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If you only make one holiday recipe in advance, choose cranberry sauce. This easy Make Ahead Cranberry Sauce recipe gives you all the information you need: a great recipe to make, and all my best strategies for packing it away for the future.
Meggan’s notes
Anytime you can get a jump-start on holiday meal prep, go for it! As a classically-trained chef, I’ve crafted all kinds of Thanksgiving recipes designed to be made early, including make-ahead roasted turkey, make-ahead mashed potatoes, make-ahead stuffing, and even a freezer-friendly make-ahead pumpkin pie.
But even if you don’t have the time or headspace to tackle those, maybe you can find the time to make cranberry sauce ahead of time. It’s quite possibly the easiest recipe on your table (ready in 15 minutes or less), and it lasts for months in the freezer. As soon as you spot cranberries at the grocery store, make this cranberry sauce.
I love this variation with orange zest and juice, but cranberry sauce is also perfect with a Granny Smith apple (peeled and diced) stirred in with the cranberries. Apples add an element of surprise without upsetting anyone, and apples mixed with cranberries somehow make a lot of sense. If you have time, give it a try.
Make Ahead Cranberry Sauce Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Sugar: This recipe uses white sugar, but you can substitute brown sugar, coconut sugar, maple syrup, or honey, to taste (the flavor will change, but not in a bad way).
- Water
- Salt: Just a pinch to make the flavors pop
- Orange zest and juice: Zest the orange first, then cut it in half to juice.
- Cranberries: To use frozen cranberries, add them straight to the saucepan (no thawing needed) and add 2 minutes to the simmering time.
How to Make Cranberry Sauce Ahead of Time
- In a medium saucepan over medium-high heat, bring sugar, water, orange zest, orange juice, and a pinch of salt to boil. Stir occasionally to dissolve the sugar.
- Stir in cranberries.
- Simmer until slightly thickened and the berries begin to pop, about 10 minutes. Remove from heat and cool to room temperature.
- Store covered in the refrigerator for up to 4 days. Or, pack in a freezer-safe container leaving 1 inch for expansion. Label, date, and freeze up to 3 months. Thaw overnight in the refrigerator.
How to Store Make Ahead Cranberry Sauce
After cooking, set aside to cool to room temperature. Pack in an airtight container, then label and date.
- Refrigerator: store covered in the refrigerator for up to 4 days.
- Freezer: Be sure to leave headspace for expansion. Freeze up to 3 months.
- Thaw: Thaw overnight in the refrigerator.
- Reheat: If you prefer a warm cranberry sauce, reheat on the stove or in the microwave to 165 degrees.
Cranberry Sauce Tips and Variations
- Yield: This recipe uses only 6 ounces of cranberries to make 1 cup of sauce, enough for 2 (1/2-cup) servings or 4 (1/4-cup) servings.
- Customize your flavors: Omit the orange juice (swap in extra water if needed) and try vanilla extract, a splash of red wine, a cinnamon stick, a pinch of salt, or warming spices such as ginger and cloves.
- Cranberry sauce with apples: Add 1 cup of peeled and diced apples (about 4 ounces) and cinnamon for a delicious twist on cranberry sauce.
- Slow cooker cranberry sauce: When stove-top and oven space are in high demand, slow cooker cranberry sauce is a no-brainer.
- Cranberry relish: This no-cook version is 3 ingredients and 5 minutes of prep (plus 8 hours of chilling time so the flavors can blend).
Frequently Asked Questions
Cranberries are usually available at the grocery stores starting in November and all through December. Personally, I like to stock up and vacuum-seal a few bags for the freezer.
There are five states that produce all the cranberries in the United States, and more than 50% come from Wisconsin. Massachusetts grows the second largest amount, about 30%, and the rest comes from New Jersey, Oregon, and Washington.
More cranberry recipes
Cookie Recipes
White Chocolate Cranberry Cookies
Fruit Dessert Recipes
Cranberry Cheesecake Galette
Bar Recipes
Cranberry Bliss Bar Recipe
Breakfast Recipes
Cranberry Orange Muffins
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Make Ahead Cranberry Sauce
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon orange zest from 1 orange (see note 1)
- 1/4 cup orange juice
- 1/8 teaspoon salt
- 12 ounces cranberries rinsed and picked over (see note 2)
Instructions
- In a medium saucepan over medium-high heat, bring sugar, water, orange zest, orange juice, and a pinch of salt to boil. Stir occasionally to dissolve the sugar.
- Stir in cranberries. Simmer until slightly thickened and the berries begin to pop, about 10 minutes. Remove from heat and cool to room temperature.
- Store covered in the refrigerator for up to 4 days. Or, pack in a freezer-safe container leaving 1 inch for expansion. Label, date, and freeze up to 3 months. Thaw overnight in the refrigerator.
Notes
- Orange zest and juice: Zest the orange first, then cut in half to juice.
- Cranberries: To use frozen cranberries, add them cranberries straight to the saucepan (no thawing needed) and add 2 minutes to the simmering time.
- Yield: This recipe makes 2 cups cranberry sauce. It’s enough for 8 servings, ¼ cup each.
I also add Cinnamon to my sauce.
Yum! Sounds delicious, Linda! – Meggan
This is how I make my cranberry sauce and it is amazing.
Thank you, Karen! – Meggan