Chef John’s Cranberry Sauce Recipe

When it comes to cranberry sauce, fresh is always better. I can’t tell you how many people have told me, “I don’t like cranberry sauce,” only to realize they’ve only ever had the canned stuff. Fresh cranberry sauce is a game-changer—it’s vibrant, flavorful, and healthier, too.

One of the things I love most about cooking from scratch is knowing exactly what’s in the food we’re eating. Fresh cranberries, orange zest, and just enough sugar to balance the tartness—this sauce is proof that simple, fresh ingredients create something far more delicious than anything that comes from a can.

Here’s my go-to recipe. It’s quick, easy, and sure to win over even the biggest cranberry sauce skeptics at your holiday table.

Ingredients:

• Two 8-ounce packages cranberries, fresh or frozen

• 1 orange, zest cut into strips and juiced

• 1/2 cup sugar

• 1 cinnamon stick

Instructions:

1. Combine all the ingredients in a saucepan over medium heat.

2. Simmer for 15 to 20 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.

3. Serve at room temperature or cool and refrigerate. Be sure to remove the cinnamon stick before serving.

Chef’s Tip: Use a veggie peeler to get clean strips of orange zest, or zest the orange with a microplane for a finer texture.

This cranberry sauce pairs perfectly with turkey, ham, or even as a topping for leftover sandwiches. Once you try it, you’ll never go back to canned again.

What’s your favorite way to use cranberry sauce? Let me know—I’d love to hear your ideas!