This fresh spiced cranberry sauce is sweet, warmly spiced and far better than canned or jellied varieties. Ready in minutes with simple ingredients, it’s not tart or bitter and makes a delicious companion to turkey and classic holiday sides.
This cranberry relish features cinnamon, cloves, allspice, ginger and a bright touch of orange. It pairs beautifully with turkey, candied sweet potatoes, green bean casserole and Southern cornbread dressing. While not a “sauce” in the strictest sense, it’s a cranberry compote that’s a must-have for Thanksgiving or Christmas.
The best part: you can make it a couple of days ahead. That frees up oven and counter space when you’re busy with other holiday dishes.
Ingredients
Fresh cranberries are often available in produce or frozen sections. For this recipe you’ll need:
- One 12-ounce (about 1 lb) bag fresh cranberries
- 1 cup granulated sugar (or brown sugar to taste)
- 1 cup water
- About 1½ navel oranges, juiced (≈ 1/3 cup) and additional zest for garnish
- Ground spices: 1/4 tsp ground ginger, 1/2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice
- A pinch of salt
How to make it
- Rinse and drain the cranberries. Place them in a medium saucepan over medium heat.
- Add the water and sugar, then bring to a boil, stirring occasionally.
- As the cranberries cook they will pop and the mixture will begin to thicken. Reduce heat to medium-low and simmer about 8–10 minutes. Use the back of a wooden spoon to mash any remaining whole berries for your preferred texture.
- Remove the pan from the heat. Stir in the fresh orange juice, the spice blend and a pinch of salt until well combined.
- Allow the warm cranberry compote to cool slightly, then transfer to an airtight container and refrigerate. Chill for at least 30 minutes; the flavors meld as it cools.
- Before serving, drain any excess liquid if desired, stir the relish, and transfer to a serving bowl. Garnish with orange zest or chopped pecans and serve slightly chilled or at room temperature.
Recipe tips
- Adjust the warm spices to taste, but don’t omit the ground ginger — it brightens the flavor and balances the sweetness.
- Swap granulated sugar for brown sugar for a deeper, caramel-like note.
- Ground cloves are potent; reduce or omit if someone prefers a milder spice profile.
- For a smoother, creamier cranberry salad, pulse the cooled mixture in a food processor or blend briefly with an immersion blender.
Make ahead and storage
Store the chilled cranberry sauce in an airtight container in the refrigerator for up to 3–5 days. Serve without reheating—allow it to sit at room temperature if you prefer. You can also freeze the compote for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before serving.
The holidays wouldn’t be complete without fresh cranberry compote. If you’ve only had canned cranberry products, this spiced, citrusy version is a revelation and an easy way to elevate your holiday table.
Related recipes
- Southern Pecan Pie
- Apple Crisp
- Perfect Deviled Eggs
- Salted Caramel Cheesecake
- Turnip Green Cornbread Dressing
- Maple Pecan Carrot Souffle
- Fresh Apple Cake
If you make this recipe, please leave a comment below — I love to hear from you!
Spiced Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries
- 1 cup water
- 1 cup sugar
- ⅓ cup orange juice fresh (about 1 ½ navel oranges)
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- pinch of salt
- orange zest for garnish
Instructions
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Mix the spices in a small bowl and set aside.
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Combine cranberries, water and sugar in a medium saucepan over medium heat. Bring to a boil, stirring occasionally, and cook until the berries pop and the syrup begins to thicken, about 8–10 minutes.
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Continue to simmer on low and mash any whole cranberries to reach the texture you prefer.
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Remove from heat and stir in the orange juice, spice mixture and a pinch of salt.
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Cool slightly, then cover and refrigerate for at least 30 minutes.
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When ready to serve, drain excess liquid if desired, stir well, transfer to a serving bowl and garnish with orange zest or chopped pecans. Serve chilled or at room temperature.
Notes
- Make in advance and store in the refrigerator for up to 3–5 days.
- While cooking, cranberries will pop — this is expected. Continue to cook until the syrup thickens, about 10 minutes.