Forget the canned stuff—this truly is the Best Ever Cranberry Sauce. It’s a vibrant, perfectly balanced blend of tart berries, sweet citrus, and warm spice that will become the star of your holiday table. After years of testing, I’ve perfected this simple stovetop method that yields a glossy, jammy sauce with incredible depth of flavor in under 30 minutes.

Best Ever Cranberry Sauce

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

¾ cup sugar
½ cup orange juice
½ cup water
12 oz fresh cranberries (rinsed and picked through)
pinch of salt
1 cinnamon stick
1 piece of orange peel (just use a potato peel or paring knife)

Instructions

Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.

Add cranberries, salt, cinnamon stick and orange peel.
Bring to a simmer over medium heat, stirring frequently.
Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
Let cool for at least 30 minutes. Cover and refrigerate until ready to use.

Can be made up to 3 days in advance.

🍳

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Best Ever Cranberry Sauce Recipe