Thanksgiving Cranberry Sauce
Homemade cranberry sauce deserves a spot on every Thanksgiving table. This version keeps things classic — tart, bright cranberries cooked down with orange and a hint of allspice. The texture is thick and glossy, and the flavor is fresh without being overly sweet.
Classic Thanksgiving Side Dish
Cranberry sauce is one of those recipes that’s surprisingly easy to make. Everything goes into one pot, and about fifteen minutes later, you’ve got a beautiful, ruby-red sauce that looks (and tastes) like the holidays.
Ingredients for Thanksgiving Cranberry Sauce
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
Cranberry Juice – Deepens the flavor and gives the sauce its rich color.
Granulated Sugar – Sweetens the cranberries and helps the sauce set as it cools.
Fresh Cranberries – Provide tartness and structure. Look for firm, plump berries.
Dried Cranberries – Add extra flavor and a chewy texture.
Orange Marmalade – Brings in citrus flavor and gives the sauce a subtle, jam-like consistency.
Orange Juice and Zest – Brighten the flavor and add natural sweetness.
Ground Allspice – A warm spice that rounds everything out with a cozy holiday note.
How to Make Thanksgiving Cranberry Sauce
STEP ONE: Dissolve the Sugar.
Set a medium pot over medium heat. Add the cranberry juice and sugar. Stir until the sugar has dissolved completely.
STEP TWO: Cook the Cranberries.
Add both the fresh and dried cranberries. Cook for 10–15 minutes, stirring often, until most of the fresh cranberries have popped and the sauce has thickened slightly. Remove from heat.
STEP THREE: Add the Citrus and Spice.
Stir in the orange marmalade, orange juice, zest, and allspice. Mix gently until everything is combined.
STEP FOUR: Chill and Serve.
Let the sauce cool to room temperature, then cover and refrigerate until set and chilled throughout. Serve cold or at room temperature.
Make It Ahead
Cranberry sauce is one of those dishes that’s even better the next day. The flavor develops as it chills, so go ahead and make it a day or two before Thanksgiving. Keep it covered in the refrigerator until ready to serve.
Can I use Frozen Cranberries?
Yes, frozen cranberries work well in this recipe. There’s no need to thaw them first — just add them straight to the pot and increase the cooking time by a couple of minutes. The flavor and texture will be very similar to fresh, though the sauce may take slightly longer to thicken as the frozen berries release more liquid.
Storage
- Store leftovers covered in the refrigerator. Cranberry sauce keeps well for several days and can be served straight from the fridge.
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Thanksgiving Cranberry Sauce Recipe
Ingredients
- 2 cups cranberry juice
- 2/3 cups granulated sugar
- 2 pounds fresh cranberries
- 1 cup dried cranberries
- 1/3 cup + 1 tablespoon orange marmalade
- 1/4 cup orange juice
- 1 tablespoon + 1 teaspoon fresh orange zest minced
- 1/2 teaspoon ground allspice
Instructions
- Set a medium pot over medium heat. Add the cranberry juice and sugar. Stir until the sugar has dissolved completely.
- Add both the fresh and dried cranberries. Cook for 10–15 minutes, stirring often, until most of the fresh cranberries have popped and the sauce has thickened slightly. Remove from heat.
- Stir in the orange marmalade, orange juice, zest, and allspice. Mix gently until everything is combined.
- Let the sauce cool to room temperature, then cover and refrigerate until set and chilled throughout. Serve cold or at room temperature.
This post was updated on October 23, 2025.
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