Introduction:
Homemade cranberry sauce is one of those recipes that feels almost too easy for how much it elevates a meal.
In about 15 minutes, a bag of cranberries transforms into a glossy, jewel-red sauce that tastes fresh, vibrant, and perfectly
balanced between sweet and tart. It’s the kind of side dish that wakes up rich holiday foods—turkey, stuffing, gravy, ham—
but it’s also amazing beyond the holidays: spooned over yogurt, swirled into oatmeal, layered into sandwiches, or served with
cheese boards.
If you’ve only ever had canned cranberry sauce, you’re in for a surprise. Homemade has real fruit flavor, adjustable
sweetness, and a texture you can control—from chunky and rustic to smooth and jam-like. And because it’s naturally high in
pectin, it thickens on its own as it cools. No complicated steps. No fancy tools. Just a saucepan and a stir.
This recipe gives you a classic base plus plenty of variations—orange, apple, cinnamon, maple, spicy jalapeño—so you can make
it match your menu or mood.
Ingredients:
Classic cranberry sauce
- 12 oz (340g) fresh or frozen cranberries
- 1 cup (200g) granulated sugar (adjust to taste)
- 1 cup (240ml) water (or orange juice for extra flavor)
- Pinch of salt
Optional flavor boosters
- 1 tsp orange zest (highly recommended)
- 2 tbsp orange juice or lemon juice (for brightness)
- 1 cinnamon stick (or 1/2 tsp ground cinnamon)
- 1/4 tsp ground cloves or allspice (optional)
- 1 tbsp maple syrup or honey (optional, for deeper sweetness)
- 1 small apple, peeled and grated (adds natural sweetness and thickness)
