Homemade Cranberry Sauce

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Is there anything more North American than Cranberry Sauce? It’s as integral to the Thanksgiving table as turkey is.

Like many of you, I used to buy the can of jellied or whole cranberry sauce and no one at the table ever complained but we all knew it had a slight tinny after-taste.

Fast forward to a few years ago and I’m grocery shopping and I see a pile of fresh cranberries in plastic bags.

After all these years I finally pick one up, take a look up at the price (yeah I’ll buy it) then I flip the back of the package and what do I see? A recipe for homemade cranberry sauce!

This recipe comes courtesy of Ocean Spray and I’ve added my own twist…some orange zest!

Homemade Cranberry Sauce

1 cup of sugar
1 cup of water

1 package of fresh or frozen cranberries

1 tsp. of orange zest

  1. Mix sugar and water in a medium saucepan; stir to dissolve. Bring to a boil. Add cranberries, return to boil.
  2. Reduce heat, add your orange zest and boil gently for 15 minutes, stirring occasionally.
  3. Remove from heat and let cool to room temperature before refrigerating.

© 2007,
Peter Minakis

. All rights reserved.

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8 Comments for “Homemade Cranberry Sauce”



Love, love, LOVE homemade cranberry sauce! However, I also add some grated ginger and orange segments – try it, I’m sure you’ll love it.


Patricia Scarpin


Peter, I love how vibrantly red this sauce is – cranberries are delicious and I’m sure this sauce is no exception!



This looks so much better than any canned cranberby sauce I’ve ever seen or had. I think I’ll be adding this to the menu this year. Thanks!



I love orange in my cranberry sauce. I’ve started using the zest and juice of a whole orange in my cranberry chutney – so good.