Salads & Side dishes

Julia Child’s Easy Cranberry Sauce Recipe

By Clara · November 3, 2025

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Julia Child’s Easy Cranberry Sauce is a simple and classic recipe that’s bursting with bright, tart cranberries and just the right amount of sweetness. It’s smooth with little bursts of cranberry pieces that give it a nice texture and fresh flavor. This sauce is a perfect sidekick for all your holiday meals, especially turkey or ham.

I love making this recipe because it’s straightforward and doesn’t take much time, but it adds such a fresh, homemade touch to the table. I usually make it a day ahead so the flavors get to blend nicely, and I find that it tastes even better the next day. Julia’s way of making cranberry sauce feels so approachable, and it’s a great reminder that you don’t need tons of ingredients to make a dish special.

One of my favorite parts about this cranberry sauce is how versatile it is—it’s just as good spooned over breakfast yogurt or mixed into a sandwich as it is at holiday dinners. If you’ve never made your own cranberry sauce, this is the recipe I recommend because it’s foolproof and lets the real cranberry flavor shine through. Julia really knew how to keep things simple and delicious!

Key Ingredients & Substitutions

Cranberries

Fresh cranberries give the best texture and tartness. Frozen works fine too—just don’t thaw them before cooking. If cranberries are hard to find, try lingonberries or red currants for a similar tart flavor.

Sugar

White sugar balances the tartness perfectly. You can swap it for honey or maple syrup, but reduce the amount by a little since they’re sweeter and add different flavors.

Orange Zest and Juice

Fresh orange adds bright citrus notes that lift the sauce. If you don’t have orange, lemon zest and juice are nice alternatives, but they’ll be tangier.

How Do You Make Cranberries Burst Without Overcooking the Sauce?

The trick is gentle simmering. Bring your sugar water to a boil first, then add the cranberries and reduce to medium-low heat.

• Keep stirring to avoid sticking and to help the cranberries release their juices evenly.
• You’ll see the cranberries pop one by one—don’t worry if some stay whole; this adds nice texture.
• Simmer about 10 minutes until the sauce thickens but still looks fresh and bright, not mushy.
• Let the sauce cool off the heat—it will thicken more as it cools, so be careful not to overcook.

These steps keep the flavors fresh and the texture perfect for that classic cranberry sauce you’ll want to make every holiday!

Equipment You’ll Need

• Medium saucepan – perfect for cooking the cranberries evenly without splashing.
• Wooden spoon or silicone spatula – lets you stir gently without scratching your pan.
• Citrus zester or grater – to easily zest the orange and add bright flavor.
• Measuring cups – for accurate sugar, water, and juice amounts.
• Bowl or container – to cool and store the cranberry sauce in the fridge.

Flavor Variations & Add-Ins

• Add a cinnamon stick or star anise during cooking for warm, spicy notes perfect for fall and winter.
• Stir in chopped fresh ginger or a pinch of ground ginger for a zesty kick.
• Mix in chopped toasted walnuts or pecans after cooking for added crunch and texture.
• Add fresh or dried cranberries with orange marmalade for a sweeter, more complex sauce.

How to Make Julia Child’s Easy Cranberry Sauce

Ingredients You’ll Need:

Main Ingredients:

• 12 ounces fresh or frozen cranberries (about 3 cups)
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon orange zest (from about 1 small orange)
• ¼ cup fresh orange juice (about half an orange)
• Optional garnish: fresh cranberries and a sprig of rosemary or thyme

How Much Time Will You Need?

This recipe takes about 5 minutes to prepare and about 10 minutes to cook. After cooking, the sauce needs some cooling time and at least an hour chilling in the fridge to develop its flavors. So, plan for around 1 hour 20 minutes total, mostly hands-off while it chills.

Step-by-Step Instructions:

1. Preparing the Cranberries:

Start by rinsing your cranberries under cold water. Pick out any soft or damaged ones and discard them. This will ensure your sauce tastes fresh and bright.

2. Cooking the Sugar Syrup:

In a medium saucepan, pour in 1 cup of water and add 1 cup of granulated sugar. Heat the mixture over medium heat, stirring it until the sugar completely dissolves and the liquid comes to a boil.

3. Adding Cranberries and Cooking the Sauce:

Once the sugar water is boiling, add all your cranberries to the saucepan. Bring the mixture back to a boil, then reduce heat to medium-low. Let it simmer gently, stirring now and then. After about 10 minutes, most cranberries will burst open, and the sauce will thicken slightly. It’s okay if some cranberries remain whole — it adds nice texture.

4. Adding Orange Flavor:

Once the cranberry mixture has thickened, stir in the fresh orange zest and fresh orange juice. This adds a lovely bright citrus flavor that complements the tartness of the cranberries.

5. Cooling and Chilling:

Remove the saucepan from heat and let the cranberry sauce cool off. As it cools, it will thicken more. When cooled to room temperature, transfer the sauce to a serving dish or container and chill it in the refrigerator for at least one hour before serving.

6. Serving:

Before serving, garnish the sauce with a few fresh cranberries and a sprig of rosemary or thyme if you like. This adds a pretty touch and a hint of herbal aroma.

Enjoy your bright, fresh, and tangy homemade cranberry sauce — a perfect companion to your holiday meals or any time you want a touch of festive flavor!

Can I Use Frozen Cranberries for This Recipe?

Yes, frozen cranberries work great and don’t need to be thawed before cooking. Just add them straight to the boiling sugar water and follow the rest of the recipe as usual.

How Long Can I Store Cranberry Sauce?

You can store leftover cranberry sauce in an airtight container in the refrigerator for up to one week. Make sure to use a clean spoon when serving to keep it fresh longer.

Can I Make This Cranberry Sauce Ahead of Time?

Absolutely! This sauce tastes even better after sitting in the fridge for several hours or overnight because the flavors have time to meld beautifully.

What Can I Use Instead of Orange Zest and Juice?

If you don’t have orange, lemon zest and juice make a tasty substitute and provide a nice bright citrus flavor, though it will be a bit tangier.