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Homemade Cranberry Sauce Recipe

  • Author: Rachel Steenland
  • Total Time: 15-20 minutes
  • Yield: 6-8 servings as a side 1x


Let’s share some homemade cranberry sauce! Our recipe “levels up” classic cranberry sauce with persimmon, orange, spices, and more! Happy Holidays!


  • 3/4 cup water
  • 1/4 cup freshly squeezed orange juice (juice of one orange)
  • 1/23/4 cup brown sugar, or to taste
  • 4 cups (14 oz / 400 grams) fresh cranberries
  • 2 persimmons, finely chopped (same size or smaller then the cranberries)
  • 1 teaspoon orange zest
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of salt


  1. Place water, orange juice and sugar into a medium size pot, bring to a boil. Add the cranberries and persimmons to the pot.
  2. Cook until the cranberries pop, the persimmon is broken down and the sauce has thickened to your desired consistency, around 10-15 minutes.
  3. To finish it off, mix in the orange zest, ginger, pumpkin pie spice and a pinch of salt. 
  4. Transfer your homemade cranberry sauce to a serving bowl. Serve warm or cold.


  • Cranberry sauce can be made up to three days ahead of time. When you’re ready to serve, either serve cold or reheat for a few minutes in the microwave. If you prefer to reheat on the stovetop, add a tablespoon or two of water to ensure that the cranberry sauce doesn’t dry out.
  • Prep Time: 5 minutes
  • Cook Time: 10-15 minutes

Keywords: homemade cranberry sauce, cranberry sauce recipe, cranberry sauce orange, cranberry sauce persimmon