Homemade Cranberry Sauce

Whether or not you’re a fan of it, cranberry sauce seems to be a non-negotiable staple on every Thanksgiving table. If I’m being honest, I wasn’t a fan growing up. Grandma's version was to tart and more like relish in my opinion. The other option was the canned version, you know, the kind that comes out perfectly cylindrical with those unmistakable can lines. It just never looked appealing to me. It wasn’t until I started making it myself, from scratch, that I realized how delicious cranberry sauce can be. When it’s done well, it adds the perfect bright, tangy counterbalance to all the rich, cozy Thanksgiving flavors.

The best part? Homemade cranberry sauce is incredibly simple. Truly. I’m always surprised more people don’t make it themselves because it requires minimal effort and only a handful of ingredients. Plus, since it needs time to cool and set in the fridge, it’s an ideal make-ahead dish. And on Thanksgiving, when most of us are juggling turkey timing, oven logistics, and a dozen sides, anything that can be prepped the night before feels like a gift. I’d much rather spend my holiday relaxing with family than hovering over the stove—wouldn’t you?

Below is my go-to recipe. It’s bright, slightly tart, and warmly spiced, with just a hint of orange that feels perfectly festive. Once you make it yourself, you might never go back to the canned stuff again.

HOMEMADE CRANBERRY SAUCE

SERVINGS: 6 I PREP TIME: 5 MIN. I TOTAL TIME: 25 MIN.

INGREDIENTS 12 oz bag of fresh cranberries, rinsed ½ cup fresh squeezed orange juice ½ cup cranberry juice 1/3 cup light brown sugar 1/3 cup granulated sugar ½ tsp vanilla extract ¼ tsp ground cinnamon ¼ tsp ground thyme Pinch of salt

Note: I like my cranberry sauce to still be slightly tart. If you prefer it sweeter, you can up the sugar to 1 cup. METHOD 1. In a medium saucepan heat the orange juice, cranberry juice and sugars over medium high heat. Bring to a boil. 2. Stir in ¾ of the cranberries along with the vanilla, cinnamon, thyme and salt. Return to a boil, reduce the heat to medium low and simmer until the cranberries have burst, about 15 minutes. 3. Add the remaining cranberries and cook 1-2 minutes more. 4. Remove from heat and allow to cool. Once cooled, place into a storage container and refrigerate until ready to use. *Questions? Ask me in the comments below!