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How to Make Cranberry Sauce

Cranberry Sauce or Lingonberry Sauce is a cranberry-based sauce or relish commonly used as a condiment for Thanksgiving dinner in North America and Christmas dinner in the UK and Canada. There are differences in taste depending on the country where it is prepared: in Europe it is often slightly sour, while in North America it is generally sweeter.
Type de plat Apéritif, Appetizer, Main Course, Plat principal, Salade
Cuisine American, canadian, english, europeene, Française, Japanese, Japonaise, Méditéranéenne


  • 4 cupsFresh whole cranberries almost 350 g
  • 190 ml or 3/4 cup of orange juice, preferably freshly squeezed (organic oranges)
  • 1/3 cup maple syrup
  • 1/2 cup (100 g) white sugar or 1 cup Powdered brown sugar
  • 1/2 teaspoon Ground cinnamon
  • 1 cup Water
  • 1/2 teaspoon Ground nutmeg optional


  • Wash the cranberries well.
  • Put them in a saucepan with the maple syrup, orange juice and water.
  • Bring to a boil, stirring lightly, reduce heat and simmer until cranberries burst (5-7 minutes).
  • Add cinnamon, Ground nutmeg and stir over low heat for 1 minute.
  • Serve hot or put in a jar to keep.


  • To keep for a very long time, wax and seal.
  • Perfectly accompanies meats such as toast and cheeses.
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