This cranberry sauce recipe is simply the best. This easy to follow recipe will convert your most cranberry-sauce-skeptical guests that they’ll be asking for leftovers.

Bowl of cranberry sauce that is garnished with cinnamon sticks and orange peel, place on a wooden hutch with candles and cloth napkin.

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I have vivid memories sitting at the Thanksgiving table with my family and seeing canned cranberry “sauce” sitting idly on a plate, with fresh indentation marks from the can it came from. You could not pay me to eat it. I didn’t get it. How are people eating this? Then my mom came up with this recipe to flip the script on cranberry sauce, and I’m so grateful she did.

Not only is this cranberry sauce simple to make, it smells heavenly. It adds the most beautiful rich cranberry red color to your table. And, most importantly, it tastes delicious. I’ve converted many cranberry sauce naysayers with this beloved recipe. Now, they no longer need to make special requests that I bring it to a shared meal because it’s a given that it will be there to enjoy.

Because it really is the best cranberry sauce ever.

And one final thing: it’s delicious on leftover sandwiches, on turkey, or just on its own (it might be even better the next day)!

Ingredients for best ever cranberry sauce recipe (microplane fine grater/zester, orange juice, ground ginger, cranberries, water, orange, cinnamon, brown sugar, and crystalized ginger).

Recipe: Best Cranberry Sauce

24 ounces of fresh cranberries
1 cup packed dark brown sugar (light brown sugar will work as well; dark brown is my personal preference)
1 1/2 cups water
1 medium orange
3/4 cup orange juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/4 cup of crystallized ginger.
Optional: cinnamon sticks and orange slice for garnish.

Cooking Instructions

Step 1: Rinse cranberries.

Step 2: Combine cranberries, brown sugar, water, orange juice, ginger, and cinnamon (first 6 ingredients) into a medium saucepan. Leave uncovered.

Step 3: Bring to a boil over medium high heat.

Photo of 24 ounces of fresh cranberries, 1 cup packed dark brown sugar (light brown sugar will work as well; dark brown is my personal preference), 1 1/2 cups water, 1 medium orange, 3/4 cup orange juice, 1 teaspoon ground ginger ,1 teaspoon ground cinnamon in medium sauce pan on white and grey quartz counter top of best cranberry sauce ever recipe.

Image of cranberries o a stove stop cooking in a medium saucepan with wooden spoon

Step 4: Meanwhile, zest orange with a fine grater and chop crystalized ginger. Set aside.

Woman using fine grater to zest orange on wooden cutting board on grey and white quartz countertop.

Woman cutting crystalized ginger with large knife on wooden cutting board on white and grey quartz counterop.

Step 5: Once your cranberry sauce has reached a light boil, reduce heat to medium to medium low heat.

Step 6: Let cranberry sauce simmer while stirring occasionally for 15-25 minutes.

Cranberries in medium sauce pan at a light boil on stovetop with wooden spoon.

Cranberries in medium saucepan next to wooden spoon on stove top showing cranberry sauce thickening for best cranberry sauce ever recipe.

Step 7: Once cranberries have split and consistency is starting to thicken, gently stir in chopped crystallized ginger and orange zest.

1 tablespoon of orange zest and 1/4 cup of chopped crystalized gingers on wooden cutting board.

Cranberry sauce in medium sauce pan on stove top while woman adds chopped crystalized ginger into cranberry sauce.

Step 8: Turn off burner. Let cranberry sauce sit to continue thickening.

Step 9: This cranberry sauce is just as tasty when served warm or cold, so let cool to your preference.

Step 10: Transfer to serving dish (or storage container if you’re making ahead of time).

Step 11: Garnish with cinnamon sticks and orange slice, if you wish.

Enjoy!

Cranberry sauce in blue and white serving bowl on wooden hutch with candles, gingham cloth napkin, serving spoon, and vase of rosemary.

Frequently Asked Questions

Can I make this cranberry sauce ahead of time?

Yes! You can make it a day or two ahead of time and keep in your refrigerator, or you can make it way ahead of time and freeze it for 2-3 months. If your cranberry sauce is thicker than you’d like, simply add a little orange juice or water when you heat it up to thin your cranberry sauce.

My cranberry sauce is thick. What do I do?

Stir in a little water or orange juice, one tablespoon at a time.

My cranberry sauce is not thickening, what do I do?

Continue cooking at a nice simmer. It may take a little longer than the recipe indicates depending on your stove.

Can I use ginger zest instead of crystalized ginger?

This is totally up to you! I personally love the texture and flavor the crystalized ginger adds. If you you don’t have crystalized ginger and/or ground ginger, I think adding ginger zest is better than adding no ginger at all.

Bowl of best ever cranberry sauce recipe on wooden hutch next to candles and vase of rosemary.

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Gingham Cloth Napkins

Dish towels (These dish towels are some of the most absorbent ones I can find!)

Measuring cups

Measuring Spoons here and here

Pyrex glass measuring cup set

Print Recipe

Best Ever Cranberry Sauce

This delicious, easy-to-make cranberry sauce recipe is the perfect addition to your holiday menu.

Prep Time20

Cook Time30

Time to cool10

Total Time1

Course: Side Dish

Servings: 8

Author: danakatrena

Equipment

Colander
Measuring cups
Measuring spoons
Medium saucepan
Wooden spoon
Microplane Fine Grater/Zester
Serving dish and spoon

Ingredients

24 ounces of fresh cranberries
1 cup packed dark brown sugar
1 1/2 cups water
3/4 cup orange juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon orange zest
1 medium orange
1/4 cup of crystallized ginger
Optional: cinnamon sticks and orange slice for garnish

Instructions

Rinse cranberries.
Combine cranberries, brown sugar, water, orange juice, ginger, and cinnamon (first 6 ingredients) into a medium saucepan. Leave uncovered.
Bring to a boil over medium high heat.
Meanwhile, zest orange with a fine grater and chop crystalized ginger. Set aside.
Once your cranberry sauce has reached a light boil, reduce heat to medium to medium low heat.
Let cranberry sauce simmer while stirring occasionally for 15-25 minutes.
Once cranberries have split and consistency is starting to thicken, gently stir in chopped crystallized ginger and orange zest.
Turn off burner. Let cranberry sauce sit to thicken.
This cranberry sauce is delicious when served warm or cold, so let cool to your preference.
Transfer to serving dish (or storage if you’re making ahead of time).
Garnish with cinnamon sticks and orange slice, if you wish.
Enjoy!

Notes

You can make this cranberry sauce a day or two ahead of time and keep in your refrigerator, or you can make it way ahead of time and freeze it for 2-3 months. If your cranberry sauce is too thick, stir in a little water or orange juice, a tablespoon at a time. If your cranberry sauce is too thin, continue cooking at a nice simmer.

Image of sauce pan full of cranberries, ground ginger, and cinnamon on black and white striped towel on grey and white quartz counter.

How did you like this recipe? Let me know in the comments below!

Do you have holiday family recipes or traditions? I’d love to hear what you make for the holidays.