Homemade Cranberry Sauce Recipe - Belly Full (2024)

This Homemade Cranberry Sauce Recipe is a delicious twist on classic cranberry sauce with added pomegranate juice. It’s so easy and bursting with flavor!

This sauce is incredibly versatile and not just for holiday time. Don’t miss the list at the bottom of the article for suggested uses beyond turkey.

Homemade Cranberry Sauce Recipe - Belly Full (1)

Best Cranberry Sauce Recipe

When I was a kid, we had a pomegranate tree in our back yard. Once they were ripe, the family would gather around the kitchen table, scooping out all the seeds into a large community bowl. Then we would eat the seeds by large spoonfuls. I remember the seeds had a slight crunch, popping in my mouth, releasing their juice – my tongue and lips would be stained purple for a little while. It remains such a great childhood memory.

That pomegranate tree has since been replaced by tangelos, so I’ve been reduced to buying them at the store like common folk. Lol. Sometimes I’ll even splurge and buy just the seeds, but that’s not nearly as much fun. I also buy pomegranate juice for Thanksgiving to make this homemade cranberry sauce recipe.

This easy cranberry sauce recipe is loaded with complex flavor from the pomegranate juice and also orange juice, warm spices, and of course cranberries. But so incredibly simple to make. The look, the smell, the taste – all of it will make your mouth water. Everyone loves it!

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What You’ll Need:

You only need a few simple ingredients to make this easy cranberry sauce:
(Scroll below to the printable recipe card for details and measurements.)

  • Cranberries: Fresh or frozen cranberries both work beautifully, so you can make this recipe all year round.
  • Pomegranate juice: Pomegranates are tart, sweet, and bold in flavor, very much like cranberries, so they’re great together.
  • Orange juice: This citrus has a natural sweetness and acidity, with a sharp and zesty flavor.
  • Brown sugar: For sweetness and to balance our the tart citrus. We use light brown sugar for a modest molasses flavor. If you want to take that richness up a notch, feel free to use dark brown sugar.
  • Cinnamon: A wonderful, warm fall flavor.
  • Salt and pepper: To bring all the flavors together, so the dish isn’t flat.

Use Fresh or Frozen Cranberries

Fresh or frozen cranberries both work beautifully, so you can make this recipe all year round. Finding frozen cranberries in the warmer months can be challenging, so a lot of times I’ll buy fresh cranberries when they’re in season and then freeze them for later.

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How to Make Cranberry Sauce

It’s so easy to make homemade cranberry sauce and once you do, you’ll never buy it from a can again! Here’s a brief rundown:
(Scroll down to the printable recipe card for all the complete details.)

  • Mix together all of the ingredients in a saucepan.
  • Bring to a boil; reduce heat to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened.
  • Remove from heat. Let cool to room temperature. Serve and enjoy!

Storing Leftovers

How long does cranberry sauce last? You can make this recipe up to a week ahead of time and keep refrigerated in an airtight container.
Can you freeze cranberry sauce? Yes! Just like most jams and jellies, Homemade cranberry sauce freezesbeautifully. Packin an airtight freezer-safe container and freeze. Thaw in the refrigerator overnight. For best results use within 2 months.

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What To Do With Leftover Cranberry Sauce

Cranberry Sauce is pretty synonymous with Thanksgiving side dishes, but you can use cranberry sauce in so many things.

  • Mix in a couple tablespoons with Greek Yogurt, topped with granola for a delicious healthy breakfast or snack.
  • Drizzle with a little maple syrup and top with some homemade whipped cream, for a simple dessert. So good!!
  • Put it on pancakes, waffles, or crepes.
  • Stir some into hot oatmeal or use as a layer in Overnight Oats.
  • Cook up this Cranberry Chicken – a weeknight dinner lifesaver!
  • Make Slow Cooker Cranberry Meatballs with it!
  • Bake a Cranberry-Orange Pound Cake – perfect for a Sunday brunch!
  • Whisk some into your favorite BBQ sauce.
  • Blend into smoothies.
  • Whip up a batch of Cranberry Honey Butter!! SO GOOD.
  • Use some for these Cran-Turkey Enchiladas – the best use for any Thanksgiving leftovers!

More Cranberry Recipes:

  • Apple Cranberry Crisp
  • Cranberry Fluff
  • Cranberry Christmas Cake
  • Upside-Down Cranberry Cake
  • Cranberry Hand Pies

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!

Homemade Cranberry Sauce Recipe - Belly Full (5)

Homemade Cranberry Sauce

5 from 14 Ratings

This Homemade Cranberry Sauce Recipe is a delicious twist on classic cranberry sauce with added pomegranate juice. It’s so easy and bursting with flavor!

Print Recipe Rate Recipe Pin Recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings: 8 (1/4 cup each)

Ingredients

  • 12 ounces fresh or frozen cranberries
  • 1 cup pomegranate juice
  • 1/4 cup orange juice
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • pinch of salt and pepper

Instructions

  • In a medium saucepan, mix together all of the ingredients.

  • Bring to a boil; reduce heat to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes.

  • Remove from heat. Let cool to room temperature.

  • Serve with turkey, pork, or even mixed into plain yogurt for a healthy dip!

Nutrition

Calories: 146kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 155mg | Fiber: 2g | Sugar: 33g | Vitamin A: 41IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Condiment

Cuisine: American

Keyword: cranberry sauce recipe, homemade cranberry sauce

Did you make this recipe?Snap a picture and mention @bellyfullblog!

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Homemade Cranberry Sauce Recipe - Belly Full (2024)

FAQs

Why didn t my homemade cranberry sauce thicken? ›

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

How do you take the bitterness out of homemade cranberry sauce? ›

Add A Splash Of Vinegar

While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries. Start with a little, then add more gradually. It's easy to overdo it when in comes to bold vinegars.

Can you cook cranberry sauce too long? ›

If your cranberry sauce is too thick, it's most likely overcooked. When you cook cranberries (or any berries), they burst, releasing pectin—a natural thickener. The key to a perfect consistency is to allow some but not all of the cranberries to split open—something you'll achieve with less time on the stove.

How to improve cranberry sauce? ›

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

Does homemade cranberry sauce thicken as it cools? ›

Reduce heat to a low boil and cook for 10 minutes, until the berries have all burst. Remove from heat. Serve warm, room temperature, or chilled. Cranberry sauce will thicken as it cools.

Will my homemade cranberry sauce thicken? ›

Let the sauce cool to room temperature; it will continue to thicken as it cools. Transfer your homemade cranberry sauce to a serving dish and enjoy! If you are making the sauce ahead of time, store the prepared sauce in an airtight container in the refrigerator for up to a week.

How to fix runny cranberry sauce? ›

The simplest reason that your cranberry sauce is too runny is that it has too much liquid in it. Usually, this is just water, but some people use orange juice or other flavored fluids. No matter what you're using, the answer is to cook it longer.

What to do if cranberry sauce is too thick? ›

If the sauce is too thick when done, and it likely will be, add a little fresh water (see Cook's Notes below). Note that the sauce will thicken more while it cools. Once completely cooled, adjust the consistency further, only if needed. Keep tightly covered in the refrigerator if making it ahead of time.

Why does my homemade cranberry sauce taste bitter? ›

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

How to tell when cranberry sauce is done? ›

Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. Stir in the mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients.

How long does homemade cranberry sauce last in a mason jar? ›

When to Toss Cranberry Sauce. Cranberry sauce will last for two hours at room temperature. Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge.

How long can you keep cranberry sauce in a Mason jar? ›

How long does canned cranberry sauce last? Unopened canned cranberry sauce can last a year in the pantry but make sure to check the "best before" date to make sure it hasn't expired, and once open, it can be stored in a container with a tightly fitting lid for up to two weeks.

What thickens cranberry sauce? ›

The sauce will thicken as it cools. If you want a cranberry mold that holds its shape, continue to boil the mixture so that more pectin is released from the fruit, additional water evaporates, and the sauce becomes thick enough to set into a firm gel.

What does eating cranberry sauce do for you? ›

The great amount of antioxidants found in cranberries, such as proanthocyanidins, could help lower your chance of getting cancer. However, more research is needed to confirm this. Cranberries have two big benefits for heart health: lowering blood pressure and improving cholesterol.

Should cranberry sauce be served warm or cold? ›

Typically served chilled, our recipe can be made up to 3 days ahead.

How do you increase the thickness of a sauce? ›

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

What makes cranberries thicken? ›

When the cranberries are heated, the berries begin to break down and pop open. The pectin is then released and reacts with the sugar and juices to form long polymers and thicken the sauce. This process creates the cranberry sauces and jellies which are so familiar at holiday dinners.

What to do if the consistency of a sauce is too thin or too weak? ›

If the consistency of a sauce is too thin or the flavor too weak, adjust it by gently simmering the sauce to reduce, thicken, and concentrate the flavors. Other alternatives include adding a thickening agent, cream, a swirl of butter, or a liaison of egg yolk and cream.

How do you thicken watery sauce without flour? ›

Suitable options include using reduction, vegetable purees, dried mushrooms, egg yolks, cheese or cream, chia seeds, almond and coconut flour, flax meal, konjak powder, nut/seed butter, gelatin and xanthan gum.

References

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