You can’t have Thanksgiving without this easy cranberry sauce recipe! It strikes the perfect balance between tangy and sweet and is SO much better than store-bought. Once you try homemade, you’ll never go back!
This cranberry sauce is tangy, sweet, easy to make, and a staple for anyone hosting Thanksgiving dinner. The natural tartness of the cranberries is beautifully balanced by just a smidge of sugar and the sweetness of the fruit itself. Plus, with just four basic ingredients (most of which you probably already have on hand), this easy recipe only takes 20 minutes to make. The sauce keeps really well, too, so make a big batch and use it on anything and everything you can think of!
Whether you’re serving it as a vibrant side with turkey and Homemade Stuffing, spreading it on sandwiches or bagels, or spooning it over vanilla ice cream, this versatile sauce is sure to win your heart.
Why This Cranberry Sauce Beats the Can Every Time
- Bursting with flavor. The natural tartness of the cranberries comes through loud and clear, complemented by just the right amount of sweetness.
- Simple ingredients, done in minutes. You only need four ingredients to whip up this delicious sauce, and the recipe only takes 20 minutes from start to finish!
- Long-lasting. This sweet, tangy sauce will stay fresh in the fridge for up to 2 weeks and can last a whole year in the freezer. Enjoy it now or prepare it ahead of time for Thanksgiving dinner.
What You’ll Need
You’ll only need 4 ingredients to make this magical sauce, and one is water. Here’s a shopping list for you (you’ll find precise measurements in the recipe card below):
- Water – Some people will use orange juice instead. You can do that if you’d like, but you’ll want to use a little less sugar.
- Sugar – Plain ol’ granulated sugar here.
- Frozen cranberries – You don’t even need to thaw them! Fresh cranberries will also work.
- Salt – To break up the sweetness a little and bring out the natural flavors already present.
Tips for the Best Homemade Cranberry Sauce
This cranberry sauce recipe is SO easy, but I still have some tips and tricks that will help you get it right. Here they are:
- Keep stirring. When melting the sugar and bringing the sauce to a boil, stir the mixture here and there to prevent burning.
- A note on pectin. Cranberries are naturally high in pectin, which is why this sauce thickens so nicely. In order to activate the pectin, you must bring the cranberries to a boil.
- Heat management. Once your sauce has come to a boil, reduce the heat a bit (to medium-low) and simmer. This will help keep the sauce from burning and/or overcooking (see my next point).
- Don’t overcook. Overcooking this cranberry sauce can cause the pectin to break down, turning the sauce runny. So, once most of the berries have burst and the sauce has begun to thicken, remove it from the heat. It will continue to thicken as it cools.
- Be patient. It might be tempting to dive into this sweet, tart sauce right away. Don’t. Let it cool for a while so it gets the chance to thicken.
- Adjusting consistency. If your sauce is too thick, you can stir in a little water or orange juice! Too thin? You may need to simmer it for a bit longer (again, remember that it will thicken more as it cools).
Ways to Use It
Turkey Day or not, there’s so much you can do with this cranberry sauce. Here are some of my favorite ways to use it:
- Holiday feasting. When cranberry sauce is done right, it can be the surprise star of Thanksgiving (or Christmas) dinner. Serve it with turkey, mashed potatoes, and as much stuffing as you’d like!
- As a sandwich spread. Spread cranberry sauce over a couple of slices of bread and load ’em up with roasted turkey, cheese, lettuce, etc.. I also love it on a bagel with cream cheese!
- On a cheeseboard. This sweet and tart sauce works wonders on a cheeseboard. I think it goes extra well with brie cheese and goat cheese!
- Dessert addition. Whether it’s spooned over vanilla ice cream or used as a filling in your favorite cake, incorporating this cranberry sauce into a sweet treat or two can be a fun surprise.
How to Store
- Refrigerator. Once fully cooled, seal any leftover cranberry sauce in an airtight container (I like keeping mine in a mason jar). You can store it in the fridge for up to two weeks.
- Freeze. Seal the fully cooled cranberry sauce in an airtight, freezer-safe container. It will keep in the freezer for up to a year, but I find the flavor is best if you polish it off within 2 months.
Cranberry Sauce Recipe
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
Ingredients
- 1 cup (240ml) water
- 1 cup (207g) sugar
- 12 ounces fresh or frozen cranberries
- Pinch of salt
Instructions
- Combine the water, sugar, cranberries, and salt in a medium saucepan and heat over medium heat.
- Allow the sugar to melt, stirring occasionally.
- Let the mixture come to a boil and simmer for about 10 minutes, or until most or all of the cranberries have burst and the sauce is beginning to thicken.
- Remove sauce from heat and allow to cool. It will continue to thicken as it cools.
- Serve sauce warm or cool. Store sauce well-covered in the fridge.
Notes
- Don’t overcook – Overcooking this cranberry sauce can cause the pectin to break down, turning the sauce runny. So, once most of the berries have burst and the sauce has begun to thicken, remove it from the heat. It will continue to thicken as it cools.
- Adjusting consistency – If your sauce is too thick, you can stir in a little water or orange juice! Too thin? You may need to simmer it for a bit longer (again, remember that it will thicken more as it cools).
- Storing – Once fully cooled, seal any leftover cranberry sauce in an airtight container (I like keeping mine in a mason jar). You can store it in the fridge for up to two weeks.
- Freezing – Seal the fully cooled cranberry sauce in an airtight, freezer-safe container. It will keep in the freezer for up to a year, but I find the flavor is best if you polish it off within 2 months.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I love cranberry sauce, but instead of water I take orange juice and the rest of the orange zest, it makes it so much better in taste.
That’s exactly how I make mine and everyone loves it!
This is pretty much how I do cranberries! The only difference…replace orange juice for the water…you won’t regret it!
My sister loves the cranberry jelly but I love the cranberry sauce. I’m hosting this year so thanks for the recipe!
Instead of water I used cider this year. Sauce was delicious.
Oh, that sounds tasty!
I make mine similarly but use orange juice instead of the water and I cut back on the sugar. I also add a splash of lemon juice at the end.
It sounds delicious!