My Whole Berry Cranberry Sauce is a wonderful combination of sweet and tart that makes for a perfect side dish for any table. The citrus addition that orange creates a burst of flavor that will have guests going back for seconds.
With its vibrant ruby-red color, making cranberry sauce from scratch is a sure-fire way to elevate the festive touches to your holiday meal. Its sweet and tangy flavor cuts through the richness of any heavier savory dish it's served alongside, making it the perfect accompaniment to your Thanksgiving or Christmas dinner.
Jump to:
- Why You Will Love This Cranberry Sauce with Whole Berries
- Ingredients
- Substitutions and Variations
- Recipe For Whole Berry Cranberry Sauce
- MORE RECIPES YOU WILL LOVE
- How to Store Cranberry Sauce with Whole Berries
- What to Serve with Whole Berry Cranberry Sauce
- Top Tip
- Frequently Asked Questions About Making Whole Berry Cranberry Sauce
- More Recipes You Will Love
- Whole Berry Cranberry Sauce Recipe
This Cranberry sauce recipe was inspired by my Herb Butter Turkey (and Gravy), and pairs well with Idahoan Mashed Potatoes, Old Fashioned Turkey Dressing, and Maple Brussel Sprouts. It is also the base that we created our Cranberry Sauce Muffins with, and they are so delicious!
Why You Will Love This Cranberry Sauce with Whole Berries
- Simple: A short ingredient list makes this an easy dish to create.
- Tradition: You will love this modern twist on a classic dish that everyone will love.
- Homemade: Give canned cranberry sauce an upgrade. Your new, easy, homemade cranberry sauce will be your new go-to version.
- Fresh: It's always nice to know exactly what ingredients are going into your food, without any artificial additives like this sauce's canned counterpart. It's only made with fresh cranberries and oranges, and real sugar.
- Presentation: The vibrant red of this cranberry sauce adds a beautiful pop of color to your holiday plate.
- Texture: Using whole cranberries adds a unique texture to this sauce.
- One Pan: Everything for this festive sauce comes together in a single pan.
Ingredients
A simple combination of cranberries, orange juice and zest, brown sugar and pure vanilla extract are all it takes to whip up this tasty accompaniment to your dinner.
See the recipe card below for the exact quantities of each ingredient.
- Cranberries: This is the fresh, tart flavor to get the dish started.
- Light Brown Sugar: Adds sweetness to soften the tartness of the cranberries.
- Orange: The zest adds orange flavor without the added acidity that the juice will bring into the mix.
- Pure Vanilla Extract: A concentrated vanilla flavor to add an unexpected flavor.
- Water: This aids in breaking down the cranberries and helps to create the sauce.
For this recipe, you'll want to have on hand a medium saucepan, spatula, measuring cups and measuring spoons, a citrus juicer, and a zester.
Substitutions and Variations
Love this recipe but want to make it your own? Here are some helpful ideas for you to change this cranberry sauce.
- Spices: Spices like cinnamon, clove, and nutmeg add a delicious warmth to cranberry sauce.
- Maple: Substituting light brown sugar with pure maple syrup adds a slightly different flavor to your sauce.
- Ginger: Freshly grated ginger added to your homemade cranberry sauce will add a hint of spice and heat.
Recipe For Whole Berry Cranberry Sauce
Whole berry cranberry sauce comes together quite easily with a little bit of time and patience. You will love this one pan dish. It makes for easy tidying before enjoying the delicious flavors of this sauce.
On medium heat, in a medium saucepan, add water, brown sugar, and freshly squeezed orange juice. Heat until the sugar is dissolved and bring to a rolling boil. Then add cranberries and keep a light boil for 15-20 minutes, stirring occasionally until most of the berries have popped. Add the orange zest and pure vanilla extract and cook for an additional 5 minutes.
Hint: You can add more brown sugar if you find the cranberry sauce on the bitter side.
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How to Store Cranberry Sauce with Whole Berries
This dish can be stored very easily, making it the perfect dish to make ahead and serve as needed.
- Refrigerator: Once cooled, you can place in an airtight container to store for 10 to 14 days.
- Freezer: Place in a freezer-safe container or storage bag and keep frozen for up to one month.
- Reheating: If frozen, you can thaw in the refrigerator overnight. Alternatively, place the bag of cranberry sauce in a bowl of warm water. You can then warm it up on low on the stovetop or in the microwave.
What to Serve with Whole Berry Cranberry Sauce
This side dish works with almost any dinner you may be serving. You will commonly serve it with turkey. You can also pair it with duck breast, chicken and even pork or beef dishes.
- Herb Butter Turkey and Gravy: This is our absolute favorite recipe to pair with cranberry sauce. The sweetness of the cranberries complement the savory turkey perfectly.
- Old Fashioned Turkey Dressing: A classic savory side dish that benefits from the balance of sweetness that cranberry sauce brings.
- Idahoan Mashed Potatoes: No holiday meal is complete without a delicious, creamy, potato side.
Top Tip
You can make The Best Homemade Cranberry Sauce by allowing most of the cranberries to burst open. As they heat they will pop open, making them softer. You can keep a handful of them whole to ensure a great, balanced texture.
Frequently Asked Questions About Making Whole Berry Cranberry Sauce
Do you have questions about Cranberry Sauce with Whole Berries? Here are some answers that might help!
Yes. Use the same amount of frozen cranberries as you would fresh cranberries, and cook them down for a little longer, as there may be more liquid. They don't need to be thawed beforehand, and can be used directly from frozen.
Cranberry sauce will naturally thicken as it sets. You can cook it down further if you find that it is still too thin; this helps to reduce some liquid.
Absolutely! You might find it tastes even better made ahead, as the flavors will have had more time to meld.
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Whole Berry Cranberry Sauce Recipe
Equipment
- Medium Saucepan
- Spatula
Ingredients
- 100 grams light brown sugar about ½ cup
- ⅔ cup water
- ⅓ cup freshly squeezed orange juice about 1 orange
- 1 12- ounce bag cranberries rinsed and lightly dried
- 1 teaspoon orange zest
- 1 teaspoon pure vanilla extract
Instructions
- Combine sugar, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugar is dissolved and bring to a rolling boil.
- Add cranberries and return to a rolling boil for 15 minutes stirring occasionally until most of the berries have burst.
- Add the orange zest and pure vanilla extract and cook for an additional 5 minutes.
- Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.
- Cover and refrigerate at least 2 hours before serving.
- Combine the remaining cranberries, water, orange juice, and brown sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium. While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 15 more minutes.
- Remove from heat and stir in ½ cup reserved cranberries, orange zest, and vanilla extract. Sauce will continue to thicken as it cools.
- Sauce is excellent served warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Make sure you zest your orange before squeezing for the juice!
- If you prefer a sweeter cranberry sauce, add an additional 50-100 grams of brown sugar to sweeten it up!
- For a smoother sauce, just use a hand immersion blender and blend to desired consistency.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
Eva Filer says
This recipe is so easy to make, I will never buy store-bought again. The tartness of the cranberries shines through but it is paired nicely with some sweet and citrus flavors!
Nicole says
I had finished making your pecan pie and wanted to see what other awesome recipes you may have and I stumbled across this one and wow easy and delicious and telling my guests that I made it myself they were “ wow’d” and honestly why would I buy something from a can when I can make something like this that fast and easy!
Eva Filer says
We love this one too! You will have to try our Cranberry Sauce Muffins IF you have any leftover. So happy you and your guests loved it!
Seija says
This was such a good complement to our Thanksgiving dinner, and we even added some to top leftover turkey sliders the next day. The subtle orange flavour is so refreshing.
Eva Filer says
Oh that is such a brilliant idea! Thank you so much for sharing that with us!