This homemade cranberry sauce that is so extremely flavorful and SO easy! Cranberries, dark brown sugar, orange juice are simmered together until perfect!

Today I have for you guys, cranberry sauce.

Not cranberry jelly, this is the real deal, better-than-the-can… cranberry sauce. I was actually considering making that the title of this recipe. But changed my mind and kept it simple.

Soooo I think it’s pretty safe to assume cranberry sauce will be gracing a lot of tables this Thanksgiving… sooooo why not make it from scratch? Did you know it only takes 6 ingredients and is probably the easiest of all the recipes that you’ll be whipping up that day, so jump on it!

I’m actually not making this for Thanksgiving. Wha-what? It’s for something else, something I’ll be posting in the next week or so. Something dessert-y. So stay tuned for THAT. But first, you need those four ingredients I was talking about.

1.brown sugar 2.white sugar 3.a pinch of salt juice 5.water 6.cranberries

May I suggest picking through the bag of cranberries? ^^^ Because there’s a good chance  ^^^ you’ll come across a few crans’ that still have the stem attached… in this bag there was only 3… not bad.

Then I give’em all a quick rinse under the tap.

In a sauce pan over medium heat add in the sugars, 3/4 cup of orange juice {freshly squeezed or not}, a quarter cup of water and a pinch of kosher salt. Heat that up, stirring occasionally until the sugar has dissolved.

Then add in all the cranberries and stir.

Stand by so there is no risk of the sugary liquid boiling over, and cook for 10 minutes. I put a lid on it half way ever since a cranberry burst and squirted 3 feet and scorched my neck. Yeah, it happens… so stand guard.

Once the cranberries are soft, transfer them to a medium bowl to cool. And as it does that, the liquids will thicken up.

Serve cool or otherwise put it in a container with a tight fitting lid and pop it in the fridge. It should keep for a month… maybe longer.

And there you have it! Now, I like mine on the chunkier side, but feel free to puree it for a smoother consistency!


Enjoy! And if you give this Homemade Cranberry Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Homemade Cranberry Sauce
Yield: about 3 cups

Homemade Cranberry Sauce

This homemade cranberry sauce that is so extremely flavorful and SO easy! Cranberries, dark brown sugar, orange juice are simmered together until the cranberries burst and create sweet and tart sauce.

Prep Time 5 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 20 minutes


  • 1/2 cup of dark brown sugar
  • 1/2 cup of white sugar
  • 3/4 cup of orange juice
  • 1/4 cup of water
  • A pinch of kosher salt
  • 12 ounces fresh cranberries


  1. Pick through the cranberries and discard any stems and then give them a quick rinse.
  2. In a saucepan over medium heat combine the sugars, orange juice, water and salt. Stir until the sugars dissolve.
  3. Add in the cranberries and place a lid on half way and simmer for 10 minutes or until the cranberries have burst and softened.
  4. Transfer to a large bowl to cool, then chill until serving.
  5. Store in a container with a tight-fitting lid for up to a month (maybe longer).
  6. For a smoother consistency, puree it in a food processor or blender!

[this post contains affiliate links.]