This cranberry sauce is a bright, tangy-sweet condiment that’s easy to make and much more flavorful than store-bought versions. It blends the natural tartness of cranberries with a sweetener and a little water, then simmers until the berries burst and the mixture thickens into a glossy sauce. The result is a vibrant, fresh side or topping—perfect beside roast turkey, holiday meats, or even as a spread on bread or desserts. It’s quick, requires only a few ingredients, and can be made ahead so it’s ready when you are.
Ingredients
- 12 oz fresh or frozen cranberries
- ¾ to 1 cup sweetener (granulated sugar—or honey/maple syrup/coconut sugar if you prefer)
- ¾ cup water (or as called for by your sweetener choice)
(Optional—for extra citrus-flavor variation: a strip of orange or lemon zest + a splash of juice from same citrus)
Instructions
- Rinse the cranberries; discard any that are soft, bruised, or discolored. Drain well.
- In a saucepan, combine the sweetener and water. Heat over medium until the sweetener dissolves and the liquid simmers.
- Add the cranberries to the pan and bring to a gentle boil.
- Reduce heat to low and simmer, uncovered, stirring occasionally, until the cranberries burst and the sauce begins to thicken—about 12–15 minutes.
- Taste the sauce. If it’s too tart, add a little more sweetener until it reaches your preferred sweetness.
- Remove from heat and let the sauce cool. It will continue to thicken as it cools.
- Serve at room temperature or cold.
Recipe Info
- Prep Time: ~5 minutes
- Cook Time: ~15–20 minutes
- Total Time: ~20–25 minutes
- Servings: ~8 (makes about 2 cups)
- Cuisine: American / Holiday Style
- Course: Condiment / Side Dish
Tips & Variations
- You can use frozen cranberries—no need to thaw; just rinse and drain before cooking.
- For a citrusy twist, add a strip of orange or lemon zest and a splash of juice at the start.
- Prefer a sweeter sauce? Use honey or maple syrup and adjust sweetness to taste as you cook.
- If you like some fruit texture, avoid overcooking—stop simmering when most berries have burst, but some remain partially whole.
- Sauce makes a nice make-ahead condiment—store in the fridge up to a week before serving.
Approximate Nutrition (per serving)
- Calories: ~115 kcal
- Carbohydrates: ~30 g
- Protein: ~0.2 g
- Fat: ~0.1 g
- Sugar: depends on sweetener but roughly ~25–30 g
- Fiber, vitamins, and antioxidants from cranberries will vary
Ingredients
Method
- Rinse the cranberries; discard any that are soft, bruised, or discolored. Drain well.
- In a saucepan, combine the sweetener and water. Heat over medium until the sweetener dissolves and the liquid simmers.
- Add the cranberries to the pan and bring to a gentle boil.
- Reduce heat to low and simmer, uncovered, stirring occasionally, until the cranberries burst and the sauce begins to thicken — about 12–15 minutes.
- Taste the sauce. If it’s too tart, add a little more sweetener until it reaches your preferred sweetness.
- Remove from heat and let the sauce cool. It will continue to thicken as it cools.
- Serve at room temperature or cold.
Notes
- Carbohydrates: ~30 g
- Protein: ~0.2 g
- Fat: ~0.1 g
- Sugar: depends on sweetener but roughly ~25–30 g
- Fiber, vitamins, and antioxidants from cranberries will vary
FAQs
Can I use frozen cranberries instead of fresh?
Yes—frozen cranberries work just as well. Rinse and drain them before cooking.
Is it possible to make this less sweet?
Yes—you can begin with the lower end of sweetener amount and taste, adding more only if needed.
Can I prepare this ahead of time?
Definitely. This sauce keeps well in an airtight container in the refrigerator for several days.
What if the sauce turns too thick when cooled?
If it becomes overly thick, stir in a splash of warm water or juice to loosen it to desired consistency.
