This easy homemade cranberry sauce is made with fresh cranberries, fresh orange juice, lemon, a slice of ginger and a little maple syrup instead of white sugar. It cooks on the stovetop in about 20 minutes, or hands-off in the Instant Pot.
It’s bright, tangy and just sweet enough, thick and chunky but still saucy. Best of all, it’s even better made a few days ahead, which frees up the stove on Thanksgiving.
Why You’ll Love This Cranberry Sauce
- Five simple ingredients, with no canned shortcuts. I love knowing what’s in my food so making my own homemade cranberry sauce allows me to create something delicious without preservatives.
- No refined sugar. Maple syrup sweetens it, and you add it at the end so you can sweeten to taste. Alternatively you can use honey.
- Two ways to make it: stovetop or Instant Pot
- Make-ahead friendly. It thickens and tastes even better after a night in the fridge
Ingredients for Orange Cranberry Sauce
How To Make Cranberry Sauce on Stove Top
- Add the cranberries, orange juice, lemon juice and ginger to a medium heavy pot.
- Cover and cook on low for 18–20 minutes, until the cranberries are soft and blistered and most have popped.
- Remove the ginger slice.
- Mash the cranberries with the back of a wooden spoon or a potato masher, as chunky or as smooth as you like.
- Stir in the maple syrup, taste, and add more if you like it sweeter.
- Let it cool. It thickens a lot as it cools.
How To Make Instant Pot Cranberry Sauce
- Add the cranberries, orange juice, lemon juice and ginger to the Instant Pot and stir.
- Lock the lid and set the valve to sealing.
- Cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes. Release any remaining pressure.
- Remove the ginger, mash the cranberries, and stir in the maple syrup.
- Serving it the same day? Use Sauté for about 5 minutes to cook off some liquid.
silvia’s tips for the best cranberry sauce
💡 Judge thickness after it cools! Cranberries are full of natural pectin, so the sauce sets as it cools. You’ll find that with just a few ingredients you get almost a jelly-like cranberry sauce. It’s just lovely!
Troubleshooting:
➜ Too thick? Stir in a splash of orange juice or water.
➜ Too thin? Simmer uncovered for 3–5 more minutes.
➜ Too tart? Add maple syrup a tablespoon at a time.
What To Serve with Cranberry Sauce
Cranberry sauce is the bright, tangy finish that ties the whole Thanksgiving table together. Spoon it next to Oven Roasted Turkey Breast or Cranberry Glazed Turkey Breast, or serve it with Herb Roasted Chicken or Classic Prime Rib Roast for a smaller gathering. Planning the whole meal? My Complete Thanksgiving Dinner Menu has every course covered, from appetizers to dessert.
A few favorites from the menu that go perfectly with this sauce:
- Appetizers: Salmon Stuffed Mushrooms, Smoked Salmon Dip and Bacon Wrapped Asparagus
- Sides: Rustic Apple Sausage Stuffing, Easy Green Bean Casserole, Sweet Potato Casserole with Pecan Topping, Roasted Garlic Mashed Potatoes and Maple Roasted Brussels Sprouts and Apple Salad
- Soups and salads: Butternut Squash Apple Soup and Warm Farro Salad with Roasted Squash
- Breads: Pull Apart Dinner Rolls and Brazilian Cheese Bread (Pão de Queijo)
- Desserts and drinks: Cranberry Orange Cake, Healthy Baked Cinnamon Apples and a Cranberry Wine Spritzer
Leftovers are great in turkey sandwiches, on a cheese board, or spooned over yogurt or oatmeal. For more ideas, try Turkey White Bean Kale Soup or Ground Turkey Shepherd’s Pie with your leftover turkey.
Yes. This recipe uses maple syrup instead of white sugar. Cranberries are very tart, so some sweetener helps; add it after cooking so you can sweeten to taste.
The cranberries are soft and blistered and most have popped. It will look loose while hot and thicken as it cools.
It’s probably still warm. Let it cool completely, or simmer it uncovered for a few more minutes.
Up to 3 days before serving. It keeps in the fridge for up to 1 week, or in the freezer for up to 3 months.
Homemade Cranberry Sauce with Orange and Maple
Ingredients
- 16 oz fresh cranberries or frozen
- 1/2 cup orange juice, from 1 orange (plus zest)
- 1 whole lemon juiced, zest optional
- 1 inch slice fresh ginger, peeled
- 1/3 cup maple syrup, or to taste
Instructions
Stove Top Instructions
- Add the cranberries, orange juice, lemon juice and ginger to a medium pot.
- Cover and cook on low for 18–20 minutes, until the cranberries are soft, blistered and most have popped.
- Remove the ginger. Mash the cranberries with the back of a wooden spoon.
- Stir in the maple syrup. Taste and add more if you like.
- Let it cool before serving; it thickens as it cools.
Instant Pot Instructions
- Add the cranberries, orange juice and zest, lemon juice and zest, and ginger to the Instant Pot and stir.
- Lock the lid and set the valve to sealing. Cook on high pressure for 5 minutes.
- Let the pressure release naturally for 10 minutes, then release any remaining pressure.
- Remove the ginger, mash the cranberries and stir in the maple syrup.
- Serving the same day? Use Sauté for about 5 minutes to thicken.
Notes
- Sweetness: cranberries are very tart. Start with 1/3 cup maple syrup and add more a tablespoon at a time.
- Frozen cranberries: no need to thaw; add 2–3 minutes on the stovetop.
- Thickness: the sauce sets as it cools. Thin it with a splash of orange juice, or simmer uncovered a few minutes to thicken.
- Storage: fridge up to 1 week
Make ahead and storage
- Make ahead: cook it up to 3 days before Thanksgiving. It tastes even better the next day.
- Fridge: keep it in an airtight container for up to 1 week.
- Freezer: freeze for up to 3 months, then thaw overnight in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LOVE that I can make this delicious cranberry sauce ahead of time!! I’m pinning for next holiday season!
Awesome. Thanks so much Jessica!