- In a medium saucepan, add sugar, water, and a pinch of salt.
- Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
2) Cook the cranberries
- Add cranberries (and orange zest/cinnamon stick if using).
- Bring to a simmer. Cranberries will start popping after a few minutes.
- Simmer 10–12 minutes, stirring occasionally, until most berries have burst and the sauce thickens.
3) Adjust texture
- For a chunkier sauce: stop cooking when it looks slightly loose (it thickens as it cools).
- For a smoother sauce: mash gently with a spoon or potato masher, or blend briefly (careful—hot splashes).
4) Cool and set
- Remove from heat and discard cinnamon stick (if used).
- Let cool to room temperature, then refrigerate at least 2 hours to fully set.
Serving and Storage:
Homemade cranberry sauce is delicious warm, but it becomes thicker and more “classic” after chilling. Serve alongside turkey,
chicken, pork, ham, or spoon it over desserts and breakfast bowls.
- Refrigerate: store in an airtight container up to 10 days.
- Freeze: freeze up to 2 months. Thaw in the fridge overnight.
- Make-ahead: best made 1–3 days before serving for peak flavor.
Tips:
- Don’t overcook: it thickens as it cools. Stop when it looks slightly looser than you want.
- Taste and adjust: cranberries vary in tartness. Add a little more sugar if needed.
- Orange makes it shine: zest adds aroma and rounds out the tartness beautifully.
- Frozen cranberries work: no need to thaw first—just add a minute or two of simmer time.
- Skip bitterness: avoid boiling hard for too long, which can concentrate bitterness.
Variations:
- Orange cranberry sauce: replace water with orange juice and add orange zest.
- Maple cranberry sauce: replace 1/4 cup sugar with maple syrup.
- Apple cranberry sauce: add grated apple and a pinch of cinnamon.
- Spiced cranberry sauce: add cinnamon stick + cloves + a small piece of fresh ginger.
- Spicy cranberry sauce: add a small diced jalapeño (remove seeds for milder heat).
- Bourbon cranberry sauce: stir in 2 tbsp bourbon after cooking (adult-only version).
Conclusion:
Homemade cranberry sauce is quick, bright, and unforgettable—sweet-tart flavor, gorgeous color, and a texture you can control.
Once you make it from scratch, it’s hard to go back to the canned version. Keep it classic, or customize it with orange,
spice, or maple, and you’ll have a side dish that steals attention every time it hits the table.
FAQ:
Can I use dried cranberries instead of fresh?
Fresh or frozen cranberries work best. Dried can work in a pinch, but you’ll need more liquid and the flavor won’t be as bright.
Why is my sauce too runny?
It likely needs more simmer time or more cooling time. Cranberry sauce thickens significantly as it cools and chills.
Why is my sauce too thick?
Stir in a splash of water or orange juice while warming gently until it loosens to your desired consistency.
Can I reduce the sugar?
Yes, but cranberry sauce will taste more tart and may be looser. Start with 3/4 cup sugar and adjust after simmering.
Is cranberry sauce served hot or cold?
Either works. Traditional serving is chilled, but warm cranberry sauce is excellent over meats and on biscuits.
