Sauces and Condiments
The 3 Top-Rated Cranberry Sauces, Compared (Plus Easy Upgrades from Reviewers)
The best-rated cranberry sauces online, and the small tweaks reviewers say make them even better.
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Why this ranks: cranberry sauce is the #2 trending Thanksgiving recipe on Google Trends.
The top-rated originals (ratings checked Nov 1, 2026)
We read the reviews on each of these recipes and summarized the changes cooks make most, in our own words. Click through for the full original recipe. Ratings change over time.
- 3 top-rated originals
- 8,657 combined ratings
- 5 reviewer-tested fixes
- Nov 1 ratings last checked
1
Cranberry Sauce
NYT Cooking shows whole stars only. Ratings checked Nov 1, 2026.
Developed by Sam Sifton for NYT Cooking, this version holds a 5-star average from 4,291 ratings and 285 reader comments. Reviewer notes for this one are still being summarized.
2
Cranberry Sauce
Rating checked Nov 1, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.8-star average from 3,165 ratings. Here is what the cooks who made it changed most often.
What reviewers change
- Split the sugar between white and brown.
- Simmer with a cinnamon stick, or a little fresh ginger.
- Use a bit less orange juice and stir in orange liqueur after cooking.
- If it is too sweet, cut the sugar and add more berries, then finish with orange zest and pecans.
3
Cranberry Sauce with Orange Juice
Rating checked Nov 1, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.8-star average from 1,201 ratings. Here is what the cooks who made it changed most often.
What reviewers change
- Use half brown sugar and half white.
- Squeeze fresh oranges and add some of the zest.
- Add a spoonful of rum, bourbon or Cointreau, plus a pinch of cinnamon or nutmeg.
- Save a handful of berries to stir in near the end for more tartness.
The 5 changes reviewers make most, across all three
- Mix white and brown sugar, or start with less and sweeten to taste.
- Simmer with a cinnamon stick.
- A splash of orange liqueur stirred in off the heat.
- Orange zest at the end for brightness, or apple cider in place of water.
- Fold in toasted pecans, and save leftovers for turkey sandwiches.
What you’ll need
- 2-quart heavy saucepan. Shop on Amazonor the new release
- Microplane zester, for orange zest. Shop on Amazonor the new release
- Glass storage jars, since it keeps a week. Shop on Amazonor the new release
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Ingredients
- 12 oz fresh or frozen cranberries, rinsed
- 1/2 cup granulated sugar and 1/4 cup light brown sugar
- 3/4 cup orange juice (or 1/2 cup water plus 1/4 cup OJ)
- 1 cinnamon stick and a pinch of salt
- Zest of 1 orange
- Optional: 1 tbsp orange liqueur, 1/2 cup toasted chopped pecans
Directions
- Combine the sugars, juice, cinnamon stick and salt in a saucepan and bring to a boil, stirring to dissolve.
- Add the cranberries and simmer, stirring now and then, until most have popped and the sauce thickens, 10 to 12 minutes.
- Off the heat, remove the cinnamon stick and stir in the zest (and liqueur, if using). Taste and add sugar if you like.
- Cool; it thickens a lot as it chills. Fold in pecans just before serving.
FAQ
How far ahead? Up to a week in the fridge, or freeze up to 2 months.
Too tart or too runny? Add sugar a tablespoon at a time; give it a few more minutes of simmering, and remember it sets as it cools.