Easy Cranberry Sauce Recipe (2024)

This recipe for classic Cranberry Sauce is so easy and made with just 3 ingredients. No matter how many batches of cranberry sauce I’ve made, I always come back to this one. It’s simple, it’s classic, and it’s really the best.

Once you try homemade cranberry sauce, there’s just no going back to storebought. It’s better in taste, texture, and presentation. Pair this iconic holiday side dish with your Juicy Roast Turkey for a burst of sweet-tart flavor in every bite.

Easy Cranberry Sauce Recipe (1)

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We love cranberries for the holidays, from Sugared Cranberries (and you can use leftovers to make this cranberry sauce!) to moist and fluffy Cranberry Bread. If you are looking for a go-to cranberry sauce, this is it! Plus, you can change it up in so many different ways and make it your own (see variations below).

Classic Cranberry Sauce Recipe

Homemade Cranberry Sauce is iconic for the holidays and a staple of our Thanksgiving menu every year. Nothing pairs better with Thanksgiving Turkey. The combination of sweet and tangy with savory meats is irresistibly good.

Read on for our tips on how to sweeten this recipe the natural way, without processed sugar. We’ve also included some fun variations to really make this recipe your own because there are a hundred ways to make cranberry sauce.

Ingredients

You don’t need much to make a good cranberry sauce (scroll down to get the full amounts available in the recipe card):

  • Sweetener – Use your choice of granulated sugar or a natural sweetener, like honey or maple syrup. My favorite is maple syrup because it adds a nice layer of maple flavor.
  • Cranberries –We love making this recipe with whole fresh cranberries. Many grocery stores will carry bags of fresh cranberries when they’re in season.
Easy Cranberry Sauce Recipe (2)

Pro Tip: You don’t need cornstarch to set this perfect cranberry sauce. Cranberries contain pectin, a natural thickener that is released when the berries are heated. If you simmer the sauce long enough, it will thicken all on its own.

Can I Use Frozen Cranberries?

Yes, this recipe will work with frozen cranberries, too. Frozen cranberries will take a little longer to come to a boil and simmer, but the texture always turns out just as delicious.

It’s easy to freeze fresh cranberries in the bags they came in (or transfer them to a freezer bag). They’ll keep frozen for up to a year, and we almost always have a stash in our freezer.

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How to Make Cranberry Sauce from Scratch

We just love how quickly this recipe comes together on the stovetop. It’s just 3 steps:

  1. Dissolve the Sugar – In a saucepan, combine your sweetener of choice with water on the stovetop, and bring it to a simmer. Stir until the sugar has completely dissolved.
  2. Add Cranberries and Cook –Add the cranberries to the pot and let them come to a low boil, then cook, uncovered, until the sauce thickens. Remember to stir occasionally.
  3. Cool and Serve –Stir in additional sweetener to taste, then leave the cranberry sauce to cool. See below for easy serving suggestions.
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Pro Tip: If your cranberry sauce still tastes a bit bitter or too tart after it’s cooked, you can add more sweetener to taste.

Easy Variations

My favorite variation is this classic and simple version, but there are so many ways you can change up and enjoy this sauce. Below are more easy variations and add-in ideas (see the recipe card for more detailed instructions):

  • Cranberry Orange Sauce
  • Lemon zest and freshly-squeezed lemon juice
  • Orange zest and orange juice
  • Dried cherries and pecans

Common Questions

What is the difference between Cranberry Sauce and Cranberry Relish?

Cranberry relish is generally more bitter, made from raw cranberries that are minced up in a food processor.

Can I add less sugar?

Yes! Less sugar or added sweetness will result in a more tart and tangy sauce. Start with ½ cup of sweetener and add more to taste.

Can I double the recipe?

Homemade cranberry sauce freezes beautifully (see below), so go ahead and make a double batch if you’d like to have extras.

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Ways to Serve Cranberry Sauce

We’ll often serve this homemade sauce cold or at room temperature. Here are just some of the many ways to enjoy it:

  • Roasts –Pair it with succulent roasts like your Roast Turkey, Beef Tenderloin, or Pork Tenderloin.
  • Stuffing – it pairs great with Thanksgiving stuffing.
  • Bread – Spread the sauce over fluffy Dinner Rolls or even over toast in the morning. It’s also great to spread in a Chicken Salad sandwich.
  • Topping –Cranberries make a great topping for desserts like Cheesecake.

Make-Ahead

This classic condiment keeps well for days after it’s made. Here’s how to store your leftovers:

  • To Refrigerate: Store the cooled cranberries airtight in the fridge for up to 1 week.
  • Freezing: You can freeze homemade cranberry sauce for up to 2 months. Seal it in a freezer-safe container or freezer bag to store, and defrost it in the fridge before serving.
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We can’t wait for you to try this simple, yet unbelievably tangy and tasty 3-ingredient cranberry sauce.

More Cranberry Recipes

Can’t get enough cranberries for the holidays? Check out even more easy cranberry recipes:

  • Sparkling Cranberry Pineapple Punch
  • Cranberry Orange Scones
  • Cranberry Bundt Cake
  • Sweet Potato Kale Salad with Cranberries
  • Apple Cranberry Danish

Easy Cranberry Sauce Recipe

5 from 67 votes

Author: Natasha Kravchuk

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Homemade Cranberry Sauce is an iconic Thanksgiving side dish made with just 3 ingredients. You can sweeten it with sugar or use a natural sweetener like honey or maple syrup (our favorite!).The sweet and tangy flavors pair perfectly with savory turkey.

SavePinReviewPrint

Cook Time: 20 minutes mins

Total Time: 20 minutes mins

Ingredients

Servings: 8 servings

  • 1 cup granulated sugar, or 3/4 cup honey or maple syrup, plus more to taste
  • 3/4 cup water
  • 12 oz fresh or frozen cranberries

Optional add-ins at the start of cooking:

  • 2 wide strips of lemon zest, plus 1 Tbsp lemon juice
  • 2 wide strips of orange zest, plus 1/4 cup juice
  • 1/2 cup dried cherries
  • 1/2 cinnamon stick

Instructions

  • In a large saucepan, combine sugar (or maple syrup or honey) and water. Set over medium heat and stir to dissolve the sugar. Add cranberries and bring to a gentle boil. Reduce heat to low and simmer uncovered, stirring occasionally, until the cranberries burst and the sauce thickens, about 12-15 minutes.

  • Add more maple syrup, honey, or sugar to taste if needed, then remove from heat and cool sauce to room temperature before serving.

Notes

  • To Store: Once cranberry sauce has cooled to room temperature, transfer to an airtight container and refrigerate for up to 1 week.

Nutrition Per Serving

116kcal Calories30g Carbs0.2g Protein0.1g Fat0.004g Saturated Fat0.02g Polyunsaturated Fat0.01g Monounsaturated Fat2mg Sodium35mg Potassium2g Fiber27g Sugar26IU Vitamin A6mg Vitamin C4mg Calcium0.1mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Easy Cranberry Sauce Recipe

Amount per Serving

Calories

116

% Daily Value*

Fat

0.1

g

%

Saturated Fat

0.004

g

%

Polyunsaturated Fat

0.02

g

Monounsaturated Fat

0.01

g

Potassium

35

mg

1

%

Carbohydrates

30

g

10

%

Fiber

2

g

8

%

Sugar

27

g

30

%

Protein

0.2

g

%

Vitamin A

26

IU

1

%

Vitamin C

6

mg

7

%

Calcium

4

mg

%

Iron

0.1

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Condiments, Side Dish

Cuisine: American

Keyword: cranberry sauce, homemade cranberry sauce, how to make cranberry sauce

Skill Level: Easy

Cost to Make: $

Calories: 116

Natasha Kravchuk

Easy Cranberry Sauce Recipe (9)

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Easy Cranberry Sauce Recipe (2024)

FAQs

How do you take the bitterness out of homemade cranberry sauce? ›

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

What thickens cranberry sauce? ›

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

What is the difference between jellied cranberry sauce and whole cranberry sauce? ›

The major variation you're likely to come across is "whole berry" versus "jellied." The only difference between them is that the jellied sauce is cooked until the berries have completely broken down. They both slide out of the can as a wobbly red cylinder.

How to jazz up cranberry sauce? ›

Top with dried or fresh fruits

Sure, you can go all meta with some dried cranberries or sliced fresh raw cranberries, but I also like to think about complementary flavors — dried cherries, dried mulberries, golden raisins, chopped apricots. All work great with cranberry sauce.

Why does my homemade cranberry sauce taste bitter? ›

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

How do you take the tartness out of cranberries? ›

Anything from a drizzle of honey to agave, maple syrup, or molasses will also fare well. After a few minutes of maceration, the sour fruit juices will mix with the sugar and alleviate some of the cranberries' natural tartness.

How do you fix bland cranberry sauce? ›

Maple syrup, brown sugar and even honey can make your cranberry sauce more dynamic. And don't forget the spices! Cinnamon sticks, whole cloves, citrus zest and star anise all work well with cranberries and can be added while the sauce cooks to infuse your sauce with flavor.

Why is my homemade cranberry sauce runny? ›

Though they won't tolerate runny sauce, so it's time to fix that. The simplest reason that your cranberry sauce is too runny is that it has too much liquid in it. Usually, this is just water, but some people use orange juice or other flavored fluids. No matter what you're using, the answer is to cook it longer.

Why is my cranberry sauce upside down? ›

The cans are "filled and labeled upside down with the rounded edge on top and the sharp can-like edge on the bottom to keep the jelly whole." This creates an air bubble vacuum on the rounded side (the top) so customers "can swipe the edge of the can with a knife to break the vacuum and the log will easily slide out."

Why is cranberry sauce so expensive? ›

But that's not the case for prepared cranberry sauces, where prices are up. Lochner pointed out that processors set those prices, not growers, and that there are higher input costs unrelated to berries — like “processing the fruit and getting it to market.”

What brand is the best cranberry sauce? ›

Best Jellied Cranberry Sauce: Ocean Spray Jellied Cranberry Sauce. The Ocean Spray brand is pretty much synonymous with all things cranberry, so it's not really a surprise that they have their cranberry sauce dialed in.

Is canned cranberry sauce better than homemade? ›

Slight edge to homemade. Ocean Spray's sauce is sweetened with high fructose corn syrup, whereas homemade uses cane sugar. I spent an hour making the homemade cranberry sauce. Prep for the store-bought one, for those unfamiliar, goes: open can, pour onto serving plate, eat.

Does homemade cranberry sauce thicken as it cools? ›

Remove from heat. Serve warm, room temperature, or chilled. Cranberry sauce will thicken as it cools.

Should cranberry sauce be served hot or cold? ›

Is cranberry sauce supposed to be hot or cold? Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.

What can I do with a jar of cranberry sauce? ›

Method
  • Spread generously in toasties, classic with brie!
  • Add Cranberry Sauce to your crumble for a full flavoured dessert.
  • Mix with cream cheese for a tasty topping on crackers and bagels!
  • Dollop a spoonful on baked sweet potato in place of butter.
  • Top off your yoghurt with a spoonful for extra fruity flavour!

How to avoid bitter cranberry sauce? ›

Mistake #4: Your Cranberry Sauce Is Too Bitter

Obviously, we can't lose the cranberries, but you can swap out the water for orange juice, apple cider or grape juice. The sugar, while necessary, doesn't need to be granulated. Maple syrup, brown sugar and even honey can make your cranberry sauce more dynamic.

How do you get the bitter taste out of sauce? ›

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

How do you counteract bitterness in sauce? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

How do you make cranberry juice less bitter? ›

Honey: Another option is to use honey as a sweetener. Start with a small amount (such as 1 teaspoon) and gradually add more until the desired level of sweetness is reached. Maple syrup: Maple syrup is another option for sweetening unsweetened cranberry juice.

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