Prepare cranberry sauce months ahead of time and keep it in the freezer. Simply thaw and serve on the big day!
This easy Cranberry Sauce recipe needs just 4 ingredients and takes just minute of simmering. The flavor is so much better than canned or jarred!
Homemade cranberry sauce is sweet and tart and tastes so much better than a can!
- It’s super easy to make. No prep is needed.
- It can be made as a whole berry sauce or smooth.
- Use fresh or frozen berries.
- It can be made months ahead and frozen.
Once you make it homemade, I guarantee you’ll never buy canned cranberry sauce again (unless you’re using it to make cocktail meatballs).
Ingredients for Cranberry Sauce
- Cranberries – Use either fresh or frozen cranberries—taste is exactly the same in this recipe. If using frozen, there is no need to thaw first.
- Sugar – Cranberries are very tart, so sugar is needed to balance the flavor. White sugar or brown sugar work. You can also make this cranberry sauce recipe with a sugar replacement or maple syrup.
- Cinnamon – A cinnamon stick adds just a touch of flavor. If you don’t have one, add a small pinch of ground cinnamon or apple pie spice!
- Liquid – A bit of water is needed to cook the cranberries. Replace water with orange juice or apple juice.
Variations
- Juices – Replace the water with orange juice, pineapple or apple juice.
- Zest – Stir in some lemon or orange zest or orange peel for some extra flavor.
- Fruit – Add chopped apples, pears, a slice of ginger, or even chopped pecans.
- Spices – Play with the spices and add a pinch of nutmeg or allspice.
- Boozy – Substitute a tablespoon or so of the o.j. with something boozy, a splash of Grand Marnier, a dash of rum, or a bit of brandy.
Recipe Notes
- Water produces a more traditional flavor, while orange juice makes it more zesty.
- This cranberry sauce recipe will thicken as it cools.
- This is a whole berry cranberry sauce; for a smooth sauce, place the warm mixture into a mesh strainer and press it with a spatula to strain it into a bowl.
How to Freeze Cranberry Sauce
Stock up on cranberries when they’re on sale and add them to sour cream cranberry bars to cranberry trifle, or even toss them into smoothies.
- Freeze whole cranberries: Fresh cranberries can be stored for up to 4 weeks in the refrigerator. They can be frozen for up to a year and used right from frozen in this recipe.
- Freeze the sauce: Prep the cranberry sauce up to 3 months ahead of time and freeze. Thaw in the fridge overnight.
Did your family love this homemade Cranberry Sauce? Leave a rating and a comment below!
Cranberry Sauce
Nothing says ‘holidays’ quite like the tangy flavor of a fresh, homemade cranberry sauce!
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In a medium saucepan, combine cranberries, sugar, water, and the cinnamon stick.
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Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10 to 12 minutes uncovered.
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Remove the cinnamon stick and discard. Cool to room temperature and refrigerate until chilled. Serve chilled or room temperature.
Water produces a more traditional flavor, while orange juice makes it zestier.
The cranberry sauce will thicken as it cools.
This is a whole berry sauce, for a smooth texture, place the warm sauce into a mesh strainer and strain it into a bowl pressing the cranberries to remove as much juice as possible.
Make this sauce weeks (or months) ahead of time and freeze. Thaw overnight and serve for the big day.
Calories: 131 | Carbohydrates: 33g | Sodium: 1mg | Potassium: 98mg | Fiber: 2g | Sugar: 29g | Vitamin A: 90IU | Vitamin C: 21.1mg | Calcium: 11mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Sauce, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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