Why You’ll Love This Cranberry Walnut Sauce
- It’s a major upgrade from the jar. The flavor is just on another level—fresh, complex, and with a texture that’s both jammy and delightfully crunchy. You control the sweetness, which means you can make it perfectly suited to your taste.
- It’s incredibly versatile. Sure, it’s a holiday superstar, but don’t box it in! This sauce is fantastic with roasted chicken, spread on a post-Thanksgiving sandwich, swirled into oatmeal, or even as a tangy topping for a cheeseboard alongside a sharp cheddar.
- The aroma is pure comfort. As it simmers away on your stovetop, your kitchen will fill with the most incredible scent—sweet oranges, warm cinnamon, and tart berries. It’s the smell of celebration, and it’s honestly half the fun.
- It’s deceptively easy. You really don’t need any fancy skills here. It’s essentially a one-pot situation that comes together in about 20 minutes. The hardest part is waiting for it to cool down enough to taste-test!
Ingredients & Tools
- 340 g (12 oz) fresh cranberries
- 200 g (1 cup) granulated sugar
- 120 ml (1/2 cup) fresh orange juice
- Zest of 1 orange
- 2 tbsp water
- 1 cinnamon stick
- 1/4 tsp fine sea salt
- 120 g (1 cup) walnuts, toasted and roughly chopped
Tools: A medium-sized saucepan (about 2-3 quarts is perfect), a wooden spoon or spatula, a zester or fine grater, and a rimmed baking sheet for toasting the walnuts.
Using fresh orange juice and zest instead of water makes a world of difference—it adds a beautiful, sunny brightness that cuts through the richness of the sauce. And toasting the walnuts is non-negotiable, I promise. It unlocks their nutty, almost buttery flavor and gives them that incredible crunch.
Serves: 8 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Fresh vs. Frozen Cranberries? Fresh are ideal, but frozen work perfectly well in a pinch. No need to thaw them—just add a minute or two to the cooking time. You’ll notice frozen berries might pop a little less dramatically, but the flavor will be just as great.
- Why toast the walnuts? Toasting is a simple step that transforms walnuts from bland and slightly bitter to deeply aromatic and delicious. It brings out their oils and gives the sauce a much more sophisticated, nutty backbone. A little goes a long way.
- Sweetness is personal. Start with the recommended amount of sugar, but taste as you go. If you like a tarter sauce, you can reduce it slightly. If you have a sweeter tooth, add a tablespoon more after the berries have burst. The trick is to balance the natural pucker of the cranberries.
- Don’t skip the cinnamon stick. It gives a subtle, warm spice that’s far superior to ground cinnamon, which can make the sauce look muddy. You get a clean, infused flavor without any grit.
How to Make Cranberry Walnut Sauce
Step 1: Toast Your Walnuts. First things first, let’s get those walnuts toasty. Preheat your oven to 175°C (350°F). Spread the walnuts in a single layer on a rimmed baking sheet. Pop them in the oven for 5-7 minutes. You’ll know they’re ready when you can smell their nutty aroma and they’ve taken on a slightly darker color. Keep a close eye on them—they can go from perfectly toasted to burnt in a flash. Once done, set them aside to cool completely before chopping. This is crucial for maximum crunch!
Step 2: Combine the Base. In your medium saucepan, combine the fresh cranberries, granulated sugar, fresh orange juice, orange zest, water, cinnamon stick, and salt. Give it a gentle stir with a wooden spoon just to combine everything. At this stage, it will look like a lot of cranberries and not much liquid—that’s exactly what you want. The liquid will quickly build as the berries start to release their juices.
Step 3: The Simmer and Pop. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. You’ll hear it before you see it—the berries will start to pop and sizzle. This is the magic happening! Once it’s bubbling steadily, reduce the heat to medium-low and let it cook for about 10-12 minutes, stirring every now and then to prevent sticking. The sauce should thicken noticeably, and most of the berries will have burst open.
Step 4: Check for Consistency. After about 10 minutes, the liquid should have reduced to a syrupy consistency. To test it, dip a spoon into the sauce and run your finger across the back. If the line holds its shape, it’s ready. If it’s still very runny, let it simmer for another 2-3 minutes. Remember, it will thicken significantly as it cools, so you’re aiming for a loose, jam-like texture in the pot.
Step 5: Incorporate the Walnuts and Cool. Turn off the heat. Remove the cinnamon stick—its job is done. Stir in the toasted, chopped walnuts. Now, this is important: let the sauce cool right in the pan for at least 30 minutes before transferring it to a serving dish. This resting period allows the flavors to meld together beautifully and the sauce to set to the perfect, spreadable consistency.
Serving Suggestions
Complementary Dishes
- Classic Roast Turkey — This is the quintessential pairing. The sauce’s acidity cuts through the rich, savory meat perfectly, creating a bite that’s balanced and unforgettable.
- Baked Brie or Camembert — Spoon the warm sauce over a wheel of baked brie for an incredible appetizer. The contrast of cool, creamy cheese and tangy, nutty sauce is a total crowd-pleaser.
- Pork Chops or Roast Pork — Pork and fruit are a match made in heaven. The sauce adds a sweet and tart counterpoint to the savory, juicy pork.
Drinks
- A Crisp Riesling — The wine’s natural sweetness and high acidity mirror the flavors in the sauce, making each sip and bite feel harmonious and refreshing.
- Sparkling Apple Cider — For a non-alcoholic option, the bubbles and apple notes are a fantastic, festive pairing that cleanses the palate between rich bites.
- A Brown Ale or Porter — The nutty, caramel notes in these beers complement the toasted walnuts and the deep fruitiness of the sauce surprisingly well.
Something Sweet
- Vanilla Bean Ice Cream — Don’t knock it ’til you try it! A scoop of high-quality vanilla ice cream with a generous spoonful of cooled cranberry sauce is a sophisticated and simple dessert.
- Yogurt Parfait — Layer it with Greek yogurt and granola for a breakfast that feels indulgent but is actually packed with good energy.
- Cheesecake Topping — Swirl it into cheesecake batter before baking, or use it as a vibrant, tart topping instead of a traditional berry compote.
Top Mistakes to Avoid
- Mistake: Overcooking the sauce. If you cook it for too long, it can become overly thick and jam-like, losing its bright, fresh flavor and turning unpleasantly sticky. Remember, it thickens as it cools!
- Mistake: Adding the walnuts too early. If you stir the walnuts into the hot sauce and then continue cooking, they’ll lose their prized crunch and become soft and soggy. I’ve messed this up before too—always add them off the heat.
- Mistake: Not tasting as you go. Cranberries can vary in tartness. The amount of sugar is a guideline. Taste the sauce after the berries have burst and adjust the sweetness to your preference. It’s your sauce, after all!
- Mistake: Skipping the toasting step for the walnuts. Raw walnuts can have a slightly bitter edge and lack the deep, toasty flavor that makes this sauce so special. Five minutes in the oven is a small investment for a huge return.
Expert Tips
- Tip: Make it ahead. This sauce is a fantastic make-ahead dish. It will keep beautifully in an airtight container in the fridge for up to a week. The flavors actually deepen and improve after a day or two.
- Tip: Add a splash of spirit. For a more grown-up version, stir in a tablespoon of orange liqueur like Cointreau or a dash of bourbon right at the end of cooking. It adds a wonderful warmth and complexity.
- Tip: Control the texture. If you prefer a smoother sauce, you can mash the berries with a potato masher towards the end of cooking. For a chunkier texture, simply stir less vigorously and leave more berries whole.
- Tip: Freeze it! This sauce freezes exceptionally well. Portion it into freezer-safe containers or bags, and it will keep for up to 3 months. Thaw overnight in the refrigerator for a taste of the holidays any time of year.
FAQs
Can I use dried cranberries instead of fresh?
Honestly, I wouldn’t recommend it for this particular recipe. Dried cranberries are much sweeter and have a completely different texture—they’re meant to be chewy, not to burst and create a saucy liquid. Using them would result in an overly sweet, sticky mixture rather than a bright, jammy sauce. If you’re in a real bind, you could try rehydrating them first by simmering in water or orange juice, but it’s a bit of a hassle and the result won’t be the same. Fresh or frozen are definitely the way to go here.
My sauce is too thin. How can I thicken it?
Don’t worry, this is an easy fix! First, let it cool completely. As it cools, the natural pectin from the cranberries will continue to set the sauce. If it’s still too thin after cooling, you can put it back on the stove over low heat and let it simmer for another 5-7 minutes to reduce further. Avoid adding cornstarch or flour, as it can make the sauce cloudy and give it a starchy taste. Patience is the best thickener for this recipe.
Can I make this recipe without nuts?
Absolutely! You can simply omit the walnuts for a classic, smooth cranberry sauce. The cooking method and timings remain exactly the same. If you’d like to add a different textural element, you could try stirring in some chopped dried apricots or even a handful of pepitas (pumpkin seeds) at the end for a little crunch.
How long does homemade cranberry sauce last in the fridge?
Stored in an airtight container, your homemade cranberry walnut sauce will keep beautifully in the refrigerator for up to 7-10 days. You’ll notice the color might deepen a bit, but the flavor will be just as good, if not better, after a day or two. Always give it a stir before serving.
Is it possible to can or preserve this sauce?
Yes, this sauce is a great candidate for water bath canning due to its high acidity. You would process filled half-pint jars in a boiling water bath for about 15 minutes. However, if you’re new to canning, it’s crucial to follow a tested, detailed canning recipe from a reliable source like the National Center for Home Food Preservation to ensure safety. For most home cooks, freezing is a simpler and equally effective preservation method.
Cranberry Walnut Sauce
Ditch the can! My easy homemade Cranberry Walnut Sauce is a flavor explosion of tart berries & toasty nuts. Perfect for holidays & beyond. Ready in 25 mins!
Ingredients
Ingredients
-
340 g fresh cranberries ((12 oz))
-
200 g granulated sugar ((1 cup))
-
120 ml fresh orange juice ((1/2 cup))
-
1 orange zest (zest of 1 orange)
-
2 tbsp water
-
1 cinnamon stick
-
1/4 tsp fine sea salt
-
120 g walnuts ((1 cup), toasted and roughly chopped)
Instructions
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Toast Your Walnuts. First things first, let's get those walnuts toasty. Preheat your oven to 175°C (350°F). Spread the walnuts in a single layer on a rimmed baking sheet. Pop them in the oven for 5-7 minutes. You'll know they're ready when you can smell their nutty aroma and they've taken on a slightly darker color. Keep a close eye on them—they can go from perfectly toasted to burnt in a flash. Once done, set them aside to cool completely before chopping. This is crucial for maximum crunch!01
-
Combine the Base. In your medium saucepan, combine the fresh cranberries, granulated sugar, fresh orange juice, orange zest, water, cinnamon stick, and salt. Give it a gentle stir with a wooden spoon just to combine everything. At this stage, it will look like a lot of cranberries and not much liquid—that's exactly what you want. The liquid will quickly build as the berries start to release their juices.02
-
The Simmer and Pop. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. You'll hear it before you see it—the berries will start to pop and sizzle. This is the magic happening! Once it's bubbling steadily, reduce the heat to medium-low and let it cook for about 10-12 minutes, stirring every now and then to prevent sticking. The sauce should thicken noticeably, and most of the berries will have burst open.03
-
Check for Consistency. After about 10 minutes, the liquid should have reduced to a syrupy consistency. To test it, dip a spoon into the sauce and run your finger across the back. If the line holds its shape, it's ready. If it's still very runny, let it simmer for another 2-3 minutes. Remember, it will thicken significantly as it cools, so you're aiming for a loose, jam-like texture in the pot.04
-
Incorporate the Walnuts and Cool. Turn off the heat. Remove the cinnamon stick—its job is done. Stir in the toasted, chopped walnuts. Now, this is important: let the sauce cool right in the pan for at least 30 minutes before transferring it to a serving dish. This resting period allows the flavors to meld together beautifully and the sauce to set to the perfect, spreadable consistency.05
