After making this Cranberry Sauce Recipe myself, I can honestly say it’s become one of my favorite side dishes. The first time I cooked fresh cranberries on my stovetop, the bright color and sweet-tart aroma filled my kitchen instantly.
It felt so rewarding to create something this beautiful from just a few simple ingredients. I love how it turns an ordinary meal into something special. Trust me, once you try homemade cranberry sauce, you’ll never go back to store-bought again!
Ingredients
Here’s what you need to make this classic cranberry sauce:
- 1 cup sugar – Balances the natural tartness of cranberries. Adjust slightly if you prefer it less sweet.
- 1 cup water – Helps dissolve the sugar and creates the base for simmering.
- 4 cups fresh cranberries (about one 12-ounce package) – The main ingredient; fresh berries give the best flavor and texture. Frozen cranberries also work without thawing.
- Optional add-ins (orange zest, orange juice, cinnamon, nutmeg, allspice, pecans, raisins, currants, blueberries) – Add extra depth, warmth, or texture.
Note: Serves approximately 9 portions.
Variations
- Dairy-Free: This recipe is naturally dairy-free and vegan as written. No substitutions needed.
- Lower Sugar: Reduce the sugar slightly or use natural sweeteners like stevia, monk fruit, or erythritol.
- Citrus Flavor: Add fresh orange zest or replace part of the water with orange juice for brightness.
- Spiced Version: Add cinnamon, nutmeg, or allspice for a warm holiday flavor.
- Chunky Texture: Stir in chopped apples, pears, or toasted nuts after cooking.
- Smooth Sauce: Blend briefly after cooking for a smoother consistency.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
This recipe comes together quickly, making it perfect for busy holiday cooking.
Equipment You Need
- Medium saucepan: Used to cook the cranberries evenly.
- Wooden spoon or heat-safe spatula: For stirring without scratching cookware.
- Measuring cups: Ensures accurate ingredient amounts.
- Colander: For rinsing cranberries before cooking.
How to Make Cranberry Sauce Recipe
Prepare the Cranberries
Start by rinsing the cranberries under cold water and removing any soft or damaged berries. This step ensures clean flavor and the best texture. Drain them well before cooking.
Cook the Sugar Base
In a medium saucepan, combine sugar and water. Bring the mixture to a boil over medium heat while stirring until the sugar dissolves completely. This creates a sweet syrup that forms the base of the sauce.
Add Cranberries and Simmer
Add the cranberries to the boiling syrup. Return to a boil, then reduce the heat and let it simmer. Cook until most of the berries burst and the sauce thickens, about 10 minutes. The natural pectin in cranberries helps it thicken as it cooks.
Cool and Chill
Remove the saucepan from heat and allow the sauce to cool at room temperature. As it cools, it will continue to thicken. Refrigerate for at least a few hours before serving for the best texture and flavor.
Additional Tips for Making This Recipe Better
- I always taste the sauce before cooling and adjust sweetness if needed.
- I like adding fresh orange zest because it brightens the flavor beautifully.
- Letting it chill overnight makes the taste deeper and more balanced.
- If I want extra texture, I stir in chopped toasted pecans after cooling.
- For a smoother consistency, I lightly mash the cranberries while cooking.
How to Serve Cranberry Sauce Recipe
Serve this cranberry sauce chilled or at room temperature. It pairs perfectly with roasted turkey, chicken, or ham. I love spooning it into a decorative bowl and garnishing it with orange slices or fresh herbs for a festive touch.
It also works wonderfully in sandwiches with leftovers, mixed into yogurt, or spread on toast. For a complete meal idea, it pairs beautifully with dishes like Broccoli Cheese Stuffed Chicken Breast Recipe or Sheet Pan Chicken Fajitas Recipe, creating a balanced and flavorful table.
Nutritional Information
Per serving (approximate):
- Calories: About 100–110
- Protein: 0g
- Carbohydrates: About 27g
- Fat: 0g
This sauce is naturally low in fat and contains beneficial antioxidants from cranberries.
Make Ahead and Storage
Storing
Store cranberry sauce in an airtight container in the refrigerator. It stays fresh for up to 10–14 days. Always keep it chilled until ready to serve.
Freezing
You can freeze cranberry sauce for up to 6 months. Place it in a freezer-safe container, leaving space for expansion. Thaw overnight in the refrigerator before using.
Reheating
If you prefer warm sauce, gently heat it on the stovetop over low heat. Stir occasionally and avoid boiling again to maintain texture.
Why You’ll Love This Recipe
Here’s why this cranberry sauce will become a favorite in your kitchen:
- Extremely Easy: I can make it in under 20 minutes with simple pantry ingredients.
- Highly Customizable: You can adjust sweetness, spices, or add-ins to match your taste.
- Perfect for Holidays: It pairs beautifully with traditional festive meals.
- Make-Ahead Friendly: I love preparing it days in advance to save time.
- Naturally Delicious: The bright flavor of fresh cranberries shines in every bite.
This homemade cranberry sauce recipe is simple, flavorful, and much better than anything from a can. With just a few ingredients and minimal effort, you can create a fresh, vibrant side dish that elevates any meal. Once you try it, you’ll see how easy and rewarding homemade cranberry sauce can be! 🍒
Cranberry Sauce Recipe
Ingredients
Method
- Start by rinsing the cranberries under cold water and removing any soft or damaged berries. This step ensures clean flavor and the best texture. Drain them well before cooking.
- In a medium saucepan, combine sugar and water. Bring the mixture to a boil over medium heat while stirring until the sugar dissolves completely. This creates a sweet syrup that forms the base of the sauce.
- Add the cranberries to the boiling syrup. Return to a boil, then reduce the heat and let it simmer. Cook until most of the berries burst and the sauce thickens, about 10 minutes. The natural pectin in cranberries helps it thicken as it cooks.
- Remove the saucepan from heat and allow the sauce to cool at room temperature. As it cools, it will continue to thicken. Refrigerate for at least a few hours before serving for the best texture and flavor.
Notes
- I always taste the sauce before cooling and adjust sweetness if needed.
- I like adding fresh orange zest because it brightens the flavor beautifully.
- Letting it chill overnight makes the taste deeper and more balanced.
- If I want extra texture, I stir in chopped toasted pecans after cooling.
- For a smoother consistency, I lightly mash the cranberries while cooking.
