Copycat Subway Sweet-Tart Cranberry Sauce Recipe

There’s something oddly comforting about that sweet-tart cranberry smear on a holiday sandwich. You know the one. Bright, zingy, not too sweet, just enough to cut through stuffing and turkey like a little spark of December. When Subway rolled out their seasonal “Festive Feast” subs, I didn’t expect much. But that cranberry sauce? It got stuck in my head.

I remember eating one in the parking lot last November, windows fogged, listening to some crackly old holiday playlist on the radio. The sauce had that nostalgic Thanksgiving-leftovers feel, but it wasn’t like the canned jelly stuff. It was smoother, fruitier, less sugary, more alive.

So I had to recreate it. This copycat Subway Sweet-Tart Cranberry Sauce is as close as it gets, simple, vivid, with the kind of balance that makes even cold turkey taste festive. You can tweak it into a mustardy throwback if that’s the one you remember, but the base sauce? That’s the real star.

How to Make Subway’s Sweet-Tart Cranberry Sauce

Start by simmering cranberries with sugar, corn syrup, and a bit of water until they pop and foam. Blend it smooth, then stir in a touch of lemon juice or citric acid to make the flavor shine. You’re aiming for a glossy, squeezable sauce that’s spreadable but not jelly-thick. Once it cools, it should pour like a thick syrup and hold its shape on a sandwich.

Nutrition facts (per 21 g Subway-style serving)

• Calories: 30
• Total Fat: 0 g
• Carbohydrates: 7.8 g
• Sugar: 5.1 g
• Sodium: 11 mg
• Protein: 0 g

Ingredients (Makes ~420 g, enough for 20 subs)

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: About 20 (21 g each)

• 210 g fresh or frozen cranberries (about 2 cups)
• 150 g granulated sugar (¾ cup)
• 50 g light corn syrup (about 2½ tablespoons)
• 90 g water (about 6 tablespoons)
• 1 teaspoon fresh lemon juice or ¼ teaspoon citric acid
• Tiny pinch of fine salt (optional)

Tools You’ll Need

• Medium saucepan
• Measuring cup and scale
• Immersion blender or countertop blender
• Fine mesh strainer (optional, for ultra-smooth texture)
• Squeeze bottle or jar for storage
• Spoon for tasting and drizzling

Instructions

Cook the cranberries (8 minutes)
In a saucepan over medium heat, combine cranberries, water, and sugar. Stir gently and bring to a simmer. Let it bubble until the cranberries burst and it starts to look jammy, about 6–8 minutes.

Add corn syrup (2 minutes)
Stir in the corn syrup and let it simmer for another 2 minutes. This helps the sauce stay glossy and squeezable.

Blend it smooth (1 minute)
Use an immersion blender right in the pot, or transfer carefully to a countertop blender. Blend until completely smooth. For that Subway-slick finish, strain it through a fine mesh sieve. (Optional, but highly recommended.)

Brighten it up (30 seconds)
Stir in lemon juice or citric acid to lift the flavor. Taste it, it should be gently sweet, tangy, and fruit-forward. Add a pinch of salt if you want a little depth, but keep it minimal.

Cool and store (5 minutes hands-off)
Let the sauce cool for 10–15 minutes before transferring it to a squeeze bottle or lidded jar. It will thicken slightly as it chills. Keep refrigerated up to 2 weeks.

Tips

• If the sauce thickens too much in the fridge, warm it gently or whisk in 1 teaspoon hot water at a time.
• For the perfect texture, aim for a sauce that clings to a spoon but drips slowly.
• Want it extra smooth? Strain it while warm.
• Make a double batch and freeze half, it defrosts beautifully.

What to Serve With

Sandwiches (obviously)

• Turkey and stuffing subs – This is the true companion. Spread a generous layer directly on the bread or over the turkey for that nostalgic holiday vibe.
• Leftover rotisserie chicken wraps – A swipe of this sauce lifts basic chicken into something crave-worthy.
• Ham and Swiss sandwiches – The tangy cranberry brings out the salt in the ham and creaminess in the cheese. So simple but works like magic.

Savory pairings

• Brie or Camembert on crackers – The sauce adds brightness and contrast to the rich, bloomy cheeses.
• Pork chops or glazed meatballs – Drizzle it like a glaze over roasted pork or alongside party meatballs.
• Baked sweet potatoes – Spoon some over a split sweet potato and top with toasted pecans for a quick side or snack.

Holiday-style boards

• Charcuterie spreads – Offer it as a fruit-forward dip for cured meats and sharp cheese.
• Mini grilled cheese bites – Especially with a strong cheddar, a little dab of cranberry in the middle adds a surprise twist.

Sometimes I’ll even warm it slightly and pour over vanilla ice cream. Sweet, tart, and kind of perfect on a chilly night.

Variations

Cranberry Mustard (Old-school twist)
Remember that zingy version from years back? Stir in 1 tablespoon Dijon mustard and a dash of brown sugar after blending. This variation is sharper and adds just enough bite to cut through cheese or mayo-heavy builds.

Spiced Holiday Sauce
Add ¼ teaspoon ground cinnamon and a pinch of clove during cooking for a more wintery feel. It’s like cranberry pie in a bottle.

Orange-Cranberry Vibe
Swap the lemon juice with 1 tablespoon fresh orange juice and a little zest. Adds a rounder citrus depth that plays well with poultry and brie.

Thicker Jam Style
Cook 2–3 minutes longer and skip straining if you want something chunkier, closer to a classic Thanksgiving side.

Cranberry-BBQ Hybrid
Mix in 2 tablespoons smoky barbecue sauce after blending for a fun, sweet-savory twist that’s excellent on grilled chicken sandwiches.

Ingredient Substitutes

Cranberries

• Substitute: If fresh or frozen cranberries aren’t available, use 1 cup whole-berry cranberry sauce from a can and reduce the sugar by half. Or try lingonberries for a similar sharpness.

Sugar

• Substitute: Coconut sugar or honey for a warmer flavor, though it will darken the color. Maple syrup works too, but reduce the water slightly.

Corn Syrup

• Substitute: Glucose syrup, agave nectar, or golden syrup. These help with shine and smoothness. You can skip it entirely for a simpler jam-style texture.

Lemon juice / Citric acid

• Substitute: Apple cider vinegar, orange juice, or even a touch of tamarind paste for tartness. Just go light, start with ½ teaspoon and taste.

Salt (optional)

• Substitute: A few drops of soy sauce or white miso for deeper umami, but only if you’re going savory. For sweet uses, omit.

Honest Review

After a few batches and some sticky sauce-splattered taste tests, I can say this copycat Subway cranberry sauce absolutely holds its own. The texture hits that perfect middle ground: smooth enough to squeeze, thick enough not to run all over your sandwich. It’s bright, tangy, just sweet enough, and honestly? Way fresher tasting than I expected on the first try.

Is it exactly what Subway uses? Not quite. I’m guessing their version gets some help from stabilizers and commercial blending gear. But this homemade version nails the balance of sweet and tart, with real fruit flavor leading the way. It’s the kind of sauce you keep dipping a spoon into even when the sandwich is gone.

Would I make it again? Absolutely. Especially around the holidays or any time leftover turkey’s hanging around. It takes 15 minutes, tastes like you picked it up from the line, and best of all, you get to control the flavor. I might even say it’s better than the original. But I’ll let your sandwich decide that.