It’s that time of the year again! Thanksgiving is around the corner and I most likely will be gaining a solid few pounds during the incredible feast my husband and I are planning. On the menu this year is turkey (for him), stuffing, green beans, mashed potatoes with mushroom gravy and of course, cranberry sauce.

This cranberry sauce is special to me. Growing up, my great uncle always made his homemade cranberry sauce for Thanksgiving. Now, I never liked it when I was younger, but as a got older and started to develop those taste buds, my mind was blown when I tried it again. Each year after that, it was one of the items on the table I most looked forward to.

This recipe has just a few simple ingredients with fresh cranberries, orange juice and a little sugar to mellow out the tartness. Recipe and video is below.

Fresh and Tangy Cranberry Sauce

This is the perfect cranberry sauce for the holidays! It is sweet and tart, fresh and tangy, however you want to call it- it's perfect. Give it a try!

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Author Melissa Crowe


  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 12 oz fresh cranberries picked through and washed
  • a few slices of orange peel or zest


  1. Add the orange juice, water and sugar into a sauce pan and bring to a simmer.
  2. Add in the washed cranberries and stir.
  3. Continue to stir occasionally for about 10-15 until the sauce is reduced and thick and all the cranberries have popped open.
  4. Add into an airtight container and let cool before storing in the fridge.

Recipe Notes

This will store well in the fridge for about 10 days. You can make it well in advance before your holiday meal!


Be happy, be balanced, be vegan.