Easy Homemade Cranberry Sauce

This simple, classic recipe is incredibly easy to make and tastes so much better than the canned version. With just three core ingredients, you can have a fresh, vibrant sauce ready in under 20 minutes. Use the variations below to customize it to your exact taste!

Ingredients

• 1 bag (12 ounces / 340g) fresh or frozen cranberries
• 1 cup (200g) granulated sugar
• 1 cup (240ml) liquid (water, orange juice, or a combination)

Optional Flavorings & Mix-ins

• 1 teaspoon orange zest
• 1 cinnamon stick or 1/4 teaspoon ground cinnamon
• Pinch of ground nutmeg or allspice
• Pinch of ground cardamom
• Tiny pinch of cayenne pepper for a subtle kick
• 1/4 cup chopped pecans or walnuts, stirred in after cooking

Instructions

1. Rinse Cranberries: Pour the cranberries into a colander and rinse them under cold water. Pick out and discard any soft or shriveled berries.
2. Combine Ingredients: In a medium saucepan, combine the cranberries, sugar, and your liquid of choice (water or orange juice).
3. Cook the Sauce: Place the saucepan over medium-high heat and bring the mixture to a boil, stirring to help dissolve the sugar. Once boiling, reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally. You will hear the cranberries start to pop and burst.
4. Thicken: The sauce is ready when it has thickened enough to coat the back of a spoon. You can mash some of the berries against the side of the pot with your spoon if you prefer a smoother sauce, or leave them whole for more texture.
5. Add Flavorings: Remove the pan from the heat. If using, stir in the orange zest or any ground spices. If you used a cinnamon stick, remove it before serving.
6. Cool and Serve: Let the sauce cool for at least 20 minutes before transferring it to a serving dish. The sauce will thicken significantly as it cools. Serve warm or chilled.

Tips & Variations

• Spiced Orange & Brown Sugar: For a richer flavor, use orange juice as your liquid. Replace half of the granulated sugar with brown sugar (1/2 cup granulated, 1/2 cup packed brown sugar). Add a cinnamon stick, a pinch of nutmeg, and a pinch of cardamom to the pot while simmering.
• Lower Sugar / Tarter Sauce: If you prefer a more tart sauce, you can reduce the sugar to 3/4 or even 1/2 cup. This works especially well if you are using a sweeter liquid like orange juice.
• Make-Ahead: This is a perfect make-ahead dish for the holidays. It can be stored in an airtight container in the refrigerator for up to one week. The flavors will deepen and meld overnight.
• Freezing: Cranberry sauce freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it in the refrigerator before serving.

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