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This is a Baked Cranberry Sauce that practically makes itself! If you’re looking for a variation from the usually cranberry sauce recipe, try this easy hands-off baked recipe. It needs just 2 minutes of active prep time, then it is baked in the oven for an easy Thanksgiving and holiday side dish that can be made ahead of time.
We all know how crazy the kitchen gets the day of the big Thanksgiving dinner! So, cranberry sauce is always an easy make-ahead dish you can count on. This baked version might be even easier and more convenient!
ingredients & SUBSTITUTIONS
- Cranberries: This recipe uses fresh cranberries, but you can also use frozen.
- Sugar: This recipe calls for granulated white sugar. Cane sugar can also be used.
- Cinnamon: A little ground cinnamon adds a wonderful sweetness and warming spice flavor. You just need a little so that it doesn’t overpower the dish. You can also swap for nutmeg.
- Pecans: These add a nice texture to the finished sauce. You can use other nuts like almonds or walnuts.
- Orange marmalade: This adds a lovely fresh tang and is stirred into the cranberries at the end of cooking. You can leave it out if you prefer.
How to make baked cranberry sauce
- Combine the cranberries, sugar, water and cinnamon in a baking dish and cover with aluminum foil.
- Bake until the cranberries start to soften, then stir the sauce to help dissolve any sugar, and return to the oven covered until the cranberries are tender and bubbly.
- Remove the dish from the oven and fold in orange marmalade and pecans.
tips for baking cranberry sauce
- Learn how to freeze fresh whole cranberries so you can make this recipe with frozen cranberries. It’s the same technique and great way to use up extra cranberries.
- Be sure to cover the pan with foil while baking. This traps the moisture in the pan so that the cranberry sauce doesn’t dry out or burn.
- Let the sauce cool to room temperature. Then you can cool it in the fridge for an hour before serving. This will help to enhance the flavor and makes it a great make-ahead recipe.
- Serve the sauce hot or cold. Simply reheat it on the stove top or in the oven if you prefer it hot, but we always eat it cold during our Thanksgiving meal.
Frequently asked questions
This thick baked cranberry sauce goes perfectly with turkey, mashed potatoes and gravy. And if you have leftovers for the next day, this is a condiment queen! Just slap it on some toast or muffins or in oatmeal. It’s a wonderful balance of tart and sweet flavor.
When it comes to make ahead side dishes, cranberry sauce is the most popular one! Once it has cooled to room temperature, store it in an airtight jar in the fridge and it will last for 3 to 4 weeks. It’s also a great option to give as a gift to friends and family.
To lessen the sweetness after it’s cooked, try adding a tablespoon of vinegar or lemon juice and a pinch of salt and give everything a good mix.
This is a simple delicious cranberry sauce that requires no time spent on the stove-top stirring to get the saucy consistency. It all just dissolves and cooks perfectly in the oven. Goodbye to canned cranberry.
More Cranberry Sauce Recipes:
More Thanksgiving Side Dish Recipes:
- Vegan Mushroom Gravy
- Melting Sweet Potatoes
- Healthy Mashed Potatoes
- Roasted Brussels Sprouts
- Butternut Squash Mac and Cheese
- Autumn Pear Salad
If you try this healthy-ish feel good Baked Cranberry Sauce recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Baked Cranberry Sauce
- 1 12 ounce bag cranberries
- 1 cup sugar
- ¼ cup water
- ¼ teaspoon ground cinnamon
- ½ cup pecans
- ¼ cup orange marmalade
- Preheat the oven to 350°F.
- Combine the cranberries, sugar, water and cinnamon in a 8×11 baking dish. Cover and bake for one hour, stirring halfway through.
- Remove the dish from the oven, fold in pecans and orange marmalade
- Allow to come to room temperature, then refrigerate for up to 3 weeks.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.