Curious about making homemade cranberry sauce? Even the most devoted canned cranberry aficionado can be converted by a spoonful of this delicious from scratch version. Best of all, it takes just 15 minutes and a handful of ingredients, and can be made several days ahead.

Small bowl of homemade cranberry sauce.

Can you believe it’s almost Thanksgiving!? Fall and early winter are my absolute favorite times of year, and I have to admit that Thanksgiving itself has really grown on me over time.

Maybe it’s something about having a kiddo or simply growing older, but I truly am thankful for a day to focus just on family, friends, and good food. All things considered, it’s remarkably un-commercialized, at least by the standards of other major American holidays.

Cranberry sauce is such a traditional menu item, and it also happens to be one of the easiest items to make from scratch. 

Of course, there’s the canned stuff, which is iconic in its own right. But if, like me, you’ve always been wary of the stuff from a can–the still-visible ridges are not appetizing to me–you’ll be pleasantly surprised at how delicious cranberry sauce can be.

This homemade cranberry sauce is a beautiful balance of tart and sweet. Orange and a pinch of cinnamon add that little something extra.

Small bowl of homemade cranberry sauce.

More Tested and Perfected Thanksgiving Recipes

And if you have extra cranberries, throw them in the freezer, whole, in the package! They freeze well and can be used in all sorts of dishes throughout the winter, like this balsamic cranberry chicken skillet, a tasty and easy weeknight dinner!

Enjoy! If you make this homemade cranberry sauce or any other recipe from Nourish and Fete, please rate it and leave a comment below. We love hearing from you, and other readers will benefit from your experience!

Small bowl of homemade cranberry sauce.
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Simple Homemade Cranberry Sauce

The best recipe for an easy, delicious homemade cranberry sauce!


  • 3/4 cup water
  • 2 tbsp orange juice
  • 1/2 cup (99 grams) granulated sugar
  • 12 ounces (340 grams) fresh or frozen cranberries
  • 1/4 tsp ground cinnamon


  • In a medium saucepan over medium heat, combine the water, orange juice, and sugar. Cook, stirring occasionally, until sugar dissolves.  
  • Stir in cranberries and cinnamon. Bring mixture to a boil. Lower the heat and let simmer uncovered for 10-15 minutes, until the cranberries pop and the sauce thickens slightly.
  • Remove from heat and allow to cool completely. The sauce will thicken further as it cools. Store in the refrigerator until ready to serve.


  • This recipe is great for making ahead. It can be kept in the fridge for at least 3-4 days.

Nutrition Estimate

Calories: 68kcal, Carbohydrates: 17g, Sodium: 2mg, Potassium: 36mg, Fiber: 1g, Sugar: 14g, Vitamin A: 25IU, Vitamin C: 6mg, Calcium: 3mg, Iron: 0.1mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!

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