Homemade Cranberry Sauce

I’ve posted this recipe before but thought with Thanksgiving coming up it needed to be posted again. I never ate cranberry sauce before making my own, I only starting making it because I was making Thanksgiving dinner for my in-laws and they liked cranberry sauce and I couldn’t bring myself to buy any with HFCS or in a BPA lined can. I read several recipes and it seemed simple enough. While making it I tried it because I cook by taste and figured out, I do like cranberry sauce! Just not the crappy kind in a can.

It’s super easy to make and so much better. You can change it up to fit your taste, some people like to add apples or other fruits. Play around with it and see what you like. This is what I make, quite basic but so good.


  • 1 (12 ounce) bag fresh cranberries
  • 1 cup sugar
  • 1 cup orange juice


  1. Mix all ingredients in a sauce pan.
  2. Bring to boil
  3. Simmer until berries pop and if like me you like your cranberry sauce less lumpy just cook until it’s the texture you like. Be sure to stir every once an awhile. You can also put it in the blender for a bit after it cools if you like it even smoother.
  4. Chill until ready to serve. (though I end up eating a few spoonfuls while still warm)

This dish is great for taking to family gatherings and parties because most people think homemade cranberry sauce is really hard to make, you can choose if you want to let them think that or share the little secret. If you make homemade cranberry sauce, is this how you make it or do you add other things in it?

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  1. Sharon in IL says

    I do a similar version. I start by toasting pecans, then chopping them. One year I ran out of on, so I substituted some bitter orange marmalade. Wow! Add it all together, and you get a lot of flavor and texture in one little dish.

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