Go Back
Cranberry Sauce

Homemade Cranberry Sauce

This homemade cranberry sauce is the perfect balance of tart and sweet — fresh, vibrant, and ready in under 20 minutes. Made with just five simple ingredients, it’s a festive must-have for your Thanksgiving or Christmas table, far superior to store-bought versions.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American, Holiday
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 500 g cranberries fresh or frozen
  • 1 cup white sugar
  • 0.33 cup water
  • 0.125 tsp lemon zest
  • 1 pinch salt
Optional Additions
  • 1 stick cinnamon
  • 2 tbsp orange juice
  • 1 drop vanilla extract

Method
 

  1. Step 1: Warm Up the Cranberries
    Add cranberries to a medium saucepan over medium-low heat. Remove about ½ cup of cranberries and set aside for later texture.
  2. Step 2: Dissolve the Sugar
    Add sugar, water, lemon zest, and salt to the saucepan. Stir occasionally for 5 minutes until the sugar dissolves and the mixture begins to simmer.
  3. Step 3: Cook Until Bubbly and Syrupy
    Increase heat to medium-high and cook for about 10 minutes, stirring occasionally, until most cranberries burst and the sauce thickens to coat the back of a spoon.
  4. Step 4: Finish and Adjust
    Stir in the reserved cranberries. Taste and adjust — add sugar for more sweetness or a squeeze of lemon for extra tartness. Add a pinch of salt to balance flavors.
  5. Step 5: Cool and Store
    Remove from heat and let cool completely. The sauce will thicken as it cools. Store in an airtight jar in the refrigerator for up to 3 weeks.

Notes

For a smoother cranberry sauce, mash or blend the mixture after cooking. For a chunkier texture, leave some cranberries whole. Try swapping lemon zest for orange zest for a holiday twist. This sauce pairs perfectly with roast turkey, chicken, or even on toast and desserts.