Cranberry Sauce Recipe (Ready in 15 Minutes)
If you’ve only ever opened cranberry sauce from a jar, this cranberry sauce recipe is about to change your Christmas for good. It’s bright, tangy, gently spiced and comes together in one pan in under 15 minutes. Whether you’re cooking for two or feeding a full Yorkshire-sized family, this easy cranberry sauce is simple enough for a Tuesday but special enough for the big day.
Why this cranberry sauce recipe works
This sauce hits that perfect balance of sweet, sharp and slightly bitter, with cranberries, orange and just enough sugar to round everything out. The result is a glossy, jewel-red sauce that tastes like Christmas in a spoon.
The texture is thick but spoonable, with whole berries that have popped and softened, not disappeared into mush. You can leave it chunky or mash it smoother – either way, it clings beautifully to turkey, pigs in blankets and even your Yorkshire puddings.
Best of all, it’s genuinely faff-free. One pan, basic ingredients, and it keeps well in the fridge or freezer. Make it days ahead, reheat gently, and you’ve ticked one more job off the Christmas dinner list.
Ingredients
Serves 8–10 (about 500–600g sauce)
- 300g fresh or frozen cranberries
- 150g caster sugar
- 100ml freshly squeezed orange juice
- Zest of 1 unwaxed orange
- 60ml port or apple juice, optional but delicious
- ½ tsp ground cinnamon
- Pinch ground cloves or allspice
- 1 tsp vanilla extract, optional
- Small pinch fine sea salt
- Optional for “cranberry sauce without sugar”: 3–4 tbsp maple syrup or runny honey (instead of sugar), or sweetener to taste
Method
- Prep the fruit
Rinse the cranberries if fresh. If using frozen, there’s no need to defrost – they can go straight into the pan. Zest the orange, then squeeze out the juice. - Combine everything in the pan
In a medium saucepan, add the cranberries, orange juice, orange zest, sugar (or maple/honey if making a no-refined-sugar version), port or apple juice, cinnamon, cloves/allspice, vanilla (if using) and a pinch of salt. - Bring to a gentle boil
Place the pan over a medium heat. Stir occasionally until the sugar has dissolved and the mixture just reaches a gentle boil. You’ll hear the cranberries start to pop – that’s exactly what you want. - Simmer until thick and glossy
Turn the heat down to low and simmer for 8–12 minutes, stirring now and again. The berries will burst, the sauce will thicken and it will start to look syrupy and glossy. If it looks too dry before the berries have popped, add 1–2 tbsp water. - Taste and tweak the sweetness
Take the pan off the heat and carefully taste (it will be hot). If it’s too sharp for your liking, stir in an extra 1–2 tbsp sugar or maple/honey while still warm. If it’s too sweet, squeeze in a teaspoon of lemon or extra orange juice. - Adjust the texture
For a chunkier sauce, just leave it as is. For a smoother, more “simple cranberry sauce”, mash gently with a fork or potato masher. For an ultra-smooth finish, blitz briefly with a stick blender – just don’t overdo it or it can go gluey. - Let it thicken as it cools
Leave the sauce to cool in the pan for 10–15 minutes, then transfer to a serving bowl or container. It will thicken up a lot as it cools, so don’t panic if it still looks a bit loose when warm. - Chill or serve
Chill for at least 2 hours (or overnight) for the flavours to settle. Serve cold or gently warmed. To reheat, warm on low in a small pan with a splash of water or orange juice, stirring often.
Quick tips & troubleshooting
- Too runny? Simmer for another 3–5 minutes to reduce, or stir in 1–2 tsp chia seeds and let sit – they’ll help it set without changing flavour much.
- Too thick? Loosen with 1–2 tbsp hot water, orange juice or apple juice, stirring until it reaches your ideal consistency.
- Too tart? Add 1–2 tbsp extra sugar, maple syrup or honey while still warm. Taste as you go – cranberries vary in sharpness.
- Too sweet? Balance it with a small squeeze of lemon juice or extra orange zest.
- Want it to set more firmly? Simmer a little longer – cranberries are naturally high in pectin, so they thicken as they cook and cool. No extra pectin needed.
- Reheating without splitting: Warm gently on low heat with a splash of water or juice, stirring, and don’t let it boil hard.
Variations & add-ins
- Orange & port Christmas cranberry sauce: Add the full 60ml port plus 1 extra tsp orange zest for a richer, grown-up flavour.
- Ginger kick: Stir in 1–2 tsp finely grated fresh ginger or ½ tsp ground ginger for warmth.
- Spiced cinnamon stick version: Swap ground cinnamon for 1 cinnamon stick; remove before serving.
- Chilli heat: Add a tiny pinch of dried chilli flakes for a subtle warmth that’s brilliant with rich meats.
- Apple & cranberry blend: Replace half the cranberries with small dice of peeled eating apple for a softer, fruitier sauce.
- Cranberry sauce without sugar: Use maple syrup, honey or your preferred sweetener to taste instead of caster sugar, and adjust slowly – it’s easy to oversweeten.
Serving suggestions
- Classic roast turkey: Spoon generously alongside your roast turkey and all the trimmings.
- With Yorkshire puddings: A little cranberry on the side of your Yorkshires with gravy is a proper treat.
- Leftover turkey sauce: Warm a spoonful through with leftover shredded turkey or ham and a splash of cream for a quick leftover turkey sauce over pasta or toast.
- Festive grazing boards: Serve in a small bowl on a cheese or charcuterie board – it loves strong cheddar, stilton and baked camembert.
- Christmas sandwich hero: Spread on turkey, stuffing and salad sandwiches for days after the big meal.
Storage & make-ahead
- Fridge (best flavour): Store in an airtight container in the fridge for up to 10 days.
- Freezer: Freeze in a freezer-safe tub or bag for up to 3 months. Defrost overnight in the fridge and stir well before serving.
- Make-ahead timing: Make up to a week before Christmas to get ahead. The flavour actually improves after a day or two.
- Reheating: Warm gently in a small pan over low heat with a splash of water or juice, stirring until loosened.
Nutrition estimate (per serving)
Approximate per serving (1 of 10):
- Calories: ~85 kcal
- Fat: 0.1g
- Carbohydrates: 21g
- Of which sugars: 18g
- Fibre: 2g
Love this recipe? Here’s what to do next
So there you are – a pan, a handful of ingredients and you’ve got a homemade cranberry sauce that knocks the jarred stuff out of the park. It’s bright, festive and makes everything on the plate taste that bit more special.
If you’ve tried this, let me know your tweaks in the comments – do you go heavy on the orange, add a splash of port, or sneak in a bit of chilli? And if you know someone still buying the supermarket jar every year, give this a share on WhatsApp or socials and gently nudge them to the homemade side.
Want more easy festive wins like this? Join the Yorkshire Pudd newsletter and get a free “10 Festive Recipes” mini e-book, including printable recipe cards for Christmas dinner classics and a couple of cheeky desserts. Pop your email in, download your recipes, and let’s make this Christmas dinner your calmest, tastiest yet.
Frequently asked questions
How far ahead can I make cranberry sauce?
You can make it up to a week in advance and keep it in the fridge. The flavour actually improves after a day or two as everything mellows and thickens.
Can I use frozen cranberries for this sauce?
Yes, frozen cranberries work perfectly. Use them straight from the freezer, no need to defrost, and cook as normal until they pop and the sauce thickens.
How do I fix cranberry sauce that is too runny?
Simmer it for a few more minutes to reduce, stirring often. Remember it will thicken further as it cools, so don’t overcook or it may turn jammy.
Is it possible to make cranberry sauce without sugar?
You can swap sugar for maple syrup, honey or your favourite sweetener. Add gradually and taste as you go because cranberries are very sharp and easy to oversweeten.
Can I freeze homemade cranberry sauce for later?
Absolutely. Cool completely, transfer to an airtight container and freeze for up to three months. Defrost overnight in the fridge and stir before serving or reheating.
