This homemade cranberry sauce from scratch is seriously so easy to make and is far superior to the canned ones. This holiday season, take a few minutes to whip up this delicious cranberry sauce. It’s so worth it! Made with fresh whole cranberries, spiced with cinnamon and orange zest, this will not disappoint. It’s amazing how good this is and such a great addition to your Thanksgiving table.

You Will Never Go Back
There are a few certain things about Thanksgiving dinner that are just worth spending the extra time and effort to make from scratch. One of these is the cranberry sauce. I started making cranberry sauce from scratch about 5 years ago and I will NEVER go back! If you can boil a pot of water, you can make this, it’s really that easy. This has nothing on that jellied concoction.
Uses
Yes, cranberry sauce is a staple must-have on pretty much every Thanksgiving table, but you can use it for so many things this coming holiday season. I love pairing it with a brie and putting some out on a charcuterie board. The sweet tangy tart of the cranberry sauce really pairs well with savory. You can really treat it as a relish. Here are a just few ways I like to use it.
- On top of cheese and crackers
- As an accent relish for charcuterie boards
- Topped on a baked brie with chopped pecans
- Use as preserves on english muffins or toast
- Leftover turkey sandwiches (duh!)
- On top of waffles or pancakes

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Ingredients:
- 12 oz bag of fresh, whole cranberries
- The zest and juice of one orange
- 6 cinnamon sticks (I like to buy these sticks in bulk because I use them a lot during the holidays)
- 1/2 cup pure maple syrup
- 1/2 cup pure apple juice
- Pinch of salt
Directions:
- In a colander, rinse your cranberries throwing out any that feel mushy.
- Pour cranberries into a medium sauce pan.
- Cover with apple juice and syrup.
- Add cinnamon sticks and salt.
- Add the zest and juice of the orange.
- Heat your cranberries on medium to high until it starts to simmer, and the cranberries start to pop, then lower medium/low.
- Allow to simmer, stirring occasionally for about 12-15 minutes or until the cranberry sauce is the desired consistency. (It will thicken the longer you cook.)
- Remove from heat and allow to cool before storing in an airtight container.



Cranberry Sauce from scratch

This homemade cranberry sauce is made from whole cranberries, orange zest and spiced with cinnamon. It makes the perfect addition to the Thanksgiving table or served as a relish for charcuterie.
Ingredients
- 12 oz bag of fresh, whole cranberries
- The zest and juice of one orange
- 6 cinnamon sticks
- 1/2 cup pure maple syrup
- 1/2 cup pure apple juice
- Pinch of salt
Instructions
- In a colander, rinse your cranberries throwing out any that feel mushy.
- Pour cranberries into a medium saucepan.
- Cover with apple juice and syrup.
- Add cinnamon sticks and salt.
- Add the zest and juice of the orange.
- Heat your cranberries on medium to high until it starts to simmer, and the cranberries start to pop, then lower medium/low.
- Allow to simmer, stirring occasionally for about 12-15 minutes or until the cranberry sauce is the desired consistency. (It will thicken the longer you cook.)
- Remove from heat and allow to cool before storing in an airtight container.
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