Cranberry Sauce Recipe

This is actually one of my favorite (and easiest) Thanksgiving dishes from my artillery of recipes for Stuff-Your-Face Thursday.  You can make it in advance, refrigerate and then serve at room temp.  You don’t even have to measure much, so a saucepan is the only dirty dish casualty…oh, and the spoon you stir with.  But that’s not too bad!

Spiced Orange Cranberry Sauce Recipe {}

Start with a standard, 12 oz, bag of cranberries.  Pour into a medium saucepan, pick through and rinse well.  I eyeball them and pick out wrinkled or mushy ones.  I consider it a good bag if I only lose 3-5 berries.

Add water, honey or agave (if you choose agave, there is no conversion necessary: honey amount = agave amount), brown sugar, spices and orange juice.







Stir to incorporate, and bring to a boil.  Be careful not to let your pot boil over – this will be a hot, sticky mess!

Reduce heat to low and simmer for 10-20 minutes, until cranberries burst, or to desired thickness.  I prefer this to be almost like a jam.  Some peeps like it a little runnier.  Totally up to you!

Remove from heat, or transfer to a bowl and let it cool.  Remove cinnamon sticks and cloves and serve at room temp.

Caution! Count your cinnamon sticks and cloves to ensure you removed them all.  A couple of quick stirs through the sauce should bring the cloves up and out easily.

You can make this up to 2 days in advance and chill in covered container.  Bring up to room temp and serve with turkey, cream cheese, warm brie, on crostini, or in Greek yogurt for breakfast – this is super versatile!

Best Cranberry Sauce Recipe
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Very easy to make (in advance!). The OJ and the cloves are the secret!
: Side Dish
Serves: 6-8
  • 12 oz bag of cranberries, picked through
  • ¾ cup of water
  • ¼ cup of orange juice – fresh squeezed is best, but "Simply Orange" is my go-to
  • ½ cup honey or agave
  • 2-4 tablespoons brown sugar, to taste
  • 3 cinnamon sticks
  • 6 whole cloves
  • Dash of nutmeg
  1. In a medium saucepan, rinse and pick through cranberries; drain well. Add water, juice, honey, brown sugar and spices. Using a heatproof (black, if you have it) spatula, stir to combine (warning: a wooden spoon will stain).
  2. Bring to a boil on medium heat, stirring occasionally. Reduce heat to low and simmer 25-35 minutes, until cranberries burst and mixture becomes "jam-like", or to desired thickness. Remove from heat, or transfer to a bowl, and cool. Remove cinnamon sticks and cloves (count to be sure you got them all!) and serve at room temp.
  3. If chilling, this can be made up to 2 days in advance and chilled in a covered container.