Cranberry sauce is more than just a side dish; it’s a bright, vibrant addition to any meal, especially during the colder months. Making your own cranberry sauce is simple, and it tastes so much better than anything from a can.
I want to share some easy, homemade cranberry sauce recipes that go beyond the basic. Whether you like a bit of spice, a citrus kick, or a tropical touch, I have a sauce for you. Let’s make some delicious cranberry sauces together!
Jump to Recipe:
- 1. Cranberry Ginger Sauce Recipe
- 2. Classic Cranberry Orange Sauce Recipe
- 3. Sweet Cranberry Pineapple Sauce Recipe
- 4. Cranberry Sauce With Orange Marmalade Recipe
Zesty Cranberry Ginger Sauce Recipe
This cranberry ginger sauce offers a bright, tart flavor with a pleasant warmth from fresh ginger. It’s a fantastic choice if you enjoy a little spice with your fruit sauces.
Key Ingredients & Tips for Ginger Cranberry Sauce
- Fresh Cranberries: Use fresh or frozen cranberries; both work well. No need to thaw frozen ones first.
- Grated Ginger: Fresh ginger is key here. Grate it finely to spread its flavor evenly without large chunks.
- Sweetness: Adjust the amount of sugar to your taste. Start with less and add more if you prefer a sweeter sauce.
What You Need for Cranberry Ginger Sauce
- 12 ounces (about 3 cups) fresh or frozen cranberries
- 1/2 cup granulated sugar (or more to taste)
- 1/2 cup water
- 1 tablespoon grated fresh ginger
⏱️ Time: 20 minutes🍽️ Yields: About 2 cups
How to Make Cranberry Ginger Sauce
Step 1: Combine Ingredients
In a medium saucepan, combine the cranberries, sugar, water, and grated fresh ginger. Stir everything together gently to mix.
Step 2: Cook the Mixture
Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low and let it simmer.
Step 3: Simmer Until Thick
Continue to simmer for about 10-15 minutes, stirring often. The cranberries will begin to pop and soften, and the sauce will thicken. Cook until you reach your desired consistency.
Step 4: Cool and Serve
Remove the saucepan from the heat and let the sauce cool completely. It will thicken even more as it cools. Serve chilled or at room temperature.
📝 Final Note
You can store leftover cranberry ginger sauce in an airtight container in the refrigerator for up to 1 week. It’s great with roasted meats or on toast!
Classic Cranberry Orange Sauce Recipe
This classic cranberry orange sauce is a staple for good reason. The bright, tangy cranberries pair perfectly with the sweet citrus notes of fresh orange, making a wonderfully balanced sauce.
Key Ingredients & Tips for Orange Cranberry Sauce
- Fresh Orange Zest and Juice: Using both zest and juice gives the best orange flavor. Be careful to only get the orange part of the zest, not the white pith.
- Cranberry Burst: As the cranberries cook, they will pop. This helps the sauce thicken naturally.
- Cooling: Let the sauce cool completely for the best texture. It will thicken quite a bit as it chills.
What You Need for Cranberry Orange Sauce
- 12 ounces (about 3 cups) fresh or frozen cranberries
- 1/2 cup granulated sugar (or more to taste)
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
⏱️ Time: 20 minutes🍽️ Yields: About 2 cups
How to Make Cranberry Orange Sauce
Step 1: Combine Ingredients
In a medium saucepan, add the cranberries, sugar, fresh orange juice, and orange zest. Stir everything together gently to combine.
Step 2: Bring to a Boil
Place the saucepan over medium-high heat and bring the mixture to a boil. Stir it occasionally to prevent sticking.
Step 3: Simmer and Thicken
Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes. The cranberries will pop and soften, and the sauce will begin to thicken. Cook until it reaches your preferred thickness.
Step 4: Cool Before Serving
Remove the saucepan from the heat and let the sauce cool completely. It will thicken more as it cools down. Serve chilled or at room temperature.
📝 Final Note
This cranberry orange sauce is excellent for holiday meals, on yogurt, or as a topping for pancakes. Store it in the fridge for up to a week.
Sweet Cranberry Pineapple Sauce Recipe
If you’re looking for a cranberry sauce with a fun, tropical sweetness, this cranberry pineapple sauce is a great option. The pineapple adds a lovely sweetness and texture that makes it stand out.
Key Ingredients & Tips for Pineapple Cranberry Sauce
- Crushed Pineapple: Canned crushed pineapple, drained well, works perfectly. It adds both sweetness and texture.
- Sweetener Balance: Pineapple is already sweet, so you might need slightly less sugar than other recipes. Taste and adjust.
- Serving Versatility: This sauce is not just for holiday dinners; try it with grilled chicken or fish for a summery feel.
What You Need for Cranberry Pineapple Sauce
- 12 ounces (about 3 cups) fresh or frozen cranberries
- 1/2 cup granulated sugar (or to taste)
- 1/2 cup water
- 1/2 cup drained canned crushed pineapple
⏱️ Time: 20 minutes🍽️ Yields: About 2.5 cups
How to Make Cranberry Pineapple Sauce
Step 1: Combine Sauce Ingredients
In a medium saucepan, combine the cranberries, sugar, and water. Stir these ingredients together gently.
Step 2: Cook and Add Pineapple
Bring the mixture to a boil over medium-high heat. Once it boils, reduce the heat to medium-low and add the drained crushed pineapple.
Step 3: Simmer to Thicken
Let the sauce simmer for about 10-15 minutes, stirring often. The cranberries will burst and soften, and the sauce will thicken up. Cook until it reaches your desired consistency.
Step 4: Cool Before Serving
Remove the saucepan from the heat and allow the sauce to cool completely. It will continue to thicken as it cools. Serve chilled.
📝 Final Note
This sauce keeps well in the refrigerator for about 5-7 days. It’s a fun way to bring a little sunshine to your plate!
Cranberry Sauce With Orange Marmalade Recipe
For a sophisticated take on cranberry sauce, try this version with orange marmalade. The marmalade adds a beautiful depth of flavor with its sweet and slightly bitter orange notes, complementing the cranberries perfectly.
Key Ingredients & Tips for Marmalade Cranberry Sauce
- Orange Marmalade: Choose a good quality marmalade, as its flavor will shine through. It provides both sweetness and a lovely citrus tang.
- Sugar Adjustment: Because marmalade is sweet, you might not need to add much, if any, extra sugar. Taste and adjust as the sauce cooks.
- Make Ahead: This sauce tastes even better the next day, so it’s perfect for preparing ahead of time for gatherings.
What You Need for Cranberry Sauce with Orange Marmalade
- 12 ounces (about 3 cups) fresh or frozen cranberries
- 1/2 cup water
- 1/2 cup orange marmalade
- (Optional) 1-2 tablespoons granulated sugar, to taste
⏱️ Time: 20 minutes🍽️ Yields: About 2 cups
How to Make Cranberry Sauce with Orange Marmalade
Step 1: Combine Ingredients
In a medium saucepan, combine the cranberries, water, and orange marmalade. If you prefer a sweeter sauce, add 1-2 tablespoons of granulated sugar now.
Step 2: Cook to a Boil
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to ensure everything is well mixed.
Step 3: Simmer Until Thickened
Reduce the heat to medium-low and let the sauce simmer for about 10-15 minutes. The cranberries will pop and soften, and the sauce will thicken. Cook until it reaches your preferred consistency.
Step 4: Cool Before Serving
Remove the saucepan from the heat and allow the sauce to cool completely. It will thicken even more as it chills. Serve it cool or at room temperature.
📝 Final Note
This cranberry sauce is great with roast turkey, chicken, or even spread on a scone. It stores well in the refrigerator for up to 1 week.
