Cranberry Sauce

This image courtesy of Mark T. Shapiro

Although I love canned cranberry sauce, when I have time I like to make this homemade version, which is truly the easiest and the very best.



Make Ahead RecipeYes

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian

Five Ingredients or LessYes

Taste and TextureFruity, Sweet, Tart

Type of DishCondiments, Sauces


  • 1 cup (250 ml) granulated sugar 
  • 1 tsp (5 ml) grated orange zest 
  • 1 cup (250 ml) orange juice 
  • ½ tsp (2 ml) grated ginger root 
  • 1 package (12 oz/375 g) fresh or frozen cranberries
  • ½ cup (125 ml) chopped pecans, toasted (see Variation) 


  1. In a saucepan, combine sugar, orange zest, orange juice and ginger. Cook over medium heat, stirring, until sugar is dissolved, about 1 minute. Add cranberries and cook until they pop, about 5 minutes. Stir in pecans. Remove from heat and let cool.

  2. Variation: If you don’t care for pecans, substitute raisins, currants or blueberries.


Store in an airtight container in the refrigerator for up to 1 week. (Though it never lasts that long in my house!) Freshen up the flavor of the sauce by adding 1 tbsp (15 ml) freshly squeezed lemon juice before serving.


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