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
- 2/3 cup sugar 133g (133g)
- ⅓ cup light brown sugar, tightly packed (67g)
- 1/3 cup water (78ml)
- ⅔ cup orange juice (157 ml)
- 12 oz cranberries rinsed and picked through -- bad/bruised cranberries removed (340g)
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.
- Add cranberries and return to a boil.
- 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
Treat yourself to a FREE E-BOOK!
I originally published this Cranberry Sauce recipe 11/20/2017, post has been updated to include tips and more information.
Matt T. says
I don’t do most of the cooking at our home, but my wife and daughter love cranberry sauce so I surprised them by making this and adding it to our New Year’s Day Pork and Sauerkraut meal. They loved it. Super easy and delicious!
Chuck Elg says
I made this for Christmas following the recipe and wife is crazy about it like it’s crack or something, begging me to make it again. Glad I stumbled on this awesome recipe and that it was so well received Chuck Sarasota, Fl
D says
This was my first time making homemade cranberry sauce and it turned out amazing. Everyone loved it !
This recipe is perfect!!
Diane Wyatt says
Definitely a keeper! First time trying real sauce, turned out better than expected. I did add a cinnamon stick cause we like cinnamon.
Sam says
I am so glad you enjoyed it, Diane! 🙂
Jenn says
My girls want this sauce with any cooked poultry.
Patti says
I made this for Thanksgiving and my husband now says he never wants canned again. Can this be frozen and if so, how long will it keep in the freezer?
Sam says
I’m so happy to hear that the cranberry sauce was such a hit, Patti! I would say this would last at least a month or two (possibly even longer) in the freezer.
Carol says
How long will it last or stay edible in frig in airtight container?
Sam says
Hi Carol! It should be good for up to a week in the refrigerator. 🙂
Stacey says
Mmmm I have just made some for Xmas this year, tastes lovely! I had dark brown bit light brown sugar so used that but it still tastes good! thanks for the recipe! Merry Xmas!! X
Sam says
Merry Christmas! So glad you enjoyed the cranberry sauce, Stacey! 🙂
Briana says
Made this for Thanksgiving. Never made homemade cranberry sauce, and this was really good. Everybody loved it. Thanks!
Sam says
So happy to hear this! Thanks for letting me know how it turned out for you! 🙂
Jerry says
I cooked this recipe but I have not tried it yet.
Ashley says
I don’t really like cranberry sauce but this was great. I made this for my husband and parents. Thank you for the great recipe!
Sam says
I’m so glad everyone enjoyed it so much, Ashley! 🙂
Nikki says
LOVE IT!! 💖💖💖
Kevin says
Seems like you have doubled up in the cook time? Steps 2 and 3 seem to be repetitive.
Sam says
Hi Kevin, looks like there was a glitch that had that showing up twice. Should be fixed now!
Maria Lyons says
Thank you so much for sharing this recipe. Easy to follow and delicious!
Sam says
I’m so glad you enjoyed the cranberry sauce, Maria! Thank you so much for commenting, and Happy Thanksgiving! 🙂