This homemade cranberry sauce recipe is a must-have for Thanksgiving dinner. With just cranberries, sugar, water, and a touch of orange zest, the simple sauce steals the show each year alongside my mother’s elaborate Indian-inspired holiday dishes, brightening our holiday table with its tangy, vibrant flavor.
Sweet, tart, and versatile, it’s been a family favorite since my mom first tasted fresh cranberry sauce at a friend’s house years ago. Over time, she made the condiment her own: less sugar for extra tang, a little orange zest for brightness.
This version ups the ante with a totally optional splash of orange liqueur. Feel free to leave it out—or substitute with fresh orange juice. You can also swap out some or all of the white sugar for light brown sugar. But that’s it! We’ve tried fancier versions with maple syrup, chiles, or warm spices, but this stripped-down, easy cranberry sauce always wins. Anything more dulls the sharp cranberry bite we love. And it doesn’t need any thickeners; as cranberries burst, they release natural pectin, which sets the sauce as it cools.
Best of all, it’s a make-ahead recipe. The leftover cranberry sauce keeps beautifully for days, making it as practical as it is essential on our holiday table. Slather it on a midnight turkey sandwich, use it to top a baked sweet potato, or blend a dollop into an ice cream shake.