Looking for a fun and easy way to jazz up your holiday table? This zesty cranberry sauce is the perfect solution! It's simple to make and bursting with delicious flavor. Plus, it's the perfect addition to any cocktail party. So why not give it a try? Your guests will love it!
Also, did you know cranberry sauce can be made days ahead of time!? So make it this weekend so you can focus on the turkey come Thanksgiving day!
Table of Contents
Why I Love This Recipe
Here's the deal, I love taking a shortcut from the store but I draw the line at cranberry sauce. It's embarrassingly easy to make. So let's get it out of the way this weekend and then keep it refrigerated until the big day on Thursday. According to Thomas, cranberry is the most important part of the side dish game on Thanksgiving. (I'm partial to gravy) but hey, to each their own! This recipe is literally 5 ingredients and takes almost no time to whip up. Some key things to keep in mind...
Ingredients & Substitutions
- brown sugar
- water
- fresh cranberries
- orange zest
- nutmeg
*For a full list of ingredients and instructions please see recipe card below
How to Make Cranberry Sauce
Step 1: In a large pot combine the equal parts water and sugar and bring to a boil until the sugar has dissolved.
Step 2: Add the fresh cranberries, turn heat to medium low, and let simmer until the cranberries start to gently pop, about 10-15 minutes.
Step 3: Remove from heat and add the orange zest and nutmeg. Transfer to a serving bowl and let cool. The cranberry sauce will thicken as it continues to cool.
How to Store Cranberry Sauce
You can store this in a container in the fridge for 10-14 days! I don't heat it up before serving, just let it come to room temperature.
How to Freeze Cranberry Sauce
For freezing, use a container or a freezer bag. It stays for months in the freezer. I recommend creating smaller chunks, so you can thaw just however much you need. I will let it completely thaw and let it come to room temperature.
Tips & Tricks
Make this recipe a week before to check one thing off your Thanksgiving menu and avoid buying the canned stuff!!
FAQs
What does cranberry sauce go with?
Depends who you ask but for our family, it's mostly eaten on Thanksgiving with the Turkey!
Can cranberry sauce be frozen?
Sure can! I've stored it for a few months in the freezer no problem.
How long does cranberry sauce keep?
10-14 days in the fridge! Months in the freezer.
How far in advance can cranberry sauce be made?
I make it about a week before. This weekend leading up to Thanksgiving is a great time to prep the cranberry sauce. It'll only take you a few minutes and it's one less thing to worry about day of!
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas.
Pairs Well With
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Zesty Cranberry Sauce
Ingredients
- 1 cup brown sugar
- 1 cup water
- 4 cups fresh cranberries
- 2 teaspoons orange zest
- ½ teaspoon nutmeg
Instructions
- In a large pot combine the equal parts water and sugar and bring to a boil until the sugar has dissolved.
- Add the fresh cranberries, turn heat to medium low, and let simmer until the cranberries start to gently pop, about 10-15 minutes.
- Remove from heat and add the orange zest and nutmeg. Transfer to a serving bowl and let cool. The cranberry sauce will thicken as it continues to cool.
Notes
Can cranberry sauce be frozen?
Sure can! I’ve stored it for a few months in the freezer no problem.Do you heat up cranberry sauce?
I don’t heat it up before serving, but if it has been previously frozen, I will completely thaw it out and let it come to room temperature. Same thing if you made it and refrigerated it for a few days… let it come to room temperature before serving.How long does cranberry sauce keep?
10-14 days in the fridge! Months in the freezerNutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
This is so good! I don’t know why I would buy canned stuff! I have never been a fan of cranberry sauce so I just buy the canned stuff and then this yeah I decided to make this (early so i can check one thing off my box) and it’s beyond good. Sweet, citrusy, perfect.
so happy to hear it!
Do you use light or dark brown sugar? Thank you in advance!
either! but I typically use light
SO much better than the cranberry junk from years ago!!! This is now the piece de resistance!!
I made this today and LOVE it. I added a diced apple and a diced orange. Delicious!
The sauce turned out beautifully. It’s a bit on the sweet side for me. I like a more tart taste. Do you think I could I reduce the amount of brown sugar by 1/4 cup and still get same texture and thickness?
absolutely!
Why brown sugar?
more flavor than white sugar
Just made this last night and it IS Sooo easy and sooo good! I made an amazing grilled cheese last night with it and can’t wait to have it with everything else for the feast today!
I add a cut up Granny Smith apple to the cranberries while they’re cooking. So good!!!
love that!
Delicious! I had to adjust the ingredients to allow the use of orange marmalade instead of orange zest and 1/4 cup of brown sugar (it’s what I had on hand) but do t think it changed the outcome. Nicely sweet with a little tart, perfect! Thanks Gaby
Brown sugar is the game changer for this recipe!
How do you make a good turkey gravy without the dripping. I'm doing Thanksgiving but someone else is bringing the turkey so I have no drippings
Do you have access to a deli that has schmaltz? If so, I'd use that and follow my recipe with the schmaltz rather than the drippings
What a great idea. This will take some of the pressure off of the kitchen on Thursday.
Have you ever added fresh ginger to this recipe? If so, how much?
I haven't!
I could swear you changed this to brown sugar, didn’t you use to use white sugar?
yes! either works but I tested it with brown and like the flavor better
Thanks for this great make ahead recipe! I just finished mine today and excited to serve on Thanksgiving.
Should this sauce be thick? I’ve had it in the fridge for 24 hours and it didn’t thicken up that much.
ya it should be thick - you could cook it down for 15-20 minutes to thicken it up if needed and then pop it back in the fridge!