.

Enjoy!

How Do You Know When Cranberry Sauce Is Done?

Fresh cranberries make it pretty easy to tell when your sauce is ready. As they heat, you’ll begin to hear the berries pop and see them soften and release their juices.

After about 10 to 15 minutes of simmering, most of the cranberries should have burst and the liquid should look noticeably more sauce-like. I like to stop while there are still some recognizable berries rather than cooking everything down into a completely smooth sauce.

Don’t worry if it seems a little thinner than you expected while it’s hot. Homemade cranberry sauce continues to thicken considerably as it cools.

Why Does Cranberry Sauce Thicken?

One of the nice things about making cranberry sauce from fresh cranberries is that you don’t need to add a separate thickener. Cranberries naturally contain pectin, which helps the mixture set as it cooks and cools.

That’s why it’s important not to keep cooking the sauce just because it looks a little loose in the saucepan. Give it time to cool before deciding whether you’ve reached the right consistency.

Can You Make Cranberry Sauce Ahead of Time?

Yes, and this is one Thanksgiving dish I actually prefer to make ahead. It actually helps to meld all the flavors together.

Make the cranberry sauce, let it cool completely and then store it covered in the refrigerator until you’re ready to serve it. Getting it finished ahead of time means there’s one less saucepan on the stove while you’re trying to finish everything else for Thanksgiving dinner.

It also gives the cranberry, orange and bourbon flavors time to come together.

Is Cranberry Sauce Served Hot or Cold?

You can serve homemade cranberry sauce chilled or closer to room temperature. I prefer taking mine out of the refrigerator a little before dinner so it isn’t quite so cold when it reaches the table. But mom prefers it pretty chilled.

There’s really no need to reheat it, which is another reason it’s such an easy Thanksgiving side dish to make ahead.

Can I Use Frozen Cranberries?

Yes. If fresh cranberries aren’t available, frozen cranberries can generally be used in homemade cranberry sauce without thawing them first. They may take a little longer to return to a simmer once added to the saucepan, so use the appearance and consistency of the sauce rather than relying only on the clock.

During cranberry season, though, I prefer fresh berries. Their short season is part of what makes this recipe feel so tied to Thanksgiving and Christmas for me.

What If My Cranberry Sauce Is Too Thin?

First, give it time to cool. Cranberry sauce is naturally much thinner when it’s hot and thickens as it comes back to room temperature and chills.

If it still seems much too thin while cooking, continue simmering it for a few additional minutes to allow more of the cranberries to burst and some of the liquid to reduce.

What If My Cranberry Sauce Is Too Thick?

If your cranberry sauce becomes thicker than you’d like, you can loosen it with a small splash of orange juice. Add just a little at a time until you reach the consistency you prefer.

Remember that the sauce will become thicker once refrigerated, so I wouldn’t reduce it too aggressively on the stovetop.

How Long Does Homemade Cranberry Sauce Last?

Another reason cranberry sauce is such a good make-ahead Thanksgiving recipe is that it holds up beautifully in the refrigerator. Store your cooled cranberry sauce in a covered container and keep it refrigerated until you’re ready to serve it.

For holiday planning, I would comfortably make this a day or two before Thanksgiving rather than saving it for Thanksgiving morning.

What to Serve with Cranberry Sauce

Of course, homemade cranberry sauce belongs alongside turkey, dressing, mashed potatoes, gravy and all of the other traditional Thanksgiving sides. That little bit of sweet-tart cranberry is such a good contrast to everything rich and savory on the plate.

But the leftovers may be nearly as good. I love cranberry sauce on a leftover turkey sandwich the next day, especially with a little dressing tucked in there too.

More Cranberry Recipes You’ll Love

Fresh cranberries have such a short season that I love finding different ways to use them while they’re available. If you have another bag waiting in the refrigerator, try some of my other favorite cranberry recipes next.

• Old-Fashioned Baked Cranberries
• Six Ways to Use Cranberries this Fall
• Old Fashioned Baked Cranberry Sauce
• Sugared Cranberries
• Festive Cranberry Handpies
• Leftover Cranberry Ice Cream Topping
• Not a recipe but … How to String A Traditional Cranberry Garland

A Thanksgiving Recipe I Make Every Year

I love recipes like this because they can change just a little as they’re handed down. My mom made her cranberries with brandy, and somewhere along the way I began making mine with bourbon. The recipe is still rooted in what I grew up with, but now it has a little piece of me in it too.

It’s simple, tart and bright with fresh orange, with plenty of whole cranberries still visible in the finished sauce. More than anything, it’s one of those familiar dishes that makes the Thanksgiving table look and feel like Thanksgiving.