Cranberry Sauce

Perfectly tart, sweet, and easy-to-make cranberry sauce! 

Course Side Dish
Cuisine American
Keyword cranberry sauce, cranberry sauce recipe
Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 20 minutes
Servings 6 -8 as a side
Calories 54 kcal
Author Chelsea


  • 1/2 cup 100% orange juice
  • 1/2 cup 100% cranberry juice
  • 1 bag (12 ounces) cranberries
  • Pinch of salt
  • 1/2 cup white sugar
  • 1/4 cup brown sugar (light or dark; I like dark best!)


  1. Wash and dry the cranberries. Make sure to check the cranberries for any stems or bad cranberries and remove. (Nothing ruins a good sauce like  branches in it!)

  2. In a medium-sized saucepan over medium heat, dissolve both sugars in the orange and cranberry juice. 

  3. Once the sugar is dissolved, stir in the cranberries and a pinch of salt. Bring the mixture to a boil over medium heat and then reduce to a simmer over medium low heat. Stir to blend and simmer for an additional 7-12 minutes. (Watch carefully as the sauce can bubble up a bit!) Some of the cranberries will burst and some will remain whole -- you can mash up more cranberries as desired. (If the sauce is thickening too quickly, low the temperature a bit and alternatively if it isn't thickening, increase the temperature a bit)

  4. Remove from heat and place sauce in a bowl. Cranberry sauce will thicken more as it cools. Store for up to a week in an airtight container in the fridge.