Easy Cranberry Sauce

The amount of savor that comes out of just three simple components is unreal. And as it’s pretty easy to find cranberries at a really great price over winter, making your own can as well work out cheaper than store-bought!

I always make a huge batch of this sauce for Christmas, but it’s great with so many different winter meals. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “My whole family loves this cranberry sauce!

We don’t just use it for holidays, we put them in sandwiches, in our yogurt, etc.” the best holiday Sauce Recipe

Cranberry Sauce has always been one of my all-time favorite holiday side dishes. For me, no holiday spread feels complete without a generous spoonful of this tangy-sweet, ruby-red goodness.

Luckily, my homemade version is the ultimate beginner-friendly recipe—utterly fool-proof and packed with taste. I love that it only takes 3 simple elements, which makes it quick, easy, and totally delicious.

This sauce isn’t just for Thanksgiving or Christmas dinners. I find myself drizzling it over roasted chicken, stirring it into yogurt, or even adding a little to sandwiches.

Its bright, tart-sweet savor makes just about anything better!

Recipe Variations

This simple cranberry sauce recipe can be modified in various ways to add other flavors. Here are some other components you can add to make it your own (don’t forget to adjust to taste!):

- Jalapeños: I’d add one fresh jalapeños (seeded and minced), but you could totally do more if you love spice. - Red wine: Substitute ¼ cup of the water for red wine for an insanely rich and flavorful sauce.

- Apples: Core and dice one medium apple and mix it in with the cranberries. - Dried figs: Chop up a few dried figs and add them in with the cranberries. - Raspberries: Fresh or frozen raspberries are an excellent addition.

Add them in step 2 and simmer until they break down. - Cinnamon, nutmeg, or cloves: I’d add 1 teaspoon of either ground cinnamon or nutmeg and taste as I go!

- Vanilla extract: Once the sauce is done and off the heat, stir in a teaspoon of pure vanilla extract for a warm and cozy taste. - Ginger: The amount needed will depend on whether you’re using fresh or ground ginger. Start with 1 teaspoon of ground ginger or ½ an inch of freshly grated ginger and adjust to your taste.

- Balsamic vinegar: A tablespoon or two of balsamic vinegar will add a tangy depth of savor to the sauce. - Sugar: Use honey or maple syrup; keep in mind they will produce slightly different flavors and textures. And while I have seen recipes that use sugar-free sweeteners, like stevia or erythritol, I have not tried making this recipe with these components.

Easy Cranberry Sauce Recipe

- 12 oz. cranberries (fresh or frozen, if using frozen, thaw first, $3.96)

- 1 small orange (See note, $0.83) - Add the sugar and water to a medium saucepot.

Bring the water to a boil over medium heat, stirring to dissolve the sugar. - Rinse the cranberries, then add them to the boiling sugar water, and place a lid on top. At which point the cranberries will begin to pop, allow the water to come back up to a boil.

- Once all the cranberries have popped, remove the lid, give it a stir, and turn the heat down to medium-low. Let the pot continue to simmer over medium-low heat for 5-7 minutes, stirring occasionally, or until the cranberries have completely broken down and the mixture has thickened.

You can simmer longer if you prefer an extra thick sauce. - While the cranberries simmer, zest and juice the orange

- Once the sauce has thickened, remove it from the heat and stir in2 Tbsp orange juice and 1/4 tsp zest to the sauce. Allow the sauce to cool slightly, then serve.

See how we calculate method costs here.

How to Make easy Cranberry Sauce STEP-BY-STEP Photos

Combine water and sugar: Start by combining ½ cup of sugar and 1 cup of water in a medium sauce pot. Stir to combine, then place the pot over medium heat and allow it to come to a boil.

Add the cranberries: While waiting for the water and sugar to boil, rinse one 12oz. package of fresh cranberries. Add the rinsed cranberries to the boiling sugar water. Place a lid on top and allow it to return to a boil.

Simmer: When the pot returns to a boil, the cranberries will begin to pop (that’s why you need a lid). Once all of the cranberries have popped, remove the lid, give it a good stir, and reduce the heat to medium-low.

Continue to let the cranberries simmer over medium-low, without a lid, until they have broken down and thickened. This usually takes me about 5-7 minutes. Stir the mixture occasionally as it simmers.

Zest and juice the orange: While the cranberries are simmering, zest and juice one small orange. You’ll only need about ¼ tsp zest and 2 Tbsp juice, unless you really like citrus, and then you can measure with your heart!

Add the juice and zest: Stir the juice and zest into the cooked sauce. Stir and cool: Stir everything together, then let it cool slightly (it will thicken as it cools). Then it’s ready to serve.

Make Ahead and Storage Tips

This cranberry sauce holds up beautifully in the refrigerator, so feel free to make it a day or two ahead of your Thanksgiving meal.

It’ll stay good in the refrigerator for about 4-5 days, or you can freeze it for up to three months. The texture might be slightly softer after being frozen, but the taste is still heavenly.

I usually portion it out into smaller containers so I can easily thaw just the amount I need. Let the sauce thaw overnight in the refrigerator and give it a good stir before serving.

How to Use – Thanksgiving, Christmas, and Beyond

We all know and love cranberry sauce at Thanksgiving (I love it on my Thanksgiving cornbread dressing!), but my Christmas spread just wouldn’t be the same without it, either! My Christmas roasted turkey breast NEEDS a generous helping of cranberry sauce and turkey gravy.

Add a few sautéed Brussels sprouts, green beans, sausage stuffing, and all the other festive fixings you can think of, and we’re ready for the big day! But the sauce is also delicious stirred into oatmeal, on top of buttered toast or an English muffin, on top of a bagel with cream cheese, or even on some vanilla ice cream!

And you can use it to make my favorite cranberry cream cheese dip for New Year’s Eve.