Easy Homemade Cranberry Sauce with Brown Sugar and Orange Zest
A quick and cozy cranberry sauce made from scratch in about 20 minutes with just a few simple ingredients. Brown sugar, orange juice, and zest give it a warm holiday flavor that’s so much better than the can—and it can be made ahead for Thanksgiving or Christmas.
Ingredients
Ingredients
- 1 12-ounce bag fresh cranberries (about 3 cups)
- ¾ –1 cup light brown sugar packed (use less for tarter sauce or more for sweeter)
- ⅓ cup fresh-squeezed orange juice from 1–2 large oranges
- ⅔ cup water
- Zest of 1 medium orange about 1 teaspoon
Optional Add-Ins
For a spiced version add one of these while simmering:
- ¼ teaspoon ground cinnamon or 1 cinnamon stick
- ⅛ teaspoon allspice
- ¼ teaspoon ground ginger
For a warm or boozy twist stir in one of these after cooking along with the zest:
- ½ teaspoon vanilla extract
- 1 tablespoon Grand Marnier or orange liqueur
Instructions
- Rinse the cranberries. Discard any that are soft or shriveled.
- Zest the orange (avoiding the white pith), then squeeze the fresh orange juice and set both aside.
- In a medium saucepan, bring the brown sugar, orange juice, and water to a boil over medium-high heat.
- Stir in the cranberries; return to a boil, then reduce heat to medium or medium-low.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until most berries have burst and the sauce thickens to a jammy consistency. You can mash a few cranberries with the back of a spoon after 10–15 minutes to speed up thickening. Add any optional simmer-stage spices now.
- Remove from heat, let cool about 20 minutes, then stir in the orange zest (and vanilla or Grand Marnier if using).
- Transfer to a covered dish and refrigerate at least 2 hours before serving. The sauce will continue to thicken as it chills.
Notes
- Use both orange juice and water for the perfect flavor balance—too much orange can overwhelm the cranberry.
- The sauce thickens more as it cools, so don’t worry if it looks a little thin when hot.
- The additions are optional, but choose either the spiced or the boozy version—each gives the sauce its own holiday personality.
- Cooking time can vary slightly depending on your stove’s heat level and how thick you like your sauce.
- Make ahead: Refrigerate up to 5 days before serving.
- Freeze: Store in an airtight container up to 2 months; thaw overnight in the refrigerator.
- Serve: Chilled, room temperature, or gently warmed on the stove. Use leftovers: Spread on turkey sandwiches, spoon over cheesecake or pound cake, or swirl into yogurt.
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