This homemade Cranberry Sauce recipe is easy to make with fresh or frozen cranberries, orange juice, and the BEST add-ons like honey, cinnamon, nutmeg, and more!
Add the water, orange juice, sugar, honey, lemon juice, cherry juice (if using), cinnamon, and nutmeg. Stir to combine.
Bring to a boil, then reduce to a simmer. Simmer for 10-12 minutes, the cranberries will have burst and some of the liquid will have reduced.
Remove from heat and let it cool completely. There will still be some liquid, it will continue to thicken upon standing.
Transfer to the fridge and let it cool completely for 2 hours. You can also store it in an airtight container and serve up to 5 days later.
Notes
Pro Tips:
Cherry Juice- I use 1 tbsp. of juice from a jar of Maraschino cherries.
Additions: Blueberries, orange or lemon zest, 1/2 tsp vanilla, raisins, pecans, maple syrup, diced apples/pears make great additions to cranberry sauce!
Brown Sugar can be used instead of white as well, it'll add a subtle molasses flavor.
Leftovers are great on biscuits, sandwiches or sliders! (My Dinner Rolls make great slider buns as well!) It's also great when swirled into cottage cheese!
Storage:
Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.