Homemade Cranberry Sauce
Nothing beats homemade cranberry sauce! You can make your own in about ten minutes.
Fresh cranberry sauce is one of the easiest holiday sides you can make. It tastes bright and tart, sweet in the right places, and it comes together in about ten minutes on the stove. If you’ve only had the canned version, this homemade version is a completely different experience. It goes well with turkey, ham, and leftover sandwiches, and it keeps beautifully in the fridge all week.
Below is the simple recipe I use every year.
Why You’ll Love This Cranberry Sauce
Quick to make. Ready in about ten minutes.
Simple ingredients. Fresh cranberries, sugar, water.
Bright flavor. Tart, sweet, and fresh.
Make ahead friendly. Stays great in the fridge for a week.
Holiday staple. Works for Thanksgiving and Christmas.
Expert Tips for Best Results
Don’t walk away. Cranberries cook fast. Stir occasionally so the sugar doesn’t scorch.
Let it cool fully. The sauce thickens as it cools.
Adjust the sweetness. Taste at the end and add a little more sugar if you like it sweeter.
Use fresh cranberries. Frozen also work, but fresh give the brightest flavor.
Add a pinch of salt. A little bit of salt really wakes up the flavor.
Frequently Asked Questions
Can I use frozen cranberries?
Yes. Add them straight to the pot without thawing.
How long does cranberry sauce keep?
About 7 to 10 days in the fridge in an airtight container.
Can I freeze the sauce?
Yes. Freeze for up to 2 months. Thaw overnight in the fridge.
Can I double the recipe?
Easily! Keep the proportions the same and increase the cook time slightly.
Make Ahead Options
Make 3 to 5 days ahead. Store in the fridge until ready to serve.
Freeze now, use later. Thaw overnight, then warm briefly on the stove.
Serve cold or warm. Both options taste great!
Serving and Storage
Serve your cranberry sauce chilled or at room temperature. Store in the fridge for up to a week or freeze for up to two months. If it thickens too much, warm it with a splash of water.
Ingredient Swaps and Variations
Below are some ideas you can explore to jazz up your cranberry sauce. You can also check out our blog post on cranberry sauce variations for my three favorite twists!
Replace water with orange juice for a citrus twist.
Add orange zest for brightness.
Replace half the sugar with maple syrup.
Stir in a cinnamon stick while simmering.
Add a splash of bourbon for warmth.
Add a little bit of chili powder or chipotle powder for added spiciness and depth.
A dash of chili powder or chipotle powder really spices up the whole thing - pun intended!
What You’ll Need (Tools + Ingredients I Recommend)
You only need a saucepan, a spoon, and a small bowl for cooling. That’s it!
This is seriously one of the simplest holiday sides to prepare.
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Saucepan. Any medium-sized saucepan works.
Wooden spoon. Sturdy and easy to control.
Fine zester or microplane. If you’re adding orange zest.
Storage container. For chilling the sauce.
Ingredients
Makes approximately 2 cups cranberry sauce.
1 bag (12 oz or 340 g) fresh cranberries
1 cup (200 g) granulated sugar
1 cup (240 g) water
Pinch of salt
Optional: orange zest, cinnamon stick, or maple syrup
Instructions
Heat the mixture.
Add the cranberries, sugar, water, and a pinch of salt to a medium saucepan. Stir to combine.Simmer.
Bring to a gentle boil over medium heat. The cranberries will start to pop. Stir occasionally and let it cook for about 8 to 10 minutes, until thickened.Taste.
Adjust sweetness if needed. Add more sugar a tablespoon at a time if you prefer it sweeter.Cool.
Transfer the sauce to a bowl. Let it cool completely. It will thicken as it cools.Serve.
Enjoy chilled or at room temperature.
Result
A bright, glossy, fresh cranberry sauce that tastes like the holidays. All it takes is a couple of simple ingredients and minimal effort.
If all you’ve ever had is the canned stuff, you’ll never go back!
Homemade Cranberry Sauce
Fresh cranberry sauce is one of the easiest holiday sides you can make. It tastes bright and tart, sweet in the right places, and it comes together in about ten minutes on the stove.
If you’ve only had the canned version, this homemade version is a completely different experience. It goes well with turkey, ham, and leftover sandwiches, and it keeps beautifully in the fridge all week.
Below is the simple recipe I use every year.
Ingredients
Instructions
- Add the cranberries, sugar, water, and a pinch of salt to a medium saucepan. Stir to combine.
- Bring to a gentle boil over medium heat. The cranberries will start to pop. Stir occasionally and let it cook for about 8 to 10 minutes, until thickened.
- Adjust sweetness if needed. Add more sugar a tablespoon at a time if you prefer it sweeter.
- Transfer the sauce to a bowl. Let it cool completely. Sauce will thicken as it cools.
- Enjoy chilled or at room temperature.
Notes
- Replace water with orange juice for a citrus twist.
- Add orange zest for brightness.
- Replace half the sugar with maple syrup.
- Stir in a cinnamon stick while simmering.
- Add a splash of bourbon for warmth.
- Add a little bit of chili powder or chipotle powder for added spiciness and depth.