10 Easy Cranberry Sauce Recipes for Your Thanksgiving Table
Cranberry sauce is an essential condiment for the holiday and completes our Thanksgiving table. With its deep red color, tart-sweet flavor combination, and jellied texture, it's something that we wait all year for (much like the roast turkey it pairs so well with). While some Thanksgiving hosts rely on the canned variety, we know fresh cranberry sauce tastes and looks so much better—and it is so quick and easy to make.
Our basic formula for making cranberry sauce is surprisingly simple. It takes just about 15 minutes to cook and can be made up to three days in advance. Just simmer fresh or frozen cranberries with water, sugar (generally light brown sugar is best since it adds a subtle molasses flavor), and warm aromatic spices such as cinnamon or nutmeg. Let the sauce cool to room temperature, then transfer to an airtight container and place in the refrigerator.
Each of these 10 cranberry sauce recipes here offers a variation on that easy method. Cranberry Pomegranate Relish pairs frozen cranberries with pomegranate seeds, which add texture and even more tartness to the sauce. Interested in trying a cranberry sauce recipe that is slightly sweeter? Our Cranberry-Grape Compote is bursting with the flavor of fresh fruit and has plenty of texture too. For those who want classic cranberry flavor, we also have riffs on the basic sauce.
Most of these cranberry sauce recipes come together in under 30 minutes and can be made days in advance to minimize the amount of pots and pans you need to manage on Thanksgiving morning. Definitely a win-win!
Any of these cranberry sauce recipes are sure to enhance your Thanksgiving feast this year.
Classic Cranberry Sauce
Orange-Scented Cranberry Sauce
Cranberry Pomegranate Relish
Our Quickest and Easiest Cranberry Sauce
Basic Cranberry Sauce
This cranberry chutney has savory leanings, with shallots and ginger sautéed in olive oil. A couple tablespoons of red wine vinegar take this cranberry side from a sweet sauce to a strong relish, though not quite as hot and spicy as some traditional Indian chutneys.