I love the bright, tart punch of homemade cranberry sauce — it wakes up a plate and feels fresher than anything from a can. This simple stovetop recipe balances sweet and acid, and I’ve made it dozens of times for weeknight roasts and holiday spreads. For a photo and alternate method I often reference, see this Delicious homemade cranberry sauce you’ll love to make.
Homemade cranberry sauce is just cranberries, sweetener, and a little patience cooked down to glossy jam-like goodness. It’s faster to make than you think and tastes infinitely better than canned versions. My family prefers it slightly chunky, but I’ll show how to smooth it if that’s your thing.
Why Make This Recipe
- Fresh, vivid cranberry flavor that’s brighter and less cloying than commercial jars.
- Quick to prepare: most of the work happens on the stovetop and finishes in 15–20 minutes.
- Naturally gluten-free and dairy-free, so it fits many diets without fuss.
- Versatile: use it on turkey, toast, yogurt, or as a cheese board accent.
- Personal note: I love making a double batch and freezing half — it saves time and tastes like holiday comfort any night.
Recipe Overview
- Prep time: 5 minutes (zesting, measuring).
- Cook time: 10–12 minutes (bring to boil, simmer until thick).
- Total time: about 20 minutes including cooling.
- Servings: makes about 2 cups (serves 8 at 2 tablespoons each).
- Difficulty: Easy.
- Method: Stovetop simmer and reduction in a medium saucepan, finishing either chunky or blended for a smooth texture.
My Experience Making This Recipe
In testing this recipe I adjusted sugar and cook time to land between tart and cloying for most palates. I learned that a brief simmer (8–12 minutes) keeps some berry texture while still developing a glossy sauce. When I first overcooked it, I discovered the simple fix of adding a little orange juice to revive brightness.
How to Make Homemade Cranberry Sauce
Start by combining 12 ounces (about 3 cups) fresh or frozen cranberries, 1 cup granulated sugar, 1 cup water, the zest of one orange, and 1/4 teaspoon salt in a medium saucepan. Bring the mixture to a boil over medium-high heat (about 212°F), then reduce to a gentle simmer for 8–12 minutes until most cranberries have popped and the liquid thickens. Remove from heat, stir in 1 tablespoon orange juice for brightness, and cool; the sauce will thicken further as it cools.
Expert Tips for Success
- Use fresh or frozen cranberries — frozen work fine straight from the freezer and often give a slightly thicker texture.
- Start with equal parts sugar and water for a reliable baseline; reduce sugar by 2–4 tablespoons if you prefer tarter results.
- For a smooth sauce, blend with an immersion blender and then pass through a fine-mesh sieve to remove skins.
- If sauce is too runny, simmer uncovered for an extra 3–5 minutes or use 1 teaspoon cornstarch mixed with 1 tablespoon cold water, simmering 1–2 minutes after adding.
- Cook in a heavy-bottomed saucepan to prevent hot spots and sticking; a wooden spoon helps gauge thickness as you stir.
How to Serve Homemade Cranberry Sauce
- Classic holiday: spoon alongside roast turkey and gravy for a bright contrast to rich meats.
- Cheese board: pair a smooth or chunky spoonful with aged cheddar or brie for sweet-tart balance, as in this baked brie pairing baked brie with cranberry sauce pairing.
- Breakfast boost: spread on toast, pancakes, or stirred into plain yogurt for sweet-tart flavor.
- Cocktail/charcuterie use: mix a spoonful into a vinaigrette or dollop on crostini for parties.
Storage and Reheating Guide
Cool completely, then store in an airtight container or mason jar in the refrigerator for up to 10–14 days. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months; leave a little headspace for expansion. Reheat gently on the stovetop over low heat until warm (do not boil), or microwave in 20–30 second bursts on medium power, stirring between intervals to maintain smooth texture.
Recipe Variations
- Orange-cranberry: add 1/2 cup fresh orange juice and the zest of one orange for a citrus-forward sauce.
- Spiced: simmer with a cinnamon stick and 2 whole cloves, removing whole spices before serving.
- Less sugar: swap half the sugar for maple syrup (use about 1/2 cup sugar + 1/4 cup maple syrup) for a deeper flavor and lower refined sugar.
- Boozy version: stir in 2 tablespoons port, bourbon, or orange liqueur off the heat for adult-friendly depth, or use the techniques from this step-by-step homemade cranberry sauce guide for inspiration.
Nutritional Highlights
Cranberries are a good source of vitamin C and antioxidants, providing a bright nutrient boost to richer meals. This sauce is naturally fat-free and, when made without added fats, suitable for dairy-free and vegan diets. Allergen note: this recipe is gluten-free and dairy-free by default; watch added toppings for cross-contamination. A typical portion is 2 tablespoons (about 30–35 grams) per serving.
Troubleshooting Common Issues
- Sauce too runny: simmer a few minutes longer uncovered, or use a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).
- Sauce too sweet: stir in 1–2 tablespoons lemon or orange juice to cut sweetness and brighten flavors.
- Bitter aftertaste from zest or overcooked skins: remove any bitter peels before serving, or pass the sauce through a sieve for a smoother, less bitter texture.
Frequently Asked Questions
Q: Can I make this ahead for a holiday meal?
A: Yes — cranberry sauce actually improves in flavor after sitting for a day, so make it up to 3 days ahead and refrigerate in a sealed container. For longer prep, freeze portions for up to 3 months and thaw overnight in the fridge.
Q: Can I use frozen cranberries, and do I need to thaw them first?
A: Use frozen cranberries straight from the freezer; there’s no need to thaw. They’ll quickly bring the pot to a boil, and cooking time may be a minute or two longer as the liquid returns to temperature.
Q: How do I get a smooth, jam-like consistency without seeds or skins?
A: After cooking, blend with an immersion blender until smooth and pass the mixture through a fine-mesh sieve, pressing with a spatula to remove skins. This gives a silky texture perfect for spreading.
Q: Can I can this sauce for pantry storage?
A: Home canning cranberry sauce requires following tested USDA-approved canning procedures (usually hot-packed and processed in a water bath). If you want shelf-stable jars, consult a reliable canning guide and follow the exact acidity, packing, and processing times to ensure safety.
For another serving idea that pairs cranberry sauce with baked cheeses, see this cranberry sauce with baked brie.
Print
Homemade Cranberry Sauce
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Dairy-Free, Vegan
Description
A quick and easy homemade cranberry sauce that balances sweet and tart flavors, perfect for any meal.
Ingredients
- 12 ounces (about 3 cups) fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water
- Zest of 1 orange
- 1/4 teaspoon salt
- 1 tablespoon orange juice (for brightness)
Instructions
- Combine cranberries, sugar, water, orange zest, and salt in a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to a gentle simmer and cook for 8–12 minutes until most cranberries pop and the mixture thickens.
- Remove from heat and stir in orange juice.
- Cool completely; sauce will thicken further as it cools.
Notes
For a smoother texture, blend sauce after cooking and pass through a fine-mesh sieve to remove skins.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 12g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg