Every Thanksgiving table I sat at in my youth had a log of canned cranberry sauce on it, complete with ridges, and I have nothing bad to say about it. (It has its place, and that place is next to the turkey.) But the first time I made cranberry sauce from scratch, I was completely won over and honestly a little surprised at how easy it was. All those years! I could have had this! This Classic Whole-Berry Cranberry Sauce takes about 15 minutes on the stove, and the hardest part is waiting for it to set up in the fridge. Now? They’re both on my holiday table every year. How about you?

What Ingredients Do You Need for Whole-Berry Cranberry Sauce?

• Fresh cranberries. (Frozen work too, no need to thaw them.)
• Fresh orange juice and a little orange zest.
• Water.
• Granulated sugar and light brown sugar.
• A pinch of cinnamon and a pinch of salt.

How Do You Make Whole-Berry Cranberry Sauce?

Start by bringing the orange juice, water, and both sugars to a boil, stirring until the sugar dissolves. Before the cranberries go in, scoop out about a cup and set them aside. (Just trust me.) The rest go into the pot with the orange zest, cinnamon, and salt.

Let that simmer for 10-12 minutes and you’ll start to hear the berries pop as they burst, which is always a delight. Once most of them have broken down, stir in the berries you saved and give it just 2-3 more minutes. They’ll soften but mostly hold their shape, which is what gives you that chunky, whole-berry texture instead of something closer to jelly.

When it comes off the heat it’ll look pretty loose, but don’t worry about that! Cranberries are full of natural pectin, so the sauce thickens up as it cools and sets nicely in the fridge.

Can I Make Cranberry Sauce Ahead of Time?

Yes, and I’d encourage it! This keeps in the fridge for up to a week, so you can make it the weekend before Thanksgiving and have one less thing to think about on the big day. Leftovers are great on a turkey sandwich, too. And it freezes well in an airtight container!