Why You’ll Love 20-Minute Classic Cranberry Sauce Homemade for Turkey Perfection Recipe

I love this recipe because it’s simple, fast, and made with just a few wholesome ingredients. I like that it tastes so much fresher than store-bought versions and can be made ahead of time, which takes stress off holiday cooking. The hint of orange adds warmth and depth without overpowering the cranberries.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

340g fresh cranberries
200g granulated sugar
240ml water
1 orange (zest and juice)

Directions

I start by rinsing the cranberries under cold water and draining them well. I add the cranberries, sugar, water, and orange zest to a saucepan and place it over medium heat.

I bring the mixture to a boil, stirring occasionally so the sugar dissolves evenly. Once boiling, I reduce the heat and let it simmer for about 10 to 15 minutes. As it cooks, the cranberries burst and the sauce naturally thickens.

I remove the saucepan from the heat and stir in the fresh orange juice. I let the cranberry sauce cool, allowing it to thicken further before serving.

Servings and Timing

This recipe makes about 2 cups of cranberry sauce. Prep time takes around 5 minutes, cook time is about 15 minutes, and total time comes to roughly 20 minutes.

Variations

I sometimes add a cinnamon stick while the sauce simmers for extra warmth. When I want a less sweet sauce, I reduce the sugar slightly and taste as I go. I also enjoy adding a splash of vanilla for a subtle twist.

Storage/Reheating

I store the cranberry sauce in an airtight container in the refrigerator for up to one week. I serve it chilled or let it come to room temperature before serving. If needed, I gently reheat it on the stovetop.

FAQs

Can I make this cranberry sauce ahead of time?

I usually make it a few days ahead since it stores very well.

Do I need to use fresh cranberries?

I prefer fresh for the best texture, but frozen cranberries work too.

Why does the sauce thicken as it cools?

The natural pectin in cranberries helps it set as it cools.

Can I reduce the sugar?

I can adjust it to taste, especially if I prefer a more tart sauce.

Is the orange flavor strong?

I find it subtle and complementary, not overpowering.

Can I freeze cranberry sauce?

I freeze it in airtight containers for up to 2 months.

What should the texture be like?

I like it thick but still spoonable, similar to a loose jam.

Can I blend the sauce smooth?

I sometimes blend it if I want a smoother consistency.

Does this work for more than turkey?

I enjoy it with chicken, sandwiches, and even desserts.

Can I double the recipe?

I easily double it using a larger saucepan.

Conclusion

This 20-minute homemade cranberry sauce is one of my favorite additions to any holiday table because it’s fresh, vibrant, and incredibly easy to prepare. I love how the simple ingredients come together into a sauce that perfectly complements turkey and makes any meal feel complete.