A simple recipe for fresh and easy homemade cranberry sauce. Made with real whole cranberries and just 3 other ingredients, this is an easy traditional must-have for your next holiday dinner.
This cranberry sauce is a holiday classic (like my roasted sweet potatoes) and deserves a place on your table. Be sure to check out the brief how-to video at the bottom of the post if you’re more of a visual learner!
Who here is hosting Thanksgiving dinner this year?
Don’t look at me, while I’d love to someday, my biggest contributions to holiday get-togethers usually land on the dessert table. Pecan pie , chocolate pie (with a side of homemade whipped cream!), these are my usual contributions, but recently I’ve branched out. This year, I’m on a mission to replace canned cranberry sauce everywhere with homemade cranberry sauce.
Do you know how easy it is to make homemade cranberry sauce? Just one saucepan and 4 ingredients (5 if you count water, does water count??), this recipe is easy.
No can necessary.
How Do You Make Fresh Cranberry Sauce
- Bring sugars (use a combination of brown and white for the best flavor!), water, and orange juice to a boil
- Add cranberries and return to simmer
- Cook until berries have burst and desired thickness has been reached.
- Transfer to a serving dish and chill for at least 2 hours in the refrigerator.
Some cranberry sauce recipes use just water, and no orange juice, but I strongly recommend using both. The juice adds a nice bright flavor that really makes this cranberry sauce shine.
How do You Make Cranberry Sauce Thicker?
When cooking your cranberry sauce, you can simmer it as long as needed after your berries burst until the desired thickness is reached. Do keep in mind that your sauce will seem runnier while it’s hot and will thicken as it cools and sets.
Can Cranberry Sauce Be Made in Advance??
Yes! Cranberry sauce requires a minimum of 2 hours in the refrigerator in order for it to thicken and set properly. However, you can make this holiday side dish up to a week in advance. Just be sure to store it in an airtight container.
And that’s all there is to making homemade cranberry sauce, no can required!
If you prefer a more visual guide you can check out my cranberry sauce video at the bottom of the post. If you enjoy these videos, please consider subscribing to my YouTube Channel! <3
Enjoy!
Homemade Cranberry Sauce
Ingredients
- ⅔ cup (133 g) sugar
- ⅓ cup (67 g) light brown sugar, tightly packed
- ⅓ cup (78 ml) water
- ⅔ cup (157 ml) orange juice
- 12 oz (340 g) cranberries rinsed and picked through -- bad/bruised cranberries removed
Instructions
- Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved, and bring to a boil.⅔ cup (133 g) sugar, ⅓ cup (67 g) light brown sugar, tightly packed, ⅓ cup (78 ml) water, ⅔ cup (157 ml) orange juice
- Add cranberries and return to a boil.12 oz (340 g) cranberries
- Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing.
- Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.
- Cover and refrigerate at least 2 hours before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this Cranberry Sauce recipe 11/20/2017, post has been updated to include tips and more information.
Ranata
Simple and Excellent!!!
David D
This is a fabulous combo. I also added about a teaspoon of cardamom, which was a great game changer. Secret ingredient.
Victoria Mikheyeva
Yum. This is a great recipe. The only thing I would say is that the “skins” on the cranberries are a little chewy. If you don’t like this then I would recommend straining your cranberry sauce after cooking.
John Cassidy
this is a good recipe. a nice sweet & sour taste.
Sam
I’m very glad to hear you enjoyed, John! Thank you for trying my recipe, I hope you’ll visit again and find more recipes you enjoy just as much!
Will
I made this recipe a few years ago and it was amazing! This year I want to try it again but put unflavored gelatin in it and put it in a mould. How much unfalvored gelatin do you think I should add? A box at my local store contains 4 0.25oz packets or 1oz for the whole box.
Sam
Hi Will! That’s an interesting idea! Honestly I have never tried it and I don’t like to give recommendations if I haven’t tried it personally. 🙁 If you do try it I would love to know how it goes! 🙂
Lilliam
Can this sauce be used for a pumpkin cheesecake topping?
Sam
Hi Lilliam! Interesting flavor combo! I haven’t tried it, but I’m not sure why it wouldn’t work. 🙂
David D
That would be amazing. I may try as well. Maybe add a little cream cheese and some honey or maple syrup to complement the flavor for the cheesecake.
Riley
how much dose this recipe cost over all?
Sam
Hi Riley! The answer to this is going to depend on the quality/brand of ingredients you buy, where you shop (store/region/country/state etc.) and what you already keep on hand. It would cost me about $3 to make this. I hope that helps!
Sharon
It’s alright.
Tammy
I know it serves 6 and each serving is 159 calories but what is a serving?! 1cup, 1.5 cups, .25 cup?
Sam
Hi Tammy! This will make about 2 1/4 cups total so each serving is just over 1/3 cup. 🙂
Linda
I added 1 peeled and grated Homeycrisp apple into my sauce. The apple melts right into the sauce and adds a nice, natural sweetness.
Jessica
Made this recipe last year with frozen crans it was ok wouldn’t recommend but tried this year with fresh cranberries and it is amazing! So quick and easy!
Sam
Thank you for the feedback, Jessica! I’m so glad you gave it another shot and enjoyed it so much! 🙂
Ans
Could you use frozen cranberries?
Emily @ Sugar Spun Run
That should work fine 😊
John
Made this today. Tasted so good thanks for the recipe.
Emily @ Sugar Spun Run
Thanks for giving our recipe a try, John! Enjoy ☺️
kim
Can this be frozen?
Sam
That should work just fine! 🙂
LK
Great recipe! I made this two years in a row- the first year I made very slight alterations based on other comments and it was good. This past year, I think I perfected those alterations and it was great! My picky grandma even loved it.
Alterations:
– Decrease granulated sugar amount by half, normal brown sugar amount
– Instead of all water, add 2 tablespoons of blackberry brandy, 5 drops orange bitters, and 1 tsp vanilla. Top that off with water to total the amount called for
– Add cinnamon and allspice in the sugar/water step (about 1 tsp cinnamon and 1/8-1/4 tsp allspice, but to taste obviously)
– I splurged for cold pressed orange juice this year. The orange juice was great, but I don’t think it made a huge difference in the cranberries.
– I never blend my cranberries. Instead, I just used a potato masher to mash the cranberries while they were cooking. Perfect consistency both years.
Jocelyn
This is my first time making cranberry sauce, so I’m sticking to the original recipe this year – although I added a vanilla splash! Next year, I want to plan ahead and try this recipe. It sounds PHENOMENAL!
I have never even liked cranberry sauce, but – blame it on pregnancy – I had to have it homemade this year!
Sheila
Such an easy recipe! And sooo good! Will make next year also and never buy canned again!
Sam
I’m so happy to hear it was such a hit, Sheila! Thank you for trying my recipe!!