Whole Berry Cranberry Sauce
This easy Whole Berry Cranberry Sauce recipe bursts with vibrant flavor from fresh whole cranberries, fresh-squeezed orange juice, orange zest, and a touch of warming spice. It’s a must-have tangy, sweet side dish for your holiday table!
I totally get the indifference towards cranberry sauce during the holidays, especially if you’re accustomed to the canned, gelatinous stuff. But cranberry sauce made from scratch with fresh whole cranberries? Now, that’s a holiday side dish to get excited about! Not to mention, it’s SO easy to make!
This whole berry cranberry sauce is a healthier alternative made without white sugar or refined ingredients. Instead, coconut sugar, fresh citrus juice and zest, cinnamon, and a dash of nutmeg bring fresh whole cranberries to life in a naturally sweet, delightfully tart-tangy sauce that’s just as delicious, if not better than classic ocean spray cranberry sauce.
Best of all, this cranberry sauce is a breeze to make and even better when prepared a day in advance, making it the perfect accompaniment for Thanksgiving turkey, Christmas ham, or any festive feast in between.
Why you’ll love it
- The whole berry difference. It’s made with fresh, whole cranberries, giving it a burst of texture and flavor that canned versions can’t match.
- Perfect for making ahead. It’s even better when made in advance, leaving you with one less dish to worry about on the big day. Just chill and serve when you’re ready!
- No refined sugar. Made with coconut sugar, it’s a healthier option that’s just as delicious if not better than traditional recipes.
Ingredients you’ll need
- Whole fresh cranberries. Our tart and tangy starring berry! They’ll pop and release their natural pectin as they simmer, which helps thicken the sauce. Make sure to rinse your cranberries well and pick out any bruised or soft ones.
- Coconut sugar. I initially sweetened the sauce with coconut sugar to avoid the refined sugar, but the naturally rich, caramel-like sweetness ended up making it even better! I’ve also used raw sugar and maple sugar here with fantastic results.
- Water. It helps dissolve the sugar, cook the cranberries, and ensures the sauce doesn’t become too thick.
- Orange juice. It works with the water, cooking the cranberries while infusing flavor. If you don’t have fresh oranges to squeeze for this, use store-bought 100% orange juice with no added sugars.
- Orange zest. The concentrated citrus flavor really brings this cranberry sauce to life! Note that you’ll miss out on the zest if you use store-bought orange juice.
- Cinnamon stick. The warm, festive note complements the sweet-tart cranberries beautifully. You can substitute 1/2 teaspoon of ground cinnamon in a pinch, but add it at the beginning of cooking so it fully dissolves.
- Nutmeg. A touch of nutmeg enhances the warmth of the sauce. You can use ground nutmeg if needed, but freshly grated makes a big difference. Remember, a little goes a long way!
How to make whole berry cranberry sauce
Step 1: Combine ingredients. Combine all the ingredients in a medium saucepan.
Step 2: Bring to a boil. Place the saucepan over medium-high heat and bring the mixture to a boil.
Step 3: Simmer. Reduce the heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens (about 10 minutes).
Step 4: Cool and chill. Remove from the heat and let the sauce cool to room temperature. Once cooled, cover and refrigerate until you’re ready to serve.
Recipe tips and FAQs
- Make it a day ahead. I highly recommend making this sauce 1-2 days before serving it. This allows the ingredients to meld and enhances the flavor. Just make sure you let it cool completely before refrigerating.
- Use a heavy-bottom pan. A heavy-bottomed saucepan distributes heat evenly, which will help prevent the sauce from scorching to the bottom of the pan.
- Monitor the boil. When you start heating the ingredients, keep a close eye on the saucepan so it doesn’t boil over –cranberries tend to stain surfaces, and no one wants an extra mess to clean up.
- Simmer and stir. Once it’s bubbling away, turn down the heat and let it simmer gently, stirring it now and then to keep the cranberries from sticking to the bottom and to help them break down and release their natural pectin.
- Add a pinch of salt. Just a smidge will intensify the fresh cranberry’s natural tart and tangy taste and enhance the flavor of the other ingredients.
Variations
If you want to jazz up this whole berry cranberry sauce recipe, here are some fun variations to try out:
- Fruity add-ins – Simmer diced apples, pears, or even other berries like blueberries, raspberries, or blackberries with the fresh cranberries to complement the tartness and add extra texture to your sauce.
- Boost the warm spices – In addition to the cinnamon stick and grated nutmeg, add a pinch of ground cloves, allspice, or ginger to intensify the cozy, festive flavor.
- Boozy twist – Add a splash of port, brandy, red wine, Grand Marnier, or a good bourbon with caramel and vanilla notes. The alcohol will cook off, leaving behind an extra rich, delectable flavor.
Absolutely! Frozen cranberries work just as well as fresh ones in this whole berry cranberry sauce recipe, and there’s no need to thaw them beforehand. Just add the frozen cranberries directly to the saucepan. The cooking process will break them down, just like fresh ones.
If you prefer a thicker sauce, you can cook it a bit longer –but keep in mind the sauce will thicken as it cools and continue to thicken overnight in the fridge. Add a little extra water or orange juice if it’s too thick.
No. Jellied cranberry sauce is the smooth cranberry sauce often canned in a solid, gel-like form. On the other hand, whole berry cranberry sauce includes whole cranberries, giving it a chunkier, more rustic, homemade feel. You can blend the mixture after cooking if you prefer the smoother version.
Serving suggestions
Cranberry sauce is typically served chilled or at room temperature alongside turkey or ham for Thanksgiving and other holiday dinners, but it also pairs well with juicy chicken cutlets and grilled pork tenderloin.
Personally, I look forward to using the leftovers to make my famous Turkey Cranberry Brie Sandwiches! You can also use it as a topping for desserts like cheesecake or ice cream or swirl it into yogurt, oatmeal, or smoothies.
Storing and freezing
Storing: Store leftover cranberry sauce in an airtight container in the refrigerator for up to two weeks.
Freezing: If you want to store it longer, freeze it in a freezer-safe container or resealable plastic bag, leaving some space for expansion for up to two months. Thaw the sauce in the refrigerator overnight before serving.
More holiday side dish recipes
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I serve this cranberry sauce every year for the holidays. It’s a favorite in our house.
Whole Berry Cranberry Sauce
Ingredients
- 12 oz package whole fresh cranberries
- 1 cup coconut sugar can sub with raw sugar, maple sugar, light brown sugar, or granulated sugar
- 3/4 cup water
- 1/4 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 1 cinnamon stick
- dash freshly grated nutmeg
Instructions
- Combine all ingredients into a sauce pan. Bring to a boil over medium-high heat. Cook for 10 minutes on a low boil, stirring occasionally. Cool to room temperature, then cover and chill until ready to serve.
Notes
- Make it a day ahead. I highly recommend making this sauce 1-2 days before serving it. This allows the ingredients to meld and enhances the flavor. Just make sure you let it cool completely before refrigerating.
- Use a heavy-bottom pan. A heavy-bottomed saucepan distributes heat evenly, which will help prevent the sauce from scorching to the bottom of the pan.
- Monitor the boil. When you start heating the ingredients, keep a close eye on the saucepan so it doesn’t boil over.
- Simmer and stir. Once it’s bubbling away, turn down the heat and let it simmer gently, stirring it now and then to keep the cranberries from sticking to the bottom and to help them break down and release their natural pectin.
- Add a pinch of salt. Just a smidge will intensify the fresh cranberry’s natural tart and tangy taste and enhance the flavor of the other ingredients.
Nutrition
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