14 servings (serving size: 2 tablespoons)

This tangy-sweet homemade cranberry sauce is delicious served with turkey, chicken, quail, duck, or ham. 

How to Make It

Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.

Chef's Notes

Make up to two days ahead and refrigerate.

Ratings & Reviews

rcturner525's Review

November 29, 2010
Have made this for a couple of years now, and it's wonderful. I do think that you need to be willing to tinker with the sugar and honey; sometimes my cranberries seem to be sweeter and need less sugar, but this past time they needed more. Once the sauce has simmered for a while, I use the back of a spoon to pop most of the cranberries so that they will release their pectin and the sauce will congeal a little better. My three year old ate more of this than he did his dessert!

kitschywhiz's Review

January 10, 2014
Delicious! It came out very very tangy the first time which I surprisingly didn't mind but I'm making it right now and I don't have orange juice on hand so I substituted mango juice. I used about 2/6's cup of sugar instead (so a third less), upped the honey, and it's coming out more sweet and less tangy! Do your own thing with it, it's a delicious basic recipe!

ashleyt1987's Review

December 09, 2013
Best cranberry sauce ever. I used Simply Orange instead of squeezing my own oranges. Much better than white sugar, water, and cranberries!

CZMZeds's Review

November 30, 2013
Made this for Thanksgiving. It was outstanding and will be a definite side dish for the annual Thanksgiving feast. I love the spices and flavor to it, I found it was the perfect combination of sweet and tart. I had small but juicey oranges so it only took 1.5 oranges. It was also very easy and simple to make. I made it the day before Thanksgiving, and am still using it a couple days after to accompany my left over turkey.

JennyT's Review

November 27, 2013
I swore by the jellied canned cranberry sauce until this recipe! It is perfectly balanced, sweet & spicy, but not too spicy. Perfect sauce, in my book, and I make it every year a few days ahead of Thanksgiving.

Lynn2877's Review

November 24, 2013
I made this in my crock pot for two hours. I didn't use the allspice only the cinnamon. when the cranberiies are tender I used my immersible blender to smooth the cranberries. this is a sauce if you want it more like the canned jelly add use one pkg of unflavored gelatin following directions on the box after sauce is done but use the sauce as the hot water.

simicook's Review

November 23, 2013
I made it tonight and will serve it tomorrow for our early Thanksgiving dinner. The recipe is very easy and perfect just as is. I had a few tastes as I was stirring it and it was yummy!

maddaxx's Review

December 24, 2012
The recipe is great as it is. Didn't have cinnamon stick, added 1/2 teaspoon of ground cinnamon instead and it worked fine. Excellent!

littlemtngirl's Review

November 23, 2012
I made this yesterday; it was great! I followed the recipe exactly and would not recommend any changes. It is super easy and quick to make. Chill it before serving. Only bit of advice; it doesn't make a lot; make sure to read the number of servings and if you have a large dinner party, double the recipe.

lollypaul's Review

November 17, 2012
I have made this recipe several times over the past 5 years - it's quick, easy, can be made ahead, and much more flavorful than canned cranberry sauce - no high fructose corn syrup! Made exactly as written. It makes just enough - people like it, but you don't want too much of it left over!