Cranberry sauce is a Thanksgiving and Christmas classic that adds a pop of color and tangy-sweet flavor to the holiday table. Made with fresh cranberries, sugar, and a hint of citrus, this sauce is easy to prepare and tastes far better than anything from a can.
Homemade cranberry sauce has a perfect balance of tart and sweet, making it the ideal pairing for roasted turkey, ham, or even spooned over desserts like cheesecake or pound cake. With just a few ingredients and 15 minutes, you can have a fresh, festive side dish ready for your holiday feast.
Ingredients
- 12 oz fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- 1 cup water (or orange juice for extra flavor)
- 1 teaspoon orange zest (optional)
- 1 cinnamon stick (optional, for warmth)
Preparation
Step 1: Simmer the Base
- In a medium saucepan, combine water (or orange juice) and sugar.
- Bring to a boil over medium heat, stirring until sugar dissolves.
Step 2: Add Cranberries
- Stir in fresh cranberries and bring mixture back to a boil.
- Reduce heat and simmer for 10–12 minutes, stirring occasionally, until cranberries burst and sauce thickens.
Step 3: Flavor Boost (Optional)
- Stir in orange zest and add cinnamon stick for a festive twist.
- Remove cinnamon stick before serving.
Step 4: Cool and Set
- Remove saucepan from heat.
- Sauce will thicken as it cools.
Step 5: Serve
- Transfer to a serving bowl, chill, and serve cold or at room temperature.
Variations
- Maple Cranberry Sauce: Replace half the sugar with maple syrup.
- Apple Cranberry Sauce: Add 1 chopped apple while simmering.
- Spiced Cranberry Sauce: Add cloves, nutmeg, or allspice for warmth.
- Chunky Relish: Pulse cooled sauce in a blender for a smoother consistency.
Cooking Notes
- Fresh cranberries are best, but frozen cranberries work too—no need to thaw.
- Adjust sweetness by adding more or less sugar depending on preference.
- Sauce keeps thickening as it cools, so don’t overcook.
Serving Suggestions
- Classic pairing with roast turkey at Thanksgiving.
- Spread on leftover turkey sandwiches with stuffing.
- Spoon over cheesecake, pound cake, or vanilla ice cream.
- Use as a glaze for pork or chicken.
💡 Tips
- Make ahead: Cranberry sauce keeps up to 1 week in the fridge.
- For a glossy finish, stir in 1 tablespoon butter before cooling.
- Freeze up to 2 months—thaw overnight in the fridge before serving.
- Double the batch if serving a crowd.
Timing
- Prep Time: 5 minutes
- Cooking Time: 12 minutes
- Total Time: 17 minutes
Nutritional Information (per serving, 8 servings)
- Calories: 110
- Protein: 0g
- Sodium: 2mg
❓ FAQs
Q1: Can I make cranberry sauce ahead of time?
- Yes, it tastes even better after sitting overnight in the fridge.
Q2: Can I use frozen cranberries?
- Yes, cook straight from frozen—no need to thaw.
Q3: Can I reduce the sugar?
- Yes, but the sauce will be tangier. Balance with orange juice or honey if desired.
Q4: Can I make this sugar-free?
- Yes, use a sugar substitute like stevia or monk fruit.
Q5: How long does homemade cranberry sauce last?
- Up to 1 week in the fridge, or 2 months in the freezer.
Conclusion
Cranberry sauce is a must-have holiday side dish that’s quick, easy, and far superior to store-bought versions. With its vibrant color, sweet-tart flavor, and simple ingredients, it brings freshness and balance to rich holiday meals. Make it ahead, serve it with turkey, or repurpose it for desserts and sandwiches—it’s a versatile recipe you’ll want on repeat every holiday season.