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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 cranberriesâtaste 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 âholidaysâ quite like the tangy flavor of a fresh, homemade cranberry sauce!
Prevent your screen from going dark
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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.Â
Make this sauce weeks (or months) ahead of time and freeze. Thaw overnight and serve for the big day.
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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.
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