Updated BySam 220 Comments
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A simple recipe for fresh and easy homemade cranberry sauce. Made with real whole cranberries and just 3 other ingredients, this is an easy traditional must-have for your next holiday dinner.
This cranberry sauce is a holiday classic (like my roasted sweet potatoes) and deserves a place on your table. Be sure to check out the brief how-to video at the bottom of the post if you’re more of a visual learner!
Who here is hosting Thanksgiving dinner this year?
Don’t look at me, while I’d love to someday, my biggest contributions to holiday get-togethers usually land on the dessert table.Pecan pie , chocolate pie (with a side ofhomemade whipped cream!), these are my usual contributions, butrecently I’ve branched out. This year, I’m on a mission to replace canned cranberry sauce everywhere with homemade cranberry sauce.
Do you know how easy it is to make homemade cranberry sauce? Just one saucepan and 4 ingredients (5 if you count water, does water count??), this recipe iseasy.
No can necessary.
How Do You Make Fresh Cranberry Sauce
- Bring sugars (use a combination of brown and white for the best flavor!), water, and orange juice to a boil
- Add cranberries and return to simmer
- Cook until berries have burst and desired thickness has been reached.
- Transfer to a serving dish and chill for at least 2 hours in the refrigerator.
Some cranberry sauce recipes use just water, and no orange juice, but I strongly recommend using both. The juice adds a nice bright flavor that really makes this cranberry sauce shine.
How do You Make Cranberry Sauce Thicker?
When cooking your cranberry sauce, you can simmer it as long as needed after your berries burst until the desired thickness is reached. Do keep in mind that your sauce will seem runnier while it’s hot and will thicken as it cools and sets.
Can Cranberry Sauce Be Made in Advance??
Yes! Cranberry sauce requires a minimum of 2 hours in the refrigerator in order for it to thicken and set properly. However, you can make this holiday side dish up to a week in advance. Just be sure to store it in an airtight container.
And that’s all there is to making homemade cranberry sauce, no can required!
If you prefer a more visual guide you can check out my cranberry sauce video at the bottom of the post.If you enjoy these videos, please consider subscribing to myYouTube Channel! <3
Enjoy!
Homemade Cranberry Sauce
An easy homemade cranberry sauce, made with fresh cranberries and just a handful of other ingredients.
5 from 237 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Chilling Time: 2 hours hours
Total Time: 20 minutes minutes
Servings: 6 servings
Calories: 159kcal
Author: Sam Merritt
Ingredients
- ⅔ cup (133 g) sugar
- ⅓ cup (67 g) light brown sugar, tightly packed
- ⅓ cup (78 ml) water
- ⅔ cup (157 ml) orange juice
- 12 oz (340 g) cranberries rinsed and picked through -- bad/bruised cranberries removed
Instructions
Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved, and bring to a boil.
⅔ cup (133 g) sugar, ⅓ cup (67 g) light brown sugar, tightly packed, ⅓ cup (78 ml) water, ⅔ cup (157 ml) orange juice
Add cranberries and return to a boil.
12 oz (340 g) cranberries
Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced.The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing.
Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.
Cover and refrigerate at least 2 hours before serving.
Notes
Cranberry sauce can be prepared up to a week in advance; keep refrigerated in an airtight container.
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 42g | Sodium: 2mg | Potassium: 104mg | Fiber: 3g | Sugar: 37g | Vitamin A: 500IU | Vitamin C: 29.7mg | Calcium: 10mg | Iron: 0.2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
I originally published this Cranberry Sauce recipe 11/20/2017, post has been updated to include tips and more information.
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Reader Interactions
Comments
John
Made this today. Tasted so good thanks for the recipe.Reply
Emily @ Sugar Spun Run
Thanks for giving our recipe a try, John! Enjoy ☺️
Reply
kim
Can this be frozen?Reply
Sam
That should work just fine! 🙂
Reply
LK
Great recipe! I made this two years in a row- the first year I made very slight alterations based on other comments and it was good. This past year, I think I perfected those alterations and it was great! My picky grandma even loved it.Alterations:
– Decrease granulated sugar amount by half, normal brown sugar amount
– Instead of all water, add 2 tablespoons of blackberry brandy, 5 drops orange bitters, and 1 tsp vanilla. Top that off with water to total the amount called for
– Add cinnamon and allspice in the sugar/water step (about 1 tsp cinnamon and 1/8-1/4 tsp allspice, but to taste obviously)
– I splurged for cold pressed orange juice this year. The orange juice was great, but I don’t think it made a huge difference in the cranberries.
– I never blend my cranberries. Instead, I just used a potato masher to mash the cranberries while they were cooking. Perfect consistency both years.Reply
Sheila
Such an easy recipe! And sooo good! Will make next year also and never buy canned again!Reply
Sam
I’m so happy to hear it was such a hit, Sheila! Thank you for trying my recipe!!
Reply
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