Nothing says the holidays quite like a homemade Cranberry Sauce Recipe! This sauce takes just four ingredients and a few minutes of prep, making it an easy addition to your holiday meal.
Serve it with a roast turkey, use it in turkey and stuffing roll-ups, or spoon it over leftover turkey sandwiches.
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Holly’s Recipe Highlights: Cranberry Sauce Recipe
- Flavor: It is the perfect balance of sweet and tart, with a hint of warm cinnamon and bright cranberry flavor.
- Why Make It: Just five minutes of prep and one saucepan, it’s easy to whip up with minimal cleanup. It can also be made a day ahead so it’s ready when you need it!
- Technique: The cranberry sauce naturally thickens as it cools, so there’s no need for added thickeners.
Total Time: 1 Hr 20 Mins (5 Min Prep) Servings: 8 Cooking Method: Stovetop
- Total Time:
- 1 hr 20 mins
- Serves:
- 8 servings
- Rating:
- 5.0/5
Ingredient Notes
- Cranberries: Use fresh or frozen whole cranberries. Rinse fresh berries and discard any soft or shriveled ones. Frozen cranberries can go straight into the saucepan without thawing.
- Sugar: Sugar balances the cranberries’ tartness and helps the sauce thicken as it cools. For the best flavor and texture, use the full amount listed. Reducing the sugar will make the sauce tarter and may affect how it sets.
- Water or Orange Juice: Water keeps the cranberry flavor front and center, while orange juice adds sweetness and a bright citrus note. You can also use half water and half orange juice for a milder orange flavor.
- Cinnamon Stick: Adds a hint of warm spice as the sauce simmers and is easy to remove before serving. Leave it out if you prefer a more classic cranberry flavor.
Variations
- Extra Orange Flavor: Stir in a little finely grated orange zest after cooking. Use a zester, and avoid the white pith, which can taste bitter.
- Smooth Sauce: Press the warm sauce through a fine-mesh strainer before chilling for a smoother texture.
- Extra Texture: Fold in chopped, toasted pecans after the sauce has cooled for a little crunch.
Store Your Cranberry Sauce
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze in an airtight container for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator and stir before serving.
- Serving: Serve chilled, at room temperature, or warm in a saucepan.
Save a little extra sauce for baked Brie with cranberries and pecans or easy cranberry Brie bites.
More Sweet Tart Cranberry Favorites
Did you enjoy this Cranberry Sauce Recipe? Leave a comment and rating below.
Cranberry Sauce Recipe
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.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
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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Holly, could I use my immersion blender just a bit to break down the whole berries?
Hi Jo, we find that they break down if we cook it a little longer. While we don’t blend it, other readers have done it with success!
Hi—
Is there any way to make this without such a high level of sugar or to eliminate it completely and replace it with, say, Truvia? Thanks!
You can use a sugar substitute in this recipe. Check the package for the right amount to use in place of sugar.
I’ve made cranberries for years. If using water, add a bit of orange zest and one shot of orange liquor such as Grand Marnier a few minutes before they come off the burner.
I love that Wendy!
Made this for Thanksgiving – my first time (I am 71) making home made cranberry sauce. Never buying canned again! Meets all my criteria – fast, easy, only a few ingredients. I did cut the sugar to 3/4 cup and it was delicious. Put in a 16oz Ball jar and in the fridge once it cooled to room temp.
I make this every year. I use 3/4 cup of water and 1/4 cup of Grand Mariner liqueur and I squeeze half of an orange in.
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-