Easy Whole Berry Cranberry Sauce with Orange and Honey

Every holiday season I look forward to this whole berry cranberry sauce with orange and honey. It's one of those ridiculously simple recipes that somehow makes the whole table feel fancier than it really is. 

Jump to:

• Ingredients
• Is cranberry sauce served hot or cold?
• Can you use frozen cranberries for whole berry cranberry sauce?
• Can you freeze cranberry sauce?
• How long does cranberry sauce last?
• Step by step
• Flavor Variations
• Tips
• Storing
• Recipe

The day before Thanksgiving, I'm usually running around the kitchen in full prep mode. Brent's sneaking bites of cornbread while I'm chopping and baking, trying to get as many things ready ahead of time as I can. That way the actual holiday doesn't feel stressful, it feels fun. This sauce is always on my day before prep list, right next to the cornbread I use for my Gluten Free Cornbread Dressing. 

Cranberry sauce doesn't get the hype I think it deserves, but when you make it from scratch it's a whole different story. This homemade version is tangy, a little sweet, and a hundred times better than the canned stuff. I will forever be team homemade, not canned!

Grab your apron, and let's get started!

Ingredients

Is cranberry sauce served hot or cold?

Both! If you serve it chilled, you get that firm, jelly-like texture. Warm it up and it feels extra cozy next to hot turkey and stuffing. I usually serve mine cold, but I'm also guilty of digging into it warm because I can't wait.

Can you use frozen cranberries for whole berry cranberry sauce?

Yes! Frozen cranberries are a lifesaver when you can't find fresh ones. You don't need to thaw them just toss them into the pan. Since they release a little extra liquid, let them simmer a minute or two longer until the sauce thickens up.

Can you freeze cranberry sauce?

Yep! This sauce freezes really well. Let it cool completely, then put it in an airtight container or freezer bag, and it'll stay good for up to three months. I personally really like the silicone souper cubes for freezing any leftovers. When you're ready to serve it, thaw it in the fridge overnight and then give it a quick stir.

How long does cranberry sauce last?

Stored in an airtight container, it'll keep in the fridge for about 10-14 days. Let it cool completely before refrigerating. It gets even thicker as it chills, which I love.

Step by step

1. Add the honey and orange juice to a medium saucepan and heat over medium-low heat until the honey has dissolved.
2. Add the fresh cranberries and orange zest to the saucepan and bring to a boil over medium heat.
3. Lower the heat to medium-low and occasionally stir until most of the cranberries have popped. Let cool for 20-30 minutes then serve in a serving bowl.

Flavor Variations

There are so many ways you can make this recipe your own. Here are some great ideas for giving this sauce a little twist:

• Maple Syrup Cranberry Sauce - Swap the honey for real maple syrup. It gives the sauce a deep, rich sweetness.
• Bourbon Cranberry Sauce - A splash of your favorite bourbon at the end makes it warm and cozy, with a little smoky edge. 
• Apple Cranberry Sauce - Toss in a diced apple while it simmers and you'll get pockets of soft, sweet bites that make the sauce feel heartier.
• Spiced Cranberry Sauce - Cinnamon, nutmeg, or cloves turn it into the coziest holiday side. And it smells amazing while its cooking!
• Herbed Cranberry Sauce - Simmer it with a sprig of rosemary or thyme. Pull the herb sprig out before serving and you're left with a subtle savory note that balances all the tart and sweet.
• Spicy Cranberry Sauce - Dice up a jalapeño and stir it in. You can removed the seeds and veins or leave them in if you want that extra heat. The sweet heat combo is so good and an unexpected twist.

Storing

• Refrigerator: Keeps 10-14 days in an airtight container.
• Freezer: Stash cooled sauce in a freezer-safe container or bag for 2-3 months.
• Freezer hack: Freeze sauce in silicone muffin tins, then pop them out into a freezer bag so you can thaw just what you need.
• Thawing: Move it to the fridge overnight, then stir before serving to bring back that glossy texture.
• Make-ahead tip: Whip it up a few days before Thanksgiving or Christmas. One less thing to fuss with on the big day.
  

Recipe