I Asked 7 Chefs How To Make the Best Cranberry Sauce—They All Said the Same Thing

Stella Totino
·4-min read

Just three basic ingredients to make a cranberry sauce you'll add to your recipe box for years to come.

Simply Recipes / Adobe Stock

Simply Recipes / Adobe Stock

The holidays are just around the corner! It’s the best time of year because it traditionally demands much cooking and family time—two of my favorites. Yet, while I am pretty well-versed in all things cooking (and therefore tend to command the kitchen duties), there is one dish I’ve never made: cranberry sauce.

Somehow, it’s just fallen into others’ hands. But this year, I’m dead set on making it myself. In order to uphold my culinary reputation among my family, I reached out to seven chefs to get the inside scoop on the best way to make cranberry sauce. As I was delighted to discover, they all said the same thing!

The Experts

How To Make Cranberry Sauce, According to Chefs

“While many people like raw cranberry sauce or relish,” says Field, “I prefer it cooked.” All the other chefs agree! What they add to their cranberry sauce varies, but they concur on three core ingredients: sugar, orange juice, and cranberries.

It turns out making the sauce is pretty straightforward. You just combine all the ingredients in a saucepan and cook. While the amount of these ingredients you choose will vary depending on your taste, Manning suggests a ratio of 12 ounces of fresh cranberries to 1 cup orange juice and about 1 cup of sugar, adding more sugar for additional sweetness and less for a result with a bit more tartness. And while the chefs preferred their cranberries fresh, they said frozen will do just fine in a pinch.

As for the cooking, Bennett says you should simmer the sauce until the cranberries start to burst. When that happens, cautions Dinhut, “don’t be scared. The cranberries will begin to pop!” That’s how you know the sauce is ready to be removed from the flame.

Don’t forget to stir gently, says Graf. “Keep an eye on it to make sure it doesn’t boil, as this could break down the cranberries too much,” she explains.

The cook time will depend on how much you’re making, but generally, Pallian suggests 10 to 15 minutes. She explains a bit of science: “Cranberries are naturally high in pectin, which thickens the sauce when combined with sugar and acid. It's important to avoid overcooking, as this can break down the pectin and make the sauce runny.”

Then, when it’s ready, let it cool, she adds. “Cooling the sauce lets the pectin set to a perfect consistency for spooning over juicy slices of turkey.” It also gives the flavors time to develop, notes Graf.

The Ingredients To Add to Cranberry Sauce

The chefs have some spins on the classic side dish. Dinhut often swaps the oranges for lemons and adds jalapeños “for a kick.” Field loves experimenting with additional fruits. “Apples or pears add sweetness and result in an ultra jammy sauce, and raspberry also adds to the overall flavor,” she says.

Bennet goes for a savory sauce, adding caramelized onions “to balance the flavor of the cranberries,” he says. Others include apple cider vinegar along with the orange juice.

Spices are also popular. For Graf, cinnamon and clove “add warmth and a holiday touch that pairs beautifully.” Manning and Som go for star anise.

How To Store Cranberry Sauce

Cranberry sauce can be made a week in advance and stored in an airtight container in the fridge, notes Som. “And if you have leftovers,” says Graf, “you can also freeze them. Just defrost them in the fridge overnight before serving.”

With all of these tips in mind, I’m looking forward to showing off my new cranberry sauce–making skills this Thanksgiving! Who knows? I just might come up with my own, novel flavorings.

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