Cooked cranberry sauce is a simple, bright-tasting condiment that lifts savory holiday plates and everyday meals alike. I make this version every year because it balances tart cranberries with warm citrus and just enough sweetness. After testing a few ratios, I settled on a method that reliably yields glossy, spoonable sauce with minimal fuss.
Why Make This Recipe
- Bright, tangy flavor that complements roasted meats, cheeses, and sandwiches.
- Simple, pantry-friendly ingredients: fresh cranberries, sugar, and citrus — no special equipment.
- Quick to prepare: ready in about 20 minutes, which frees up oven space for mains.
- Versatile — it doubles as a spread, glaze, or salad topper.
- Personal insight: I love how a small pot of cranberry sauce instantly makes a weeknight roast feel festive.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 12–15 minutes
- Total time: 20 minutes (including cooling)
- Servings: about 2 cups (serves 8 as a condiment)
- Difficulty: Easy
- Method: Stove-top simmering in a medium, heavy-bottomed saucepan until cranberries burst and the mixture thickens.
My Experience Making This Recipe
I tested this recipe several times using both granulated sugar and maple syrup to tune sweetness. The biggest discovery was that adding 2 tablespoons of orange juice and 1 teaspoon of orange zest brightens the sauce without extra sugar. Using a heavy-bottomed pan prevented scorching and kept the flavor clean.
How to Make Cooked Cranberry Sauce
Combine 12 ounces (about 3 cups) fresh cranberries, 1 cup granulated sugar, 1/2 cup water, 2 tablespoons fresh orange juice, 1 teaspoon orange zest, and a pinch of salt in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer and cook 10–12 minutes, stirring occasionally, until most berries have burst and the sauce thickens. Remove from heat and cool to room temperature; it will continue to thicken as it cools. Optionally mash a few berries for texture or pulse with an immersion blender for smoothness.
Expert Tips for Success
- Use a heavy-bottomed saucepan to distribute heat evenly and prevent burning along the edges.
- Taste as you go: cranberries vary in tartness, so start with 1 cup sugar and adjust to taste after simmering 8 minutes.
- For a smooth sauce, press the hot mixture through a fine-mesh sieve or use an immersion blender for a silky texture.
- If you want a glossier finish, stir in 1 tablespoon of unsalted butter off the heat until melted.
- Chill uncovered to room temperature, then cover; this helps set the sauce and concentrate flavors.
How to Serve Cooked Cranberry Sauce
- Classic pairing: serve alongside roast turkey or chicken and spoon onto sliced meat.
- Cheese board: pair with soft cheeses and crackers; it’s a lovely contrast to creamy Brie — try it with this baked brie with cranberry sauce for an easy appetizer.
- Sandwich spread: mix with mayo for a leftover turkey sandwich.
- Glaze: warm it gently and brush over roasted root vegetables or pork for a glossy finish.
Storage and Reheating Guide
Store cranberry sauce in an airtight container in the refrigerator for up to 10–14 days. For longer storage, freeze in a freezer-safe container or heavy-duty bag for up to 2 months; thaw overnight in the fridge. To reheat, warm gently in a small saucepan over low heat for 3–5 minutes, stirring, or microwave in 20–30 second bursts until just warmed through. Avoid high heat to preserve texture and flavor.
Recipe Variations
- Less sugar / paleo: swap the granulated sugar for 3/4 cup pure maple syrup and reduce water to 1/4 cup for a richer, refined-sugar-free sauce.
- Spiced: add 1/2 teaspoon ground cinnamon and a pinch of ground cloves during simmering for warm holiday notes.
- Smooth cranberry jelly: cook as directed, then press through a fine-mesh sieve and cool for a jelly-like preserve.
- Low-sugar: use 1/2 cup sugar plus 1/4 cup orange marmalade for sweetness and body while cutting refined sugar.
Nutritional Highlights
- Cranberries are high in vitamin C and antioxidants, offering immune-supporting nutrients.
- This recipe is naturally gluten-free and dairy-free (if you skip the optional butter).
- Portion guidance: about 2 tablespoons per serving as a condiment; calories vary mainly with sugar content.
Troubleshooting Common Issues
- Sauce too thin: simmer uncovered for a few more minutes to reduce liquid, or thicken with 1 teaspoon cornstarch mixed into 1 tablespoon cold water and stirred in, then heat 1–2 minutes.
- Too tart: stir in a tablespoon of honey or maple syrup at a time until balanced.
- Scorched bottom: immediately transfer sauce to a clean pan, avoiding scraped bits, and simmer gently; if there is a burnt flavor, make a fresh small batch and combine to dilute.
Frequently Asked Questions
Q: Can I use frozen cranberries?
A: Yes. Use them straight from the freezer and add an extra minute or two to the simmer time. Frozen berries release liquid, so watch for consistency and reduce longer if needed.
Q: How do I make a completely smooth cranberry sauce?
A: After cooking, press the hot mixture through a fine-mesh sieve with the back of a spoon or use an immersion blender until smooth; chilling will help it set firmly.
Q: Can I make this ahead for Thanksgiving?
A: Absolutely. Make it up to 3 days ahead and refrigerate in an airtight container. Flavors meld and often taste better the next day.
Q: Will adding citrus prevent the sauce from setting?
A: No. Small amounts of orange juice and zest add brightness without affecting gelling. Avoid adding large amounts of extra liquid; reduce simmer time if you do.
Conclusion
For classic step-by-step guidance, see this Cranberry Sauce Recipe from Simply Recipes: Cranberry Sauce Recipe.
If you want a detailed photo tutorial and alternative sweeteners, check out Homemade Cranberry Sauce – Sugar Spun Run.
For a quick 5-ingredient option, try Sally’s version here: 5-Ingredient Cranberry Sauce Recipe – Sally’s Baking.
Bon Appétit offers a very short, easy technique if you’re pressed for time: Easiest Cranberry Sauce Recipe | Bon Appétit.
For another approachable homemade take with helpful photos, see Easy Homemade Cranberry Sauce Recipe – She Wears Many Hats.
Cooked Cranberry Sauce
- Total Time: 20 minutes
- Yield: 2 cups (serves 8 as a condiment) 1x
- Diet: Gluten-Free, Dairy-Free
Description
A bright and tangy cranberry sauce that pairs perfectly with savory dishes and can be easily made with pantry-friendly ingredients.
Ingredients
- 12 ounces fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- Pinch of salt
Instructions
- Combine cranberries, sugar, water, orange juice, orange zest, and salt in a medium saucepan.
- Bring to a gentle boil over medium heat.
- Reduce to a simmer and cook for 10–12 minutes, stirring occasionally, until most berries have burst and the mixture thickens.
- Remove from heat and cool to room temperature; the sauce will continue to thicken as it cools.
- Optionally mash a few berries for texture or use an immersion blender for smoothness.
Notes
For a glossier finish, stir in 1 tablespoon of unsalted butter off the heat until melted. Adjust sweetness as needed based on cranberry tartness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stove-top simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg