Classic Cranberry Sauce

Martha’s classic cranberry sauce recipe is the only one you'll need this holiday season. Simple and straightforward, it teams whole berries and the zest and juice of an orange with sugar and a touch of cinnamon for subtle warmth. You’ll only need about 25 minutes from start to finish, and the sauce can be prepared up to a week ahead of time, making it an easy task to get out of the way before the holiday. Bright and tangy with just the right amount of sweetness, it’s perfect for pairing with turkey or ham and is delicious on a next-day leftover sandwich.

The Case for Homemade Cranberry Sauce

Amidst all the prep and hustle of the holidays, reaching for a jar of store-bought cranberry sauce may seem like an easy way to knock something off your list, but it really is so worth it to make it yourself. Here's why:

It's incredibly easy: Unlike most jam or jelly recipes, homemade cranberry sauce requires just 15 minutes of cook time and hardly any prep. And, since cranberries are naturally high in pectin (which allows the sauce to set up), there's no need to add extra pectin or gelatin.

It can be make it ahead, long before the big day: Make it up to a week before Thanksgiving.

It's so delicious: Simmered with fresh citrus and a touch of warming cinnamon, homemade cranberry sauce has an unmistakable brightness and depth that store-bought sauces can't replicate. Plus, you're in control of the flavor and finished texture. Prefer it a bit smoother? Press the sauce through a colander or food mill before storing. Want more pucker and less sweetness? Start with less sugar, adding in more and tasting until you're happy with the result.

The Ingredients for This Simple Recipe

Cranberries: Fresh cranberries are available only in fall and winter due to the timing of harvests, but you can usually find frozen ones throughout the year. Either can be used in this recipe with great results (no need to thaw frozen berries before using).

Sugar: Cranberries are extremely tart on their own so a generous amount of sugar is needed to tame their zing. Use granulated sugar, rather than brown, to let the flavor of the berries shine.

Orange: You'll need three oranges to squeeze the cup of fresh juice needed for this recipe. Before you squeeze them, use a vegetable peeler rather than a knife to get long strips of zest. Don't forget to trim off any of the white pith before adding the strips to the pot.

Cinnamon: A touch of ground cinnamon is a delicious complement to the flavor of the fresh berries. If you have cinnamon sticks on hand, simmer one with the other ingredients in place of using the ground spice.

Salt: Just like with baking, adding a touch of salt brings out the flavor of the fruit and balances the sugar's sweetness. If using fine salt instead of coarse, add 1/8 teaspoon.

How to Make Cranberry Sauce Ahead

Cranberry sauce can be made up to 1 week ahead of serving. Let it cool completely, then refrigerate in an airtight container until you're ready to use it.