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–+ servings
A small glass jar filled with homemade cranberry sauce sits on a wooden surface. Whole cranberries and a gold spoon are nearby, while a dish of baked food with cranberry sauce is blurred in the background.
This homemade cranberry sauce blends fresh cranberries, orange zest, cinnamon, and a splash of cognac for a bright, tangy-sweet holiday side. Perfect with turkey or ham!

Cranberry Sauce

Ingredients 

  • 12 oz fresh or frozen cranberries 1 bag
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tsp orange zest
  • ¼ tsp cinnamon
  • Pinch salt
  • 1 tbsp cognac

Instructions

Rinse and prep

  1. Rinse the cranberries under cool water, discarding any that are soft or bruised.
    12 oz fresh or frozen cranberries

Simmer

  1. In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
    1 cup granulated sugar, 1 cup water

Add cranberries

  1. Stir in half of the cranberries and reduce heat to medium-low. Let them cook for 2–3 minutes, stirring occasionally.
  2. Add the remaining cranberries and cook until most of the berries have popped and the sauce thickens (about 8-10 minutes).
    A saucepan filled with whole cranberries and liquid sits on a wooden surface. The cranberries appear to be simmering, likely in the process of becoming homemade cranberry sauce.

Add flavor

  1. Stir in orange zest, cinnamon, and a pinch of salt. Simmer for another minute.
    1 tsp orange zest, ¼ tsp cinnamon, Pinch salt
    A saucepan filled with homemade cranberry sauce sits on a wooden surface. The sauce appears thick, with visible whole cranberries and a sprinkle of spice on top for extra flavor.
  2. Add cognac and cook for another minute.
    1 tbsp cognac

Strain (optional)

  1. Remove 1/2 cup of the mixture and set aside. This will be used to add back some slightly chunky texture.
    A metal sieve with cranberry sauce being strained over a pot. A hand holds a spoonful of the vibrant cranberry sauce, and the setup rests on a wooden surface.
  2. Send the mixture through a fine mesh sieve to get a super smooth consistency. If you like a chunky consistency, this step is not necessary.
    A metal strainer with mashed red berries for cranberry sauce sits over a bowl on a wooden surface, while a wooden pestle presses the berries through the strainer.
  3. After straining, add back the 1/2 cup to the strained mixture. Mix it in.
    A metal bowl containing thick, deep red cranberry sauce sits on a wooden surface. A black spatula rests in the bowl, partially covered with the same vibrant mixture.

Cool and serve

  1. Remove from heat and let the sauce cool completely—it will thicken as it cools. Serve chilled or at room temperature.
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