This Homemade Whole Berry Cranberry Sauce with Orange and Spices is bright, tangy, and perfectly balanced with warm cinnamon and nutmeg. Fresh cranberries simmer with orange juice and zest for a sauce that's easy to make and full of holiday flavor. I love using them in the Apple Cranberry Crisp for an interesting flavor.
Whole Berry Cranberry Sauce At A Glance
- 🕒 Total Time: 25 minutes (10 min prep + 15 min cook)
- 🍽️ Servings: 8
- 🇺🇸 Cuisine Type: American Holiday Classic
- 🍊 Flavor Profile: Bright and tangy cranberries simmered with fresh orange juice, zest, and warm spices
- 🌾 Dietary Info: Gluten-free and dairy-free
- 📦 Storage Notes: Store in an airtight container in the refrigerator for up to 10 days. Freezes well for up to 3 months. Serve chilled or at room temperature.
- ⭐ Why You'll Love It: A simple, homemade cranberry sauce with whole berries and fresh citrus that's easy to make and perfect for the holiday table.
The warm spices and fresh orange are what make this cranberry sauce unforgettable. I love serving it alongside my Cranberry Walnut Bread and Gluten-Free Sweet Potato Casserole for a spread that feels festive without extra work.
Jump to:
- Whole Berry Cranberry Sauce At A Glance
- What is the difference between Cranberry Sauce, Cranberry Jelly, and Cranberry Chutney?
- Key Ingredients
- Variations
- How to Make Whole Berry Cranberry Sauce: Step-By-Step
- Gwen's Pro Tip
- What to do with Leftover Cranberry Sauce
- Whole Berry Cranberry Sauce FAQ's
- Other Side Dishes To Serve
- Homemade Whole Berry Cranberry Sauce with Orange and Spices
Round out the table with Homemade Gluten-Free Cornbread, and if you want a cranberry-forward starter before the meal, my Cranberry Brie Puff Pastry Bites bring that same bright, jammy flavor in bite-sized form.
What is the difference between Cranberry Sauce, Cranberry Jelly, and Cranberry Chutney?
All three are made with cranberries but differ in texture and ingredients. Cranberry Sauce is made with whole berries and has a thick, spoonable texture. Cranberry Jelly is strained and often includes pectin, giving it a smooth, firm shape. Cranberry Chutney adds vinegar, spices, and fruits like apples or raisins for a tangy, complex flavor.
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Key Ingredients
You will need the following ingredients to make this cranberry sauce:
- Choosing Cranberries for This Recipe: You can use either fresh or frozen cranberries for this recipe. If you have access to organic cranberries, they're a great option for those who prefer produce grown without synthetic pesticides. However, conventional cranberries work just as well and deliver the same bright, tart flavor. I prefer organic but choose which works best for you.
- Fresh Orange, Not Bottled: I tested this with bottled orange juice once to save a step, and the sauce lost most of its brightness. Fresh zest and juice are what carry the flavor here, so don't skip squeezing your own orange. One small orange gives you enough of both.
- Cinnamon Stick vs. Ground Cinnamon: The cinnamon stick gives a softer, more rounded spice flavor that infuses slowly as the sauce simmers. If you only have ground cinnamon on hand, you can use it instead, but the flavor will come through faster and slightly stronger. I tested both and prefer the stick for this particular sauce because it doesn't compete with the orange.
See the recipe card for quantities.
Variations
- Sweetness - While this recipe calls for 1 ½ cups of sugar, you can increase or decrease the sweetness by decreasing or increasing the amount of sugar. Personally, I feel that the sweetness is just right. It's not that tart of a recipe and it's not overly sweet either.
- Water - Instead of adding water, you can add the juice of a second orange, apple cider, or apple juice in its place.
- Spicy - You can add some heat to the cranberries by adding a bit of red pepper flakes.
How to Make Whole Berry Cranberry Sauce: Step-By-Step
Step 1: Place all of the ingredients into a medium saucepan. Simmer for 10-12 minutes until the cranberries start to burst.
Step 2: Use a slotted spoon to remove the cranberries saving most of them.
Step 3: Reduce the liquid to half while simmering in order to thicken the liquid.
Step 4: Add the cranberries back into the liquid, stir, and cool to room temperature before storing them in the refrigerator.
Gwen's Pro Tip
After you have strained off the cranberries, allow the liquid to thicken until it is reduced by half the amount. This will allow the sauce, once cooled, to be the correct consistency.
What to do with Leftover Cranberry Sauce
Leftover cranberry sauce is easy to repurpose. Spread it on toast, swirl it into yogurt, or serve it over pancakes for a quick breakfast. It also makes a great glaze for Roasted Brisket, or served warm over Lemon Chicken.
Whole Berry Cranberry Sauce FAQ's
Serving cranberry sauce warm or cold is a matter of personal preference. Some love it warm alongside a hot meal, while others prefer it chilled. Try both and see which you like best.
Yes. As cranberry sauce cools, the natural pectin in the cranberries and the sugar in the sauce help it thicken and set. Once it reaches room temperature or is refrigerated, it will firm up naturally.
Yes. In fact, it tastes even better the next day once the flavors have had time to develop. Make it up to 3 days ahead and store it covered in the refrigerator until you're ready to serve.
Other Side Dishes To Serve
Let me know your thoughts on this Whole Berry Cranberry Sauce by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Homemade Whole Berry Cranberry Sauce with Orange and Spices
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Ingredients
- 1 bag fresh cranberries
- 1 ½ cups white sugar
- 1 cinnamon stick
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 small orange zest and juice
Instructions
- Place all of the ingredients into a pan.
- Simmer for 10-12 minutes until the cranberries start to burst.
- Using a slotted spoon, scoop out the cranberries and set aside.
- Reduce the cooking liquid by half to thicken the texture.
- Add the reserved cranberries back into the liquid. Stir and cool.
Anonymous says
My family loves this recipe!