Few holiday sides are as iconic as cranberry sauce. With its vibrant ruby-red color and tangy-sweet balance, this easy cranberry sauce recipe delivers everything you love about a festive meal — without the hassle. Whether you’re preparing Thanksgiving dinner, a Christmas feast, or a cozy family roast, this fresh homemade version beats any canned sauce hands down. Ready in just 20 minutes, it’s simple, flavorful, and guaranteed to impress.
Table of Contents
Why You’ll Love This Cranberry Sauce
There’s something special about making cranberry sauce from scratch. The berries pop and simmer into a glossy, jewel-like sauce that brightens any plate.
Here’s why this recipe deserves a permanent spot in your kitchen lineup:
- Quick & Easy: Just 15 minutes on the stove and a few simple ingredients.
- Naturally Vibrant: No food coloring or additives — just the beauty of real cranberries.
- Customizable Flavor: Add orange zest, nuts, or holiday spices to make it your own.
- Make-Ahead Friendly: Tastes even better after chilling overnight.
- Perfect for Every Occasion: From turkey dinners to baked brie or yogurt parfaits, this sauce complements nearly everything.
Ingredients for Cranberry Sauce
Making homemade cranberry sauce requires only a handful of pantry staples. Here’s what you’ll need:
- 4 cups (12 ounces) fresh or frozen cranberries — the star of the show, tart and flavorful.
- 1 cup (200g) sugar — creates the perfect sweet-tart balance.
- 1 cup (250ml) water — helps dissolve the sugar and simmer the berries.
- Optional additions: orange zest, chopped pecans, raisins, currants, blueberries, cinnamon, nutmeg, or allspice.
Ingredient Notes and Substitutions
- Cranberries: Fresh or frozen both work beautifully. If using frozen, no need to thaw first.
- Sugar: Adjust to your taste — use less for a more tart sauce, or add extra for sweeter results.
- Liquid Substitution: Replace half the water with orange juice for a bright citrus twist. Cranberry and orange pair perfectly together.
- Nut-Free Option: Skip the pecans if serving to those with allergies, or substitute with toasted pumpkin or sunflower seeds.
- Flavor Boosts: A pinch of cinnamon or nutmeg adds cozy warmth, while orange zest brings a fresh, zippy finish.
Step-by-Step Instructions
Follow these easy steps for perfect homemade cranberry sauce every time.
Step 1 – Prepare the Cranberries
Rinse the cranberries in a colander under cold water. Discard any bruised or shriveled berries. This ensures your sauce is bright and smooth, without bitterness from damaged fruit.
Step 2 – Dissolve the Sugar
In a medium saucepan, combine 1 cup water and 1 cup sugar. Bring to a boil over medium-high heat, stirring occasionally until the sugar completely dissolves. This simple syrup forms the base of your cranberry sauce.
Step 3 – Add the Cranberries
Pour the rinsed cranberries into the boiling syrup. Stir gently and return to a simmer. Reduce heat to medium-low and cook uncovered for about 10 minutes, or until most of the cranberries have burst. You’ll hear them pop as they soften and release their natural pectin — this is what gives the sauce its thick, luscious texture.
Step 4 – Stir in Optional Add-Ins
Once the cranberries have softened and the sauce begins to thicken, stir in any desired mix-ins:
- ½ cup chopped pecans for crunch
- ½ teaspoon orange zest for brightness
- A pinch of cinnamon or nutmeg for warm holiday flavor
Mix gently to blend the flavors without over-stirring.
Step 5 – Cool and Chill
Remove the pot from the heat. Let the cranberry sauce cool at room temperature. It will continue to thicken as it cools. Once fully cooled, transfer it to a serving dish or airtight container and refrigerate until ready to serve. The sauce keeps well for up to a week and tastes even better the next day.
Pro Tips for Success
- Don’t Overcook: Once the berries burst, simmer only until the sauce thickens slightly. Overcooking can turn it bitter.
- Sweetness Control: Always taste before cooling — you can add a bit more sugar if needed while it’s still warm.
- Texture Preference: For a smoother sauce, mash the berries gently or run through a sieve before chilling.
- Zest Last: Add orange zest at the end to preserve its bright flavor.
- Make Ahead: This sauce keeps beautifully in the fridge, making it an ideal make-ahead holiday side.
- Serve Warm or Cold: Enjoy it chilled with roast meats or slightly warm over pancakes, waffles, or baked brie.
Flavor Variations
Homemade cranberry sauce is easy to personalize! Try one of these creative twists:
- Orange-Cranberry Sauce: Replace half the water with orange juice and add zest for a citrusy flair.
- Spiced Cranberry Sauce: Stir in a pinch of cinnamon, nutmeg, and allspice for a cozy, festive aroma.
- Berry Blend Sauce: Mix in a handful of blueberries or raspberries for added sweetness and color.
- Nutty Crunch: Add chopped pecans or walnuts for texture.
- Honey-Sweetened Sauce: Swap sugar for honey — just reduce the water by ¼ cup.
Serving Suggestions
This easy cranberry sauce isn’t just for Thanksgiving! Here are some delicious ways to enjoy it all season long:
- With Roasted Turkey or Chicken: The classic pairing — bright cranberry balances savory meats perfectly.
- Over Brie or Cream Cheese: Spoon warm sauce over a wheel of baked brie or a block of cream cheese for a stunning appetizer.
- As a Breakfast Spread: Swirl into oatmeal, yogurt, or pancakes for a fruity morning boost.
- With Pork or Ham: Its tartness cuts through rich, salty meats.
- In Desserts: Layer into trifles, cheesecakes, or hand pies for a festive touch.
Storage and Freezing Instructions
Refrigerate:
Store in an airtight container for up to 7–10 days. The flavor deepens over time.
Freeze:
To freeze, transfer cooled cranberry sauce to freezer-safe bags or containers. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Stir well after thawing to restore texture.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 97 kcal |
| Carbohydrates | 25 g |
| Protein | 0 g |
| Fat | 0 g |
| Fiber | 2 g |
| Sugar | 22 g |
| Sodium | 2 mg |
| Vitamin C | 10 mg |
FAQ About Cranberry Sauce
How long does homemade cranberry sauce last?
Homemade cranberry sauce lasts about a week in the refrigerator when stored in a sealed container. For longer storage, freeze it for up to three months and thaw before serving.
Can I make cranberry sauce ahead of time?
Yes! In fact, it’s best made a day or two ahead. The flavors deepen as it chills, and it frees you from last-minute cooking during busy holiday meals.
Can I use frozen cranberries?
Absolutely. Frozen cranberries work just as well as fresh ones. No need to thaw — just add them directly to the pot and simmer a few extra minutes.
How do I make it less sweet?
Reduce the sugar to ½ cup and lower the water to ¾ cup. Taste and adjust as desired. Cranberries are naturally tart, so a little sweetness keeps them balanced.
What if my sauce is too thick or too thin?
If too thick, stir in a tablespoon or two of warm water. If too thin, simmer for a few more minutes until it reaches your preferred consistency.
Print
Easy Cranberry Sauce Recipe: Simple & Fresh Flavor
- Total Time: 20 minutes
- Yield: 8 servings
Description
A quick, bright, and tangy-sweet homemade cranberry sauce that’s ready in just 20 minutes — perfect for holidays or any meal that needs a fresh, festive touch.
Ingredients
- 4 cups (12 ounces) fresh or frozen cranberries
- 1 cup (200g) sugar
- 1 cup (250ml) water
- Optional: orange zest, chopped pecans, raisins, currants, blueberries, cinnamon, nutmeg, or allspice
Instructions
- Rinse cranberries under cold water and discard any bruised berries.
- In a saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring until sugar dissolves.
- Add cranberries and return to a simmer. Reduce heat to medium-low and cook uncovered for 10 minutes, until most berries burst and the sauce thickens.
- Stir in optional ingredients such as orange zest, pecans, or spices if desired.
- Remove from heat, let cool, then refrigerate until ready to serve. Sauce will thicken as it cools.
Notes
Do not overcook; simmer only until most cranberries have burst. For a citrus twist, replace half the water with orange juice. Sauce tastes best after chilling overnight.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Looking for more cozy inspiration? Follow us on Pinterest, or join the fun over on Facebook!
Final Thoughts
This Easy Cranberry Sauce Recipe is proof that homemade can be simple, fast, and full of flavor. In just 20 minutes, you’ll have a gorgeous, ruby-red sauce that transforms any meal into something special. Whether you stick with the classic version or experiment with citrus and spice, this fresh cranberry sauce will become a family favorite year after year.