Here is my favorite cranberry sauce recipe, with warm spices like cinnamon and cloves, fresh cranberries, and just the right amount of sugar to balance out the tartness.

This spiced cranberry sauce has become a must-have at our Thanksgiving table. It’s so much better than the canned stuff, and honestly, it takes less than 20 minutes to make. Plus, the smell of cinnamon and cloves simmering on the stove? That’s the real start of the holidays in our house.

Spiced cranberry sauce with cinnamon and cloves — Image: theamazingfood.com / All Rights reserved

Why You’ll Love This Cranberry Sauce

Simple ingredients – You only need five basic ingredients to make this homemade cranberry sauce that tastes way better than anything from a can.
Warm, cozy spices – The cinnamon and cloves add a festive touch that makes your kitchen smell amazing and gives the sauce extra depth of flavor.
Make-ahead friendly – You can prepare this cranberry sauce up to a few days before your holiday meal, which means one less thing to worry about on the big day.
Budget-friendly – Fresh cranberries are inexpensive and widely available during the holidays, making this a cost-effective side dish for your table.

What Kind of Cranberries Should I Use?

Fresh cranberries are definitely the way to go for this recipe, and you’ll usually find them in 12-ounce bags in the produce section during fall and winter months. If you can’t find fresh cranberries or it’s out of season, frozen cranberries work just as well – no need to thaw them first, just toss them right into the pot. When picking out fresh cranberries, look for firm, plump berries with a deep red color, and avoid any that are soft, shriveled, or have brown spots. One great thing about cranberries is that they freeze really well, so if you see them on sale during the holidays, grab a few extra bags and stash them in your freezer for making this sauce year-round.

Options for Substitutions

This cranberry sauce recipe is pretty straightforward, but here are some swaps you can make:

Fresh cranberries: Fresh cranberries are really the star here and shouldn’t be substituted – they’re what gives this sauce its signature texture and tartness. Frozen cranberries work just as well though, no need to thaw them first.
Granulated sugar: You can use brown sugar for a deeper, molasses-like flavor, or try honey or maple syrup (use ¾ cup and reduce the water by 2 tablespoons). Keep in mind that alternative sweeteners will change the final taste a bit.
Ground cinnamon: If you only have cinnamon sticks, use 1 stick and remove it before serving. The flavor will be a bit milder but still nice.
Ground cloves: Whole cloves can replace ground cloves – use about 6-8 whole cloves, but remember to strain them out before serving. You could also try allspice or nutmeg if you’re out of cloves, using about ½ teaspoon.
Water: Orange juice makes a great substitute for water and adds a citrusy brightness that pairs well with cranberries. Use the same amount as you would water.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cranberry sauce is cooking it too long, which turns it into a thick, jam-like consistency instead of a sauce – once the cranberries start popping (usually after 10-12 minutes), you’re almost done.

Another common error is adding all the spices at once, which can make the flavor too intense and bitter, so try starting with half the cinnamon and cloves, then taste and adjust near the end of cooking.

Don’t panic when the sauce looks too thin while it’s hot – it will thicken considerably as it cools, so resist the urge to keep cooking it until it looks perfect in the pot.

For a smoother texture, you can mash some of the cranberries with a spoon once they’ve popped, but leave some whole for a nice balance of chunky and smooth.

What to Serve With Cranberry Sauce?

This spiced cranberry sauce is perfect alongside your Thanksgiving turkey, but don’t limit it to just the holidays. I love spreading it on leftover turkey sandwiches the next day, or even stirring a spoonful into plain yogurt for breakfast. It also works great as a topping for baked brie or cream cheese on crackers when you’re hosting friends. The cinnamon and cloves give it a warm flavor that pairs nicely with roasted pork chops or grilled chicken any time of year.

Storage Instructions

Store: This cranberry sauce keeps really well in the fridge. Transfer it to an airtight container or jar once it’s cooled down, and it’ll stay fresh for up to 2 weeks. I actually think it tastes even better after a day or two when all those spices have had time to meld together.

Freeze: You can definitely freeze this sauce for later! Just portion it into freezer-safe containers or bags and it’ll keep for up to 3 months. This is great if you want to make it ahead for the holidays or have some on hand for whenever you need it.

Serve: When you’re ready to use your cranberry sauce, just thaw it overnight in the fridge if frozen. You can serve it cold straight from the fridge, or warm it gently on the stovetop if you prefer it at room temperature or slightly warm.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	4 hours 20 minutes – 4 hours 30 minutes (including refrigeration time)
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 800-900
Protein: 1-2 g
Fat: 0-1 g
Carbohydrates: 210-230 g

Ingredients

2 tsp ground cinnamon (freshly ground preferred for more flavor)
12 oz fresh cranberries (or frozen if fresh unavailable)
1 cup water
1 cup sugar
1 tsp ground cloves (use 3/4 tsp if you prefer a more subtle clove flavor)

Step 1: Toast the Spices and Prepare Ingredients

2 tsp ground cinnamon
1 tsp ground cloves
12 oz fresh cranberries
1 cup water
1 cup sugar

Before cooking, I like to toast the cinnamon and cloves in a dry skillet over medium heat for about 1-2 minutes, stirring constantly until fragrant.

This step unlocks deeper, more complex spice flavors compared to using them directly from the container.

While the spices toast, measure out your water and sugar, and rinse your cranberries if using fresh ones, discarding any that are soft or discolored.

Step 2: Build and Simmer the Sauce

cranberries, sugar, and water from Step 1
toasted spices from Step 1

Combine the cranberries, sugar, and water in a medium saucepan over medium-high heat.

Bring the mixture to a boil, stirring occasionally to help the sugar dissolve, which typically takes 3-4 minutes.

Once boiling vigorously, add the toasted spices from Step 1, reduce the heat to medium-low, and simmer for 10-15 minutes.

Stir frequently during simmering—this prevents sticking on the bottom and helps the berries break down evenly, creating a beautifully thick sauce with a jammy consistency.

Step 3: Cool and Chill the Sauce

spiced cranberry sauce from Step 2

Pour the sauce into a bowl and let it cool to room temperature on the counter, about 30-45 minutes, stirring occasionally.

The sauce will continue to thicken as it cools since cranberry juice naturally contains pectin.

Once cooled, cover and refrigerate for at least 4 hours (or up to 2 days ahead) before serving—this allows the flavors to meld beautifully and gives you make-ahead convenience for holiday meals.