Whole Berry Cranberry Sauce (Easy Homemade Recipe)
This Whole Berry Cranberry Sauce has a perfect sweet-to-tart ratio and pairs nicely with savory poultry dishes and creamy cheeses.
What is Whole Berry Cranberry Sauce?
Whole Berry Cranberry Sauce is a quick, stove-top jam made with fresh or frozen cranberries, sugar (or sweetener of choice), and some aromatics such as orange zest, cinnamon, and star anise. It has a tart, sweet taste with a hint of warming spices. Cranberry sauce is traditionally served alongside turkey at American Thanksgiving and can be used in place of jam for all kinds of spreads and glazes. It’s so delicious!
Why We Love This Recipe
- Simple ingredients and easy to make
- Make-ahead friendly
- Balanced sweet and tart flavor with a hint of warming spices that compliments savory dishes and creamy cheeses perfectly
- Adds a homemade, thoughtful touch to the dinner table
Ingredients
- Cranberries (fresh or frozen) – the base for this quick, stove-top jam
- Orange juice and orange zest – for brightness and depth of flavor
- Cinnamon stick – subtly warming and aromatic
- Star anise – slight licorice flavor and incredible fragrance
- Brown sugar or real maple syrup – sweetness with the gentle notes of either molasses (in the brown sugar) or rich maple add depth of flavor
- Water – to control the texture and thickness of the cranberry sauce
Pro Tip: Maple syrup is a really lovely addition here as it offers a sweetness with maple undertones and an incredible depth of flavor. It also adds a lusciousness to the texture that is unlike any other cranberry sauce we’ve tasted!
How to Make Whole Berry Cranberry Sauce
- Step 1 – Rinse and pick through the cranberries. Use your hands to feel for any that are extremely hard or have gone squishy or soft and discard them.
- Step 2 – Over medium-low heat, add 1/2 cup water and the cranberries to the sauce pan and cover with a lid. Allow the berries to cook until they start to pop and release their juice, about 5 minutes. Stir occasionally to avoid burning and to ensure the berries don’t stick to the bottom of the pan.
- Step 3 – Add the aromatics to the pan: cinnamon stick and star anise. Give it a stir, and stir frequently to avoid scorching the jammy sauce.
- Step 4 – Pour the fresh orange juice into the pan along with the zest. Allow to simmer on low heat, lid off, until most of the berries have burst. Use the back of your spoon or a masher to break any remaining berries by pushing them against the side of the pan. Be careful – the hot juice can spray up and out of the pan!
- Step 5 – Add the sugar OR maple syrup to sweeten. Start with 1/2 a cup and add a bit more if you prefer a sweeter outcome. If needed, add more water one tablespoon at a time to keep the sauce from becoming too sticky and to create the consistency you prefer. Note that the cranberry sauce will gel and thicken further as it cools.
- Step 6 – Remove from the heat and discard the cinnamon stick and star anise. Allow to cool completely before scooping into a jar for storage. Refrigerate for up to five days or freeze for up to three months.
Tips for Success
- To check for doneness, coat the back of a spoon with the cranberry sauce and swipe your index finger through the sauce. If it leaves a streak, it’s ready to cool.
- Avoid adding too much water up front as it’s easier to add more, bit by bit, than it is to thicken the sauce if it’s too runny.
- Try adding your favorite warming spices in addition to, or in place of, the cinnamon stick and star anise. Play with the flavors and make it your own!
Hosting Notes
- Serve as an unexpected jam on your next cheese board (pairs excellently with chevre and brie!)
- Store in a Mason jar, tie with ribbon or twine, and give a gift to your neighbor.
- Add a teaspoon to your seltzer water and stir for a refreshing mocktail.
- Make ahead of time to bring some ease into the busy holiday season.
Variations
- For a spring or summer variation, use frozen cranberries along with blueberries or strawberries for a seasonal flavor profile
- Keep some of the berries whole or “unpopped” for a more tart, textured version
- Add two tablespoons of cranberry sauce to your favorite vanilla frosting or whipped cream and add to your favorite desserts
Make Ahead, Storage & Freezing
- Allow the cranberry sauce to cool before storing in an airtight container
- Store in the refrigerator for up to 5 days
- Store in the freezer for up to 3 months
Frequently Asked Questions (FAQ)
Place cranberries, water, orange juice, orange zest, aromatics, and sugar into a medium saucepan on medium heat. Simmer until the berries bust and the sauce thickens.
Can I use fresh or frozen cranberries for cranberry sauce? Yes! Either (or both!) work perfectly. If the cranberries are still frozen, they will take about 5 minutes longer to cook down than if you are using fresh cranberries.
To check for doneness, coat the back of a spoon with the cranberry sauce and swipe your index finger through the sauce. If it leaves a streak, it’s ready to cool. Remember, it will continue to thicken as it cools.
It’s possible there’s too much water or liquid in the pan OR your berries may need a bit more time simmering. Use the back of your spoon or a potato masher to break down any whole berries that may be in tact and simmer for another 5 minutes. Remember, the cranberry sauce will continue to thicken as it cools.
You may need to add a bit more liquid (water, orange juice) to the sauce. Reduce the heat, add liquid 1 tablespoon at a time until you reach your desired consistency.
What to Serve with Whole Berry Cranberry Sauce
This cranberry sauce is infamously served with my Dry Rub Chicken Wings on repeat. It mimics the deliciousness of Thanksgiving dinner (without the hassle of cooking an entire turkey).
Also try serving as the sweet, tart jam on your next cheese board for a surprising flavor addition. It pairs so nicely with a creamy goat cheese or brie.
Whole Berry Cranberry Sauce
Equipment
- Colander
- Medium sauce pan with lid
- Wooden spoon or Spatula
- Potato Masher (optional, you can use the spoon to mash)
- Microplane / zester
- Measuring cups and spoons
- 16 oz Mason Jar with Lid
Ingredients
- 12 ounces Cranberries fresh or frozen
- 1/4 cup Orange juice fresh
- 1 teaspoon Orange zest
- 1 stick Cinnamon
- 1 star Star anise
- 1/2 cup Brown sugar or real maple syrup or white sugar
- 1/2 cup Water + more as needed
Instructions
- Rinse and pick through the cranberries. Use your hands to feel for any that are extremely hard or have gone squishy or soft and discard them.
- Over medium-low heat, add 1/2 cup water and the cranberries to the sauce pan and cover with a lid. Allow the berries to cook until they start to pop and release their juice, about 5 minutes. Stir occasionally to avoid burning and to ensure the berries don't stick to the bottom of the pan.
- Add the aromatics to the pan: cinnamon stick and star anise. Give it a stir, and stir frequently to avoid scorching the jammy sauce.
- Pour the fresh orange juice into the pan along with the zest. Allow to simmer on low heat, lid off, until most of the berries have burst. Use the back of your spoon or a masher to break any remaining berries by pushing them against the side of the pan. Be careful – the hot juice can spray up and out of the pan!
- Add the sugar OR maple syrup to sweeten. Start with 1/2 a cup and add a bit more if you prefer a sweeter outcome. If needed, add more water one tablespoon at a time to keep the sauce from becoming too sticky and to create the consistency you prefer. Note that the cranberry sauce will gel and thicken further as it cools.
- Remove from the heat and discard the cinnamon stick and star anise. Allow to cool completely before scooping into a jar for storage. Refrigerate for up to five days or freeze for up to three months.
Nutrition
This Whole Berry Cranberry Sauce makes a lovely hostess gift. It also freezes really well, right in the jar! Just be sure to leave about an inch of space between the jam and the lid to allow for expansion.
