This cooked cranberry sauce is a simple, bright condiment that turns everyday meals into something special. I make it every holiday season and on busy weeknights because it’s fast, reliable, and full of fresh citrus brightness. After testing it several times, I’ve tuned the sugar and simmer time so the texture is perfectly jammy without being gummy.
Why Make This Recipe
- Bright, balanced flavor — fresh cranberries with orange add natural tartness and sweetness.
- Quick and reliable — ready in about 20 minutes from start to finish.
- Versatile — great with turkey, pork, roasted vegetables, and even toast.
- Make-ahead convenience — improves in flavor after a day and stores well in the fridge.
- Personal insight: I love this recipe because a small pan makes a big impact — a spoonful elevates leftovers and party appetizers instantly.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 12–15 minutes
- Total time: 20 minutes (including resting)
- Servings: about 8 (½ cup per serving)
- Difficulty level: Easy
- Method: Simmer fresh cranberries with sugar, water and orange, then reduce to a jammy consistency using gentle simmering and occasional stirring.
My Experience Making This Recipe
I tested this recipe several times using both granulated sugar and maple syrup, and found the 1:1 cup sugar to cranberry ratio gives dependable sweetness for most palates. The biggest discovery was finishing with a little orange zest for bright aromatics; it lifts the sauce without adding extra sugar.
How to Make Cooked Cranberry Sauce
Start by rinsing 12 oz (340 g) fresh cranberries and picking out any soft ones. In a medium saucepan combine 1 cup (200 g) granulated sugar, 1 cup (240 ml) water (or ½ cup water + ½ cup fresh orange juice), and a pinch of salt. Bring to a simmer over medium heat, add the cranberries, and cook 10–12 minutes until most berries have burst and the mixture thickens. Remove from heat and stir in 1 tsp orange zest and ½ tsp vanilla if using; cool to room temperature to let it set. Expect a glossy jam-like texture as it cools.
Expert Tips for Success
- Use a medium heavy-bottomed saucepan to distribute heat evenly and prevent scorching.
- Start with room-temperature liquids so the sugar dissolves evenly before the cranberries hit the pan.
- Keep the heat at a gentle simmer (medium-low) — a rolling boil can break the pectin network and make the sauce grainy.
- For a smoother sauce, press through a fine-mesh sieve while still warm using the back of a spatula.
- Taste and adjust: cranberries vary in tartness, so add up to 2 tbsp more sugar or a tablespoon of honey if needed.
How to Serve Cooked Cranberry Sauce
- Classic pairing: spoon alongside roast turkey or baked ham for a holiday staple.
- Appetizer idea: melt a little on top of warm baked brie — it’s a perfect sweet-tart contrast (try this baked brie pairing).
- Weeknight upgrade: serve as a condiment with grilled chicken sandwiches or pork chops.
- Breakfast twist: spread on warm toast or swirl into plain Greek yogurt for tartness and color.
Storage and Reheating Guide
Store cooled cranberry sauce in an airtight container in the refrigerator for 7–10 days. For longer storage, freeze in a freezer-safe container or resealable bag for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat with a splash of water or orange juice to loosen it, or microwave in 20-second bursts stirring between intervals to avoid overheating.
Recipe Variations
- Low-sugar: reduce sugar to ¾ cup and add 2 tbsp maple syrup or honey for sweetness and depth.
- Smooth cranberry sauce: press warm sauce through a fine-mesh sieve for a silky texture.
- Spiced: add 1 cinnamon stick and 3 whole cloves while simmering, or stir in ½ tsp ground ginger at the end.
- Alcohol-scented: finish with 1–2 tbsp bourbon or Grand Marnier for a grown-up flavor.
Nutritional Highlights
- Cranberries are high in vitamin C and fiber and low in fat, making this a relatively healthy condiment in small portions.
- One serving (½ cup) is primarily carbohydrates from natural sugars; adjust portion size if watching sugar intake.
- Allergen info: naturally gluten-free and dairy-free; check added ingredients (like bourbon) for cross-contamination if strict allergy avoidance is needed.
Troubleshooting Common Issues
- Sauce too thin: simmer uncovered a few more minutes or stir in a 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and cook 1–2 minutes.
- Sauce too thick or gummy: gently loosen with a few tablespoons of hot water or orange juice and stir until you reach the desired consistency.
- Burnt bottom: immediately transfer the unburnt portion to a clean pan without scraping the browned bits; simmer briefly to rejoin and taste — discard if burnt flavor is pronounced.
Frequently Asked Questions
Q: Can I use frozen cranberries?
A: Yes. Add them from frozen and allow an extra 2–3 minutes of simmering; frozen cranberries will release more liquid so you may need to simmer a bit longer to thicken.
Q: Can I make this ahead of time for a holiday?
A: Absolutely. Cranberry sauce often tastes better after resting 24 hours in the fridge. Make up to 7 days ahead, or freeze for longer storage.
Q: How do I get a perfectly smooth sauce?
A: While warm, push the sauce through a fine-mesh sieve using the back of a spoon. Warm sauce passes through easily and leaves seeds and skins behind.
Q: Can I can this sauce for pantry storage?
A: Home canning is possible but requires proper water bath canning procedures and tested recipes to ensure safety. If you plan to can, follow a reputable canning guide and sterile jar techniques.
Conclusion
For more recipe inspiration and variations you can compare techniques and flavor ideas with other trusted recipes: Cranberry Sauce Recipe, Homemade Cranberry Sauce – Sugar Spun Run, 5-Ingredient Cranberry Sauce Recipe – Sally’s Baking, Easiest Cranberry Sauce Recipe | Bon Appétit, and Easy Homemade Cranberry Sauce Recipe – She Wears Many Hats.
Print
Cooked Cranberry Sauce
- Total Time: 20 minutes
- Yield: 8 servings (½ cup per serving) 1x
- Diet: Gluten-Free, Dairy-Free
Description
This cooked cranberry sauce is a simple, bright condiment that elevates everyday meals with its fresh citrus brightness.
Ingredients
- 12 oz (340 g) fresh cranberries
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water (or ½ cup water + ½ cup fresh orange juice)
- a pinch of salt
- 1 tsp orange zest
- ½ tsp vanilla (optional)
Instructions
- Rinse the cranberries and remove any soft ones.
- In a medium saucepan, combine sugar, water (or juice), and salt; bring to a simmer over medium heat.
- Add cranberries and cook for 10-12 minutes until most berries have burst and the mixture thickens.
- Remove from heat and stir in orange zest and vanilla (if using).
- Cool to room temperature to let it set, then store in the refrigerator.
Notes
For a smoother sauce, press through a fine-mesh sieve while still warm. Adjust sweetness based on the tartness of the cranberries.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 120
- Sugar: 28g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg