Yield: 4 cups

Cranberry Sauce

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Make tradition taste even better with a batch of Homemade Cranberry Sauce this Thanksgiving. This classic cranberry side dish with a hint of orange and vanilla is a must-have for any turkey dinner!


  • 4 cups fresh cranberries
  • 1 1/2 cups granulated sugar
  • 1 cup water
  • ½ cup orange juice
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla extract


    1. Rinse cranberries in cold water. 
    2. In a large sauce pan, combine cranberries, sugar, water and orange juice. 
    3. Heat over medium heat until boiling, stirring until sugar dissolves. Then boil an additional 10 minutes or until cranberries pop and sauce thickens. 
    4. Remove from heat. Stir in vanilla and orange zest.  Serve warm or chilled.
    5. Store in an airtight container in the refrigerator for up to 5 days.


  • Will need one fresh orange. Can use the same orange for zest and then use the fresh juice.
  • Don’t over cook the cranberries.  Doing so will result in shriveled up cranberries and a sauce that is very thin.  I boiled the cranberries an additional 10 minutes exactly and it was perfect.
  • Sauce will be very foamy/bubbly and liquidy while boiling for the additional 10 minutes.
  • 4 cups of cranberries is equal to about 1 and-a-half, 12 ounce bags of fresh cranberries. 
  • You can also use frozen cranberries.

Nutrition Information:



Serving Size:

1/2 cup

Amount Per Serving: Calories: 177Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 45gFiber: 2gSugar: 41gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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