Homemade Cranberry Sauce Recipe

Cranberry Sauce

cranberry sauce text

The poor cranberry only gets it’s showtime during 2 months of the year!

And even then it seems to get a bad rap!

That’s probably because when most people think of cranberry sauce they think of that gelled blob that gets squished out of a can and sort of taunts everyone at the thanksgiving table!

Am I right!??

Not anymore! Let’s put that can where it belongs ~ in the recycle bin ~ and get to making a homemade cranberry sauce you will finally love!

Anise and cinnamon with a zest of orange really brings this compote over the top.

I do love making it with wine.

I have used both white and red in the past here, and love both equally!

So whatever you are drinking will be great in this recipe!

You can of course leave out the alcohol and replace it with more juice as the recipe is listed below.

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Homemade Cranberry Sauce Recipe
Prep time
Cook time
Total time
Serves: 2 cups
  • Fresh (Or Frozen) Cranberries 12 ounce Bag (336g)
  • Granulated Sugar 1½ cup (300g)
  • Cranberry Or Cherry Juice ½ cup (115g) (120ml)
  • Red or White Wine OR Water ½ cup (115g) (120ml)
  • Star Anise 4 pods (or 1 teaspoon ground anise)
  • Cinnamon Whole Stick 1 (or 1 teaspoon ground cinnamon)
  • Zest from 1 Orange
  • Vanilla Bean 1
  1. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  2. Add the cranberries and then return to a boil.
  3. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  4. Discard the anise pods, vanilla bean pod and cinnamon sticks.
  5. *I didn't mention this on the video but I also squeeze in the juice of that orange!
  6. If you like your sauce pureed, then immediately pour into a sturdy blender or food processor and blend until puree.
  7. I prefer to keep my berries whole.
Serve warm or cold but be sure to store cranberry sauce in the refrigerator for up to 2 weeks in an airtight container.

You may freeze cranberry sauce but it may separate upon thawing, you can rewarm to evaporate any excess water that may have formed during freezing

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  1. Wow Gretchen!! This looks amazing!! My family loves homemade cranberry sauce! I make it every year…..never added white wine before….I will have to try this!! Thanks!! Always love your recipes!! We are having approx 30-32 for Thanksgiving dinner! I am sure this recipe will be a keeper!! Thanks and have a Happy Thanksgiving!

  2. This was a huge hit at my Thanksgiving dinner. It is just loaded with flavor, definitely will be a staple every year. Thank you so much! Happy Thanksgiving!

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