I love a good, glossy bowl of cooked cranberry sauce — it brightens holiday plates and makes weekday sandwiches sing. This stovetop version is simple, vibrant, and reliably tangy-sweet; I’ve made it dozens of times and rely on it every Thanksgiving and for leftover turkey sandwiches. For a step-by-step visual reference I sometimes compare my method to this detailed stovetop version while adapting flavors to my taste.
Why Make This Recipe
- It delivers bright, balanced tartness with a silky texture that complements rich mains.
- Cranberries are high in vitamin C and antioxidants, making this a tasty way to add nutrients to your meal.
- The sauce is quick to prepare — about 15 minutes on the stove — and keeps well for make-ahead convenience.
- It’s extremely versatile: try it on roast meats, cheeses, or stirred into yogurt for breakfast.
- Personal insight: I love this recipe because a little orange zest and cinnamon lift the cranberries into something festive without any fuss; for more flavor ideas, check this classic stovetop method at this page.
Recipe Overview
Prep time: 5 minutes.
Cook time: 10–15 minutes.
Total time: 15–20 minutes.
Servings: about 8 (makes ~2 cups).
Difficulty: Easy.
Method: Stovetop simmer — whole cranberries cooked with sugar and liquid until they burst, then reduced to a saucy consistency.
My Experience Making This Recipe
I tested this version multiple times to balance sweetness and acidity, adjusting sugar and orange juice until the tang was pleasant but not sharp. I learned that simmering gently (rather than a rolling boil) preserves bright flavor and gives better texture.
How to Make Cooked Cranberry Sauce
Start by combining 12 ounces (340 g) fresh or frozen cranberries with 1 cup (200 g) sugar and 1 cup (240 ml) water or orange juice in a medium saucepan. Bring to a boil over medium heat, then reduce to a gentle simmer and cook 10–12 minutes until most berries have burst and the sauce thickens. Finish with 1 tsp grated orange zest and a pinch of salt, then cool to room temperature — it will thicken further as it chills; for pairing and serving ideas I sometimes reference a baked-brie pairing here: baked brie ideas.
Expert Tips for Success
- Use a heavy-bottomed saucepan to prevent hot spots and avoid scorching the sugars. A 2-quart saucepan works well.
- Zest before juicing the orange so you can add bright oils early; a teaspoon of zest lifts the whole sauce.
- Simmer gently rather than boiling hard — vigorous boiling can make the sauce taste overly “cooked” and thin out flavors.
- If you prefer a jelly-like consistency, pulse briefly with an immersion blender or pass through a fine sieve; for thickening without extra sugar, add 1 tsp of powdered pectin or 1/2 tsp cornstarch slurry. For another serving idea that uses cooked cranberries, see this baked brie pairing.
How to Serve Cooked Cranberry Sauce
- Classic: Serve chilled alongside roasted turkey, ham, or chicken for a bright counterpoint.
- Cheese board: Spoon onto a wheel of warm Brie or sharp cheddar — it pairs beautifully with nutty flavors. See pairing tips in this companion recipe.
- Sandwiches: Spread on leftover turkey or roast beef sandwiches with mayo for instant flavor.
- Breakfast twist: Swirl a spoonful into yogurt, oatmeal, or ricotta for a fruity morning boost.
Storage and Reheating Guide
Store cooled sauce in an airtight container in the refrigerator for up to 10–14 days; glass jars with tight lids work best. To freeze, pour into freezer-safe containers or zipper bags, leaving 1/2 inch headspace, and freeze up to 3 months. Reheat gently on the stove over low heat, stirring occasionally, or microwave in 20–30 second bursts until warmed through; add a splash of water or juice if it’s too thick after reheating.
Recipe Variations
- Reduced-sugar: Use 1/2 cup (100 g) sugar plus 1/3 cup (80 ml) maple syrup for a less processed profile; taste and adjust.
- Spiced: Add a 2-inch strip of cinnamon, 2 whole cloves, and a pinch of ground allspice during simmering, then remove whole spices before serving.
- Alcohol-forward: Stir in 2 tbsp port, brandy, or orange liqueur off the heat for depth and warmth.
- Pectin-free, thickened: For a gluten- and dairy-free option, thicken with a 1/2 tsp cornstarch slurry (cold water + cornstarch) added near the end of cooking.
Nutritional Highlights
- Cranberries provide vitamin C, fiber, and antioxidants with relatively low calories per serving.
- Watch sugar if you’re managing carbohydrate intake; a typical 2-tablespoon serving has added sugars from the recipe.
- Allergen info: This recipe is naturally gluten-free and dairy-free; check any optional add-ins (like liqueurs) for allergens. Aim for 1–2 tablespoon servings as a condiment.
Troubleshooting Common Issues
- Sauce too runny: Simmer uncovered a few more minutes to reduce, or stir in 1/2 tsp cornstarch slurry and cook 1–2 minutes until thickened.
- Sauce too sweet: Stir in 1–2 teaspoons lemon juice or 2 tablespoons unsweetened cranberry juice to brighten acidity and balance sugar.
- Grainy or burnt bottom: If sugar caramelizes on the pan, transfer sauce to a clean pan and continue gently; avoid scraping the scorched bits into the sauce.
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 burst well and yield the same flavor; no need to thaw first.
Q: How far ahead can I make cranberry sauce?
A: You can make this sauce up to 10–14 days ahead and refrigerate, or freeze for up to 3 months. Chilling actually helps the flavors meld, so making it a day or two ahead is ideal.
Q: Can I reduce the sugar without affecting texture?
A: You can, but cranberries are very tart so reduce gradually (start with 3/4 cup instead of 1 cup) and taste as you go. If you reduce sugar significantly, add a small amount of pectin or cornstarch to reach desired thickness.
Q: Is there a smooth vs. chunky method?
A: Yes — leave whole berries and mash gently for a chunky sauce, or pulse briefly with an immersion blender for a smoother jelly-like texture. Passing the cooked mixture through a fine sieve will create a glossy, seed-free sauce.
Conclusion
For another classic reference and slight variations you can compare techniques with this external Cranberry Sauce Recipe: Cranberry Sauce Recipe.
Print
Cooked Cranberry Sauce
- Total Time: 20 minutes
- Yield: 8 servings (makes ~2 cups) 1x
- Diet: Gluten-Free, Dairy-Free
Description
A simple stovetop cranberry sauce that’s vibrant, tangy-sweet, and perfect for holiday meals or leftover turkey sandwiches.
Ingredients
- 12 ounces (340 g) fresh or frozen cranberries
- 1 cup (200 g) sugar
- 1 cup (240 ml) water or orange juice
- 1 tsp grated orange zest
- Pinch of salt
Instructions
- Combine cranberries, sugar, and water or orange juice in a medium saucepan.
- Bring to a boil over medium heat.
- Reduce to a gentle simmer and cook for 10–12 minutes until most berries have burst and the sauce thickens.
- Finish with orange zest and pinches of salt, then cool to room temperature.
Notes
Use a heavy-bottomed saucepan for even cooking. Adjust sugar based on preference, and consider adding spices for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- 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