This recipe for classic Cranberry Sauce is so easy and made with just 3 ingredients. No matter how many batches of cranberry sauce I’ve made, I always come back to this one. It’s simple, it’s classic, and the best.
Once you try homemade cranberry sauce, there’s just no going back to store-bought canned versions. It’s better in taste, texture, and presentation. Pair this iconic holiday side dish with your Juicy Roast Turkey for a burst of sweet-tart flavor in every bite.
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My family loves cranberries for the holidays, from Sugared Cranberries (and you can use leftovers to make this sauce!) to moist and fluffy Cranberry Bread. If you are looking for a go-to cranberry sauce, this is it! Plus, you can change it up in so many different ways and make it your own (see variations below).
Cranberry Sauce Video
Watch the video tutorial and see how easy it is to make this 3-ingredient cranberry sauce. It’s true what they say – the simplest recipes are the best!
Classic Cranberry Sauce Recipe
Homemade Cranberry Sauce is iconic for the holidays and a staple of our Thanksgiving menu every year. Nothing pairs better with Thanksgiving Turkey. The combination of sweet and tangy with savory meats is irresistibly good.
Read on for our tips on how to sweeten this recipe the natural way, without processed sugar. We’ve also included some fun variations to really make this recipe your own because there are a hundred ways to make cranberry sauce.
I think cranberry sauce is underrated and should be enjoyed year-round, so I stock up when I see cranberries in the grocery store (starting in October) and stash them in my freezer. Thankfully, homemade cranberry sauce also freezes beautifully (see make-ahead tips below), so go ahead and make a double batch if you’d like extra.
Ingredients for Cranberry Sauce
You don’t need much to make a good cranberry sauce (scroll down to get the full amounts available in the recipe card):
- Sweetener – Use your choice of granulated sugar or a natural sweetener, like honey or maple syrup. My favorite is maple syrup because it adds a nice layer of maple flavor.
- Cranberries – We love making this recipe with whole fresh cranberries. Many grocery stores will carry bags of fresh cranberries when they’re in season.
- Water – I always start with filtered water
Did you know?
You don’t need cornstarch to set this perfect cranberry sauce. Cranberries contain pectin, a natural thickener that is released when the berries are heated. If you simmer the sauce long enough, it will thicken all on its own.
Can I Use Frozen Cranberries?
Yes, this recipe will work with frozen cranberries, too. Frozen cranberries will take a little longer to come to a boil and simmer, but the texture always turns out just as delicious.
It’s easy to freeze fresh cranberries. Keep them in their original bags and put it into a freezer-safe bag to prevent freezer burn. They’ll keep frozen for up to a year, and we always have a stash in our freezer.
How to Make Cranberry Sauce from Scratch
We just love how quickly this recipe comes together on the stovetop. It’s just 3 steps:
- Dissolve the Sugar – In a saucepan, combine your sweetener of choice with water on the stovetop, and bring it to a simmer. Stir until the sugar has completely dissolved.
- Add Cranberries and Cook – Add the cranberries to the pot and let them come to a low boil, then cook, uncovered, until the sauce thickens. Remember to stir occasionally.
- Cool and Serve – Stir in additional sweetener to taste, then leave the cranberry sauce to cool. See below for easy serving suggestions.
Pro Tip:
If your cranberry sauce still tastes a bit bitter or too tart after it’s cooked, you can add more sweetener to taste.
Easy Variations
My favorite variation is this classic and simple version, but there are so many ways you can change up and enjoy this sauce. Below are more easy variations and add-in ideas (see the recipe card for more detailed instructions):
- Cranberry Orange Sauce
- Lemon zest and freshly-squeezed lemon juice
- Orange zest and orange juice
- Dried cherries and pecans
Is Cranberry Sauce and Cranberry Relish the same?
Cranberry relish is generally more bitter and is made from raw cranberries minced up in a food processor.
Can I add less sugar?
Yes! Less sugar or added sweetness will result in a more tart and tangy sauce. Start with ½ cup of sweetener and add more to taste.
Ways to Serve Cranberry Sauce
We’ll often serve this homemade sauce cold or at room temperature. Here are just some of the many ways to enjoy it:
- Roasts – Pair it with succulent roasts like your Spatchcock Turkey, Beef Tenderloin, Pork Tenderloin, or Baked Ham.
- Stuffing – it pairs great with Thanksgiving stuffing.
- Bread – Spread the sauce over fluffy Dinner Rolls or even over toast in the morning. It’s also great to spread in a Chicken Salad sandwich.
- Topping – Cranberries make a great topping for desserts like Cheesecake.
Make-Ahead
This classic condiment keeps well for days after it’s made. Be sure to cool completely to room temperature before storing. Here’s how to store leftover cranberry sauce:
- To Refrigerate: Store the cooled cranberries airtight in the fridge for up to 1 week.
- Freezing: You can freeze homemade cranberry sauce for up to 3 months. Seal it in a freezer-safe container or freezer bag to store, and defrost it in the fridge before serving.
We can’t wait for you to try this simple yet unbelievably tangy and tasty 3-ingredient cranberry sauce.
More Cranberry Recipes
Can’t get enough cranberries for the holidays? Check out even more easy cranberry recipes:
- Sparkling Cranberry Pineapple Punch
- Cranberry Orange Scones
- Cranberry Bundt Cake
- Sweet Potato Kale Salad with Cranberries
- Apple Cranberry Danish
- White Chocolate Cranberry Cookies
- Pear Salad with Goat Cheese and Cranberries
Easy Cranberry Sauce Recipe
Ingredients
- 1 cup granulated sugar, or 3/4 cup honey or maple syrup, plus more to taste
- 3/4 cup water, preferably filtered
- 12 oz fresh or frozen cranberries
Instructions
- In a large saucepan, combine sugar (or maple syrup or honey) and water. Set over medium heat and stir to dissolve the sugar.* Add cranberries and bring to a gentle boil. Reduce heat to low and simmer uncovered, stirring occasionally, until the cranberries burst and the sauce thickens, about 12-15 minutes.
- Add more maple syrup, honey, or sugar to taste if needed, then remove from heat and cool sauce to room temperature before serving.
Notes
- If You are using a liquid sweetener like honey or maple syrup, you can just combine everything in the saucepan all at once and bring to a boil.
- Optional Add-ins: Add any of these at the start of cooking:
- 2 wide strips of lemon zest, plus 1 Tbsp lemon juice
- 2 wide strips of orange zest, plus 1/4 cup orange juice
- 1/2 cup dried cherries
- 1/2 cinnamon stick
- To Store: Once cranberry sauce has cooled to room temperature, transfer to an airtight container and refrigerate for up to 1 week, or freeze for up to 3 months in a freezer-safe container.
Nutrition Per Serving
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Hi Natasha. It’s a cold day in mid-March. I defrosted a turkey and I want to make your cranberry sauce. I know real maple syrup is ideal. Do you have any thoughts on using Aunt Jemima maple syrup instead? I really want to use it up since no one uses it.
Hi Mary, that may work, you can use honey or maple syrup. My favorite is maple syrup because it adds a nice layer of maple flavor.
Hi could I use dried cranberries if I can’t find fresh or frozen cranberries?
Hi Fran! I’m not sure how to advise on doing that. They would need to be rehydrated. You may research online to see if you can find instructions.
I love this easy cranberry sauce recipe! It took me 12 minutes and it looks and tastes amazing! Thanks, Natasha!
I just love this recipe. I make it with maple syrup, orange juice and zest and cinnamon stick. It’s fantastic. I give it in fancy jars for holiday gifts. It keeps a long time. I mix it with oatmeal for breakfast. Put it on toast. Use it with poultry, fish and pork. Occasionally just eat it with a spoon. We are going to try it with lamb tonight.
That sounds delish!
Natasha, you are a genius! I just made the cranberry sauce with filtered water and MAPLE syrup. OMG, it is absolutely delicious. For years I’ve made it with granulated sugar but no more. The maple syrup seems to make it more mellow and not too sweet. Perfection!
I’ve loved all the recipes of yours that I’ve tried both on this website and your cookbook. Keep those recipes coming.
Hi Barb! That makes me so happy to hear. Thank you so much for the feedback. I will definitely keep them coming!
I made this today for our Christmas dinner. I’ll never buy canned cranberry sauce ever again. I only added sugar, sweet enough for my adult children, daughter in law and granddaughters. Makes for an after Christmas lunch on brioche buns, turkey and dressing
I loved it. Made the Christmas dinner complete.
Hi Natasha, I wonder if I can use brown sugar instead of granulated sugar? TIA
I imagine that will be fine. Hope you enjoy it!
Delicious!! Easy to make and very tasty! Thank you for sharing your recipe, I added my own touch to this sauce a little cinnamon, nutmeg, ginger and a splash of lemon. Your recipes are always easy & delicious.
Hi Denise! Thank you for the wonderful feedback. I’m glad you’re enjoying the recipes.
Super simple and tasty. Used left over sauce to make muffins.
Love all things. Natasha’s kitchen. However, tried this for Thanksgiving and was very disappointed with the aftertaste.
HI Miranda, did you use something different to sweeten it? This shouldn’t have any after-taste unless an artificial sweetener was used or if there might have been some spoiled berries in the batch?
This was great. I’ve never made cranberry sauce before. It was super easy. I’m betting this would be great on I’ve cream 🙂
Oh yes! Delish!
OMG! This was wonderful! I cheated and added a splash of Hennessy, just because I had it, but was fantastic with out it.
Best cranberry sauce ever ., it was super easy to make
Easy and delicious! I made it as directed and it was amazing! I added a cinnamon stick while cooking. I had no idea how easy this would be. Thank you Natasha!
You are so very welcome! Glad you loved it.
Just made this for tommorrow. I cut back a bit on the sugar and added a bit of raw natural honey I had along with the juice of one lemon and zest. AMAZING!!!!!!!!!!!!. Thank you for the recipe. Super easy, definitely became my favorite. It’s hard not to just eat it by the spoon full.