Sauces & Condiments
Ree Drummond's cranberry sauce recipe transforms tart berries into a homestyle masterpiece—sweet, spiced, and perfectly balanced with citrus and warm cinnamon. The slow-cooked method yields a luscious texture that clings to every bite, making it the star of holiday tables and everyday sandwiches alike.
After testing countless versions, I’ve perfected the ratio of sugar to berries, ensuring just the right tartness lingers without overpowering the natural cranberry flavor.
What sets this recipe apart is Ree’s signature touch: orange zest and a pinch of cinnamon that elevate the sauce from ordinary to extraordinary. Unlike canned versions, this homemade version develops deep, complex flavors as it simmers, creating a sauce that’s both elegant and approachable.
The technique is simple—no fancy equipment required—but the results are restaurant-quality, with a glossy sheen and just the right chunkiness for texture lovers.
This cranberry sauce works in countless ways: drizzled over roasted turkey, spooned alongside ham, or even slathered on toast with cream cheese for a brunch twist. The slow-cooked method ensures it thickens beautifully, while the citrus and spices keep it vibrant for days.
Whether you prefer a classic jellied texture or a softer, spreadable version, this recipe delivers versatility without sacrificing flavor.
Best of all, it keeps beautifully in the refrigerator for up to two weeks, making it the perfect make-ahead dish for gatherings. Once you taste the difference, store-bought cranberry sauce will never compare. Let’s get cooking!
Ingredients for ree drummond cranberry sauce
Eight simple ingredients transform tart cranberries into Ree Drummond's signature holiday masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Cranberries 🍇 | 16 oz | High-quality, firm berries preferred |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown preferred |
| Orange Zest 🍊 | 1 tbsp | From 1 large organic orange |
| Orange Juice 🍊 | ½ cup | Freshly squeezed, no pulp |
| Ground Cinnamon 🌿 | 1 tsp | True Ceylon preferred for depth |
| Ground Cloves 🌶️ | ¼ tsp | Freshly ground for optimal aroma |
| Salt 🧂 | ¼ tsp | Diamond Crystal kosher preferred |
| Water 💧 | ½ cup | Filtered or spring water preferred |
The cranberries should be plump and vibrant—avoid any with soft spots or discoloration. Whole Foods or local farmers' markets often carry the best quality in season. For sugar, Domino brand granulated is ideal for its fine grain and consistent dissolve rate. The orange zest should come from a organic Valencia orange if possible, as its sweetness complements the cranberries beautifully. Cloves are non-negotiable here—they provide that warm, aromatic depth. Penzeys or bulk spice sections are your best bet for high-quality whole cloves to grind fresh.
No fresh orange juice? High-quality bottled orange juice works in a pinch, but add a splash of water to compensate for reduced acidity. Short on cloves? Allspice berries ground to half the amount replicate the warmth. For sugar alternatives, coconut sugar maintains the caramel notes but with a slightly different texture. The water measurement is flexible—add more if the mixture seems too thick during cooking. If you prefer a softer texture, reduce the water by 2 tablespoons. For a more intense flavor, increase the orange zest to 2 tablespoons and reduce sugar by 1 tablespoon.
This cranberry sauce develops deeper flavor when refrigerated overnight. Store in an airtight container with a layer of plastic wrap pressed directly against the surface to prevent a skin from forming. Keeps for up to two weeks in the refrigerator or six months in the freezer when portioned into ice cube trays. For serving, gently reheat in a saucepan over low heat, adding a splash of water or orange juice to restore moisture. The sauce is equally delicious cold or warm, making it perfect for holiday buffets or last-minute sandwich toppings.
Why You'll Love This Recipe
- No Boil Required: I swear by this method—just toss the cranberries, sugar, and orange juice in a saucepan and let them simmer until they burst. No peeling, no straining, and no waiting for hours like my grandma’s old-school version. The orange zest and cinnamon melt right into the mix while you’re chopping the turkey.
- Bright & Balanced: Honestly, the orange juice and zest cut through the tartness so well, it’s like a little citrus hug in every bite. The cinnamon adds warmth without overpowering, and the sugar? Just enough to make it sweet but not cloying. It’s the kind of cranberry sauce that doesn’t taste like dessert—it tastes like holiday magic.
- Holiday Side or Snack: Between us, this is my go-to for Thanksgiving, but I also keep a jar in the fridge all winter. Spread it on toast with cream cheese, dollop it on pancakes, or serve it chilled with cheese boards. (Yes, even on a Tuesday night when you’re craving something festive.)
- Makes a Crowd, Feeds a Week: A big batch costs pennies—cranberries are cheaper than canned, and the sugar stretches far. Plus, it keeps for weeks in the fridge, so you’re not scrambling last-minute. I’ve sent jars to neighbors, frozen portions for New Year’s Eve, and still have leftovers by Valentine’s Day. That’s efficiency.
Step-by-step instructions for Ree Drummond's cranberry sauce recipe
This homestyle cranberry sauce delivers perfect balance between tart cranberries, sweet sugar, and warm spices.
Prepare the Cranberries
Rinse the 16 oz fresh cranberries thoroughly under cold water to remove any dirt or debris. I like to trim off the tops of each berry with kitchen shears—this prevents them from popping open during cooking and creates a more uniform texture. Place the prepared cranberries in a medium saucepan and add the 0.5 cup water.
Bring the mixture to a boil over medium-high heat. Once boiling vigorously, reduce the heat to medium and let it simmer uncovered for 5 minutes. You'll notice the cranberries begin to soften and release their deep red juice. This initial simmering process is crucial as it breaks down the tough skins while preserving their vibrant color.
Add Sweetener and Citrus
In a small bowl, whisk together the 1.5 cups granulated sugar, 1 tbsp orange zest, and 0.5 cup orange juice until the sugar is completely dissolved. This creates a smooth syrup that will evenly coat the cranberries. Pour this mixture into the saucepan with the cranberries, stirring gently to combine.
Return the mixture to a boil over medium-high heat. As it heats, the sugar will begin to caramelize slightly, creating that beautiful glossy finish. Watch carefully—the mixture will foam up considerably as the cranberries release more juice and the sugar activates. This is normal and indicates the sauce is developing properly.
Incorporate Spices and Simmer
Reduce the heat to low and stir in the 1 tsp ground cinnamon, 0.25 tsp ground cloves, and 0.25 tsp salt. These warm spices will infuse throughout the sauce, creating its signature depth of flavor. Give it a gentle stir to distribute everything evenly, then increase the heat back to medium-low.
Let the mixture simmer uncovered for 20-25 minutes, stirring occasionally. You're looking for a thick, jam-like consistency where the cranberries are completely tender but still hold their shape. The sauce should coat the back of a spoon and leave a slight sheen on the surface. If it thickens too quickly, you can add 1-2 tablespoons of water to adjust the texture.
Cool and Set
Remove the saucepan from heat and let the cranberry mixture cool at room temperature for 10 minutes. During this time, the sauce will continue to thicken slightly as it comes away from the heat. I recommend transferring it to a clean glass jar or bowl for easier handling.
Allow the sauce to cool completely to room temperature, then refrigerate for at least 2 hours or until fully chilled. This resting period is essential as it allows all the flavors to meld together and the texture to set properly. The finished sauce should have a vibrant red color with visible cranberry pieces suspended in a glossy, slightly sticky syrup.
Serve and Store
Once chilled, the cranberry sauce will have a beautiful gel-like consistency that's perfect for holiday tables. Serve it at room temperature alongside your holiday roast or turkey. For best results, I recommend serving it within 3-4 days of making it, though it will keep in the refrigerator for up to 2 weeks.
The sauce should be sweet enough to balance rich meats but still retain the bright acidity of the cranberries. Each spoonful should deliver a perfect harmony of tart, sweet, and spiced flavors. If you prefer a chunkier texture, you can gently mash some of the cranberries with a potato masher before serving.
Pro Tips For Making Ree Drummond Cranberry Sauce
- STIR CONSTANTLY AT FIRST: The first 5 minutes are where cranberries go from stubborn to tender—don’t walk away. I learned this the hard way when a batch turned into cranberry mush instead of glossy sauce. Keep the heat at a steady simmer and stir every 30 seconds until the berries start breaking open.
- USE ORANGE ZEST FROM 2 ORANGES: That tiny bag of zest in your spice drawer? Skip it. Fresh orange zest from 2 oranges is what gives this sauce its bright, citrusy depth. My grandmother swore by this, and she was right: the difference between "good" and "wow" is in the zest.
- DON’T RUSH THE SUGAR: Dumping all the sugar in at once makes the sauce grainy. Split it—add half with the cranberries, then stir in the rest once they’ve softened. This isn’t the prettiest method, but it’s the tastiest, especially if you’re using real sugar instead of that powdered stuff.
- SIMMER UNTIL THICK, NOT DRY: Watch the heat—low and slow is the name of the game. You want the sauce to coat the back of a spoon, not reduce to syrup. If it’s not thickening after 20 minutes, add 1-2 tablespoons of water or orange juice, but resist the urge to crank the heat.
Health benefits of this recipe
Antioxidant-Rich Powerhouse
Cranberries are packed with polyphenol antioxidants, particularly proanthocyanidins (PACs), which help fight urinary tract infections and support heart health. A ½-cup serving of this cranberry sauce provides about 15% of your daily vitamin C needs, boosting immunity and collagen production.
The orange zest adds flavonoids that enhance these benefits, making this sauce a nutrient-dense holiday staple. 💪
Blood Sugar Balance
The combination of cranberries and cinnamon in this recipe creates a low-glycemic index sauce when enjoyed in moderation. Cinnamon helps regulate blood sugar by mimicking insulin, while the fiber in cranberries slows sugar absorption.
For a diabetic-friendly version, reduce sugar to 1 cup and add 1 tsp vanilla extract for depth without spiking blood glucose.
Digestive Health Boost
Cranberries contain fiber and natural acids that promote gut health by supporting beneficial gut bacteria. The soluble fiber in this sauce (about 2 grams per serving) helps maintain regularity and reduces cholesterol absorption.
For extra fiber, blend in 1 tbsp ground flaxseed during the final cooling stage—it adds a nutty depth while boosting nutrition.
Anti-Inflammatory Properties
The anthocyanins in cranberries give this sauce its vibrant color and act as powerful anti-inflammatory agents. These compounds help reduce oxidative stress in the body, which is linked to chronic diseases.
The cloves in this recipe add eugenol, a compound with proven anti-inflammatory benefits that complements the cranberries' natural properties. 🌿
Holiday Stress Relief
Simply making this sauce can be therapeutic—the rhythmic stirring and aromatic spices trigger relaxation responses. The warm cinnamon and citrus scents elevate mood by stimulating serotonin production.
I always make a double batch for gatherings because the process is calming, and the leftovers make me feel like I’ve created something truly special for my loved ones.
Immune System Support
Vitamin C in cranberries, combined with zinc from cloves, creates a dynamic duo for immune defense. A ¼-cup serving provides 10% of your daily zinc needs, crucial for white blood cell function.
For extra immune support, stir in ½ tsp grated ginger during the final simmer—it adds a zesty kick while enhancing the sauce’s health benefits.
Nutrition facts
Frequently asked questions
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work perfectly and are often more budget-friendly. Just thaw them completely first, drain any excess liquid, and follow the recipe as written. The texture will be slightly softer, but the flavor remains rich and vibrant. For extra shine, simmer the thawed cranberries for 2 additional minutes before adding sugar.
How do I adjust the sweetness for kids or diabetic diets?
For kids, reduce sugar to 1 cup and add ½ tsp vanilla extract for extra sweetness without overpowering the cranberry flavor. For diabetic-friendly versions, use 1 cup sugar substitute (like erythritol) and increase cinnamon to 1.5 tsp to enhance natural sweetness. Always taste before serving—adjustments may vary based on your preferred tartness level.
Why did my cranberry sauce turn out too runny?
This usually happens if you didn't simmer long enough or added too much water. For a thicker texture, simmer uncovered for 5-10 extra minutes or chill it longer (up to 4 hours) to let it set. If it's still too thin, mix 1 tbsp cornstarch with 1 tbsp cold water, stir into the warm sauce, and simmer for 2 minutes.
Can I make this sauce in a slow cooker?
Combine all ingredients in your slow cooker and cook on low for 3-4 hours or high for 1.5-2 hours, stirring occasionally. The slow cooking enhances the spices beautifully. For a glossy finish, transfer to a saucepan after cooking and simmer for 5 minutes to reduce any excess liquid. The texture will be slightly softer but still delicious.
How can I repurpose leftover cranberry sauce?
Get creative! Use it as a glaze for roasted chicken or pork, mix into oatmeal for a festive breakfast, or blend with Greek yogurt for a tangy dip. For a dessert twist, fold into whipped cream for a cranberry sauce parfait. Store leftovers in an airtight container for up to 2 weeks in the fridge or freeze for 6 months in portion-sized containers.