Easy Fresh Cranberry Sauce (Feezer-Friendly & Make Ahead!)
If you’ve only ever had cranberry sauce from a can, get ready — this homemade fresh cranberry sauce is a total game changer. It’s bright, citrusy, lightly spiced, a little boozy (thanks to Grand Marnier!), and the perfect mix of tart and sweet. Serve this with my turkey, make-ahead turkey gravy, classic stuffing, and sweet potato casserole, and you’ve got the full holiday spread. been making this exact recipe for years, and every single time, people ask for the recipe. But here’s the best part… it’s completely make-ahead and freezes beautifully. I always make it weeks before the holidays so it’s one less thing to worry about the day of. Just thaw it in the fridge and serve — zero stress, full flavor. And yes… before you come for me… I still serve the jiggly canned cranberry sauce too. The nostalgia is real, and there is no shame in having both on the table. I always put this fresh version next to it, and everyone grabs a little of each. Win-win!
Fresh or frozen both work — no need to thaw
Fresh-squeezed recommended — I use Natalie’s
kosher salt brings out the flavor
Give her a good mix!!!
Going to need a zester
Let it POP and boil!
Before pouring let sit for 30 minutes to cool off.
Stored in my Rubbermaid containers till Thanksgiving.
👝 How to Store Leftovers
- This cranberry sauce freezes beautifully for 2–3 months.
- Freeze in a quart-size container, mason jar, or even a freezer bag laid flat.
- Thaw overnight in the fridge before serving — no reheating needed.
- If you want it slightly looser, add 1–2 tablespoons fresh OJ when serving.
🎥 Items Featured in the Video
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🤔 Common Questions
Yes — just leave out the Grand Marnier or replace it with 1–2 teaspoons vanilla extract.
You can, but the sauce will be more tart. Start with 1½ cups and add more to taste.
Easy Fresh Cranberry Sauce (Freezer-Friendly & Make-Ahead!)
Ingredients
- 24 oz fresh cranberries Fresh or frozen both work — no need to thaw
- 2 cups granulated sugar Balances the tartness
- 1 cup orange juice Fresh-squeezed recommended — I use Natalie’s
- 1 cup water Helps it simmer and soften
- 1 tsp cinnamon Warm spice without overpowering
- 1/4 tsp kosher salt brings out the flavor
- 1 clementine (zest only) OR 1/2 orange zested if that’s what you have
- 25 ml Grand Marnier About ½ of a mini bottle — optional but amazing
Instructions
- Rinse the cranberries well and add them to a large pot.
- Add sugar, orange juice, water, and salt. Stir and bring to a boil over medium-high heat.
- Once the cranberries start popping, reduce heat to a simmer.
- Use a wooden spoon to gently press some of the berries against the side of the pot — this helps release pectin and naturally thickens the sauce.
- Add Grand Marnier and simmer for 10 minutes.
- Stir in cinnamon and clementine zest.
- Remove from heat and let cool in the pot for 30 minutes.
- Transfer to a container and refrigerate for 24 hours — it thickens as it chills.
- Freeze until needed. Thaw in the refrigerator the day before serving. Serve cold.
Nutrition
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