This baked cranberry sauce turns fresh cranberries, cinnamon, and sweet orange marmalade into a chunky, sweet-tart side dish without a pot bubbling on the stove. It takes 5 minutes to prep and 1 hour in a covered dish at 350°F, then needs time to cool and chill. The recipe makes 12 servings and fits right beside roast turkey or baked ham.
The order matters: bake the cranberries with the sugar and cinnamon first, then stir in the marmalade and lemon juice while the mixture is hot. The berries release their own juices, so this oven method does not call for added water. Make it ahead and give yourself one less thing to finish at dinner.
Serve it with herb-butter roasted turkey, sweet potato casserole, or the rest of your Thanksgiving menu. There is also a tested Slow Cook option below for the Beautiful 10-in-1 Electric Multi-Cooker.
Why You'll Love This Recipe
- Mess-Free Prep: A tight foil cover and lid contain the berries while the oven does the cooking.
- Balanced Sweetness and Tangy Flavor: The tartness of the whole cranberries melds beautifully with white sugar and a touch of citrus, giving the finished sauce a sweet-tart balance.
- Useful Leftovers: If you have leftover cranberry sauce, use it like jam. Try it in a post-Thanksgiving sandwich or paired with cream cheese for a simple appetizer spread.
- A Festive Classic: Make it before Thanksgiving or Christmas dinner and serve it chilled, after a good stir.
Recipe at a Glance
- Flavor: Tart cranberries, sweet orange marmalade, lemon, and warm cinnamon.
- Texture: Soft whole and burst berries in a thick, spoonable sauce.
- Yield: 12 servings.
- Time: 5 minutes prep; 1 hour oven cooking; cooling and chilling are additional.
- Make ahead: Refrigerate until ready to serve, or freeze up to 3 months.
The Story Behind the Dish
This version starts with whole cranberries and finishes with citrus. Unlike a smooth, sliceable canned cranberry jelly, it keeps the softened berries and their texture. It is a cooked sauce, rather than a raw cranberry relish.
My family's tradition includes adding sweet orange marmalade to the cranberries. Stirring it in while the berries are hot lets the marmalade melt through the sauce, with little bits of orange peel in each spoonful.
Growing up, my mom used to make this recipe, and every year, it brings me right back to those holidays spent around her table. There's just something special about serving a flavorful addition like this, knowing it's a recipe that's been passed down.
Ingredients You'll Need for This Recipe
- 24 ounces Fresh Cranberries: The star of the show, providing that tangy flavor and vibrant red color. Using whole cranberries results in a fresher taste than canned options.
- 2 cups White Sugar: Balances the tartness of the cranberries without overpowering their natural flavor.
- 1 teaspoon Cinnamon: Adds warmth and a touch of spice, enhancing the cranberry sauce's holiday feel.
- 12 ounces Sweet Orange Marmalade: I prefer Smucker's because of its balanced sweetness. It gives the sauce a slightly sweet, citrusy note without much bitterness.
- 3 tablespoons Lemon Juice: Adds a bright, fresh contrast to the marmalade, balancing the sweetness.
- Cooking spray: Lightly coats the baking dish to help prevent sticking.
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Ingredient Notes and Substitutions
Frozen cranberries can go into the dish without thawing; they may need a few extra minutes in the oven. Orange preserves can replace sweet orange marmalade, though the texture will be slightly different. For a milder citrus flavor, replace part of the lemon juice with fresh orange juice. A small pinch of nutmeg or cloves can join the cinnamon if you want a warmer spice profile.
Equipment You'll Need
A large covered baking dish or Dutch oven, aluminum foil, measuring tools, and a sturdy spoon are all you need for the oven method.
- Large Baking Dish with lid or aluminum foil: Ensure it's big enough to prevent overflow. Cranberries can splatter as they cook.
- Aluminum Foil: Covering the dish tightly helps keep the cranberries from splattering in the oven.
- Mixing Spoon: You'll need this for stirring in the marmalade and lemon juice while the sauce is hot.
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Buy Now → How to Make Baked Cranberry Sauce
Bake the berries under a tight cover, then add the marmalade and lemon juice while the mixture is still hot. Keep the citrus finish separate from the baking step.
1. Prepare the Baking Dish
Preheat the oven to 350°F.
- Prepare Your Baking Dish: Lightly spray a large baking dish with cooking spray to prevent sticking.
2. Add the Berries, Sugar, and Cinnamon
- Add Cranberries and Sugar: Pour in two 12-ounce packages of fresh cranberries. Sprinkle with 2 cups of white sugar and a teaspoon of cinnamon, ensuring an even coating.
3. Cover and Bake
- Cover Tightly and Bake: Cover the dish tightly with foil, then place a lid over it to prevent splatters. Bake at 350°F for 1 hour, until the cranberries soften and release their juices. The foil goes directly over the dish, with the lid on top.
4. Uncover Carefully
Set the hot dish on a heat-safe surface. Carefully remove the lid and foil, keeping your face and hands clear of the hot steam. The cranberries should be softened, with released juices around them; the hot mixture will look looser than the chilled sauce.
5. Stir in the Citrus
- Add Marmalade and Lemon Juice: Remove from the oven and stir in a 12-ounce jar of sweet orange marmalade and 3 tablespoons of lemon juice while the cranberries are hot. Stir until the marmalade melts into the berries and the sauce is evenly combined.
6. Cool, Chill, and Stir
Allow the sauce to cool; it will continue to thicken. Transfer it to shallow storage containers if needed so it can cool promptly, and refrigerate within 2 hours. Let it finish cooling completely in the refrigerator. Keep refrigerated until ready to serve, then stir well before transferring to a serving bowl.
The Beautiful Multi-Cooker Option
Use the Slow Cook setting on HIGH for about 2 hours for this tested alternative. This is slow cooking, not pressure cooking; the 1-hour cook time in the recipe card refers to the oven method.
- Lightly coat the inner pot of Drew Barrymore's Beautiful 10-in-1 Electric Multi-Cooker with cooking spray.
- Add the cranberries, sugar, and cinnamon. Select Slow Cook and cook on HIGH for about 2 hours, stirring once or twice if convenient, until the berries have burst and softened.
- Stir in the orange marmalade and lemon juice. Turn off the cooker and let the sauce cool before transferring it to a storage container. Refrigerate promptly, within 2 hours, until chilled and thickened.
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Helpful Tips Before You Start
- Perfect Texture: Judge the texture after the sauce cools and chills; a loose hot sauce does not mean it has failed.
- Keep the Tested Balance: Use the listed amount of sugar and the measured lemon juice for the tested sweet-tart balance.
- Homemade Cranberry Sauce Freezes Well: Freeze cooled sauce up to 3 months, then thaw overnight in the refrigerator and stir well.
A Few Easy Mistakes to Avoid
Keep the foil seal tight so the berries retain their moisture. Do not add the marmalade and lemon at the beginning, judge the final thickness while the sauce is hot, or leave the finished sauce out overnight. Use the listed sugar amount for this tested version; a reduced-sugar batch would need separate testing.
What to Serve with Cranberry Sauce
Cranberry sauce pairs well with roast turkey, baked ham, pork tenderloin, roasted chicken, and dressing.
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A Few Questions You Might Have
Can I use frozen cranberries?
Yes, you can use frozen cranberries if fresh aren't available. Just toss them into the baking dish straight from the freezer-no need to thaw. Allow a few extra minutes in the oven if needed, and look for softened berries and released juices.
When should I add the orange marmalade?
Add it after baking, while the cranberry mixture is still hot. Stir in the lemon juice at the same time and mix until the marmalade has melted through the sauce.
Can I reduce the sugar?
This version is tested with 2 cups of white sugar and 3 tablespoons of lemon juice. Keep those amounts for the tested result. Reducing sugar can change both flavor and consistency; it is not a tested substitution here.
Does this need water or orange juice before baking?
No added water or orange juice is used in the tested oven method. The covered cranberries release their own juices, and the marmalade and lemon juice go in after baking.
Why is my cranberry sauce still loose?
Hot cranberry sauce is looser than chilled sauce. First check that the berries softened during baking, then allow the sauce to cool and chill before judging its thickness. This is a spoonable whole-berry sauce, not a firm jelly.
Keeping Leftovers Fresh
- Refrigerate: Place in an airtight container and store in the fridge for 10 to 14 days. Keep it refrigerated and use a clean utensil each time.
- Freeze: Freeze cooled sauce in an airtight freezer-safe container for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator and stir well before serving.
- Check before serving: Discard sauce with mold, fermentation, off odors, or other signs of spoilage. Do not leave the sauce on the counter overnight; refrigerate within 2 hours.
Can You Make It Ahead?
Yes. Make the sauce ahead, refrigerate it until fully chilled, and stir before serving. The flavor and texture improve after chilling, so the day before is a practical time to prepare it. For longer storage, use the freezer instructions above. Sugar and acidity do not make this a shelf-stable or tested canning recipe.
Get More Recipes Like This
Find more practical recipes for your table in the Jennifer Cooks newsletter. If you try this sauce, leave a comment and rating below and tell me what you served with it.
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Easy Homemade Cranberry Sauce
Easy homemade cranberry sauce combines fresh cranberries, orange marmalade, cinnamon, and lemon in a simple no-mess oven method perfect for the holidays.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 24 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 24 ounces fresh cranberries
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 12 ounces sweet orange marmalade
- 3 tablespoons lemon juice
- cooking spray
Instructions
Prepare Your Baking Dish:
- Preheat the oven to 350°F. Lightly spray a large baking dish with cooking spray to prevent sticking.
Add Cranberries, Sugar, and Cinnamon:
- Place 2-12 oz packages of fresh cranberries into the baking dish. Sprinkle with 2 cups of sugar and a teaspoon of cinnamon, ensuring an even coating over the cranberries.
Cover Tightly and Bake:
- Cover the dish tightly with foil and then secure it with a lid. This double layer prevents splattering as the cranberries cook. Place the dish in a preheated oven at 350°F and bake for 1 hour, until the cranberries soften and release their juices. Carefully remove the lid and foil, watching for hot steam.
Add Marmalade and Lemon Juice:
- Once out of the oven, immediately stir in one 12 oz jar of sweet orange marmalade and 3 tablespoons of lemon juice. Stir until the marmalade melts into the cranberries and the sauce is evenly combined.
Cool Completely:
- Allow the sauce to cool and thicken. Transfer to shallow storage containers if needed and refrigerate within 2 hours. Let it finish cooling completely in the refrigerator, and keep refrigerated until ready to serve.
Serve and Enjoy:
- Stir before serving to ensure all ingredients are well combined, then spoon into a beautiful serving dish. This cranberry sauce is the perfect addition to any holiday meal.
Notes
Beautiful 10-in-1 Electric Multi-Cooker Method
- Lightly coat the inner pot of Drew Barrymore's Beautiful 10-in-1 Electric Multi-Cooker with cooking spray.
- Add the cranberries, sugar, and cinnamon. Select Slow Cook and cook on HIGH for about 2 hours, stirring once or twice if convenient, until the cranberries have burst and softened.
- Stir in the orange marmalade and lemon juice. Turn off the cooker and allow the sauce to cool before transferring it to a storage container. Refrigerate promptly, within 2 hours, until chilled and thickened.
The listed 1-hour cook time is for the oven method. Cooling and chilling are additional.
Substitutions
- Use frozen cranberries without thawing; allow a few extra oven minutes if needed.
- Orange preserves can replace sweet orange marmalade, with a slightly different texture.
- Fresh orange juice can replace part of the lemon juice for milder citrus flavor.
- Add a small pinch of nutmeg or cloves with the cinnamon for warmer spice.
Serving
Serve with roast turkey, baked ham, pork tenderloin, roasted chicken, or holiday dressing. Spread leftovers on turkey sandwiches, biscuits, toast, English muffins, or scones, or add to a cheese board.
Storage
Store in an airtight container in the refrigerator for up to 10 to 14 days. The flavor and texture improve after chilling. Always use a clean utensil and discard sauce with mold, fermentation, off odors, or other signs of spoilage.
Freezing
Freeze cooled sauce in an airtight freezer-safe container for up to 3 months. Leave a little room for expansion. Thaw overnight in the refrigerator and stir well before serving.
Nutrition
- Calories: 130
- Sugar: 33
- Sodium: 0.4
- Fat: 0.1
- Saturated Fat: 0.003
- Carbohydrates: 34
- Fiber: 0.1
- Protein: 0.02
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