You can freeze both homemade and canned cranberry sauce. It is recommended you use the sauce within one to two months of freezing. You can also refrigerate cranberry sauce for 10 to 14 days.
When freezing cranberry sauce, always use a covered, airtight container or freezer storage bag. Defrost the sauce in the microwave, let it thaw in the refrigerator or place the container in lukewarm water until the sauce is no longer frozen. You can also freeze fresh cranberries, which will keep well for 10 to 12 months as long as they remain sealed in the original packaging or are in an airtight container.