This recipe for classic homemade 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 it’s the best. This is my go-to recipe for our family Thanksgiving dinner, and it never disappoints.
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Cranberry Sauce Video
Once you try my easy homemade cranberry sauce, there’s just no going back to store-bought canned versions. Fresh is 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.
Homemade Cranberry Sauce
Homemade Cranberry Sauce is iconic for the holidays and a staple of my family’s holiday menu every year. It’s true what they say – the simplest recipes are the best! And, you’ll love that you can sweeten this recipe the natural way, without processed sugar.
I think cranberry sauce is underrated and should be enjoyed year-round, and not just during the holiday season. I stock up on cranberries when I see them at 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 leftovers for a turkey cranberry panini the next day.
Cranberry Sauce Ingredients
You don’t need much to make a good cranberry sauce. You can change it up with the variations I shared below, but I love to keep this simple.
- Pick Your Sweetener – you have a choice of granulated sugar or a natural sweetener, like honey, maple syrup or coconut sugar (to make it paleo friendly!). My favorite is maple syrup because it adds a nice layer of maple flavor.
- Cranberries – This is best with whole fresh (or frozen) cranberries. Look for firm, plump, shiny berries with deep red color. If you see any that are bruised, discolored, soft or shriveled in your bag, pluck them out before using.
- Water – I always start with filtered water
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.
To freeze fresh cranberries – keep them in their original bag and put it into a freezer-safe bag to prevent freezer burn. They’ll keep frozen for up to a year, and I always have a stash in my freezer in case I’m craving Cranberry Bread or the store runs out. I rinse frozen cranberries before using them. You can rinse before freezing if you prefer, but make sure to dry fully before storing.
How to Make Cranberry Sauce from Scratch
We just love how quickly this recipe comes together on the stovetop. It’s just 3 steps:
- Rinse Cranberries – usually any bad cranberries will float to the top so you can easily discard them. Pluck out any shriveled, squishy or discolored ones and drain well.
- 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 berries burst and 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.
Add Sweetness to Taste
If your cranberry sauce still tastes a bit bitter or too tart after it’s cooked, you can add more sweetener to taste. If you’re looking to use less sugar, start with ½ cup of your desired sweetener and add more to taste at the end.
Serve Cranberry Sauce With
We’ll often serve this homemade sauce cold or at room temperature. It’s not just for the Thanksgiving Turkey! Here are just some of the many ways to enjoy it:
- Roasts – Pair it with succulent roasts like my 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 a slice of Sourdough Bread in the morning. It’s also great to spread in a Chicken Salad sandwich.
- Topping – Cranberries make a great topping for a dessert like Cheesecake.
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!
Cranberry Sauce
Ingredients
- 1 cup granulated sugar, or 3/4 cup honey, maple syrup, or coconut sugar, plus more to taste
- 3/4 cup water, preferably filtered
- 12 oz fresh or frozen cranberries
Instructions
- Rinse Cranberries – If you put them in a bowl of water, usually any bad cranberries will float to the top so you can easily discard them. Pick out and discard any shriveled, squishy or discolored ones and drain well.
- Melt Sugar – In a large saucepan, combine sugar (or maple syrup, honey or coconut sugar) and water. Set over medium heat and stir to dissolve the sugar.*
- Add Cranberries – 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.
- Sweeten to Taste – Add more maple syrup, honey, or sugar to taste if needed, then remove from heat and cool sauce to room temperature before serving.
Notes
- 2 wide strips of lemon zest, plus 1 Tbsp lemon juice
- 2 wide strips of orange zest, plus 1/4 cup orange juice for Cranberry Orange Sauce
- 1/2 cup dried cherries
- 1/2 cinnamon stick
Nutrition Per Serving
Filed Under
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 Salad
- Apple Cranberry Danish
- Cranberry Cookies
- Pear Salad
Natasha, your recipes are fantastic. I also love that you answer everyone questions.
All the best with your journey 😊
Thank you, Rose!
Do you remove the orange and lemon peel? Love all your recipes! Thanks 😊
Hi Deborah! I’m so glad you’re loving the recipes. I do not remove the peel.
Natasha, do you use pure maple syrup or a commercial pancake syrup in the cranberry sauce?
You can use honey or maple syrup. My favorite is maple syrup because it adds a nice layer of maple flavor.
Yum….good recipe…every time I need to look up a recipe, I don’t look anywhere else..I head straight to Natasha! Your book will make a lovely Christmas gift!
Aw, thank you, Judy! You are so kind.
I made this with just a little lemon juice it was very good and very easy to make.
Sounds good, Janet. Thanks for the good review!
I using the juice of freshly squeezed orange! I also add maple syrup/honey. So good
Yum! Thank you so much for sharing that with me, Marimar! I’m so happy you enjoyed that!
Hi Natasha, I love all your shows and recipes! You are such a delight to watch! You always seem so happy and bubbly! It sure makes me smile! Hope you and your family has a Blessed Thanksgiving!! Love and Prayers!!🙏🏻❤️
Aww, thank you for that! Happy Thanksgiving! Be Blessed.
Hi Natasha!
We are making the cranberry sauce now. I had pancake syrup but it didn’t say “maple” so I’m using honey. Do I have to add anything to put it into a jello mold?
Hi Donna! I have not tested this recipe in a jello mold. The cranberry sauce naturally thickens but not thick like jello, so it wouldn’t hold it’s shape the same way as gelatin.
Crystallized ginger bits make a tasty addition to cranberry sauce.HAPPY THANKSGIVING to your family!
You too! Thanks for the idea and suggestion, Nancy.
I love using the juice of freshly squeezed clementines! I also add maple syrup/honey. So simple!
I’m so glad you enjoyed it!
Could you do this recipe then put through sieve to eliminate seeds and skin ?
I did this with a double recipe.
I now have berry and gel type cranberry sauce on my table.
Thanks, Natasha, for another fabulous recipe.
Natasha could you research/try making this receipt sugar free for us diabetics. There are so few available from chefs like you that it would like tapping into a new audience.
Hi Reva, thanks for your suggestion. I haven’t tested that yet but hopefully, I can try that version in the future.
I have made this sauce for years using the Splenda for baking instead sugar. Although it took me a long time to convince my husband and daughter that it would be better than canned, now it is not Thanksgiving without this homemade sauce.
Can I use dry cranberries like Cranraisins? Trying to just use what I have in pantry. With prices today, trying to save money for the turkey!
Hi Connie, I haven’t tested that to advise, we’ve made this with fresh for the best outcome.
I made some with dry cranberries a couple of weeks ago and did not like it. The consistency and taste is just not as good. My husband was okay with it but I went back to fresh cranberries. 🙂
That’s why we prefer to use fresh always.
I’m planning on making homemade cranberry sauce for the holidays, but could you use orange marmalade instead of orange juice?
Hi Tammy! I haven’t tested it to advise. I think it could work but you’d have toe experiment with it.
I always change 1/3 of the sugar to brown sugar. Half the water to orange juice and the zest of 1 orange, and end with a pour of orange liqueur. The liquor makes it.
Thank you so much for sharing that with me.
Love your column and many recipes. Make zucchini rounds now like I learned from you. Slice zucchini, coat with flour then egg, then bread crumbs. Love them. Always made but didn’t flour first. What a better yummy recipe. You are a genius girl, ❤️ I used to love ocean spray cranraspberry sauce in the can, always bought for years and years, few years ago cannot find. It was so delicious and I miss it and wish could make. Happy Turkey day to you and your lovely family, marianne
Hi Marianne! That’s wonderful! Thank you for the lovely feedback. Happy Thanksgiving.
I’m a big fan of yours I’ve made a big hit with your apple pie thanks a million. Love
Hello Mary, thank you for your love and support. Hoping that you will love all the recipes that you will try from us!
Thanksgiving dinner is not complete without the cranberry sauce!! This is delicious!!! We pour it over everything 🙂
It’s a must-have for Thanksgiving! Thank you for your excellent review, Kristyn!
I tried this recipe with maple syrup as the sweetener and it tasted incredible! So easy to prepare too. I will definitely be making this again for the holidays!
Great choice! Maple syrup is my favorite for cranberry sauce. Thank you for the great review!
I made this for my son since Cranberry Sauce is his favorite and he loved it.
That’s wonderful! I’m so glad your son loved it!