This recipe is the ultimate taste of Christmas. Cranberry Sauce made at home is far better than shop-bought. Bonus — it’s very easy and uses just three ingredients.
This classic condiment is the perfect accompaniment to roast turkey at Christmas in the UK or Thanksgiving in the USA.
Although I like shortcuts, this cranberry sauce is worth making fresh. It’s more flavorful than anything from a jar and takes only minutes to prepare.
Leftovers keep well in the fridge and are delicious on sandwiches. You can make the sauce up to a week ahead of serving.
Why you’ll love this Cranberry Sauce recipe
⭐ Fresh, homemade and full of flavor
⭐ Can be made ahead of time
⭐ Impressive yet simple — just 3 ingredients
Get my Christmas cookbook!
This recipe appears in the book “What’s For Christmas Dinner?”
Cranberry Sauce Ingredients
- Cranberries — frozen or fresh (I use frozen).
- Orange — zest and juice (about 75ml).
- Caster sugar — 75g, or more to taste if you prefer a sweeter sauce.
How to make Cranberry Sauce
1. Combine the orange juice, zest and sugar in a saucepan over medium heat. Warm gently until the sugar has dissolved.
2. Add the cranberries and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes, until most berries have burst and the sauce starts to thicken. Remove from the heat and allow to cool for another 15 minutes — it will continue to set as it cools.
More Christmas recipes…
Christmas Recipes
No Fuss Roast Turkey
Side Dishes
Stuffing {with Sausage meat}
Light Bites
Brie and Cranberry Bites {The best Christmas Canapés}
Light Bites
Prawn Cocktail
Storing
You can make the cranberry sauce up to one week ahead. Store it in an airtight container in the refrigerator. Stir well and bring to room temperature before serving for best texture and flavor.
Recipe Tip
This sauce is intentionally tart to balance a rich roast. If you prefer a sweeter sauce, simply add more sugar to taste while the mixture is warm.
FAQs
No. The sauce thickens as it cools; allow about 15 minutes off the heat for it to reach the right consistency.
No. Add frozen cranberries straight to the pan — they thaw quickly as the mixture heats.
Many larger supermarkets stock frozen cranberries year-round and fresh ones seasonally, especially before Christmas.
This recipe serves about 6–8 portions; scale the ingredients up or down as needed.
Let me know how you get on and please rate the recipe. I’d also love to see your photos — tag me on Instagram if you’d like to share.
Cranberry Sauce {Easy Recipe}
Ingredients
- 200 g Cranberries, Fresh or frozen
- 1 Orange, Zested & juiced (approx 75ml)
- 75 g Caster sugar
Instructions
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Put the orange juice, zest and sugar into a saucepan over medium heat and warm until the sugar has completely dissolved.
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Add the cranberries and bring to the boil.
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Once boiling, reduce the heat and simmer for around 15 minutes until the cranberries have burst and the sauce begins to thicken.
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Remove from the heat and leave to thicken for approximately 15 minutes.
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Notes
Sweetness: This recipe is moderately tart. If you prefer a sweeter sauce, add more sugar while the mixture is warm.
Nutrition
Carbohydrates: 11g
Protein: 0.2g
Fiber: 1.1g
Sugar: 11g
Nutrition information is automatically calculated and should be used as an approximation. Values are per portion unless stated otherwise.
Additional Info
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