Homemade Cranberry Sauce Recipe

Cranberry sauce is a timeless holiday classic, most famously enjoyed alongside Thanksgiving and Christmas dinners. Its sweet-tart flavor pairs beautifully with savory dishes like roasted turkey, chicken, or even ham. Beyond the festive table, this sauce can also be used as a spread or topping for desserts and breakfasts.

What makes cranberry sauce so special is its simplicity. With just a few ingredients and minimal effort, you can create a fresh, vibrant condiment that tastes far better than canned versions. The natural tartness of cranberries is balanced with sugar, and a hint of citrus or spice can elevate it to another level.

Homemade cranberry sauce also stores well, meaning you can prepare it in advance and save time on the big day. Plus, it’s highly customizable—you can make it sweeter, tangier, or spiced depending on your taste.

Cooking Time and Serving

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

• Servings: About 6–8

Ingredients

• 12 oz (340 g) fresh or frozen cranberries

• 1 cup (200 g) granulated sugar

• 1 cup (240 ml) water (or orange juice for extra flavor)

• Zest of 1 orange (optional)

• 1 cinnamon stick (optional)

• A pinch of salt

How to Make Cranberry Sauce

1. Rinse Cranberries: Wash the cranberries thoroughly and discard any that are soft or bruised.

2. Boil Liquid: In a medium saucepan, combine water (or orange juice) and sugar. Bring to a boil over medium heat.

3. Add Cranberries: Stir in the cranberries, orange zest, cinnamon stick (if using), and a pinch of salt.

4. Simmer: Reduce heat and simmer for 10–15 minutes. The cranberries will burst and the sauce will thicken. Stir occasionally.

5. Adjust Flavor: Taste and adjust sweetness if desired by adding more sugar.

6. Cool & Serve: Remove from heat. Discard cinnamon stick. Allow the sauce to cool—it will thicken further as it sets.

7. Store: Refrigerate in an airtight container for up to one week.

Notes

• For a chunkier texture, cook less time. For a smoother sauce, mash cranberries with a spoon while cooking.

• Swap sugar with honey or maple syrup for a natural sweetener option.

• Add spices like cloves, nutmeg, or ginger for a festive twist.

• Can be made 2–3 days ahead—flavors improve with time.

FAQs

Q: Can I freeze cranberry sauce?
Yes! Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Q: Can I use frozen cranberries?
Absolutely. There’s no need to thaw them—just cook from frozen.

Q: My sauce is too runny. What can I do?
Cook a few minutes longer until it thickens, or stir in 1 teaspoon cornstarch mixed with water.

Q: Can I make it sugar-free?
Yes, but the cranberries are very tart. Use a sugar substitute like stevia or monk fruit for balance.

Nutrition (per serving – about 2 tbsp)

Disclaimer

This recipe is intended for general enjoyment as part of a balanced diet. Consume cranberry sauce in moderation, as it contains added sugars. Individuals with allergies to citrus or spices should omit optional ingredients or consult with a healthcare professional before consuming.