This homemade cranberry sauce recipe beats anything from a can. Whole cranberries simmer with sugar, water, and a cinnamon stick until they burst creating a sauce packed with holiday flavor.
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Holly’s Recipe Highlights
- Flavor: Bright, sweet-tart cranberries with a warm hint of cinnamon and a naturally jammy texture.
- Quick & Easy: Only 3 ingredients and 15 minutes.
- Skill Level: It’s super easy to make from scratch. No prep is needed.
- Technique: Simply simmer and stir.
Ingredient Basics
- Cranberries: Use either frozen or fresh cranberries. If using frozen, there is no need to thaw first.
- Sugar: Cranberries are very tart, so a little sweetness is needed to balance the flavor. White sugar or brown sugar works. You can also make this cranberry sauce recipe with a sugar replacement or maple syrup.
- Cinnamon: A cinnamon stick adds just a touch of spice. If you don’t have one, add a small pinch of ground cinnamon or apple pie spice!
- Liquid: Water produces a more traditional flavor, or replace it with orange juice for a more zesty flavor.
Favorite 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 orange juice with something boozy, a splash of Grand Marnier, a dash of rum, or a bit of brandy.
How to Make Cranberry Sauce
- Combine all ingredients in a pot.
- Let simmer, uncovered, until thickened.
- Chill and serve!
Prep Note: 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.
Can You Make Cranberry Sauce in Advance?
This is an easy thing to prep ahead for Thanksgiving! Make it up to two weeks in advance and keep in the refrigerator to have ready to serve with Thanksgiving Turkey.
Store It, Freeze It, Love It
Serving Suggestion: Serve it this holiday season at Thanksgiving dinner, Christmas, or Easter. It goes great with roast turkey, goose, Cornish game hens, or even ham.
Storing: Store leftover cranberry sauce in an airtight container in the fridge for up to 2 weeks or freeze it for up to 3 months. If frozen, thaw in the fridge overnight to use.
Love it later as a topping on ice cream, cheesecake, or sponge cake. It’s great on leftover turkey sandwiches, layered into overnight refrigerator oatmeal, or on top of French toast, homemade waffles, or pancakes.
Ways to Use Cranberry Sauce
Did your family love this Cranberry Sauce? Leave a rating and a comment below!
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
- Frozen cranberries do not need to be thawed.
- Water produces a more traditional flavor, while orange juice makes it zestier.
- The cranberry sauce will thicken as it cools.
- This is a whole berry sauce. For a smooth texture, place the warm sauce into a mesh strainer and strain it into a bowl, pressing the cranberries to remove as much juice as possible.
- Make this sauce weeks (or months) ahead of time and freeze. Thaw overnight and serve for the big day.
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 have made my cranberry sauce like this for years. Sometimes I use water and sometimes I use OJ. I always zest some orange rind in it and sometimes add chopped up candied ginger. It’s always delicious and my husband and son ask me to double it every year.
Orange zest is such a delicious addition! I am so glad you enjoy this recipe Shawn!
Why have I been buying cranberry sauce this whole time?! This was beyond easy to make and tasted so much better. -SWP Employee
This recipe is a winner- I make it often, but use Splenda and a dash of vanilla- I has never realized it would freeze so we always just attempt to use it up! Thanks for sharing-