Name: Homemade Cranberry Sauce
Prep time: 5 min
Cook time: 7 min
Total time: 27 min
Ingredients: 16 ounces fresh cranberries; 1 cup 100% orange juice; 1/2 cup sugar; 1 teaspoon cinnamon; zest from 1 orange; 2 Tablespoons pure maple syrup

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Nothing beats the vibrant tang and sweet-tart balance of homemade cranberry sauce, a holiday staple that’s as easy as it is delicious. In just 22 minutes, you can whip up a velvety, jewel-toned sauce bursting with fresh cranberries, natural sweetness, and a hint of citrus. Its glossy texture and bright flavor elevate everything from turkey to desserts, making it a must-have on your table.

This recipe is a game-changer—quick to prepare, with no artificial additives, and packed with vitamin C and fiber. The cranberries soften into a luscious, slightly chunky sauce, while the aroma of simmering fruit fills your kitchen. It’s a simple, wholesome way to add a pop of color and flavor to any meal.

What You’ll Need for Homemade Cranberry Sauce

16 ounces fresh cranberries (rinsed and drained)
1 cup 100% orange juice (freshly squeezed or store-bought)
½ cup sugar (adjust to taste or substitute with honey)
1 teaspoon cinnamon (adds warmth and depth)
Zest from 1 orange (use a microplane for fine zest)
2 Tablespoons pure maple syrup (for a touch of natural sweetness)

How to Make Homemade Cranberry Sauce

Instant Pot Method:
1. Add all ingredients to the Instant Pot and mix well.
2. Secure the lid, turn the valve to SEALING, and select MANUAL (or Pressure Cook) for 7 minutes.
3. Once cooking ends, allow a natural release of pressure (about 10-15 minutes).
4. Carefully remove the lid and spoon the sauce into a bowl. Chill until ready to serve. The sauce will thicken as it cools.
Stovetop Method:
1. In a saucepan over medium heat, combine sugar and orange juice. Whisk until the sugar dissolves.
2. Stir in cranberries and cook for about 10 minutes, or until the cranberries begin to pop.
3. Remove from heat and transfer to a bowl. The sauce will thicken as it cools.

Creative Ways to Serve Your Cranberry Sauce

This homemade cranberry sauce isn’t just for Thanksgiving! Try it as a tangy topping for pancakes, waffles, or yogurt. It also pairs beautifully with roasted meats like turkey, chicken, or pork. For a festive twist, layer it in a parfait with whipped cream or use it as a filling for thumbprint cookies.

How to Store and Reheat Like a Pro

Store your cranberry sauce in an airtight container in the fridge for up to 1 week. To reheat, simply microwave it in 15-second intervals, stirring in between, or warm it gently on the stovetop over low heat. If the sauce thickens too much, add a splash of orange juice or water to loosen it up.

Fun Recipe Variations to Try

Switch things up by adding 1/4 cup of chopped pecans or walnuts for a crunchy texture. For a spiced version, toss in a pinch of nutmeg or cloves. If you prefer a sweeter sauce, swap the maple syrup for honey or increase the sugar to 3/4 cup. Feeling adventurous? Add a splash of bourbon or orange liqueur for a grown-up twist!

Time-Saving Tips for Busy Cooks

If you’re short on time, prep your ingredients ahead of time by washing and measuring the cranberries and zesting the orange the night before. Using the Instant Pot method is also a great way to save time, as it requires minimal hands-on effort and cooks the sauce in just 7 minutes!

Common Questions Answered

Can I use frozen cranberries? Absolutely! Just add them straight from the freezer—no need to thaw. Why is my sauce too thin? Don’t worry! It will thicken as it cools. If it’s still too runny, simmer it on the stovetop for a few extra minutes. Can I make this ahead? Yes! This sauce tastes even better the next day as the flavors meld together.