How to Make the Perfect Holiday Cranberry Sauce

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Did you grow up with the cylinder of cranberry sauce on the table at Thanksgiving or Christmas? I remember that it wiggled like an older version of jello. I loved that it was all at once tangy and sweet. We used to slice it evenly and according to the lines embedded on it from being in the can forever.

Okay, I know that cranberry sauce is not high on the list of holiday concerns. There is way more pressure attached to cooking the main dishes. In my house, the pressure is on as I have fun creating a menu that works for vegans, vegetarians and carnivores. Even though cranberry sauce is usually an afterthought, it is also the first thing I notice if it’s missing.

Smooth Slice or Whole Cranberry Sauce? Who You Got?

Whether you’re Team Smooth Slice or Team Whole Berry, cranberry sauce has been stirring up debates in many homes for years. I love the homemade version because it makes me feel fancy. But hubby argues that the canned jellied version is better because it delivers childhood nostalgia, perfect texture, and that sweet-tart balance he grew up on. And honestly? There’s room for both on our plant-based and joyful table!

Why Some People Argue the Canned Jellied Version Is Better

Childhood nostalgia hits different

For many of us, that ridged cylinder of cranberry jelly sliding out of a can is the holiday. That purple-ish treat is tied to memories of grandmama’s kitchen, paper plates wrapped in aluminum foil, candied yams, baked mac, and maybe even a holiday game of spades.

Holiday menus are steeped in tradition. Some families feel like changing anything — even switching up to homemade — is disrespectful to the ritual. So the canned version becomes “better” simply because it’s what the family has always done.

There is Zero guesswork

The canned version is consistent every time: same sweetness, same texture, same firmness, same slice-ability. Homemade cranberry sauce can vary depending on:

• Simmer Time
• Amount of Sugar
• Mashed or Whole Berries

With the canned cranberry sauce, traditionalists know exactly what they are getting. No experiments, no surprises.

It’s All About the Slice

Ah…the joy of slicing a perfect round of jellied cranberry sauce. It lays so nicely on the plate and the way it holds its shape is beautiful to watch. Homemade cranberry sauce is chunkier, looser and visibly different. In reality, not every one wants the tart taste or berry skins and seeds on their plate.

Canned Cranberry Sauce Lasts Forever. Well…Almost

I don’t remember ever seeing a spoiled can of jellied cranberry sauce but I’m sure it exists. It is also a fan favorite because of so many reasons including:

• It’s easy to store in the fridge
• You can find it at reasonable prices
• It’s a perfect last minute grab
• It’s ready in seconds with a can opener

For busy families, hectic hosts, and anyone who doesn’t want to stress, convenience wins.

The Formula

The canned sauce is made with a predictable formula that gives you:

• bright tartness
• high sweetness
• smooth, jelly texture

A lot of people prefer sweet over the often tart whole berry version.

Is Cranberry Sauce The Side Dish or Star?

Would you consider cranberry sauce a side dish? In some households, it’s the star. This simple recipe calls for fresh cranberries, brown sugar and OJ. That’s it. Go ahead and give it try. This one is really great to make with kids. Put it in a beautiful bowl or serve in cute individual dishes. It will look amazing on your holiday table. Find me on Instagram and let me know how it worked out. Happy Holidays!

LA is a plant-based advocate from the Bronx who is all about getting from plant-curious to plant-focused. Follow on IG @blackgirlseat. She is also an Amazon Influencer and my be compensated if you shop with her. Oh yeah! Don’t forget to subscribe to the newsletter, Recipes & Random-Ish.