20 Delicious Cranberry Sauce Recipes Flavorful

Move over, canned cranberry sauce—there’s a whole world of vibrant, homemade flavors waiting to brighten your table! Whether you’re craving classic holiday nostalgia, a spicy kick, or a fresh twist with citrus and herbs, these 20 delicious cranberry sauce recipes are here to inspire your next meal. From quick stovetop versions to slow-cooked gems, get ready to fall in love with this tangy-sweet staple all over again.

Classic Homemade Cranberry Sauce

This vibrant, tangy-sweet cranberry sauce is a must-have for your holiday table—ready in under 20 minutes with just a handful of ingredients.

Ingredients:

• 12 oz fresh cranberries (about 3 cups)
• 1 cup granulated sugar
• 1 cup water
• 1 tsp orange zest
• 1 cinnamon stick (or ¼ tsp ground cinnamon)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine cranberries, 1 cup granulated sugar, 1 cup water, 1 tsp orange zest, 1 cinnamon stick, and a pinch of salt. Stir over medium heat until the sugar dissolves.
2. Bring to a simmer and cook for 12–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove the cinnamon stick and let cool to room temperature before serving. The sauce will keep thickening as it sits.

The magic here? The balance of bright citrus and warm cinnamon lets the cranberries shine—no canned sauce compares.

Tip: For a smoother texture, mash the cooked cranberries lightly with a fork or blend briefly with an immersion blender.

Orange Zest Cranberry Sauce

Bright, tangy, and just sweet enough, this cranberry sauce gets a citrusy lift from fresh orange zest—perfect for cutting through rich holiday dishes.

Ingredients

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1/2 cup orange juice
• 1 tbsp finely grated orange zest
• 1/4 tsp salt
• 1 cinnamon stick (optional)

Instructions

1. In a medium saucepan over medium heat, combine cranberries, sugar, orange juice, orange zest, salt, and cinnamon stick (if using). Stir until the sugar dissolves, about 2 minutes.
2. Bring to a simmer, then reduce heat to low. Cook for 10–12 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove the cinnamon stick and let cool to room temperature before serving. The sauce can be made up to 3 days ahead—store covered in the fridge.

The orange zest adds a sunny freshness that balances the cranberries’ tartness, while the cinnamon stick lends just a whisper of warmth. Serve it chilled or slightly warmed—it’s fantastic on everything from turkey sandwiches to vanilla ice cream.

Tip: For a smoother texture, pulse the cooled sauce in a food processor 2–3 times (don’t over-blend!).

Spiced Cranberry Sauce with Cinnamon

This warmly spiced cranberry sauce is a holiday must-have, with just the right balance of tartness and cozy cinnamon warmth.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup orange juice
• 1 cinnamon stick
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine cranberries, 1 cup sugar, 1/2 cup water, 1/2 cup orange juice, the cinnamon stick, 1/4 tsp ground cinnamon, and a pinch of salt. Stir to dissolve the sugar.
2. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15-18 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove the cinnamon stick and let cool to room temperature before serving. The sauce can be made up to 5 days ahead—store covered in the fridge.

The cinnamon stick infuses the sauce with a subtle woody depth, while ground cinnamon adds instant warmth—a double dose of spice that makes this version extra special.

Tip: For a looser sauce, add 1-2 extra tbsp of orange juice after cooking.

Maple Glazed Cranberry Sauce

This isn’t your average cranberry sauce—rich maple syrup and a hint of orange zest turn it into a glossy, sweet-tart showstopper.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup pure maple syrup
• 1/3 cup water
• 1 tbsp orange zest
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine cranberries, maple syrup, water, orange zest, cinnamon, and salt. Stir over medium heat until the mixture begins to simmer.
2. Reduce heat to low and cook for 12–15 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and let cool for 10 minutes before serving. The glaze will deepen in color as it sits.

The maple adds a caramel-like depth, while the orange zest brightens every bite—perfect for draping over roasted turkey or swirled into yogurt.

Tip: For a smoother texture, press the sauce through a fine-mesh sieve before cooling.

Rosemary Infused Cranberry Sauce

This fragrant twist on classic cranberry sauce balances sweet-tart berries with earthy rosemary for a holiday side that steals the show.

Ingredients:

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp orange zest
• 1/4 tsp kosher salt

Instructions:

1. In a medium saucepan over medium heat, combine cranberries, 1 cup sugar, and 1 cup water. Stir until sugar dissolves, about 3 minutes.
2. Add 1 tbsp rosemary, 1 tsp orange zest, and 1/4 tsp salt. Simmer uncovered for 12-15 minutes, stirring occasionally, until berries burst and sauce thickens slightly (it will continue to set as it cools).
3. Remove from heat and let cool to room temperature. Taste and adjust rosemary or sugar if desired.

The herbaceous rosemary and bright citrus elevate this sauce beyond the usual jarred varieties, while still keeping that nostalgic, jammy texture. Try it chilled for a firmer spread or slightly warm for pouring over desserts.

Tip: For deeper flavor, steep a whole rosemary sprig in the warm sauce for 10 minutes after cooking, then discard.

Cranberry Sauce with Apple Cider

This tangy-sweet cranberry sauce gets a cozy upgrade with apple cider, adding depth and a hint of autumn spice to your holiday table.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1 cup apple cider
• 3/4 cup granulated sugar
• 1 cinnamon stick
• 1/8 tsp salt
• 1 tsp orange zest

Instructions:

1. In a medium saucepan, combine cranberries, 1 cup apple cider, 3/4 cup sugar, 1 cinnamon stick, and 1/8 tsp salt. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer for 12–15 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and stir in 1 tsp orange zest. Discard the cinnamon stick.
4. Let cool to room temperature before serving, or refrigerate for up to 5 days.

The apple cider adds a subtle caramelized sweetness that balances the cranberries’ tartness, while the cinnamon and orange zest give it a festive aroma. Tip: For a smoother texture, press the sauce through a fine-mesh sieve after cooking.

Ginger and Honey Cranberry Sauce

This zesty, sweet-tart cranberry sauce gets a warm kick from fresh ginger and a touch of floral depth from honey—perfect for elevating your holiday table.

Ingredients:

• 12 oz fresh cranberries
• 3/4 cup honey
• 1/2 cup water
• 1 tbsp freshly grated ginger
• 1/2 tsp orange zest
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine cranberries, 3/4 cup honey, 1/2 cup water, 1 tbsp grated ginger, 1/2 tsp orange zest, and a pinch of salt. Stir to dissolve the honey.
2. Bring to a simmer, then reduce heat to low. Cook for 12–15 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and let cool to room temperature before transferring to a serving dish. The sauce can be made up to 3 days ahead—store covered in the fridge.

The ginger’s subtle heat and honey’s richness balance the cranberries’ brightness, making this far more interesting than your average canned sauce.

Tip: For a smoother texture, press the cooled sauce through a fine-mesh sieve—or leave it chunky for a rustic vibe.

Bourbon Cranberry Sauce

This boozy, tangy cranberry sauce is a showstopper—just a splash of bourbon deepens the flavor without overpowering the fruit.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup bourbon
• 1 tsp orange zest
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine cranberries, 1 cup granulated sugar, and 1/2 cup water. Stir until sugar dissolves, about 3 minutes.
2. Bring to a simmer and cook for 10 minutes, stirring occasionally, until cranberries burst and the mixture thickens slightly.
3. Reduce heat to low. Stir in 1/4 cup bourbon, 1 tsp orange zest, 1/2 tsp cinnamon, and a pinch of salt. Simmer for 2 more minutes to meld flavors.
4. Remove from heat and let cool to room temperature (it’ll thicken further as it sits).

The bourbon adds a subtle warmth that balances the cranberries’ tartness—perfect for spooning over turkey or even vanilla ice cream.

Tip: For a smoother texture, press the sauce through a fine-mesh sieve after cooking.

Cranberry Sauce with Pomegranate Seeds

This vibrant cranberry sauce gets a juicy upgrade with pops of pomegranate seeds—perfect for brightening up your holiday table or everyday meals.

Ingredients:

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup pomegranate juice
• 1/2 tsp orange zest
• 1/2 cup pomegranate seeds

Instructions:

1. In a medium saucepan over medium heat, combine cranberries, 1 cup granulated sugar, 1/2 cup water, and 1/2 cup pomegranate juice. Stir until sugar dissolves.
2. Bring to a simmer, then reduce heat to low. Cook for 12–15 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly.
3. Remove from heat and stir in 1/2 tsp orange zest and 1/2 cup pomegranate seeds. Let cool to room temperature (it will thicken further as it cools).

The tart cranberries and sweet pomegranate seeds create a lively contrast, while the orange zest adds a subtle citrusy depth. Serve chilled or at room temperature—it’s just as good on turkey as it is swirled into yogurt.

Tip: For a smoother texture, mash the cranberries lightly with a fork after cooking.

Vanilla Bean Cranberry Sauce

This isn’t your average cranberry sauce—the warmth of vanilla bean takes it from simple side to standout star.

Ingredients

• 12 oz fresh or frozen cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup orange juice
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine cranberries, 1 cup sugar, 1/2 cup water, 1/2 cup orange juice, and 1/4 tsp salt. Scrape the seeds from the vanilla bean into the pot and add the pod (or stir in vanilla extract).
2. Bring to a simmer over medium heat, stirring occasionally. Cook for 12–15 minutes, until cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove the vanilla bean pod and let cool to room temperature before serving.

The vanilla bean’s floral depth balances the cranberries’ tartness, making this sauce taste like it simmered all day—even though it’s ready in 20 minutes.

Tip: For a smoother texture, press the sauce through a fine-mesh sieve after cooking.

Cranberry Sauce with Jalapeño Kick

This tangy-sweet cranberry sauce gets a spicy upgrade with fresh jalapeño, balancing festive flavors with a subtle heat.

Ingredients:

• 12 oz fresh cranberries (about 3 cups)
• 1 cup granulated sugar
• 1 cup water
• 1 medium jalapeño, seeded and finely minced (about 2 tbsp)
• 1 tbsp orange zest
• 1/4 tsp kosher salt

Instructions:

1. In a medium saucepan, combine cranberries, 1 cup granulated sugar, and 1 cup water. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer for 10 minutes, stirring frequently, until cranberries burst and sauce thickens slightly.
3. Stir in 2 tbsp minced jalapeño, 1 tbsp orange zest, and 1/4 tsp kosher salt. Simmer for 2 more minutes to meld flavors.
4. Remove from heat and let cool to room temperature (sauce will thicken further as it cools).

The jalapeño’s slow-building warmth makes this sauce irresistible on turkey sandwiches or cheese boards long after Thanksgiving.

Tip: For smoother texture, pulse cooled sauce briefly in a food processor.

Brown Sugar and Walnut Cranberry Sauce

This isn’t your average cranberry sauce—toasty walnuts and rich brown sugar turn the classic into something truly special.

Ingredients:

• 12 oz fresh cranberries
• 3/4 cup packed light brown sugar
• 1/2 cup water
• 1/2 cup chopped walnuts
• 1 tsp orange zest
• 1/4 tsp salt

Instructions:

1. In a medium saucepan over medium heat, combine cranberries, 3/4 cup brown sugar, and 1/2 cup water. Stir until sugar dissolves, about 2 minutes.
2. Bring to a simmer and cook for 10 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly.
3. Meanwhile, toast 1/2 cup walnuts in a dry skillet over medium-low heat for 3–4 minutes, shaking the pan often, until fragrant.
4. Remove sauce from heat and stir in toasted walnuts, 1 tsp orange zest, and 1/4 tsp salt. Let cool for 15 minutes—it’ll thicken further as it sits.

The crunch of walnuts and caramel depth of brown sugar make this sauce irresistible, whether dolloped on turkey or swirled into yogurt.

Tip: For a smoother texture, lightly crush half the cranberries with a spoon after they burst.

Cranberry Sauce with Balsamic Vinegar

This tangy-sweet cranberry sauce gets a sophisticated twist with rich balsamic vinegar—perfect for elevating your holiday table.

Ingredients:

• 12 oz fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/2 cup water
• 1/4 cup balsamic vinegar
• 1/2 tsp orange zest
• Pinch of salt

Instructions:

1. In a medium saucepan, combine cranberries, sugar, water, balsamic vinegar, orange zest, and salt. Stir over medium heat until the sugar dissolves, about 2 minutes.
2. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and let cool to room temperature before serving. The sauce can be made up to 3 days ahead—store covered in the fridge.

The balsamic vinegar adds a deep, caramelized note that balances the cranberries’ brightness, making this far from your average canned sauce.

Tip: For a smoother texture, press the cooled sauce through a fine-mesh sieve before serving.

Cranberry Sauce with Grand Marnier

This boozy cranberry sauce is a grown-up twist on the classic, with a bright citrus kick that makes it unforgettable.

Ingredients:

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup freshly squeezed orange juice
• 2 tbsp Grand Marnier (or other orange liqueur)
• 1/2 tsp orange zest
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine cranberries, sugar, water, and orange juice. Stir until the sugar dissolves.
2. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
3. Remove from heat and stir in Grand Marnier, orange zest, and a pinch of salt. Let cool to room temperature—the sauce will continue to thicken as it sits.

The Grand Marnier adds a sophisticated depth, while the orange zest keeps it fresh—perfect for cutting through rich holiday dishes.

Tip: For a smoother texture, pulse briefly with an immersion blender after cooling.

Cranberry Sauce with Fresh Thyme

This bright, herb-kissed cranberry sauce is anything but basic—fresh thyme adds an earthy depth that pairs perfectly with tart berries.

Ingredients:

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp fresh thyme leaves
• 1 tsp orange zest
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine cranberries, 1 cup sugar, and 1/2 cup water. Stir until sugar dissolves, about 3 minutes.
2. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until berries burst and sauce thickens slightly.
3. Remove from heat and stir in 1 tbsp fresh thyme leaves, 1 tsp orange zest, and a pinch of salt. Let cool to room temperature (it’ll thicken further as it sits).

The thyme’s subtle piney note makes this sauce a standout—it’s equally gorgeous on turkey sandwiches or swirled into yogurt.

Tip: For a looser consistency, add 1–2 tbsp more water while simmering.

Cranberry Sauce with Star Anise

This aromatic cranberry sauce gets a cozy twist with warm star anise—perfect for elevating your holiday table without extra fuss.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1 cup granulated sugar
• 1 cup water
• 2 whole star anise pods
• 1 strip orange zest (about 2 inches long)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine cranberries, 1 cup sugar, 1 cup water, 2 star anise pods, the orange zest, and a pinch of salt. Stir over medium heat until the sugar dissolves.
2. Bring to a simmer, then reduce heat to low. Cook for 12–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and discard the star anise and orange zest. Let cool to room temperature before serving.

The star anise adds a subtle licorice-like warmth that pairs magically with tart cranberries—no one will guess how simple it is!

Tip: For a smoother texture, press the sauce through a fine-mesh sieve before cooling.

Cranberry Sauce with Lime and Mint

This zesty cranberry sauce gets a bright twist with lime and fresh mint—perfect for cutting through rich holiday dishes.

• 12 oz fresh or frozen cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp finely grated lime zest
• 2 tbsp fresh lime juice
• 1/4 cup finely chopped fresh mint
• Pinch of salt

1. In a medium saucepan, combine cranberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly (about 10–12 minutes).
2. Remove from heat and stir in lime zest, lime juice, chopped mint, and a pinch of salt. Let cool to room temperature—the sauce will continue to thicken as it sits.

The lime’s tang and mint’s freshness make this sauce anything but basic, with a vibrant flavor that pairs beautifully with roasted meats or even cheeseboards.

Tip: For a smoother texture, press the cooled sauce through a fine-mesh sieve before serving.

Cranberry Sauce with Pear and Cardamom

This twist on classic cranberry sauce adds juicy pears and warm cardamom for a fragrant, slightly floral depth that’ll steal the show at your holiday table.

Ingredients:

• 12 oz fresh cranberries
• 1 large ripe pear, peeled and diced (about 1 cup)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1/2 tsp ground cardamom
• 1 strip orange zest (2 inches long)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine cranberries, pear, 3/4 cup sugar, 1/2 cup water, 1/2 tsp cardamom, orange zest, and a pinch of salt. Stir over medium heat until the sugar dissolves.
2. Bring to a simmer, then reduce heat to medium-low. Cook for 12–15 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove the orange zest and let the sauce cool to room temperature before serving. The pears soften into velvety pockets, balancing the cranberries’ tartness.

Tip: For a smoother texture, mash lightly with a fork after cooking—or leave it chunky for a rustic vibe.

Cranberry Sauce with Red Wine Reduction

This elegant twist on classic cranberry sauce gets a deep, rich flavor from a red wine reduction—perfect for dressing up your holiday table.

Ingredients:

• 12 oz fresh cranberries
• 1 cup dry red wine (like Cabernet Sauvignon)
• 3/4 cup granulated sugar
• 1/4 cup orange juice
• 1 tsp orange zest
• 1 cinnamon stick
• 1/4 tsp salt

Instructions:

1. In a medium saucepan, combine the red wine and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook for 8–10 minutes until reduced by half (it should coat the back of a spoon).
2. Add the cranberries, orange juice, orange zest, cinnamon stick, and salt. Stir well and bring to a gentle boil.
3. Reduce heat to low and simmer for 12–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove the cinnamon stick.
4. Let cool slightly before serving—the sauce will continue to thicken as it rests.

The red wine reduction adds a sophisticated depth to the bright tartness of cranberries, making this sauce taste like it came from a fancy bistro (but it’s shockingly simple!).

Tip: For a smoother texture, pulse the cooled sauce in a food processor 2–3 times before serving.

Cranberry Sauce with Toasted Almonds

This twist on classic cranberry sauce adds a nutty crunch that’ll make it the star of your holiday spread.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup orange juice
• 1 tsp orange zest
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup sliced almonds, toasted

Instructions:

1. In a medium saucepan over medium heat, combine cranberries, 1 cup granulated sugar, 1/2 cup water, 1/2 cup orange juice, 1 tsp orange zest, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir until sugar dissolves.
2. Bring to a simmer, then reduce heat to low. Cook for 12–15 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly (it will continue to thicken as it cools).
3. Meanwhile, toast 1/2 cup sliced almonds in a dry skillet over medium heat for 3–4 minutes, shaking the pan often, until golden and fragrant.
4. Remove cranberry sauce from heat and gently fold in toasted almonds. Let cool to room temperature before serving.

The almonds add a buttery contrast to the tart berries, and their toasty flavor deepens as the sauce sits—making it even better the next day!

Tip: For a smoother texture, pulse half the sauce in a food processor before adding almonds.

Conclusion

With 20 delicious cranberry sauce recipes, there’s something here for every taste—from classic to creative! We hope you find a new favorite to brighten your holiday table. Don’t forget to leave a comment telling us which one you loved most, and share this roundup with fellow foodies on Pinterest. Happy cooking!