Ditch the Can Cranberry Sauce

This post may include affiliate links to find a product mentioned. See my full Disclosure Policy.

Like most of you, for years I used can cranberry sauce. I admit it and I’m not proud of it. The can was an easy option because I never really liked cranberry sauce. Well, that’s all changed and I haven’t looked back!

Making cranberry sauce from scratch is super simple. It tastes so tangy and fresh. Unlike the weird gel in a can stuff. I think I never cared for it because if the can! This is our new go-to recipe for this zesty Thanksgiving side dish.

Wow, your guests with this yummy side for the big day!

Print

Homemade Cranberry Sauce

Homemade Cranberry Sauce from fresh cranberries

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 8 people

Calories 86 kcal

Ingredients

• 1 12 oz bag Cranberries
• 3/4 cup Granulated Sugar
• 1 cup Orange Juice

Instructions

1. Add orange juice and sugar in a saucepan over medium heat.
2. Heat until the sugar is dissolved, then add the cranberries.
3. Boil until the cranberries start to pop, about 10-12 minutes.
   
4. Remove from heat and place sauce in a bowl and refrigerate to cool.
5. Cranberry sauce will thicken as it cools.

Recipe Notes

This is a great side to make ahead so it have enough time to cool off. We like ours chilled so we keep it refrigerated until ready to serve. There are lots of options to add to this recipe to tweak the flavor. Try splitting the orange juice with half pineapple juice. Add lemon or orange zest for extra flavor or try a fruity liquor, like Grand Marnier for a nice kick.

LOVE IT? PIN IT!

HAPPY HOLIDAYS

Check out more of my Holiday Side Dishes~

Not Your Mom’s Green Bean Casserole

Broccoli & Cheese Casserole

Hawaiian Bread Stuffing