Go Back
Cranberry Sauce Recipe
Ben Carraoli

Cranberry Sauce Recipe

I’ll be honest — the first time I made this cranberry sauce, 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.
Print Recipe Pin Recipe
Total Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.