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.
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This sauce is a staple on my Thanksgiving table and one of those recipes that tastes even better the next day. It's quick to make, keeps beautifully, and adds a bright, fresh contrast to richer holiday dishes.
Jump to:
- What is the difference between Cranberry Sauce, Cranberry Jelly, and Cranberry Chutney?
- Ingredients
- How to Make Whole Berry Cranberry Sauce: Step-By-Step
- Top tip
- Variations
- What to do with Leftover Cranberry Sauce
- Recipe Frequently Asked Questions
- Other Condiments
- Homemade Whole Berry Cranberry Sauce with Orange and Spices
The warm spices and fresh orange make this cranberry sauce unforgettable. I serve it alongside my Cranberry Walnut Bread, Gluten-Free Sweet Potato Casserole, Gluten-Free Cornbread, and Gluten-Free Pumpkin Muffins for a spread that feels festive and complete.
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.
Ingredients
You will need the following ingredients to make this cranberry sauce:
Ingredient Notes:
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 for this recipe but choose which works best for you.
See the recipe card for quantities.
How to Make Whole Berry Cranberry Sauce: Step-By-Step
You're going to be shocked as to how easy this recipe is!
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.
Top 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.
Variations
- Cinnamon - You can replace the cinnamon stick with another 1 teaspoon of ground cinnamon. This will impart more cinnamon flavor than the cinnamon stick does.
- 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.
- Lemon - You can substitute lemon zest in place of the orange zest if needed, but I personally love the orange zest.
Other delicious Thanksgiving dishes that I love serving are Gluten Free Creamed Corn, and the Roasted Cauliflower Salad.
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 pairs beautifully with Cornbread or as a glaze for Lemon Chicken.
Recipe Frequently Asked Questions
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.
Cranberries are harvested in the fall, usually from September through October. Outside of the holiday season, they're often available frozen in most grocery stores.
Other Condiments
Let me know your thoughts on this Whole Berry Cranberry Sauce by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Homemade Whole Berry Cranberry Sauce with Orange and Spices
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Ingredients
- 1 bag fresh organic 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.
Notes
Adjust the sweetness by adding more or less sugar to taste.
The sauce will thicken as it cools, so remove it from the heat when it's slightly looser than your desired texture.
Store in an airtight container in the refrigerator for up to 10 days or freeze for up to three months.
Serve chilled or at room temperature. Use the leftovers for sandwiches, as a glaze for Mediterranean Chicken, or as a side to fish like the Roast Salmon.
Anonymous says
My family loves this recipe!