How far in advance can you make cranberry sauce?

I recommend making your cranberry sauce up to three days before and storing it in the refrigerator in an airtight container.

Can you freeze cranberry sauce?

Yes! Cranberry sauce freezes really well. To freeze cranberry sauce, simply cool completely, place the sauce in an airtight container or plastic zip-top bag, and freeze for up to three months. Thaw in the refrigerator, then bring to room temperature or warm on the stove or in the microwave before serving.

How do I reheat cranberry sauce?

Cranberry sauce is delicious warm or room temperature, and is even better the next day. To reheat, place the cranberry sauce in a saucepan on the stove and warm over medium heat, stirring gently. If you're strapped for time, you can also reheat the sauce in the microwave — simply place it in a microwave-safe container and microwave on high in 30-second increments, stirring often, until it reaches your desired temperature.

How long does cranberry sauce last in the fridge?

Store it in the fridge for up to a week (if it lasts that long, that is — yes, it's that good!).

Can I use dried cranberries in cranberry sauce?

While dried cranberries are delicious in their own right (try them in this salad in place of the pomegranate), this recipe shines with fresh or frozen ones. They burst with flavor, creating that perfect sauce consistency.

Can I use white sugar?

Yes, you can use granulated (white) sugar in place of brown sugar, but I love the additional richness that the brown sugar adds to the flavor of the tart cranberries.

Can I make it without sugar?

Sure, you can use a sugar substitute, but sugar plays a crucial role in balancing the tartness of the cranberries, so don't skip it completely. Feel free to use a bit less sugar if you want the sauce more tart, or try substituting with coconut sugar, simple syrup, or maple syrup instead.

Can I make it without the orange peel?

You can leave out the orange zest, but it helps to bring out the cranberry flavor and add a little something extra. Even if you leave out the orange rind, do not skip the orange juice — it's key to balancing the dish and enhancing its depth of flavor. If you're in a pinch and don't have fresh squeezed OJ, you can use prepared orange juice or even a bit of frozen orange juice concentrate.

Easy Homemade Cranberry Sauce for Thanksgiving

Name: Easy Homemade Cranberry Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup water; 1 cup brown sugar; 1/4 cup fresh squeezed orange juice (about 1/2 large orange); 4 cups fresh cranberries (about 1 (12-ounce bag), rinsed (set aside 1/2 cup); 2 teaspoons orange zest; 1 teaspoon vanilla extract; 1/2 teaspoon nutmeg; 1/4 cup Amaratto (optional); 1 cinnamon stick; Pinch of pumpkin pie spice

Description

Made from just a handful of fresh ingredients, this easy homemade cranberry sauce is ready after 15 minutes on the stove to grace your holiday table.

Ingredients

Units Scale

1 cup water
1 cup brown sugar
1/4 cup fresh squeezed orange juice (about 1/2 large orange)
4 cups fresh cranberries (about 1 (12-ounce bag), rinsed (set aside 1/2 cup)
2 teaspoons orange zest
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 cup Amaratto (optional)
1 cinnamon stick
Pinch of pumpkin pie spice

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Instructions

After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.
In a medium pot or saucepan, combine the water and sugar and bring to a boil until the sugar has dissolved.
Add the fresh cranberries and orange juice, turn heat to medium-low, and let simmer.
While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 10-15 minutes.
Remove from heat and stir in 1/2 cup reserved cranberries, orange zest, vanilla extract, nutmeg, amaretto (if using), cinnamon stick, and pumpkin pie spice. Sauce will continue to thicken as it cools.
Remove the cinnamon stick and serve. Cranberry sauce is excellent served warm or at room temperature.

Notes

You can prepare the sauce 3 days ahead of time. Cool completely, cover tightly, then refrigerate until ready to use. Bring to room temperature or warm on the stove/in the microwave, if desired, before serving.

To freeze, cool sauce completely. Freeze for up to 3 months. Thaw in the refrigerator, then bring to room temperature or warm on the stove/in the microwave before serving.