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Cranberry sauce is so easy to make at home that I learned how to make it when I was a teenager. (And I’ve been in charge of it for holidays ever since!) Once you try it with fresh ginger added in, you’ll never want to make it any other way again.
To keep this recipe naturally sweetened, I’ve swapped white sugar for pure maple syrup. The flavor pairs beautifully with ground cinnamon and ginger, so your home will smell amazing as it simmers to perfection.
This is an ideal recipe to make ahead of time for a big holiday meal. It can be stored in the fridge for several days in advance, so it’s one less thing to worry about as you prepare to feed a crowd.
⭐⭐⭐⭐⭐ Featured Review
“This is the absolute BEST cranberry sauce I’ve ever had, even my mom (who never deviates from her way) loved it and everyone always asks for the recipe. I always dread when fresh cranberries go out of season because I can’t make it anymore.” -Katie
Cranberry Sauce Ingredients
- Fresh Cranberries. This recipe calls for a 12-ounce bag of cranberries because that’s how I often find them available at the store. If you want to make a larger batch, this recipe is easy to double.
- Maple Syrup. This natural sweetener adds the perfect amount of sweetness and a richer flavor, without making it taste “too sweet.”
- Orange Juice. Oranges and cranberries complement each other, so adding orange juice to this recipe enhances the overall flavor. (If you want a more pronounced orange flavor, you could also add a bit of orange zest.)
- Cinnamon. A dash of ground cinnamon makes this cranberry sauce feel special, like it’s perfect for a Fall meal. It’s optional, but delicious.
- Fresh Ginger. I dare say this ingredient is not optional, because it takes the flavor over the top. Use a microplane to finely mince it into your cranberry sauce. Once they taste it, your guests will all ask for the recipe!
How to Make Fresh Cranberry Sauce
Step 1:
Start by rinsing the cranberries. Add them to a fine-mesh strainer and rinse them well. Remove any berries that look soft or bruised.
Transfer the rinsed cranberries to a medium saucepan over medium-high heat and add the maple syrup, orange juice, cinnamon, and ginger.
Step 2:
Place the pan on the stovetop over high heat. Bring the liquid to a boil, then lower the heat and simmer the cranberries, stirring often.
The cranberries will start popping and bursting as they cook. This is a good sign!
Step 3:
After 5 to 10 minutes of cooking and stirring, the cranberries should be soft enough to mash against the bottom and side of the pot. Use the spatula to mash them as you stir.
(Feel free to leave some whole, too. The texture is up to you!)
Important Note: Don’t let the cranberries cook for longer than 15 minutes, or the pectin that the cranberries contain may start to break down. This can prevent the sauce from thickening as it chills.
Serving and Storage Tips
Once the cranberry sauce has thickened on the stove, remove it from the heat and let it cool to room temperature. Let it rest in a serving bowl if you plan to serve it soon, or transfer it to an airtight container and refrigerate until you’re ready to serve.
The cranberry sauce will thicken even more when it’s chilled. You can make this up to a week in advance, so it’s the perfect recipe to make the weekend before Thanksgiving or Christmas.
Serve the cranberry sauce chilled straight from the refrigerator, or let it come to room temperature for an hour on the counter before serving.
Fresh Cranberry Sauce (Easy Recipe!)
Ingredients
- 12 ounces fresh cranberries
- ¾ cup pure maple syrup
- ¼ cup orange juice*
- ½ teaspoon ground cinnamon
- 1 teaspoon fresh ginger , finely grated
Instructions
- Wash the cranberries and discard any soft ones.
- In a 1 1/2 quart sauce pot, combine the cranberries, maple syrup, orange juice, cinnamon, and ginger. Bring the mixture to a boil.
- The cranberries should burst as they cook, and the sauce will thicken. Be sure to stir often, to make sure nothing sticks to the pan, and press the cranberries against the side of the pan to help them break down and thicken the sauce.
- Make sure you don't cook the cranberries any longer than 15 minutes, or pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes before transferring to a storage container with a lid.
- Store in the fridge and allow to chill for at least 6 hours before serving. You can make this sauce up to 5 days in advance, to make your holiday meal a little easier!
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Notes
Nutrition
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If you try this homemade cranberry sauce recipe, please leave a comment and star rating below, letting me know how you like it.
Made this for Thanksgiving. Easy and delicious! Turned out amazing, everyone loved it!
Cranberry sauce is my absolute favorite Thanksgiving dish. I make it every year but decided to try this recipe for a change. WOW! The ginger took it to the next level! So delicious. I’ll definitely be using this recipe going forward! Not to mention it’s extremely easy to make and can be prepared in advance without compromising flavor or texture.
This is so good and so easy! I’ve been making it for a few years and we always look forward to it!
I have been making this for years. This recipe is truly the best. My whole family loves it. Put it this way, my daughter texted me from college the other day and informed me that she would be making the cranberry sauce this year!
I make this every year! It’s my go-to cranberry recipe. It’s easy and DELICIOUS! I look forward to it every holiday.