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.
Linda Wobbe
This is the one passed down from my mother. You can vary the sugar to your preference with no problem. What I need is a recipe for the leftovers. I’m imagining a yummy bar cookie with a crunchy topping! Sam, can you do that for us, please?
Sam
I’m so glad you enjoyed it, Linda! I haven’t thought of a recipe for the leftovers, but I can add it to my list (admittedly it is a long list 🤣). 🙂
Brenda St John
Leftovers. I’m thinking brie and crackers
Karen Kelleher
Great recipe! Use it every time. I only change it up by adding orange zest. Love it!
Cathy
Tasted wonderful! My family requested we use this recipe for all our family holidays. Simmered a bit longer ‘cause the oven might have gotten turned off so the roasted carrots needed a bit more time to cook. 😳. We did not add any of the optional ingredients. Simple elegant cranberry sauce.
Catherine
I just added a pinch of salt and a cinnamon stick. Delish!
Matt
This is my go to cranberry sauce! I make it for every holiday. Not just Thanksgiving. It’s always a hit! Even people who say they don’t like cranberry sauce Love it! 😁
Connie
Great
Shannon
So easy and delicious! Don’t know why I never tried it before. Thank you!! ✨
Audrey
Do you serve cold or room temp?
Sam
Hi Audrey! Either will work. Personally, I serve it cold. 🙂
Shine
I wonder if I can use dried cranberries? I don’t think I’ve ever seen fresh cranberries
Sam
I have personally never tried it, and I’m not sure it would work as you are going to be missing the juice from the cranberries.
Genet E Harris
Look in the produce department near the other Fruits. Most grocery stores carry them but only from November to December.
GAIL Joanne SCHMITT
Shine: A big no..I tried it and just had a pot of red water and soft dried cranberries🙀
Angie S
So good, I doubled the recipe and added some orange zest. Really developed the orange flavor.
Corene
I used Splenda and Truvia brown sugar. This turned out great! I’ll be using this recipe every year. Thank you
Linda
If using Splenda and Truvia brown sugar, what proportions do you use? Thank you.
Cassie
can I make this a few days in advance? like make Monday or Tuesday serve on Thursday?
Sam
Hi Cassie! That will work just fine. 🙂
Vee
We make this recipe and put a splash of Grand Marnier in it!
Happy Thanksgiving!
Joshua
Made double for Thanksgiving and everyone (even a cranberry sauce hater) loved it!
Diane M. Mitchell
I had enough cranberries for 1 and 1/2 x the recipe. I wish I had done more. I did add a little bit of orange zest. The recipe is delicious and my 1/2 pints are in the waterball right now. Process for 15 minutes. Thanks! This is a keeper!
Baylie
how much does this yield? I see 6 servings but how much is in a single serving?
Sam
Hi Baylie! This will make about 2 1/4 cups total so each serving is just over 1/3 cup. 🙂
Ellie
This is way too sweet for me. I just made it and now I’m wondering how to cut down on the sweetness factor? Should I add lemon?
Sam
Hi Ellie! You could add some orange zest or a splash of lemon.
Diane M. Mitchell
Hi Ellie – Perhaps cook up some more cranberries, just in water, and add those.
Sam
This is also a great suggestion (if you have more cranberries handy), thanks Diane!
Nenita
Just put less sugar, if you don’t like it sweet,
Diane M. Mitchell
Can I increase the recipe x3? I’ll be canning (and this recipe is fine to can with cranberries being acidic and the sugar). Thanks! I hope you’re still answering from this post.
Sam
Hi Dianne! You can certainly triple this recipe. 🙂
Diane M. Mitchell
Thank you so much!
William Wenz
So I made 5x this recipe with a few extra additions. Added three LARGE sprigs of rosemary while boiling, one teaspoon of ground clove, one and a half teaspoons of cinnamon and 1 cup of mango moscato wine. The taste is absolutely amazing!
Sam
I’m so glad you enjoyed it so much, William! 🙂