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Prepare cranberry sauce months ahead of time and keep it in the freezer. Simply thaw and serve on the big day!
This easy Cranberry Sauce recipe needs just 4 ingredients and takes just minute of simmering. The flavor is so much better than canned or jarred!
You’ll Never Buy Cranberry Sauce Again!
Homemade cranberry sauce is sweet and tart and tastes so much better than a can!
- It’s super easy to make. No prep is needed.
- It can be made as a whole berry sauce or smooth.
- Use fresh or frozen berries.
- It can be made months ahead and frozen.
Once you make it homemade, I guarantee you’ll never buy canned cranberry sauce again (unless you’re using it to make cocktail meatballs).
Ingredients for Cranberry Sauce
- Cranberries – Use either fresh or frozen cranberries—taste is exactly the same in this recipe. If using frozen, there is no need to thaw first.
- Sugar – Cranberries are very tart, so sugar is needed to balance the flavor. White sugar or brown sugar work. You can also make this cranberry sauce recipe with a sugar replacement or maple syrup.
- Cinnamon – A cinnamon stick adds just a touch of flavor. If you don’t have one, add a small pinch of ground cinnamon or apple pie spice!
- Liquid – A bit of water is needed to cook the cranberries. Replace water with orange juice or apple juice.
Variations
- Juices – Replace the water with orange juice, pineapple or apple juice.
- Zest – Stir in some lemon or orange zest or orange peel for some extra flavor.
- Fruit – Add chopped apples, pears, a slice of ginger, or even chopped pecans.
- Spices – Play with the spices and add a pinch of nutmeg or allspice.
- Boozy – Substitute a tablespoon or so of the o.j. with something boozy, a splash of Grand Marnier, a dash of rum, or a bit of brandy.
Serve it at Thanksgiving, Christmas, or Easter. It goes great with roast turkey, goose, Cornish game hens, or even ham.
Recipe Notes
- Water produces a more traditional flavor, while orange juice makes it more zesty.
- This cranberry sauce recipe will thicken as it cools.
- This is a whole berry cranberry sauce; for a smooth sauce, place the warm mixture into a mesh strainer and press it with a spatula to strain it into a bowl.
How to Freeze Cranberry Sauce
Stock up on cranberries when they’re on sale and add them to sour cream cranberry bars to cranberry trifle, or even toss them into smoothies.
- Freeze whole cranberries: Fresh cranberries can be stored for up to 4 weeks in the refrigerator. They can be frozen for up to a year and used right from frozen in this recipe.
- Freeze the sauce: Prep the cranberry sauce up to 3 months ahead of time and freeze. Thaw in the fridge overnight.
Got Leftover Cranberry Sauce?
Leftover cranberry sauce is perfect for topping ice cream, cheesecake, or sponge cake. It’s great on leftover turkey sandwiches or layer it into overnight refrigerator oatmeal or on top of french toast or homemade waffles or pancakes.
Ways to use Leftover Cranberry Sauce
Did your family love this homemade Cranberry Sauce? Leave a rating and a comment below!
Cranberry Sauce
Equipment
Ingredients
- 12 ounces cranberries fresh or frozen, about 3 cups
- 1 cup granulated sugar
- 1 cup water or orange juice
- 1 cinnamon stick
Instructions
- In a medium saucepan, combine cranberries, sugar, water, and the cinnamon stick.
- Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10 to 12 minutes uncovered.
- Remove the cinnamon stick and discard. Cool to room temperature and refrigerate until chilled. Serve chilled or room temperature.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Sauce, Side Dish
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I made this Cranberry Sauce for Thanksgiving, then froze the leftovers, and served again on Christmas Day. A little goes a long way. I still have alot of leftovers. The recipe states that you can freeze the leftovers, but will this still be good next year for Thanksgiving & Christmas?
There is no danger in leaving it that long, it can deteriorate in flavor a little bit so I’d suggest trying to remove as much air as possible. It’s also great spooned over yogurt or ice cream for dessert, added to smoothies or spooned over brie or even cream cheese for a snack (it goes well in turkey sandwiches too). Hope that helps!
Thank you Holly! I will try some of your suggestions.
I loved this sauce. How long does it keep in the fridge.?
You can keep it about a week in the fridge. It also freezes beautifully if needed.
Do u need to use the cinnamon stick?
You can leave it out if you’d prefer.
Thank yoy
Thank you
Delicious & easy!!!
Added zest and juice from 2 mandarins and used half water half apple juice. Everyone loves it.
Thank you for another winner! I love your recipes. I added about 1/8 tsp of orange zest and used brown sugar instead of white, the juice of one navel orange and enough water to make 3/4 cup liquid. I was hoping to use less sugar, but you were right on the mark, it really does require a full cup. I don’t like it overly sweet, and this was perfect! Sweet and tart. Love it!
I’m so glad you loved it, homemade is so good and so easy!
Oops, I meant in addition to the 1 cup sugar (not 2 cups)
Sooooo GOOD! I made as directed, added 1/4 cup brown sugar in additionto the 2 cup cane sugar. I used Honeycrisp style apple juice for the liquid. I added a about 1/3 tsp of dried orange peel with the cinnamon stick. Cooked as instructed. Removed the cinnamon stick and used my hand held emulsifier to blend. Just waiting for it to cool so I can freeze it til the big day! THANK YOU for such a great recipe!!! I’ve made homemade sauce before, but THIS is the BEST EVER! DEF a keeper for all future holiday meals
Delicious!!!
how would one go about making this into the jellied version? my son prefers that and I would love to be able to make him some!
This is a whole berry cranberry sauce; for a smooth sauce, place the warm mixture into a mesh strainer and press it with a spatula to strain it into a bowl. This will not create a texture the same as jellied but it will be smoother and delicious.
Food mill !!
So EASY !!
Oxo stainless steel.
You won’t be stuck with it because you can use it for so many other things like applesauce.
I loved the ease of the recipe but this was WAY too sweet for me. If you like cranberry sauce on the tarter side, use 1/2 -3/4 cup sugar.
I use 2 tbls of water for each 12 ounce bag and add 2 or 3 strips of orange zest and sugar of course. Comes out perfect every year.
be careful using the recipe doubler/tripled. I was rushed and tripled the recipe. the about 3 cups of cranberries never tripled. the ounces tripped but not the measuring amount. like a dummy I did 3 3 3 of everything. anyone know what to make with this almost cranberry syrup
Oh no S, I can see how that would be confusing. I have moved the measurement to the notes to avoid confusion. You could certainly add more cranberries and reboil it.
I love this recipe. Delicious and simple. I like using orange juice and used cinnamon. I made it today to have for dinner tonight with pork loin and baked sweet potatoes.
So I could make it the night before or maybe two nights before?
Hi Anne, that would work great with this sauce!
My husband likes to use dark brown sugar and 1:1 Jack Daniels and Water along with the cinnamon stick and lemon zest. I think this year I’ll try dark rum. :)
Sounds delicious, I would love to hear what you think of it!
Great recipe for traditional cranberry sauce. Very easy recipe!
Absolutely delicious
Delicious and easy recipe. I will never buy can cranberry sauce ever again. BTW I’ve done several of your recipes and they never disappoint. :) thank you
I am so glad you have been enjoying the recipes Erica!
Absolutely fabulous! I use pear juice for the liquid which makes it very special!!!
Pear juice would be so good in this!
Can I add pineapple chuncks to it ?
Sure you can!