I’ll be honest — the first time I made this Cranberry Sauce Recipe, it completely changed the way I view holiday sides. After simmering those bright red berries and smelling the sweet citrus notes, I couldn’t wait to taste it.
Each spoonful had the perfect balance of tartness and sweetness. Now, I make this sauce every season and even keep leftovers for sandwiches! It’s simple, cozy, and absolutely worth making from scratch.
Ingredients You’ll Need
This classic cranberry sauce uses just a few simple ingredients, but each one plays an important role in flavor and texture.
- 4 cups fresh or frozen cranberries (about one 12-oz package) – I prefer fresh for the brightest flavor, but frozen works just as well and doesn’t require thawing.
- 1 cup granulated sugar – perfectly balances the natural tartness of cranberries and helps the sauce set beautifully.
- 1 cup water – creates the syrup base; you can replace half with orange juice for extra citrus flavor.
- Optional add-ins: orange zest, pecans, raisins, currants, cinnamon, or nutmeg – these enhance flavor, texture, and aroma.
Note: This recipe makes about 2¼ cups of cranberry sauce, serving approximately 8–9 people.
Variations
If you love experimenting in the kitchen like I do, here are a few delicious ways to customize your cranberry sauce:
- Sugar-free option: Substitute granulated sugar with monk fruit sweetener, erythritol, or another preferred sugar alternative.
- Citrus twist: Replace half the water with fresh orange juice and add orange zest for a brighter finish.
- Spiced version: Add a pinch of cinnamon, cloves, or nutmeg for a warm holiday feel.
- Nutty texture: Stir in toasted pecans or walnuts for crunch.
- Dried fruit boost: Add raisins or dried currants for extra sweetness and chewiness.
Cooking Time
This is one of the quickest holiday sides you’ll ever make.
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Equipment You Need
You don’t need anything fancy — just simple kitchen basics.
- Medium saucepan – for simmering cranberries and syrup together evenly.
- Measuring cups and spoons – ensures balanced sweetness and proper consistency.
- Wooden spoon – ideal for stirring and gently mashing berries.
- Colander – used to rinse and sort fresh cranberries before cooking.
How to Make Cranberry Sauce Recipe?
Making homemade cranberry sauce is surprisingly easy and incredibly rewarding. The berries naturally contain pectin, so the sauce thickens on its own as it cools. In just a few steps, you’ll have a fresh, vibrant side dish ready for your table.
Prepare the Cranberries
Start by rinsing the cranberries under cold water and removing any stems or soft berries. I always take a minute to sort them properly because it ensures the final sauce tastes clean and fresh.
Dissolve Sugar and Heat Liquid
In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar completely dissolves and the mixture comes to a gentle boil, forming a light syrup base.
Simmer the Cranberries
Add the cranberries to the boiling syrup and reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until most of the berries burst open and release their juices.
Add Optional Flavorings
If you’re using orange zest, spices, or dried fruit, stir them in once the berries have popped. This is when the sauce develops deeper flavor and a wonderful aroma.
Cool and Chill
Remove the saucepan from heat and let the sauce cool at room temperature. As it cools and chills in the refrigerator, it naturally thickens into a glossy, spoonable consistency.
Additional Tips for Making This Recipe Better
After making this recipe several times, I’ve picked up a few tricks that really elevate it:
- I like to replace half the water with fresh orange juice — it gives the sauce a brighter, fresher flavor.
- If I want a smoother texture, I gently mash some of the berries while cooking.
- Letting it rest overnight in the fridge makes the flavor more balanced and less sharp.
- If it tastes too tart for my liking, I stir in a tablespoon of sugar at a time until it’s just right.
- For a festive presentation, I sometimes add a small strip of orange peel while simmering.
How to Serve Cranberry Sauce Recipe?
Cranberry sauce isn’t just for turkey — though it’s perfect for holiday meals. I love serving it alongside roasted turkey, glazed ham, or even roast chicken for a pop of sweet-tart flavor.
For a complete meal spread, you can pair it with dishes like Blueberry Pistachio Spring Salad Recipe for a fresh and colorful side, or serve it with Garlic Butter Salmon Recipe In 15 Minutes for a simple and flavorful main course.
For a beautiful presentation, spoon it into a small serving bowl and garnish with fresh orange zest or a few whole cranberries. It also pairs wonderfully with soft cheeses like brie and can be spread onto leftover turkey sandwiches for extra flavor.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: ~103
- Protein: 0 g
- Carbohydrates: ~27 g
- Fat: 0 g
Make Ahead and Storage
Refrigeration
Once cooled, store the cranberry sauce in an airtight container in the refrigerator. It stays fresh for up to 2 weeks, making it perfect to prepare ahead of busy holiday gatherings.
Freezing
You can freeze cranberry sauce in a freezer-safe container for up to 6 months. Thaw it overnight in the refrigerator before serving, and give it a quick stir to refresh the texture.
Reheating
If you prefer serving it warm, gently heat it in a saucepan over low heat until warmed through. Stir occasionally to maintain a smooth consistency.
Why You’ll Love This Recipe?
There are so many reasons this homemade cranberry sauce is worth making.
- Incredibly Easy: Only three main ingredients and about 20 minutes from start to finish.
- Fresh Flavor: The sweet-tart balance tastes far better than canned versions.
- Customizable: You can adjust sweetness, add spices, or experiment with citrus.
- Make-Ahead Friendly: It stores beautifully in the fridge or freezer.
- Naturally Vegan & Gluten-Free: Perfect for accommodating different dietary needs.
Once you make cranberry sauce from scratch, it’s hard to go back to the canned version. The flavor is brighter, the texture is better, and the process is surprisingly simple. I truly believe this easy cranberry sauce recipe will become a staple on your holiday table — just like it did on mine! 🍒✨
Cranberry Sauce Recipe
Ingredients
Method
- Start by rinsing the cranberries under cold water and removing any stems or soft berries. I always take a minute to sort them properly because it ensures the final sauce tastes clean and fresh.
- In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar completely dissolves and the mixture comes to a gentle boil, forming a light syrup base.
- Add the cranberries to the boiling syrup and reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until most of the berries burst open and release their juices.
- If you’re using orange zest, spices, or dried fruit, stir them in once the berries have popped. This is when the sauce develops deeper flavor and a wonderful aroma.
- Remove the saucepan from heat and let the sauce cool at room temperature. As it cools and chills in the refrigerator, it naturally thickens into a glossy, spoonable consistency.
Notes
- I like to replace half the water with fresh orange juice — it gives the sauce a brighter, fresher flavor.
- If I want a smoother texture, I gently mash some of the berries while cooking.
- Letting it rest overnight in the fridge makes the flavor more balanced and less sharp.
- If it tastes too tart for my liking, I stir in a tablespoon of sugar at a time until it’s just right.
- For a festive presentation, I sometimes add a small strip of orange peel while simmering.