Our Homemade Whole Berry Cranberry sauce is made with fresh cranberries, orange zest, and warm spices cooked into a bright, flavorful sauce that comes together in minutes.
This easy, make-ahead side dish delivers big, festive flavor with simple ingredients, perfect for Thanksgiving, Christmas, or any holiday gathering.
Homemade Whole Berry Cranberry Sauce
Are you Team Canned or Team Homemade Cranberry Sauce?
We are a house divided. Most of the Worthey household are team canned cranberry sauce, but I’m working to convince them to give homemade cranberry sauce a chance.
While we won’t be having Burger King for Thanksgiving, you can literally have it your way with this recipe.
I have discovered that homemade cranberry sauce tastes even better in our cranberry cinnamon rolls.
And the only way we’re making homemade cranberry sauce is by using North Bay Produce’s fresh cranberries.
What You Will Need:
Cranberries. Fresh whole cranberries provide that signature tart pop and natural pectin, which help the sauce thicken naturally, ensuring a balanced, flavorful result. And using North Bay Produce cranberries means we have the best of the best.
White Sugar. Sugar balances that acidity, helps the sauce set, and gives you that glossy finish everyone expects, making the sauce both flavorful and visually appealing.
Orange Juice. Orange Zest. 100% orange juice adds brightness, acidity, and natural sweetness. It helps round out the cranberry flavor, along with the orange zest. It’s what makes the whole thing taste “fresh,” not flat.
Rosemary Sprig. The rosemary adds a warm, herbaceous note to the sauce without overpowering it. You remove it before serving so it doesn’t get too strong.
Kosher Salt. Salt helps balance the sweetness and enhances the cranberry and citrus notes.
Ground Cinnamon. This brings warmth and that classic holiday flavor. Cinnamon makes the sauce taste intentional, festive, and fuller.
How To Make Homemade Whole Berry Cranberry Sauce
Serving size: 6-8 people
Ingredients:
- 1 cup white sugar (or 3/4 cup for a less sweet option)
- 1/2 cup orange juice
- 12 ounces of fresh North Bay Produce cranberries
- 1 1/2 tbsps finely grated orange zest
- 1 sprig of fresh rosemary (remove before serving)
- 1/4 tsp kosher salt
- 1 tbsp ground cinnamon
- Optional: A pinch of ground cloves or nutmeg for added warmth
- Garnish: Sprig of fresh mint or rosemary
Directions:
- Combine 1 cup of white sugar, 1/2 cup of orange juice, 12 ounces of fresh cranberries, 1 1/2 tbsps of finely grated zest, one sprig of rosemary, 1/4 tsp kosher salt, and 1 tbsp of ground cinnamon in a medium saucepan over medium heat. Stir occasionally until the cranberries begin to pop, about 10 minutes.
- Taste and adjust sweetness or seasoning as desired.
- Remove the cranberry sauce from the heat and discard the rosemary sprig. Transfer the sauce to a container and allow it to cool; it will thicken as it sets.
- Store in the fridge until ready to serve.
- Garnish with a sprig of mint or rosemary just before serving for a fresh, decorative touch.
Can I Make This Ahead Of Time?
Yes. Prepping as many holiday dishes ahead of time is always a great idea! And this homemade cranberry sauce can be made the day before or up to 3 days before. Store it in an airtight container and refrigerate.
Can I Freeze Cranberry Sauce?
Yes, and you should if you’re prepping ahead or doubling the batch.
You can freeze cranberry sauce for up to 2 months.
Let it thaw overnight in the fridge before serving to ensure safety and quality.
Can I Use Frozen Cranberries Instead Of Fresh?
Yes. Frozen cranberries work just as well, and you don’t need to thaw them. Add them straight to the pot.
How Can I Make This Less Sweet?
If you’re team “not-too-sweet,” reduce the sugar to ¾ cup or add a splash of lemon juice for brightness. Adjust to your taste as it cooks.
How Long Does Cranberry Sauce Last In The Fridge?
Homemade cranberry sauce will last 7–10 days when stored properly in the fridge in an airtight container.
Can I Make This Without Orange Juice?
Yes. Swap the orange juice for water, apple cider, or pomegranate juice.
Each one brings a slightly different taste, but they all work.
Can I Add Extra Flavors?
Of course. If you want to level up your cranberry sauce, try adding:
- A splash of bourbon
- Maple syrup instead of sugar
- Chopped apples or pears
- Pomegranate arils are folded in after cooking.
What Do I Do If My Cranberry Sauce Is Too Tart?
If it’s giving sour instead of sweet, add 1–2 tablespoons of sugar while the sauce is still warm.
Should I Serve Cranberry Sauce Warm Or Cold?
Either works. It’s delicious warm, room temp, or chilled, depending on the vibe of your meal.
Is This Cranberry Sauce Vegan?
Yes. This recipe is naturally vegan, making it an easy win for feeding a crowd with diverse dietary needs.
Try this Sourdough Vegan Cornbread Dressing for Thanksgiving!
Now that you have the directions and all the extra tips for making homemade whole-berry cranberry sauce, print the recipe below and get going!
And if you have any questions, feel free to drop us a line below!
Happy Holidays!
More Holiday Recipes:
Apple Sausage Cornbread Stuffing
Homemade Whole Berry Cranberry Sauce
Ingredients
- 1 cup white sugar or 3/4 cup for a less sweet option
- 1/2 cup orange juice
- 12 ounces of fresh North Bay Produce cranberries
- 1 1/2 tbsps finely grated orange zest
- 1 sprig of fresh rosemary remove before serving
- 1/4 tsp kosher salt
- 1 tbsp ground cinnamon
- Optional: A pinch of ground cloves or nutmeg for added warmth
- Garnish: Sprig of fresh mint or rosemary
Instructions
- Combine 1 cup of white sugar, 1/2 cup of orange juice, 12 ounces of fresh cranberries, 1 1/2 tbsps of finely grated zest, 1 sprig of rosemary, 1/4 tsp kosher salt, and 1 tbsp of ground cinnamon in a medium saucepan over medium heat. Stir occasionally until the cranberries begin to pop, about 10 minutes.
- Taste and adjust sweetness or seasoning as desired.
- Remove the cranberry sauce from the heat and discard the rosemary sprig. Transfer the sauce to a container and allow it to cool; it will thicken as it sets.
- Store in the fridge until ready to serve.
- Garnish with a sprig of mint or rosemary just before serving for a fresh, decorative touch.
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